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.
Servings 4
Calories 510kcal
Cost $6
Equipment
Ingredients
- 1 head iceberg lettuce I use Josie's Organics
- 2 cups cherry tomatoes halved
- ½ cup pecans chopped raw
- ¾ cup red onion diced
- 1 cup coconut bacon
Coconut Bacon
- 1 cup coconut flakes large unsweetened
- 1 tablespoon coconut aminos or soy sauce
- 1-2 teaspoon liquid smoke
- ¼ teaspoon sea salt
- 1 tablespoon maple syrup optional
Hemp Seed Ranch Dressing
- ¾ cup hemp seeds
- 1 tbsp parsley dried
- 1 tablespoon dill dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tsp salt
- 3 tablespoon 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.
Notes
- Do not overcook the coconut bacon or put the pan on too high of a heat, the coconut bacon will burn.
- Store the hemp seed ranch in the fridge for 5-7 days.
- Cut the iceberg lettuce into "wedges" to keep the shape of the wedge salad.
- Serve this fresh. You don't want the lettuce to get soggy.
- Add the dressing first, then add the toppings on top for perfect presentation.
Nutrition
Serving: 1g | Calories: 510kcal | Carbohydrates: 25g | Protein: 19g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Sodium: 559mg | Potassium: 598mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1335IU | Vitamin C: 29mg | Calcium: 117mg | Iron: 7mg
