Ingredients
- ¼ cup olive oil
- 1 lb tempeh
- ½ cup chopped green chile
- 8 cups lettuce
- 1 avocado
- ½ cup fresh cilantro
- 1 ⅔ limes
- ½ cup green salsa
- ½ tsp cumin
- 8 oz sliced bell peppers
Directions
-
Step 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 chile (with liquid) and a pinch of salt and pepper. Continue cooking until liquid has absorbed, about 4 minutes more.
In this recipe- ¼ cup olive oil
- 1 lb tempeh
- ½ cup chopped green chile
-
Step 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.
In this recipe- 8 cups lettuce
- 1 avocado
- ½ cup fresh cilantro
- 1 ⅔ limes
-
Step 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.
In this recipe- ¼ cup olive oil
- ½ cup fresh cilantro
- 1 ⅔ limes
- ½ cup green salsa
- ½ tsp cumin
-
Step 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.
In this recipe- 1 lb tempeh
- 8 cups lettuce
- 1 avocado
- 1 ⅔ limes
- 8 oz sliced bell peppers
