Spring Tempeh and Asparagus Salad

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This meal-in-a-bowl salad is perfect with our local Cowhorn Asparagus!
1 cup Bhutanese rice
1 pound tempeh, cut into cubes and cooked
1/2 cup Kalamata olives, pitted and chopped
3 or 4 scallions, chopped
1 bunch asparagus, ends snapped, remaining stalks steamed and cut into bite-size pieces
Zest of one lemon
2 Cloves garlic, minced
1/4 cup lemon juice
3 Tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup fresh basil, minced
1/2 cup feta cheese, crumbled into the salad (optional)
  • Wash and cook the rice in two cups water for 20 minutes. Set aside.
  • Combine the olives, scallions, asparagus, rice, and chicken in a bowl. Toss gently together.
  • Combine the zest, lemon juice, vinegar, oil, salt, pepper, and garlic in a small bowl, and beat well. Add the basil, and gently whisk again.
  • Pour the dressing over the salad, and toss again.
  • Sprinkle the cheese on top.
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