Griddled Avocado with Crispy Tempeh and Quinoa Leaf Salad

This recipe teams the richness of avocado and tempeh with fresh crisp greens. Packed with protein and minerals the addition of nutty quinoa and a tangy dressing makes it extra special.

  • Serves 4

  • Preparation 15 mins

  • Cooking 5 mins

Griddled Avocado with Crispy Tempeh and Quinoa Leaf Salad Featured Recipe
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Vegan

  • Wheat-Free


for the main ingredients
  • 2 small avocados
  • 1 tbsp olive oil
  • 2 x 198g tempeh, torn into pieces approximately 1½ cm thick
for the Dressing
  • 4 tsp olive oil
  • 2 tsp vegan horseradish sauce
  • 2 tsp cider vinegar
  • 1 small lemon, juice and zest
  • Black pepper, to taste
for the salad
  • 170g Florette classic crispy salad
  • 100g spring onion, sliced
  • 1 small bunch mint, finely chopped
  • 1 small bunch flat-leaf parsley, finely chopped
  • 20g pink sushi ginger, shredded
  • 70g quinoa, cooked as directed on the pack


  1. Heat a griddle pan on a high heat. Halve the avocados and remove the stones, but keep the skins on. Brush the flesh with a small amount of olive oil and place flesh side down on the hot griddle. Cook for 2-3 minutes or until char lines appear.
  2. Toss the tempeh in the remaining oil. Heat a non-stick frying pan and stir-fry the tempeh for 5-6 minutes on a medium heat until browned and crispy on all sides. Set aside and keep warm.
  3. Place the dressing ingredients into a small bowl and whisk together until combined. Season with black pepper.
  4. In a large bowl, toss together the crispy salad, spring onion, half of the mint and parsley, sushi ginger and quinoa. Divide between four serving dishes.
  5. To assemble: Top with a griddled half of avocado followed by the crispy tempeh, a drizzle of horseradish dressing and a sprinkling of the remaining mint and parsley.
Nutrition per serving
  • Calories

    494 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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