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Vibrant Tempeh and Mango Herb Salad with Edamame Pesto
Savor a nutritious and vibrant tempeh and mango salad with a zesty edamame pesto. Perfect for a big beautiful salad full of flavor and healthy goodness!
Indulge in a symphony of flavors and colors with this Vibrant Tempeh and Mango Herb Salad, topped with a luscious edamame pesto. This unique salad is designed to delight your senses and nourish your body, making it a perfect meal for those who crave freshness and creativity on their plates. Packed with plant-based protein from tempeh, this salad is not just a feast for the eyes but also a nutritional powerhouse.
The tropical sweetness of ripe mango perfectly complements the earthy, nutty notes of tempeh, while the edamame pesto adds a burst of savory umami. Fresh herbs like mint and cilantro elevate the dish, providing a refreshing contrast that makes this salad a standout. Whether you're plant-based or just looking to include more vibrant meals in your diet, this big beautiful salad is a must-try!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Italian
Savor a nutritious and vibrant tempeh and mango salad with a zesty edamame pesto. Perfect for a big beautiful salad full of flavor and healthy goodness!
Ingredients
- • tempeh: 8 oz, cut into cubes
- • ripe mango: 1, diced
- • mixed salad greens: 4 cups
- • fresh mint leaves: 1/4 cup, chopped
- • fresh cilantro: 1/4 cup, chopped
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • avocado: 1, diced
- • edamame (shelled): 1 cup
- • garlic clove: 1, minced
- • olive oil: 2 tablespoons
- • lemon juice: 2 tablespoons
- • raw almonds: 1/4 cup
- • nutritional yeast: 2 tablespoons
- • salt: to taste
- • pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C). Lightly drizzle the tempeh cubes with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper and bake for 15 minutes, or until golden brown, flipping halfway through.
- 2 While the tempeh is baking, prepare the edamame pesto. In a food processor, combine the edamame, garlic, almonds, nutritional yeast, and lemon juice. Pulse until the mixture is coarse. Gradually add 1 tablespoon of olive oil while blending until smooth. Season with salt and pepper to taste.
- 3 In a large salad bowl, combine the mixed greens, mango, mint, cilantro, cherry tomatoes, red onion, and avocado.
- 4 Once the tempeh is done, add it to the salad bowl. Drizzle with the edamame pesto and gently toss everything together until well coated.
- 5 Serve immediately, garnished with additional fresh herbs and a wedge of lemon on the side for an extra zing.
Serving Suggestions
- • This Vibrant Tempeh and Mango Herb Salad is a delightful standalone dish, perfect for lunch or dinner. For added texture, consider sprinkling a handful of toasted pumpkin seeds or sunflower seeds on top. Pair it with a light and refreshing beverage like iced green tea with a splash of lime or a sparkling water infused with fresh mint and cucumber slices. For those looking to make this meal more substantial, serve it with a side of whole-grain bread or quinoa. The nutty flavors in these grains will complement the salad beautifully, adding more fiber and keeping you satiated for longer.
Storage Tips
To store leftovers, keep the salad and the edamame pesto separate. Place the salad in an airtight container and refrigerate for up to two days. The edamame pesto can be stored in a small, airtight container in the fridge for up to five days. When ready to eat, toss the salad with the pesto and enjoy. Note that the avocado may brown slightly, but this does not affect the flavor.
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