Arugula-Tempeh Salad with Blistered Tomatoes, Avocado & Chive Dressing

Directions

1. Heat a skillet over medium-high heat.
2. Cut tempeh into medium-sized pieces, place in a bowl, drizzle with soy sauce, and toss to coat.
3. When the skillet is hot, add a little oil and the tempeh; season with salt and cook, stirring occasionally, until golden, 5–7 minutes. Move the tempeh to a plate and set aside.
4. Wash the arugula, tomatoes, lemon, chives, and avocado; dry as needed.
5. Return the skillet to medium-high and add a touch more oil; add the grape tomatoes with a pinch of salt and cook until they start to brown and pop, 3–5 minutes. Remove from heat and let cool.
6. Juice the lemon into the reserved bowl used for dressing.
7. Chop half of the chives and whisk them into the bowl with lemon juice along with mayo, oil, Dijon, maple syrup, salt, and pepper to form the dressing.
8. Add arugula and cooled tomatoes to the dressing; toss to coat and combine into a salad.
9. Halve and pit the avocado, scoop the flesh, and rough-dice. Season with a pinch of salt.
10. To serve, divide the salad, then top with avocado, tempeh, and the remaining chives.