Kale Salad with Apples, Avocado & Grilled Maple Tempeh
The aspens are changing their greens for yellows here in Colorado. Golden branches hug the base of the mountains and wrap me up in emotions. I'm grateful for their reminder to change and shake and shed the unserving habits and priorities of last season. With change in the air and weather, we will witness transformation in nature but also, perhaps, in our friends, colleagues, and neighbors. Our challenge is to make room for everyone to change and grow as they wish, and to invite our personal changes to meet and welcome the new colors of all people and all things.
Where and when are you making room for changes with the season?
1 bunch leafy green kale, roughly chopped
1 large Honeycrisp apple, cut into bite-sized chunks
2 Tbsp olive oil
1 avocado, sliced
2 Tbsp shallot, minced
8 oz. non-GMO plain tempeh
1/2 cup maple syrup (preferably grade B)
1/4 cup tamari or Braggs Liquid Aminos
Salt and pepper to taste
Marinate tempeh in a shallow dish with maple syrup, tamari, and a bit of salt and pepper for 20 minutes to 1 hour. In the meantime, prepare the salad by de-ribbing the kale and chopping into bite-sized pieces. Massage with olive oil to reduce bitterness. Mix in apple as well as the minced shallot and avocado. Set aside.
After the tempeh has marinated, fire up the grill or a cast-iron skillet until quite hot. Place tempeh on grill or skillet, reserving some maple/tamari liquid for the dressing. Cook for 3-5 minutes on each side or until you get a nice sear. Remove from heat, cut into cubes, and toss with salad with remaining marinade.