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Vibrant Thai Papaya & Grilled Tempeh Salad with Coconut-Lime Dressing
Dive into a refreshing Thai papaya & grilled tempeh salad with a coconut-lime dressing. A vibrant, nutrient-packed meal perfect for clean eating enthusiasts!
Enliven your taste buds with this dynamic Thai-inspired papaya and grilled tempeh salad. This big, beautiful salad combines the crunch of fresh vegetables with the subtle sweetness of ripe papaya and the savory depth of marinated tempeh, all tied together with a creamy coconut-lime dressing. Packed with vitamins, antioxidants, and plant-based protein, this salad offers a refreshing and nutritious meal option.
The vibrant colors and bold flavors make this salad not only visually appealing but also incredibly satisfying. Papaya, rich in vitamin C and folate, pairs beautifully with the protein-rich tempeh, which is marinated and grilled to perfection. The coconut-lime dressing adds a tropical twist, enhancing the natural sweetness of the papaya while balancing the savory elements. This wholesome salad is a perfect example of clean eating, ensuring you get a nutrient-dense meal with every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Thai
Dive into a refreshing Thai papaya & grilled tempeh salad with a coconut-lime dressing. A vibrant, nutrient-packed meal perfect for clean eating enthusiasts!
Ingredients
- • ripe papaya: 1 medium, peeled and julienned
- • tempeh: 8 oz, sliced into thin strips
- • tamari or soy sauce: 2 tablespoons
- • fresh ginger: 1 inch, grated
- • lime juice: 3 tablespoons
- • coconut milk: 1/4 cup
- • red bell pepper: 1, thinly sliced
- • carrot: 1 large, julienned
- • cucumber: 1, thinly sliced
- • fresh mint leaves: 1/4 cup, chopped
- • fresh cilantro: 1/4 cup, chopped
- • roasted peanuts: 1/4 cup, crushed
- • mixed salad greens: 4 cups
- • sea salt: to taste
- • black pepper: to taste
- • coconut oil: 1 tablespoon, melted
Instructions
- 1 Begin by marinating the tempeh. In a small bowl, combine tamari, grated ginger, and 1 tablespoon of lime juice. Add the tempeh strips and let marinate for at least 10 minutes while you prepare the other ingredients.
- 2 Preheat a grill pan over medium-high heat. Brush with coconut oil to prevent sticking. Grill the marinated tempeh strips for 3-4 minutes on each side until golden brown and slightly crispy.
- 3 In a large mixing bowl, combine the julienned papaya, red bell pepper, carrot, cucumber, mint, and cilantro. Toss gently to mix the ingredients.
- 4 For the dressing, whisk together the coconut milk, remaining lime juice, sea salt, and black pepper in a small bowl. Adjust seasoning to taste.
- 5 Arrange the mixed salad greens on a large platter. Top with the mixed papaya and vegetable salad. Add the grilled tempeh on top.
- 6 Drizzle the coconut-lime dressing over the salad. Sprinkle with crushed roasted peanuts for added crunch. Serve immediately.
Serving Suggestions
- • This Thai papaya and grilled tempeh salad pairs wonderfully with a chilled green tea or a refreshing iced lemongrass tea. For added texture, consider serving with a side of whole-grain rice crackers or lightly toasted whole-grain bread. A sprinkle of additional fresh herbs like Thai basil or a squeeze of extra lime juice can enhance the flavors even further.
Storage Tips
To store leftovers, keep the salad and dressing separate. Place the salad in an airtight container and store in the refrigerator for up to 2 days. Keep the dressing in a sealed jar and shake well before using again. For best results, avoid storing the salad with the dressing already applied, as this can lead to sogginess.
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