Hard boil your eggs by placing them in a small pot and filling it with enough cold water to cover the eggs by 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let it stand for 12 minutes, then drain the water. Place the eggs in a bowl of ice-cold water for 10 minutes.
While the eggs are cooling, cook the tempeh. Heat a pan over medium heat and add the tempeh slices.
Cook for 4 to 5 minutes on each side or until crispy and golden. Once cooked, remove from the pan and pat any excess oil away with a paper towel.
Once cool, chop the tempeh into bite-sized pieces.
To assemble the salads, divide the arugula between bowls and top with cherry tomatoes, avocado, chopped tempeh, and hard-boiled eggs.
Drizzle with fresh-squeezed lemon and season with sea salt and black pepper to taste. Enjoy!
Notes
Leftovers: These salads make great meal prep and last 3 to 4 days in the fridge. Add the avocado and olive oil before serving.
More Carbs: Serve with toast or quinoa.
