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I put this recipe together one Sunday morning out of random food we had in our kitchen and chives and parsley from our garden. I was hungry but did not want to go through the trouble of baking or making anything really elaborate.

(Serves 4 as a side, or 2 as a main dish salad)

• 3 ripe peaches
• 2 ripe yellow (Ataulfo) mangoes
• 1 ripe avocado
• Juice of one lime
• 1 tbsp flat leaf parsley, finely chopped
• 1 tbsp chives, finely chopped
• 1 package coconut curry tempeh strips (smoky tempeh strips would work too)
• 1 teaspoon demerara sugar
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Remove the pits from the peaches, mangoes, and avocadoes. Slice and peel the mangoes into long strips and then cut the strips in half. Slice the peaches into at least eights and then cut the slices in half. Slice the avocado into thin strips. Mix the fruit and avocado in a medium sized glass bowl with the sugar and lime juice.

Over medium high heat, fry the tempeh strips in the canola oil until they are browned on both sides. Remove the strips from the oil and slice into inch long pieces.

Over medium high heat, fry the tempeh strips in the canola oil until they are browned on both sides. Remove the strips from the oil and slice into inch long pieces.

Toss the tempeh with the fruit and add the parsley, chives, olive oil, and salt and pepper. Serve immediately.

Copyright © 2020 Richard Bullington-McGuire

This work is licensed under a Creative Commons Attribution 3.0 Unported License.

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This page was last modified at 2020-01-03 10:29:58-0500.