Chopped Salad with Ginger Miso Tempeh
Iron is a challenging nutrient to make sure you're getting enough of, and it's one of the most common deficiencies around the world. Our Chopped Salad with Ginger Miso Tempeh is rich in iron and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Whisk
- Skillet
- Stove
- Airtight container
- Refrigerator
Ingredients
- 1 tablespoon white miso paste
- 1-inch ginger, peeled and grated
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Unrefined sea salt and pepper, to taste
- 1 x 10 oz (300g) package tempeh, cut into strips
- 2 tablespoons hulled tahini
- 1 tablespoon coconut oil
- 8 oz (250g or 1 punnet) cherry tomatoes, halved
- 2 baby romaine (cos) lettuces, roughly chopped
- ½ avocado, diced
- ¼ bunch radishes, diced
- 1 medium cucumber, diced
- ½ bunch parsley, chopped
- ¼ bunch cilantro (coriander)
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