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quick & easy vegan kale, white bean, and charred tempeh salad with avocado, quinoa, dukkah, and a lemony vinaigrette! This detox salad is dairy free, gluten free, healthy, and vegan, and it can be adapted to the keto, paleo, and whole 30 diets by omitting the quinoa and beans! You can even simmer it in stock to turn it into a soup!

lemony kale & white bean detox salad with charred tempeh

Print Recipe
This recipe serves 4 as a light lunch or 2 really hungry people. You can scale up the recipe as much as you’d like or scale it back to suit your needs. I like to double the recipe so that there are plenty of leftovers to use in other things like soup, wraps, and my favorite thing to do with leftovers is fry them up in a skillet with a little olive oil and top them with a fried egg.
Course Salad
Keyword salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 3 cups raw kale torn or sliced (can sub an other leathery green)
  • 1 can Cannellini beans rinsed (can sub pulse of your choice)
  • 1 whole Avocado diced or sliced
  • 4 oz tempeh half a package, usually, seared in a hot skillet with olive oil and 1/2 inch diced (can substitute seared tofu)
  • 3/4 cup cooked quinoa
  • 1/4 cup sunflower seeds
  • 1 tablespoon black or regular sesame seeds
  • salt and fresh ground black pepper to taste
  • For Dressing
  • 1 tablespoon Flax Oil you can omit this and just double the olive oil!
  • 1 tablespoon Olive Oil
  • Juice of half a lemon
  • 1 tablespoon Apple Cider Vinegar

Instructions

  • In a small bowl, whisk together the dressing ingredients.
  • Place the kale in a large mixing bowl and top with a tablespoon of the dressing. Massage the kale until slightly wilted.
  • Add the rest of the salad ingredients, toss to combine. If slicing the avocado, reserve it until you’re done tossing and top the salad with it. Top with an extra squeeze of lemon and season to taste with salt as needed.
  • Store leftovers in an airtight container in the fridge. They’ll last 5-7 days.