Tempeh Salad Lettuce Cups

By Alexandra Caspero on November 11, 2010

Even though the weather is getting cooler, I’m still craving crunchy salads. I made a version of this for a bridal shower last year and it was a big hit. I think this would be perfect paired with some brown rice or cup of soup.

Tempeh Salad Lettuce Cups

1 lb. tempeh
2 large carrots, fine diced
3 stalks celery, fine diced
1/2 red onion, minced
1/2 bell pepper, fine diced
3 tbsp. capers
1 red pepper, roasted and diced (or about 4 large pieces from a can)
1 bunch parsley, finely chopped
Bibb or Butter Leaf lettuce -about 2 or 3 leaves per person

1/4 cup olive oil
1/4 cup red wine vinegar
1 small lime, juiced
2 tbsp. agave nectar, maple syrup, or other liquid sweetener
1/2 tsp. salt
1/2 tsp. pepper

Place tempeh in steamer basket, cover and steam for 10 minutes. Set aside to cool. Meanwhile, combine the rest of the ingredients except for the dressing and the lettuce cups. When the tempeh has cooled, grate with a box grater or finely chop with a knife. Add to the vegetable mixture. In a blender or by hand, combine together the dressing ingredients. Drizzle over the tempeh salad and toss to coat.

To serve: place a large spoonful of salad onto lettuce cups. Wrap and serve!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Alisa
      November 13, 2010 AT 2:56 am

      Your tempeh salad looks delicious,I saw your blog from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this foodista widget at the end of this post so we coud add you in our list of food bloggers who blogged about Tempeh, Thanks!