Fast, tasty, not entirely all that salad-y. Think of it more of a noodle bowl with tempeh and veggies. Here ya go:

Tempeh: Cut into strips, then let it marinate in the following sauce for at least 10 minutes. After that, you can place in a skillet until golden brown on both sides.

• 2 tbps soy/coconut aminos
• 1 tbsp lemon juice 
• 1 tbsp maple syrup 
• 1 tsp chili garlic sauce

For the salad: Basically just noodles and veggies you have on hand. We recommend:

• 1 cup romaine
• 1/2 cup cooked rice noodles
• Red pepper
• Handful fresh cilantro 
• Ribbon carrots 
• Avocado (optional) 
• Onions (fresh or caramelized)

Drizzle this sauce on top:
1 tbsp lemon juice 
1/2 tsp maple syrup
Dash grated ginger 
1tbsp almond butter 
Splash of coconut aminos