Early summer salad with tempeh croutons and beet dressing recipe

Ingredients

• 1 (8-oz) pkg tempeh, cut into 1-in. cubes
• 2 tsp minced garlic
• ¼ tsp freshly ground black pepper
• 2 Tbsp extra-virgin olive oil, divided
• 5 tsp fresh lemon juice, divided
• ¾ tsp kosher salt, divided
• 6 oz asparagus, trimmed
• 2 Tbsp beet kvass (such as Harvest Roots)
• 1½ Tbsp tahini (sesame seed paste)
• 1 tsp granulated sugar
• 3 cups packed baby arugula
• 2 cups packed baby kale
• 1 cup shaved Easter Egg radishes
• 1 pt yellow cherry tomatoes, halved

1. Preheat oven to 375°F. Place tempeh, garlic, pepper, 1 tablespoon oil, 1 tablespoon lemon juice, and ½ 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.
2. 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.
3. Combine remaining 1 tablespoon oil, remaining 2 teaspoons lemon juice, and remaining ¼ teaspoon salt in a bowl; whisk in kvass, tahini, and sugar. Add water, 1 teaspoon at a time, until dressing reaches desired consistency.
4. 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.