Vegan Wedge Salad (with coconut bacon!)
Crisp, creamy, smoky delicious vegan wedge salad is plant-based, gluten-free, oil-free and is the perfect salad for any occasion.
Ingredients
- 1 head iceberg lettuce I use Josie's Organics
- 2 cups halved cherry tomatoes
- 1/2 cup chopped raw pecans
- 3/4 cup diced red onion
- 1 cup coconut bacon
Coconut Bacon
- 1 cup large unsweetened coconut flakes
- 1 tbsp coconut aminos or soy sauce
- 1-2 tsp liquid smoke
- 1/4 tsp sea salt
- 1 tbsp maple syrup optional
Hemp Seed Ranch Dressing
- 3/4 cup hemp seeds
- 1 tbsp dried parsley
- 1 tbsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 3 tbsp lemon juice
- 1 cup water
Instructions
Salad
- Cut iceberg lettuce into quarters or "wedges". Top with dressing then add the tomatoes, pecans, onion, and coconut bacon. Enjoy!
Coconut Bacon
- In a non-stick pan, saute coconut flakes on medium heat. Add in coconut aminos, liquid smoke and maple syrup. Mix until evenly coated. Saute for 5-10 minutes until crisp and golden. Do not burn. Stir continuously. Remove from heat and add onto salad!
Hemp Seed Ranch Dressing
- Blend all ingredients together in a blender until smooth and creamy! Store in fridge for up to 7 days.