MAKES: 4 (3-CUP) SERVINGS • DIFFICULTY: easy
Add bite-sized dices of steamed or sautéed tempeh to this salad for a pretty perfect entrée.
DRESSING
2 garlic cloves, crushed
2 tablespoons nutritional yeast
1 tablespoon almond butter
1 tablespoon blended peeled lemon (see here)
1 tablespoon white miso paste
1 tablespoon minced fresh parsley
1 teaspoon salt-free stone-ground mustard
1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground)
1 teaspoon Savory Spice Blend, or to taste
SALAD
1 head romaine lettuce, trimmed and torn into small pieces
1 bunch watercress, stemmed and chopped, or 2 cups baby spinach
1 cup halved cherry or grape tomatoes
1 carrot, shredded
3 tablespoons hulled hemp seeds (hemp hearts)
DRESSING: In a blender, combine ½ cup of water with all the dressing ingredients and blend until smooth. Taste and adjust the seasoning to your liking. Set aside.
SALAD: In a large bowl, combine all the salad ingredients, toss lightly with the dressing, and serve.