Total Time: 30 minutes
Ingredients:
For the salad:
  • 8 ounces store-bought tempeh bacon
  • 1 pound curly kale
  • 1 red onion, sliced into half-moons
  • 1 pint red cherry tomatoes, sliced in half
  • 1 ripe avocado, diced
For the dressing:
  • 2 tablespoons minced shallots
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon smooth Dijon mustard
  • Pinch of salt
  • Freshly ground black pepper
Preparation:
Prepare the tempeh bacon as directed, then cover to keep warm until ready to use. If using store-bought tempeh bacon, slice it into bite-size pieces and cook as directed until browned on both sides. Tempeh bacon can also be prepared the night before and warmed just before serving.
Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.
Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.
Serves 2.