Mediterranean Salad

FOR SALAD:

2 cups of lettuce, washed and dried

1/4 of an avocado, cubed

5-10 grape tomatoes, cut in half

5 large Black olives, whole or cut in half

Baby artichokes, if in a marinade, rinsed and drained.

2 Tbs. feta cheese

FOR DRESSING:

This recipe makes extra, reserve as a marinade (see below) or for another salad.

4 Tbs. light soy sauce

1 Tbs. sriracha

1 Tbs. fresh lemon juice or fresh orange juice - add some zest for an extra citrus punch

1-2 tsp. fresh ginger, grated

1 Tbs. sesame oil

1/4 cup extra virgin olive oil

FOR TEMPEH

Take store bought tempeh and slice into strips or dice into cubes.

Take 1/4 cup of the dressing and marinade the tempeh for 15 minutes or so.

Combine salad ingredients in a bowl and set aside.
Heat a non stick skillet over a medium to high heat.
Remove tempeh from the marinade and carefully place into pan.
Cook until browned on one side, approximately 3-4 minutes and turn over until browned on other side.
Once cooked remove from heat and add to salad.
Dress salad with 2 Tbs. of dressing

Dressing / Marinade: great for chicken, pork or salmon. Be sure to reserve some for dipping after you cook.

Make the salad a Poke Bowl by adding sushi grade tuna or salmon.

Add other vegetables to your salad like broccoli, water chestnuts, or snow peas. Top with a sprinkling of black and white sesames seeds.