Tempeh, peach and avocado in a sesame seed oil vinaigrette.
Sesame seed oil adds a pleasant nutty taste to this salad, but because of its full flavour, it is preferable not to overdo it.
1/4 | red onions, thinly sliced | 40 g | |
120 g | tempeh | ||
1 tbsp | soy sauce | 15 mL | |
1/2 tbsp | balsamic vinegar | 8 mL | |
1/2 clove | garlic, finely chopped | ||
1 tsp | olive oil | 5 mL | |
1 1/2 tbsp | rice vinegar | 23 mL | |
2 tbsp | canola oil | 30 mL | |
1/2 tsp | sesame seed oil | 2.5 mL | |
2 | peaches, yellow | 300 g | |
1 | avocados | 170 g | |
1 | green onions/scallions | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Avocados should be prepared and added to the salad at the very last minute to avoid darkening.
per 1 serving (310 g)
Amount % Daily Value |
Calories 430 |
Fat 33 g 50 % |
Saturated
4.1 g
22 % |
Cholesterol 0 mg |
Sodium 90 mg 4 % |
Carbohydrate 27 g 9 % |
Fibre 13 g 50 % |
Sugars 13 g |
Net Carbs 14 g |
Protein 14 g |
Vitamin A 9 % |
Vitamin C 29 % |
Calcium 8 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | ½ |
Fats | 5 |