Sea Moss Fennel Salad with Tempeh & Walnut Dressing
Shaved fennel and crisp seared tempeh tossed with a rich, velvety walnut dressing blended with Zesty Lemon Sea Moss gel. Fresh, satisfying and plant-powered.
Ingredients
4 servings- ✓2 large fennel bulbs, thinly sliced (reserve fronds for garnish)
- ✓200g tempeh, sliced into thin strips
- ✓1 tablespoon olive oil
- ✓1 tablespoon soy sauce or tamari
- ✓1 teaspoon maple syrup or honey
- ✓Pinch of salt and black pepper
- ✓½ cup toasted walnuts
- ✓¼ cup extra-virgin olive oil
- ✓2 tablespoons fresh lemon juice
- ✓1 tablespoon apple cider vinegar
- ✓1 garlic clove
- ✓1 teaspoon Dijon mustard
- ✓2 tablespoons Zesty Lemon Sea Moss gel
- ✓2–3 tablespoons water, to adjust consistency
- ✓Salt and black pepper to taste
Zesty Lemon Sea Moss
Gold sea moss gel infused with fresh lemon and lime for a crisp, refreshing citrus taste. Wildcrafted St. Lucia Eucheuma cottonii base — cold-blended fresh in Malaysia.
Order Zesty Lemon Sea Moss →Step-by-Step Instructions
- 1
Thinly slice the fennel bulbs using a sharp knife or mandoline. Place the sliced fennel in a large salad bowl and set aside.
- 2
Heat olive oil in a skillet over medium heat. Add the tempeh strips and cook for 3–4 minutes per side until golden brown.
- 3
Drizzle the tempeh with soy sauce and maple syrup. Stir gently for another 1 minute until caramelized, then remove from heat.
- 4
To make the dressing, add the toasted walnuts, olive oil, lemon juice, apple cider vinegar, garlic, Dijon mustard, salt, and pepper to a high-speed blender or food processor.
- 5
Blend until smooth, adding 1–2 tablespoons of water as needed until creamy.
- 6
Add two tablespoons of Zesty Lemon Sea Moss gel and pulse briefly until fully incorporated. Do not heat the Sea Moss gel.
- 7
Pour the creamy walnut Sea Moss dressing over the shaved fennel and toss gently to coat.
- 8
Top with the warm caramelized tempeh strips and reserved fennel fronds.
- 9
Serve immediately as a fresh, nutrient-dense lunch or dinner bowl.
