Hi, kids! I know. It’s the evening of your mid-week vacation. Tonight is basically a Friday and tomorrow is essentially a Sunday. If you and I are on the same page, you’re probably looking forward to going out tonight, drinking fruity cocktails tomorrow, catching some rays (use protection) and feasting on some of the finest barbecued goods of all time. At least, these are my hopes.
But before we get to that, might I suggest a lovely, satisfying salad? It’s the perfect light but substantial meal to nosh on before heading out. Plus, it’ll take less than 10 minutes to throw together, and if there’s anything I know, it’s time management while you’re getting dolled up for the night. I would eat this while touching up my bronzer but before brushing my teeth and putting on gloss.
California Panzanella Salad
Ingredients for one:
- 1/2 avocado, cubed
- 1/2 seedless cucumber, chopped
- 1/4 small onion, chopped (or omit if you want to meet some dimey strangers tonight)
- 1/2 pint cherry tomatoes
- handful pitted Kalamata olives, sliced in half
- 1/3 block tempeh, cubed
- juice of 1/2 lemon
- drizzle of olive oil
- salt and pepper to taste
- scoop of hummus (optional)
- Cube, chop, slice, dice all ingredients through tempeh. Add them to your serving bowl one by one.
- Squeeze lemon over mixture— watch out for seeds!
- Drizzle with olive oil and sprinkle with salt and pepper. Toss mixture together using your (clean) hands.
- Wash your mitts.
- Scoop hummus on top.
- Take a picture if that’s your thing.
- Eat!
{ 13 comments… read them below or add one }
This looks delicious, fresh tasting, and super filling – thanks for sharing! Happy 4th to you, Kailey!
Such a good idea to sub tempeh for the bread, can’t wait to try this!
Finally, a panzanella salad I’ll actually eat – for some reason the idea of bread in my salad sounded really unappetizing to me (I also really, really hate croutons). I’d just change the kalamatas to black olives and that salad would make me really, really happy.
Yum Salad. I can tell you’re trying to meet some dimes tonight by the lack of onion in photo!
This looks so good! Jealous you get to spend Wednesday out celebrating the fourth! Since I live in Canada, clearly I’ll be doing nothing;)
This looks so yummy and filling!! I can’t wait to try it!!!! Absolutely LOVE your website!! Keep up the healthy-girl Inspiration!!
xoxoxo
Oh, I like this. When you’re going out and getting dolled up, a light meal is where it’s at! The only thing with me is that…I have yet to warm up to tempeh. Might have to add my carnivore’s touch with some grilled chicken
Either way, love it. And love that you’re having fun and busy! Happy 4th!
I’m so glad you shared the recipe for this! I’ve been thinking about it since you posted the picture on instagram the other day!
Since it’s light but still incorporates a good amount of protein & healthy fats, it will be the perfect pre-4th of July party meal. Have fun tonight! <3
Looks good, but it ain’t panzanella if it ain’t got bread in it! It’s like saying you made turkey-free turkey burgers.
Jenny, right?! Like meatless meat balls, which are still a thing.
Yes, it’s still a thing called “salad”
Sorry to harp on this, but why not just call it Mediterranean tempeh salad instead of panzanella? It’s not a “twist” if you omit the centerpiece of the salad completely, in that case, it’s just a salad.
K- You know, I just went with my instinct. “Hey, this reminds me of a panzanella salad with tempeh in place of bread.” Simple as that. Good thing I’m not writing a cookbook anytime soon– I’d be messing up names left and right, huh?!