Spring Tempeh “Chicken” Salad

Last week we had a brief glimpse of spring, and it put me in the mood for all kinds of light, airy, spring-like dishes. While I’ll always be a comfort food kind of girl, the thought of light salads and sandwiches, and easy on-the-go meals is calling to me. So are those lighter, summer jeans hiding at the bottom of my drawer…

This dish is going to be on repeat all spring and summer. It’s bright and full of spring flavors but it’s also so comforting. I can practically feel the warm rays of sunshine on my face and the wicker picnic basket stashed away for the winter when I eat this dish. Last week I prepared it in a sandwich with fresh, crisp baby spinach, a red cabbage slaw and delicious artisan twelve grain bread. But it would also be amazing in a wrap (tortilla or lettuce), or scooped high on a spinach or arugula salad with fresh mandarin and strawberry slices.

Any way you serve it, it’s bound to become a warm weather favorite!

Spring Tempeh Chicken Salad

Ingredients:

1 250g package plain tempeh, crumbled

1 cup vegan mayonnaise

½ red pepper, diced

1 celery stalk, diced

2 stalks green onion, thinly sliced

2 tbsp fresh chopped flat-leaf parsley

1 tbsp fresh chopped dill

1 tsp Dijon mustard

1 tbsp + 1 tsp fresh squeezed lemon juice

1 tsp tamari or dark soy sauce

½ tsp salt

¼ tsp black pepper

Directions:

Combine all ingredients in a large bowl and mix well. Taste and adjust salt and pepper as desired.


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Published by Ally Lazare

Chief Cook and Kale Washer. Cookbook author. Recipe Developer. Also answers to "Mom." My rules for plant-based cooking are simple. Create dishes that are: 1. easy to make 2. use everyday ingredients 3. taste delicious

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