What makes this salad “tropical”? The coconut yogurt dressing my friends. I've been making my own coconut yogurt and pairing it with all kinds of dishes I am coming up with (check out these Flowery Scones with Coconut Yogurt). In this recipe I use it to make a dressing with lemon juice, a dash of salt and onion powder and the results were amazing. I was going for a tangy sour flavor because the maple tempeh is salty and sweet and along with fresh tomatoes and creamy avocado chunks the flavors and textures of this salad are extremely diverse well blended! It's perfect for when you want something light, filling, and flavorful.


For the salad:

  • Half a block of tempeh (? oz)

  • 1 tbsp of tamari

  • ½ tbsp of pure maple syrup (grade b is always best)

  • 1 handful of halved cherry or grape tomatoes

  • 1 small head of chopped romaine lettuce

  • ⅓ to ½ of an avocado, chopped to bite size pieces

For the dressing:

  • 2 tbsp of plain coconut yogurt (store bought or homemade)

  • ½ tbsp of fresh lemon juice

  • ⅛ of tsp of onion powder

  • A pinch of pink Himalayan salt

  1. Preheat the oven to 400 degrees F.

  2. Thinly slice the tempeh (about ¼ inch) length wise (as shown in the photo). This will ensure a crispier texture.

  3. Whisk together the tamari and maple syrup in a large mixing bowl.

  4. Coat and marinate the tempeh slices in the mixture. Marinate until oven is preheated or as long as you want, if prepping the ingredients for a later meal (maximum should be overnight).

  5. Layout a layer of parchment paper on a cookie sheet. Evenly place the marinated tempeh slices on the sheet putting as much space between them to ensure the maximum crispiness

  6. Put in the oven for 10 to 15 minutes flipping the slices halfway through

  7. Assemble the rest of the salad ingredients in a bowl and set aside.

  8. Make the dressing by whisking all ingredients in a separate bowl. You may want to add water id dressing is too thick.  Add in one tsp at a time until you get your desired consistency.

  9. Once tempeh is done, take it out of the oven and let it cool for 5 minutes.

  10. Add tempeh and dressing to the salad bowl to complete assembling the salad. Enjoy!