Spinach Salad With Rosemary-lemon Tempeh

• 8 ounces tempeh
• 1⁄2 cup lemon juice (about 2 lemons)
• 1 sprig fresh rosemary, chopped (or 2 teaspoons dried)
• 1 1⁄2 teaspoons olive oil
• 1 1⁄2 cups fresh strawberries, cut into thin slices, divided
• ¼ cup balsamic vinegar
• 1 ½ teaspoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 kiwi fruits, peeled, cut into thin slices

In a bowl, whisk lemon juice, rosemary, and olive oil until combined. Cut tempeh in half lengthwise and then into 1-inch- thick strips widthwise and add to bowl. Coat tempeh evenly with marinade, then cover and refrigerate while you prepare the rest of the ingredients—or overnight for best results. In a blender, add 1⁄2 cup sliced strawberries, balsamic vinegar, olive oil, salt, and black pepper and blend to combine. Taste and adjust flavors as needed. Heat a griddle or skillet on medium- high heat. Place tempeh on griddle and cover with marinade. Cook for three minutes, then flip and cook two more minutes, or until tempeh is warmed through. Remove to a plate. To serve, place half the spinach on a plate and top with half the tempeh, half the fruit, and drizzle with half the dressing.

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