2 tablespoons low-sodium soy sauce
1 tablespoon miso
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
3 tablespoons olive oil, divided
16 ounces tempeh, diced into bite-sized pieces
juice of 2 limes
⅛ teaspoon salt.
8 ounces spring greens (or salad green of choice)
1 avocado, cubed
½ small red onion, thinly sliced
3 medium peaches, thinly sliced
An Oldways recipe, courtesy of Kelly Toups