Vegan Wedge Salad with Coconut Bacon
Indulge in our flavorful vegan wedge salad! A fresh twist on a classic, featuring coconut bacon and plant-based ingredients
Ingredients
For the lettuce
- 1 head iceberg lettuce
- 8-10 cherry tomatoes
- ½ cup walnuts
- 1 red onion
- 1 cup coconut flakes
For the coconut bacon:
- 1 cup coconut flakes unsweetened
- 1 tablespoon soy sauce
- 1-2 teaspoon liquid smoke
- 1 tablespoon maple syrup optional, if you want to give a little sweetness
- Pinch of sea salt
For the hemp seed ranch dressing:
- 1 cup water
- 3 tablespoon lemon juice
- ¾ cup hemp seeds
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder optional
- ½ teaspoon salt
Instructions
- 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.
Video
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.
Nutrition
Calories: 1308kcalCarbohydrates: 56gProtein: 43gFat: 108gSaturated Fat: 53gPolyunsaturated Fat: 42gMonounsaturated Fat: 9gSodium: 1174mgPotassium: 1354mgFiber: 23gSugar: 23gVitamin A: 2189IUVitamin C: 40mgCalcium: 282mgIron: 17mg
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