Laura Clery’s 3-Minute Meals: The Nutty Salad Edition

Laura Clery salad

You may or may not know this about me, but I’m a slut for a good salad. Especially one with a lot of nuts. And this salad happens to be one of my favorite go-to’s.

It has a great texture, a lot of crunch, and is full of plant-based protein. This salad takes about five minutes to whip up and is totally customizable. Want a little less kale and a little more mixed greens? Go for it. More onion and less tomato? You do you, baby.

If you’re on the hunt for a quick and easy meal, look no further: I got ya covered.

Three minute salad

The Nutty Salad

Prep Time 6 mins
Total Time 6 mins
Course Salad
Cuisine American
Servings 2


  • 5 oz. kale
  • 5 oz. mixed greens
  • 1/2-1 pint grape tomatoes
  • 1 red onion, diced
  • 1 avocado, diced
  • 4 oz. cashew cheese, chopped
  • 1 handful almonds
  • 1 handful pistachios
  • 1 handful pumpkin seeds
  • 1/2 cup plus a drizzle olive oil
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. red cider vinegar
  • 8 oz. tempeh
  • Nutritional yeast to taste
  • Soy sauce to taste
  • 1 dash sea salt


  • Mix the baby kale in with the mixed greens in a large salad bowl.
  • Heat a drizzle of olive oil in a pan and add in tempeh. Drizzle a little soy sauce on top. Cook for 4-6 minutes, flipping halfway through.
  • While the tempeh is cooking, add onion, tomatoes, almonds, pumpkin seeds, pistachios, avocado, and cashew cheese into your salad bowl.
  • In a small bowl, add Dijon mustard, apple cider vinegar, olive oil, and a dash of sea salt. Stir until thoroughly mixed.
  • Add the tempeh and dressing into the salad bowl.
  • Mix with a sprinkle of nutritional yeast.
Keyword Almonds, Avocado, Cashew Cheese, Dijon, Grape Tomato, Greens, Kale, Mustard, Nuts, Pistachio, Pumpkin Seeds, Red Onion, Salad, Tempeh, Vegan

Recipe by: Laura Clery