To start, toast the coconut flakes with soy sauce, liquid smoke, maple syrup, and sea salt in a skillet over low heat for approximately 5 minutes or until golden brown. Leave it aside.
Next, prepare the dressing by adding water, lemon juice, hemp seeds, dill, parsley, garlic powder, onion powder, and salt to a blender or food processor. Pulse until the ingredients turn smooth.
Now, prepare the vegetables by cutting the iceberg into quarters, then chopping the tomatoes, onions, and walnuts.
Assemble the salad by placing a wedge of iceberg on a plate, topped with tomatoes, walnuts, onion, and coconut flakes. Drizzle the salad dressing on top and serve.
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Notes
Replace the coconut bacon with a preferred ready-made vegan bacon.
While the wedge salad is typically made with iceberg, you can use butter lettuce if you prefer.