Ginger Kale Salad with Tempeh

Tempeh (above)

Ghee (above)

So, I've been trying out new foods to broaden my palate and perspectives.
Today I ate a Kale Salad with Tempeh and Ginger Dressing. It's so delicious, crunchy and chewy at the same time, and so easy to make! Tempeh is made from soy. You can keep it refrigerated, just take it out, slice it up, heat it up over the stove, and serve! You can find tempeh at your local health food market in the same section as the tofu.



Ingredients:
- 3 c. kale (washed and chopped)
- 1/4 c. avocado (chopped)
- 1 tsp. lime juice
- 1/2 c. bell pepper, any color (chopped)
- 1 tsp. ghee (clarified butter)
- 3 oz. (1/3 block) of tempeh (I used Westsoy, 5 grain)
- 1 tbsp. of your favorite light dressing (I used Annie Farms Light Ginger)

Recipe:
Wash the kale and chop it up. In a bowl, throw in the kale and avocado and squeeze the lime over the salad. Toss and cover. Put into refrigerator while you heat the tempeh. Slice the tempeh into bite sized pieces and cook over medium heat in a pan for 2-3 minutes (flip tempeh half way through). Use ghee for cooking agent.

OMG, the smell of ghee over the heat is to die for! It reminds me of caramel! You get the creaminess and richness, without all of that sugar.