Author Notes: All my best recipes seem to come together out of improvisation. This one was the same. I tossed together hearty greens and the season’s best apricots with my cumin-lime dressing and some quickly roasted broccoli from the garden. Add tempeh and this quick summer salad becomes a full meal. —Rebecca Fallihee | Eggplant + Olive
Serves: 4
Ingredients
Salad
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4
fresh apricots, pitted and sliced
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6-8
cups kale or other greens, finely chopped
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1
bunch broccoli, broken into small pieces
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12
ounces tempeh, cut into squares
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1/4
cup toasted hazelnuts, chopped
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1
tablespoon olive oil
Cumin Lime Dressing
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1
jalepeno pepper, deseeded and finely diced
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1
clove garlic, peeled
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2 1/2
teaspoons cumin
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juice of 2 limes + a little zest
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1
teaspoon honey
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1/4
cup extra virgin olive oil
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salt and black pepper, to taste
Directions
- Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, spread the broccoli and tempeh, toss with the olive oil and season with salt and pepper. Roast for about 10-15 minutes, until just tender.
- While the broccoli is roasting, prepare the greens in a large salad bowl. Then, toss them together with the broccoli, tempeh, apricots, and hazelnuts.
- To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.
- Add the dressing a little at a time to the salad, using the preferred amount. There will likely be extra.