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Vegan BLT Salad square

Vegan BLT Salad

Dianne
Made with kale, tomatoes, avocado, tempeh bacon, and a creamy tahini dressing, this vegan BLT salad is hearty enough for a meal, but it also makes a great side dish.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 342 kcal

Ingredients
  

  • ¼ cup tahini
  • ¼ cup water (more, if needed)
  • 1 tablespoon Dijon mustard (I used whole grain mustard)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 large bunch Tuscan kale stems removed, chopped (about 10 ounces)
  • 1 cup thinly sliced purple cabbage
  • 1 avocado, diced
  • 1 cup grape or cherry tomatoes sliced in half
  • 1 teaspoon neutral-flavored vegetable oil
  • 2 scallions
  • 2 cloves garlic minced
  • ½ cup chopped tempeh bacon

Instructions
 

  • In a small bowl, mix together the tahini, water, mustard, apple cider vinegar, garlic powder, and sea salt until smooth and creamy.
  • Place the chopped kale into a large bowl. Add half of the tahini dressing and massage until the kale begins to wild. Add the cabbage and avocado to the bowl and toss to combine.
  • Place medium-sized pan over medium heat. Add the tomatoes and cook for about 5 minutes, or until they begin to brown and wither. Remove the tomatoes from the pan and toss them into the salad.
  • Add the oil to the pan along with the scallions, garlic, and chopped tempeh bacon. Cook, stirring frequently, for about 5 minutes or until the garlic and scallions have begun to brown slightly and are fragrant.
  • Add the tempeh to the salad and toss everything together. Drizzle on the rest of the salad dressing.
  • Divide among four bowls and serve while the tempeh bacon is still warm

Nutrition

Calories: 342kcal