Asparagus and garlic lend a prebiotic boost to probiotic-reich beet kvass (a briny, fermented beverage) and tempeh, which studies show may still offer its good-bug benefits after baking. (This is the difference between pre- and probiotic foods.)
Look for beet kvass by the kimchi in well-stocked supermarkets, or substitute beet juice if you can’t find it.
1 (8-oz.) pkg. tempeh, cut into 1-inch cubes
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
5 teaspoons fresh lemon juice, divided
3/4 teaspoon kosher salt, divided
6 ounces asparagus, trimmed
2 tablespoons beet kvass (such as Harvest Roots)
1 1/2 tablespoons tahini (sesame seed paste)
1 teaspoon granulated sugar
3 cups packed baby arugula
2 cups packed baby kale
1 cup shaved Easter Egg radishes
1 yellow cherry tomatoes, halved
Added sugars 1g
Calcium 19% DV
Potassium 25% DV
How to Make It
Preheat oven to 375°F. Place tempeh, garlic, pepper, 1 tablespoon oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a bowl; toss to combine. Arrange tempeh on a baking sheet. Bake at 375°F for 20 minutes, tossing once halfway through.
Meanwhile, bring a large saucepan of water to a boil over medium-high, and prepare a bowl of ice water. Add asparagus to boiling water, and cook until crisp- tender, about 3 minutes. Drain. Plunge asparagus into ice water; let stand 2 minutes. Drain. Cut asparagus diagonally into thirds. Set aside.
Combine remaining 1 tablespoon oil, remaining 2 teaspoons lemon juice, and remaining 1/4 teaspoon salt in a bowl; whisk in kvass, tahini, and sugar. Add water, 1 teaspoon at a time, until dressing reaches desired consistency.
Place arugula, kale, radishes, tomatoes, and asparagus in a large bowl or on a serving platter; gently toss to combine. Top with tempeh croutons. Drizzle evenly with kvass-tahini dressing.
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