Vegan Creamy Honey Dijon Salad + Omega Croutons

Since starting my cleanse I’ve become obsessed with salads.

Thankfully, it’s a great obsession to have coming from a girl that really could use more veg in her life.

Problem is I get bored with salad dressings very quickly so I’m always trying to switch things up to keep it exciting.

Creamy honey dijon, creamy tahini [pictured below], and creamy dill dressings are my favorite right now.

A couple of you were asking for the dill recipe from yesterday’s post, so here goes. I don’t have any pictures for it, but I promise it looks, smells, and tastes delicious.

Creamy Dill Dressing

  • 1/4 cup raw cashews
  • 1/4 cup almond milk
  • 2 tablespoon lemon juice
  • 1 teaspoon dill (dried)
  • 1/4 teaspoon Herbamare

If I’m feeling a little crazy I’ll add honey to it too.

Directions: place all ingredients in a blender and process until smooth.

I’m totally crushing the creamy dressings, can you tell? They just add that extra bit of pizazz to the veggies… and so do croutons. mmmm

Vegan Creamy Honey Dijon Salad

Vegan, Gluten free, Dairy free, Sugar free, Yeast free

This salad is sweet, creamy, and packed with healthy fats. You know what they say about avocado, it has practically EVERY nutrient you need!



  • 1 avocado
  • 1/4 cup olive oil
  • 3-5 tablespoon water – depends on how thin you want your dressing
  • 2 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon ginger
  • 2 medjool dates, pitted
  • 1/4 teaspoon herbamare


  • 2 cups romaine lettuce
  • 1/2 fresh pear, sliced*
  • 2 medjool dates, pitted and chopped
  • handful walnuts

*note: don’t have pear? No problem! Apple is good too!


To make the dressing: combine all ingredients in a blender or food processor and process until smooth.

To make the salad: combine all ingredients in a bowl, add 2-3 tablespoon dressing and toss until combined. Serve with omega croutons (recipe below)

Makes 1 entree sized salad, or 2 side salads + ~1/2 cup salad dressing

Omega Croutons

Vegan, Gluten free, Dairy free, Sugar free

A natural and healthful approach to the common crouton.


  • 6 pieces of udi’s gluten-free bread*, cubed
  • 2 tablespoon ground flax seed
  • 2 tablespoon coconut oil, melted
  • 2 tablespoon lemon
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seed
  • 1/2 teaspoon parsley
  • 1/4 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Herbamare

*note: just use whatever bread you have handy


  1. Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside.
  2. Combine all ingredients but bread cubes in a small dish.
  3. In a large bowl, add bread cubes then pour oil + herb mixture over top. Stir to coat.
  4. Lay out on prepared cookie sheet and cook for 15-20 minutes [mine took 19 minutes] or until golden and slightly hard to the touch.
  5. Remove from oven and let cool for 10-15 minutes. Store in the fridge in an air tight container for up to 5 days.

Makes ~2 cups of croutons. [I'm not 100% sure because I was snacking on them the minute they came out of the oven]

Do you like to eat your lunch outside on work days?

I love eating lunches outside. It’s still a bit to yucky outside now, but in a couple of months I will definitely take advantage of the picnic tables in the park across the street.

What is your favorite salad dressing?

As a kid I loved French dressing, but I can’t seem to get my mind off of the naturally creamy dressings lately.

Are you into raw veggies or cooked veggies?

I’m a half and half girl. I love cooked veggies – roasted vegetables with sweet potato, peppers, onions. But I also like raw veggies with dips like hummus, hard boiled eggs + mustard, or tuna + mayo.

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Comments | Leave Your Comment

  1. These both look amazing I eat salads daily but always use olive oil and balsamic or if im feeling crazy lemon, I need to spice things up and try these!

    • I couldn’t stop eating those darn croutons. They’re also fantastic on their own!

  2. Thanks for posting the recipe Leanne! I accidentally bought regular unsalted cashews instead of raw. Whoops! I actually have some fresh dill at home – do you think I can substitute 1:1 for the dried? I was also wondering which Hebamare you have. I was at Whole Foods yesterday and they have several different ones – original, ocean, Bombay, spicy… Right now, I’m using the Himalayan salt which I really like :)

    • I would add double the dill and see how it tastes. For the Herbamare – I use original. I only use it when I want an extra boost in the taste for the recipe. Himalayan rock salt is the best choice though. I’m glad you like it! Have an awesome day, Vicky :)

  3. I always need new dressing ideas, so thank you. Most often I just make a cesear salad dressing with olive oil and I usually skip the egg. My hubby actually eats salad that way, so I’m happy. I do love creamy dressings though, especially for dipping raw veggies in. Cooked or raw doesn’t matter to me, but I undercook all veggies because I’m terrified of mushy broccoli and carrots and anything else. Although anything roasted is pretty good in my books too. Just the thought of mushy steamed carrots makes me gag, lol!

    • My boyfriend has an aversion to mushy veggies too. It totally freaks him out, so I don’t judge! I always have to make sure my roasted veggies are just hard enough to pass the test [although sometimes I make them mushy just so I can enjoy the whole batch... shhh]

  4. You are seriously amazing. Your blog is quickly becoming one of my all-time favorites in the universe! Every day you have something new that I can’t wait to try out! Those salad dressings sound perfect and I’m so EXCITED to try out those croutons! I fully just squealed when I saw the recipe and both my dogs and my boyfriend looked at me like, what??? Udi’s is my favorite bread right now so I think that’s what did it for me. Along with the coconut oil…mmm:-) And lately I’ve been putting flax, hemp and chia seeds in everything so that is just too perfect. Thanks for being awesome, love!

    • haha well thank you Alaina, your comment just made my day. You’re so sweet :) When you make the croutons some of the hemp and chia don’t stick on the bread so you’re left with a bunch of little roasted seeds. They’re fantastic just sprinkled on your salad with the croutons! mmm I need to make another batch of these.

    • I cannot wait to eat out on our porch… when we have one. We just built a new house so we have a pile of mud in our backyard right now. Honey mustard is a good choice :)

  5. Oh my goodness – I ‘m really intrigued by these croutons. I love the salad and dressing, too, but being a bread person, I just can’t stop reading about these croutons. Can’t wait to try them – thanks!!

  6. I love having salads but I’m not creative enough to make them interesting. Those omega croutons look so delicious! I love a simple evoo/vinegar dressing, never lets me down. :)

    • They were pretty delicious. I found I ate more of them plain and not on an actual salad. I just couldn’t get through the morning knowing they were in my lunch! evoo + vinegar is fantastic too!

    • Thanks Carrie! I never used to like making my own. I felt that they took sooo much effort but they’re pretty quick to whip up!

  7. I might knock an old lady down for those croutons. Oh man, they look delicious. Actually, all of it looks pretty darn good. Nice and refreshing for a 90 degree here in Cayman. Uhhh. Needless to say, I prefer lunch indoors so I don’t melt. Dinner on the otherhand…that’s a totally different story :)

    • Lock your doors, protect the elderly, Parsley’s on the loose and she won’t stop until she get’s her croutons! haha I nearly fell over reading your comment I laughed so hard. I wish I had the problem of having to stay inside because it’s too hot. I need a job in the Cayman Islands. I’ve been there before and it was absolutely breathtaking. Any market for Nutritionists down there? haha

      • Girl, we could totally use you. Twenty two percent of Cayman’s school children are overweight. Couple that with a recent study that shows Cayman’s children are the most inactive IN THE WORLD…well, let’s just say there’s a market here for someone who knows about healthy food.

  8. I’m with you. I get bored of salad dressings quickly as well. This looks great. thanks for sharing!

  9. I love that dressing, it should be so flavorful and interesting.. I like such salads, but I dont make them often..what a shame..

  10. Hey love, I just wanted to tell you that I made the croutons and they rock my world! I used a few different spices like, cumin and red chili pepper flakes and I added nutritional yeast which I think was a REALLY good idea! Oh my goodness, SO GOOD! I also made the creamy honey dijon salad dressing and that was delicious.

    I also wanted to let you know that I got tagged with the “Versatile Blogger Award,” and you are one of the bloggers that I tagged back :-) Because I have been really loving your blog and your recipes and have been super inspired by you! :-)

    • nutritional yeast, eh? That’s brilliant! I was thinking of making these with almond flour bread this weekend… I’ll have to add in nutritional yeast and see how it goes. I bet it gave an awesome cheesy taste!

  11. Don’t the omega oils get compromised being heated at such a high temp? IT was my understanding that heat destroys the fragile nutrient, which is why all oils and seeds containing omega 3 should always be used in cool/room temp dishes. . .IS this wrong?

  12. I can already tell these are going to be “Gems” like no other in my recipe box.
    My fiance is a chef who has an unshakable relationship with fatty condiments that is not to be believed, he doesn’t have to worry about it. However, because I want him to live as long as possible, I feel like I am now armed with a ranch dressing he won’t likely turn away from. I will keep you posted.

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