All my best recipes seem to come together out of improvisation. This one was the same. I tossed together hearty greens and the season's best apricots with my cumin-lime dressing and some quickly roasted broccoli from the garden. Add tempeh and this quick summer salad becomes a full meal. —Rebecca Fallihee | Eggplant + Olive
fresh apricots, pitted and sliced
kale or other greens, finely chopped
broccoli, broken into small pieces
tempeh, cut into squares
toasted hazelnuts, chopped
Cumin Lime Dressing
jalepeno pepper, deseeded and finely diced
clove garlic, peeled
2 1/2 teaspoons
juice of 2 limes + a little zest
extra virgin olive oil
salt and black pepper, to taste
In This Recipe
Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, spread the broccoli and tempeh, toss with the olive oil and season with salt and pepper. Roast for about 10-15 minutes, until just tender.
While the broccoli is roasting, prepare the greens in a large salad bowl. Then, toss them together with the broccoli, tempeh, apricots, and hazelnuts.
To make the dressing, puree all the ingredients together in a food processor or blender, and salt and pepper to taste.
Add the dressing a little at a time to the salad, using the preferred amount. There will likely be extra.