North American Spring Tempeh Chop Salad

Slice the tempeh into 1cm strips, rub with the smoked paprika, 1/4 tsp fine sea salt, and 1/4 tsp black pepper, then sear in 1 tbsp extra virgin olive oil over medium-high heat for 3 minutes per side until a dark, crispy crust forms and the edges smell nutty and smoky.

Finely chop the romaine lettuce into bite-sized ribbons, slice the snap peas on a sharp diagonal, and thinly slice the radishes into translucent rounds so every forkful carries crunch.

Dry-toast the pepitas in a skillet over medium heat for 2 minutes, shaking frequently, until they start popping and turn golden with a toasty, nutty fragrance.

Mash half the avocado with the juice of the lime, the apple cider vinegar, 2 tbsp extra virgin olive oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper until smooth and pourable with a creamy, tangy taste.

Combine the chopped romaine, snap peas, and radishes in a wide bowl, pour over the avocado dressing and toss until evenly coated, slice the remaining avocado half on top, arrange the seared tempeh strips across, season with the remaining 1/4 tsp fine sea salt, and finish with the toasted pepitas and chopped fresh cilantro.