Ingredients

  • 1 avocado, pitted, peeled, and sliced
  • ⅛ teaspoon freshly ground black pepper
  • 2 cups (160g) shaved brussels sprouts
  • 1 tablespoon capers, drained
  • 2 tablespoons coconut oil (in liquid form), plus more as needed
  • 1½ teaspoons Dijon mustard
  • 2 cups (320g) shelled raw edamame
  • 2 teaspoons minced garlic (about 2 cloves)
  • ½ teaspoon garlic powder, plus more to taste
  • 5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed)
  • 1⁄4 cup (60ml) fresh lemon juice, plus more to taste
  • 1½ tablespoons white miso paste
  • 3 tablespoons nutritional yeast, plus more to taste
  • ½ cup (120ml) extra-virgin olive oil
  • 1⁄4 cup (40g) raw pine nuts, soaked
  • 1⁄4 cup (40g) raw sunflower seeds, soaked
  • 10 cups (500g) romaine hearts cut into ribbons (about 5 hearts)
  • ¼ teaspoon natural salt, plus more to taste
  • ½ teaspoon natural salt, plus more to taste
  • 1 cup (130g) raw sprouted watermelon seeds
  • ½ cup (130g) hulled raw sesame seeds
  • 8 ounces (227g) tempeh, cut into very thin slices
  • ½ cup (120ml) filtered water
  • 1½ teaspoons gluten-free vegan Worcestershire sauce

Ready In 35 Minutes

Servings: 8

Cooking Instructions

Step 1

  • To make the croutons, heat the coconut oil in a very large skillet over medium heat and add the tempeh pieces, arranging them in one layer without crowding. You may have to do this in two batches. Fry, until golden brown, about 2 minutes. Turn the pieces over and brown the other side, about 2 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 2

  • Remove from the pan and drain on paper towels, blotting with additional paper towels. Crumble into small pieces.To make the seed cheeze, throw the seed cheeze ingredients into a food processor and process until the seeds have broken up and the texture resembles Parmesan cheese. Tweak the nutritional yeast, garlic powder, and salt to taste.To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak the lemon juice and salt to taste.In a large salad bowl, mix together the romaine lettuce, kale, edamame, the brussels sprout and watermelon seed boosters, and the dressing. Toss in the croutons and three-quarters of the seed cheeze.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 1 minutes

Step 3

  • Sprinkle with the remaining seed cheeze and top with slices of avocado.
  • INGREDIENTS: