Prep/cook time: 27 minutes

Serves 3 / Rich, fresh, and spicy. Don’t be intimidated by the number of ingredients—this salad is easy to assemble, and you can leave out any elements you don’t care for. Even crisping the tempeh goes quickly. Ingredient tip: Coconut oil has a high smoke point that’s perfect for browning and lends a hint of tropical flavor to the tempeh.

1 bunch watercress, washed

4 ounces mung bean sprouts

1/2 cup thinly sliced red cabbage

1/2 green bell pepper, thinly sliced

1 small carrot, grated

1/2 bunch scallions, thinly sliced diagonally

1 small bunch cilantro

2 tablespoons chopped fresh ginger

1 small shallot, quartered

2 tablespoons lime juice

1 teaspoon Thai red curry (or green)

1/4 cup crushed roasted cashews

3 tablespoons flaxseed oil

8 ounces tempeh

1/3 cup coconut oil

1. Cut tough lower stems off watercress and discard. Place greens in a large bowl. Add bean sprouts, cabbage, bell pepper, carrot, and scallion. Chop cilantro coarsely, starting at the leafy end, keeping stems separate. Add leaves to bowl and toss gently to mix.

2. Place cilantro stems, ginger, shallot, lime juice, and curry paste in a blender. Pulse until smooth. Add cashews and flaxseed oil and pulse just until blended; some cashew pieces should remain. (Makes ½ cup.)

3. Cut tempeh into rectangular pieces about 1 inch long. Heat coconut oil in a small skillet over medium-high heat and add as many tempeh pieces as will fit without crowding. Turn pieces in hot oil until lightly browned, about 4 minutes. Remove with slotted spoon and drain on a paper towel. Repeat with remaining tempeh pieces.

4. Pour dressing over greens and toss thoroughly. Divide between plates, mounding slightly. Strew warm tempeh croutons over salads and serve at once.

PER SERVING: 506 cal, 65% fat cal, 38g fat, 14g sat fat, 0mg chol, 17g protein, 29g carb, 10g fiber, 138mg sodium