Everything Salad

I call this the “Everything Salad” because it truly has everything you need for a hearty dinner: Healthy fats from the avocado and pistachios, protein from the tempeh, and loads of nutrients from the salad greens and apple.

The best part is, it’s quick and easy to throw together, and it’s extra hearty so you won’t find yourself wondering where the rest of your dinner went.


Everything Salad

Servings: 2 main dishes, or 4 side salads


  • 14 oz salad greens (I prefer a spring mix or baby greens, but any greens will work)
  • 1 small avocado, diced
  • 1 apple, diced (I like Gala, Honey Crisp, or Pink Lady apples the best)
  • 1/4 cup roasted, salted pistachios (shelled)
  • Classic Quick Tempeh (see below)
  • Salad Dressing (see below)

Classic Quick Tempeh

  • 1 package of 3-grain or plain tempeh
  • 2 1/2 TBL extra virgin olive oil
  • 2 TBL Worcestershire sauce
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/8 tsp thyme
  • 1/2 tsp fennel

Salad Dressing

  • 2 TBL extra virgin olive oil
  • 1 TBL apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili flakes (optional)


  1. Start by preparing the Classic Quick Tempeh. Break the tempeh into bite-size pieces with your hands. Combine the marinade ingredients in a bowl, and gently stir in the tempeh until it’s fully coated. Let rest for 10-20 minutes, stirring occasionally
  2. Heat a cast iron skillet over medium heat. (You can use any skillet you have around, but I like the golden crust that the cast iron creates.) Once hot, add a few tablespoons of olive oil
  3. Add the tempeh and saute, stirring occasionally, until it’s deep golden brown on the outside
  4. As the tempeh is cooking, whisk together the ingredients for the salad dressing and set aside
  5. When the tempeh is done, combine all salad ingredients in a large bowl and mix in the dressing (after giving it another quick whisk)
  6. Serve alone or with a side of garlic bread


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