Vegan BLT Salad

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.

This salad will serve 2 as a main dish or 4 as a side dish.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine American

Servings servings

Calories 342 kcal

Ingredients

For the Dressing

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

For the Salad

1 large bunch Tuscan kale stems removed, chopped (about 10 ounces or 6 cups)
1 cup thinly sliced purple cabbage
1 avocado diced
1 cup grape or cherry tomatoes sliced in half
½ teaspoon neutral-flavored vegetable oil
2 scallions sliced
2 cloves garlic minced
½ cup tempeh bacon chopped

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