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Rainbow Crunch Tempeh & Dragon Fruit Salad with Ginger-Lime Vinaigrette
Revitalize with our vibrant Rainbow Crunch Salad: Tempeh, dragon fruit, and veggies topped with a ginger-lime vinaigrette for a refreshing meal.
Welcome to a salad experience that is as vibrant in color as it is in flavor. This Rainbow Crunch Tempeh & Dragon Fruit Salad is a feast for the eyes and a powerhouse of nutrition. Featuring exotic dragon fruit, nutrient-dense tempeh, and a medley of fresh vegetables, this salad is designed to delight your senses and nourish your body. Tempeh, a plant-based protein, is rich in fiber and probiotics, promoting gut health and providing a hearty texture that complements the crisp vegetables.
Dragon fruit, also known as pitaya, adds a unique tropical twist with its mildly sweet flavor and vibrant pink hue. It's packed with antioxidants, vitamin C, and fiber, making it an excellent addition to any health-focused diet. The ginger-lime vinaigrette ties all the components together, offering a zesty kick that's balanced with a hint of natural sweetness. This salad is perfect for those looking to explore new flavor combinations while staying committed to clean eating.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Revitalize with our vibrant Rainbow Crunch Salad: Tempeh, dragon fruit, and veggies topped with a ginger-lime vinaigrette for a refreshing meal.
Ingredients
- • tempeh: 8 oz, cut into cubes
- • red dragon fruit: 1, peeled and cubed
- • mixed baby greens: 4 cups
- • red bell pepper: 1, thinly sliced
- • cucumber: 1, sliced into half moons
- • purple cabbage: 1 cup, shredded
- • carrots: 2, julienned
- • peanuts: 1/4 cup, lightly crushed
- • cilantro: 1/4 cup, chopped
- • fresh lime juice: 1/4 cup
- • ginger: 2-inch piece, grated
- • honey: 1 tablespoon
- • soy sauce (or tamari for gluten-free): 2 tablespoons
- • olive oil: 3 tablespoons
- • sesame oil: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Begin by steaming the tempeh cubes for about 5 minutes. This helps to soften and infuse them with flavor. After steaming, set them aside to cool slightly.
- 2 In a small bowl, whisk together the lime juice, grated ginger, honey, soy sauce, olive oil, sesame oil, salt, and pepper. Adjust the seasoning as needed for a balance of sweet, tangy, and umami flavors.
- 3 In a large salad bowl, combine the mixed baby greens, red bell pepper slices, cucumber, shredded cabbage, and julienned carrots. Gently toss to mix the vegetables evenly.
- 4 Add the steamed tempeh and dragon fruit cubes to the salad, making sure they are spread out evenly to showcase their colors.
- 5 Drizzle the ginger-lime vinaigrette over the salad. Use salad tongs to gently toss everything together, ensuring each component is lightly coated with the dressing.
- 6 Top the salad with crushed peanuts and chopped cilantro for added texture and a burst of fresh aroma.
Serving Suggestions
- • This Rainbow Crunch Tempeh & Dragon Fruit Salad is a complete meal on its own, but it pairs well with a side of freshly toasted whole-grain bread for those seeking a more filling option. For a refreshing drink, consider serving it with iced green tea infused with mint and lemon—its subtle flavor complements the salad's vibrant taste perfectly. Garnish with additional cilantro or a sprinkle of toasted sesame seeds for an extra touch of elegance. If you're dining with company, present the salad in a large wooden bowl to emphasize its colorful array of ingredients, making it a visual centerpiece that invites conversation.
Storage Tips
To maintain the freshness and nutritional value of this salad, store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving to prevent the greens from becoming soggy. If you plan to enjoy the salad over several days, consider storing the ingredients separately and combining them just before eating.
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