Vegan Ingredient Salad


  • 2 1⁄2 ounces cut romaine
  • 1 ounce spring mix
  • 2 tablespoons roasted corn kernels
  • 1 pinch thinly sliced cauliflower
  • 1 tablespoon dry cured olives, chopped
  • 8 grape tomatoes, halved
  • 8 pieces radish, thinly sliced
  • 4 basil leaves, torn in half
  • 1 pinch kosher salt
  • Freshly grated black pepper
  • 1⁄4 cup lemon tahini dressing, recipe follows
  • 1⁄4 avocado, diced
  • 1 1⁄2 teaspoons salted sunflower seeds, roasted


Combine romaine, spring mix, corn, cauliflower, olives, tomatoes, radishes, basil, salt, pepper and dressing in a large mixing bowl. Toss. 

Place mix in the center of a salad bowl and top with diced avocado and sunflower seeds. Makes 1 salad. 

To make lemon tahini dressing: Combine 8 garlic cloves, juice from half lemon, 21⁄2 tablespoons tahini, 1 teaspoon whole grain mustard, 2 teaspoons evaporated cane sugar, 1 teaspoon kosher salt and 1 tablespoon nutritional yeast, and process while slowly adding 1⁄4 cup extra virgin olive oil and 1⁄2 cup grapeseed oil until emulsified. Refrigerate. Makes 11⁄2 cups.

Vegan Ingredient Salad, Director of Culinary Standards Brad Borchardt, Flower Child, multiple locations