Tempeh / Avocado Salad

Everything's better with avocado.

Should you happen to have some leftover deliciously marinated tempeh (say, from tempeh reubens), this is a great thing to do with it.

I apologize to the original source of this recipe, because I jotted down the ingredients without bookmarking it and I don't know who deserves the credit for this wonderfulness. If anyone knows, let me know.

I think this will become a staple lunch for me.

The Recipe:

4 oz tempeh, marinated and baked or prepared to your liking

1 avocado, gently mashed

1/4 c red onion, chopped

1/4 c carrot, chopped

1/4 c celery, chopped

1 tsp garlic powder

1 tsp lemon juice

1 tb dijon mustard

salt and pepper, to taste

Mix everything together. Eat on bread or alone.

The Verdict:

Overall grade: A

Overall reason: Easy, delicious, healthy, and keeps well in the fridge for a few days.

Time to prepare: 5 minutes if you've already prepared the tempeh

Husband quote: (No husband quote for this one... it's all for me.)

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