Green Salad with Tempeh, Peaches, and Avocado

Instructions

1. In a small bowl, whisk together the soy sauce, miso, maple syrup, apple cider vinegar, and 1 tablespoon of the olive oil to make the marinade.
2. Combine the marinade and the diced-tempeh in a large zip-top bag or covered container and refrigerate for at least 1 hour, or overnight.
3. Set the oven to 425°F. Spread the marinated tempeh out on a parchment lined baking sheet and bake for 8 minutes, flip, then bake for an additional 8-10 minutes.
4. While the tempeh is cooking, make the dressing. Whisk together the remaining 2 tablespoons olive oil with the lime juice and salt.
5. In large mixing bowl, toss together the spring greens and dressing. Toss in the avocado cubes, red onion, and peach slices and continue mixing until the avocado coats the leaves.
6. Add in the cooked tempeh, then divide salad among 4 bowls to serve.