15 minutesLunch

Green chili tempeh taco salad

Makes: four servings
Makes: four servings


  • ⅓ cup olive oil
  • 1 lb tempeh
  • ½ cup chopped green chili
  • 8 cups lettuce
  • 1 avocado
  • ½ cup chopped cilantro
  • 1 ⅔ limes
  • ½ cup green salsa
  • ½ tsp cumin
  • 8 oz sliced bell peppers


  1. Heat half the olive oil in a skillet over medium-high heat. Add tempeh and cook, breaking up with a wooden spoon, about 4 minutes or until lightly browned. Add chopped green chili (with liquid) and a pinch of salt and pepper. Continue cooking until liquid has absorbed, about 4 minutes more.

  2. Meanwhile, chop lettuce. Cut avocado in half; scoop flesh out of peel, dice into 1-inch pieces, and sprinkle with a pinch of salt. Chop cilantro. De-seed and juice lime.

  3. Prepare dressing: In a small bowl, combine green salsa, cumin, chopped cilantro and 2 tbsp lime juice. Whisk well to combine, then slowly add remaining olive oil, whisking well until blended.

  4. In a large bowl, combine lettuce, bell peppers, avocado and tempeh mixture. Drizzle with dressing and toss well. Season with salt, pepper and additional lime juice to taste.