Mixed Greens Salad with Tempeh Croutons and Tahini Mint Dressing

makes 2 large or 4 smaller Salads
Course Gluten free, Salad, Vegan
Author Vanessa



  • 4 cups Mixed Greens
  • 3/4 small Red Onion sliced - other 1/4 used for salad dressing
  • 1/2 Avocado diced
  • 1 Red Bell Pepper diced

Tempeh Croutons:

  • 4 ounces Tempeh diced
  • 1 teaspoon Olive Oil

Pinch of:

  • Salt
  • Pepper
  • Cumin
  • Paprika
  • Cayenne Pepper optional

Tahini Mint Dressing:

  • 8 fresh Mint Leaves
  • 3 tablespoons Tahini
  • 3 tablespoons Lemon Juice
  • 2 teaspoons Olive Oil
  • 1 teaspoon Maple Syrup or 1/2 teaspoon Agave
  • 4 tablespoons Water
  • 2 small Garlic Cloves
  • 1/4 small Red Onion
  • 1 teaspoon Paprika
  • 3/4 teaspoon Salt


  1. Wash mint leaves and add to food processor along with all other ingredients listed for salad dressing. Blend until smooth.
  2. Wash and dry greens and divide between two bowls or plates. Top with red onion slices, diced avocado, and diced bell pepper. Set aside.
  3. Dice tempeh into 1/2'' to 1'' cubes.
  4. Heat olive oil in fry pan over med-high heat. Fry tempeh for 2-4 minutes until browned adding a bit more olive oil if needed.
  5. Remove from heat and toss in spices.
  6. Add tempeh croutons to salad.
  7. Drizzle Salad with Tahini Mint Dressing and enjoy!

Recipe Notes

1) Tahini salad dressing is an acquired taste. Tahini tastes very earthy and if that is not something you enjoy I suggest trying the Maple Dijon Dressing with this salad. However, this tahini dressing does grow on you. Give it a try and see!2) Tempeh soaks up olive oil like a sponge. If you add a bit of salt to the olive oil before adding the tempeh it can help prevent the tempeh from burning. Instead of having to add more olive oil you can also use a tiny bit of water.