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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