Grapefruit, Avocado and Tempeh Salad with Mint Tahini Dressing
quickhigh-proteinlight
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- Wash and dry the kale and rocket. Spread them in your serving bowl and massage in 1 tbsp olive oil, the juice of a quarter of a lemon and a pinch of salt.
- Make the dressing by grinding the mint leaves and garlic clove in a pestle and mortar until the oils start to release. Add the tahini, olive oil and apple cider vinegar and mix together. Season to taste with salt and black pepper.
- Chop the tempeh into 1-inch pieces and fry in 1 tsp oil over medium heat. Mix together the balsamic vinegar, chilli paste and a pinch of salt in a small bowl. Once the tempeh starts to colour, add the chilli mixture and toss to coat. Add water 1 tbsp at a time to build a sticky coating. Cook until each side is lightly browned.
- Chop the cucumber and avocado to similar sizes and cut the grapefruit into segments. Add to the salad bowl along with the pickled onions and crispy tempeh. Toss together and serve with the dressing alongside or tossed through.
Ingredients
US Units
Produce
- 2⅞oz kale
- washed and dried; quantity not specified in original recipe — estimated
- 1⅓oz arugula
- washed and dried; quantity not specified in original recipe — estimated
- 3½oz cucumber
- chopped; quantity not specified — estimated approximately half a standard cucumber
- 1 grapefruit
- segmented; quantity not specified — estimated 1 large
- 1 avocado
- diced; quantity not specified — estimated 1 large
- ¼ lemon
- juice only, for massaging kale
- 3 sprigs fresh mint (sprigs, leaves only, for the dressing)
- 1 garlic
- clove, for the dressing
Fridge & Frozen
- 7oz tempeh
- chopped into 1-inch pieces; quantity not specified — estimated for 2 servings
Pantry
- 3 tbsp pickled red onions
- quantity not specified in original recipe — estimated
- 1 tbsp olive oil
- for massaging kale
- salt (to taste)
- for kale and seasoning
- 1 tsp olive oil
- for frying tempeh
- 1 tbsp balsamic vinegar
- for tempeh marinade; quantity not specified — estimated
- 2 tbsp chilli paste
- for tempeh marinade
- 1 tbsp apple cider vinegar
- for the dressing
- 4 tbsp olive oil
- for the dressing
- 2 tbsp tahini
- for the dressing
- 1 tsp black pepper
- for the dressing
Equipment
- Sharp knife
- Chopping board
- Pestle and mortar
- Lemon juicer or fork
- Mixing bowl
- Frying pan
- Spatula
- Teaspoon
- Tablespoon
- Salad tongs
Nutrition per serving
Calories 894 kcal
Protein 27g
Carbs 50g
Fat 72g
Fibre 11g
Values are approximate.