I am having a wonderful warm weather lunch. It went together pretty quick because I already had wild rice tempeh marinating in the fridge. Here is the end result:
Arugula salad with grilled marinated tempeh and spicy cantaloupe and avocado salsa
- Arugula salad base
- White balsamic drisled on top
- Spicy cantaloupe and avocado salsa (1 cup cantaloupe, 1 tsp onion powder, dash hot pepper flakes, 1 tsp garlic granules, 1/4 tsp chili powder, 1/4 avocado, 1 tsp lemon juice)
- Marinated and grilled wild rice tempeh (marinated in fresh ginger, seasoned rice vinegar, Bragg’s Liquid Aminos, minced garlic, water)
There was so much flavor in this! The spiciness of the arugula and seasoning are offset by the sweet cantaloupe. Wild rice tempeh is nice because the wild rice separates during the pan grilling process and gets nice and crispy adding a great nutty crispy texture.
