Try Rob’s Carrot-Dill Massaged Kale Salad with Ginger, Citrus, Tempeh, and Strawberries!

Carrot Dill Massaged Kale Salad with Ginger Citrus Tempeh and Strawberries

Yield: 2 servings
Prep time: 10 minutes
Cook Time: 5 minutes
Latent time: 2+ hours

Ingredients:

¼ lb Tempeh, sliced (or any protein of your choice)
Ginger juice 1t­1T depending on how much bite you like
Citrus juice of your choice (I used calamondin)
1T Molasses
1T Minced garlic
2 C Kale, roughly chopped
½ Avocado
½ C Strawberries, sliced

Dill Carrot Vinaigrette

1 C Carrot juice
2 oz vinegar of your choosing
5 Sprigs fresh dill
1 t brown mustard
⅛ t salt

Instructions

1. Wash your hands and get your mise en place together (all your ingredients ready to go).
2. In a small to medium bowl, combine molasses, citrus, ginger juice and garlic.
3. Submerge tempeh in marinade and let it sit covered in the refrigerator for at least 2
hours prior to cook time (You can do this part before school or work for extra flavor
intensity)
4. In another small to medium bowl, combine kale, avocado, and dill carrot vinaigrette, and
massage.
5. In a sautépan on medium high heat, sear tempeh until golden brown on both sides.
6. Plate and serve.

Vinaigrette

Add olive oil to reach desired consistency.
In a blender, combine carrot juice, dill, vinegar, mustard, and salt.
After everything is combined, with the blender on low slowly add olive oil until desired
consistency is reached
Put it on top of everything!