kale salad with tempeh croutons

  • 2 bunches of kale, washed
  • Juice of 2 lemons
  • 1 eight oz package of tempeh, cubed
  • 1/3 cup organic coconut oil
  • 1/3 cup organic olive oil
  • 1/8 tsp. sea salt
  • 1/3 cup dried cranberries
  • 1/4 Parmesan cheese, grated
  • 1 avocado, diced

Remove stems from kale and discard (or save stems to use in a stir fry or a soup). Rip kale leaves into bite-sized pieces. Put kale leaves into a large mixing bowl with lemon juice. Vigorously massage and squeeze kale until it releases liquid – about 5 to 7 minutes. Let the kale sit while you prepare the tempeh croutons. Heat coconut oil in a small saucepan on medium heat. Drop tempeh cubes into the oil and fry until browned on all sides. With a slotted spoon, pull the tempeh out of the oil, drain on paper towels, and season with sea salt. While the croutons are cooling, return to the kale and squeeze out ALL of the liquid that has been released. Discard the liquid. Add cranberries, parmesan cheese and oil to the kale salad and toss until well coated. Season with sea salt. Add diced avocado and toss. Top with Crispy Tempeh Croutons. Serve and enjoy!