Griddled Avocado with Crispy Tempeh and Quinoa Winter Leaf Salad

  • Serves 4

  • Preparation 15 mins

  • Cooking 5 mins

Griddled Avocado with Crispy Tempeh and Quinoa Winter 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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