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Vegan Ingredient Salad

Vegan Ingredient Salad

Ingredients

  • 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

Preparation

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