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Vegan Creamy Honey Dijon Salad + Omega Croutons
April 6, 2011 by
Leanne Vogel
October 4, 2017
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.
- ¼ cup raw cashews
- ¼ cup almond milk
- 2 tablespoon lemon juice
- 1 teaspoon dill (dried)
- ¼ teaspoon herbamare
- Place all ingredients in a blender and process until smooth.
- 1 avocado
- ¼ 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
- ¼ teaspoon herbamare
- 2 cups romaine lettuce
- ½ fresh pear, sliced*
- 2 medjool dates, pitted and chopped
- handful walnuts
- 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)
- 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
- ½ teaspoon parsley
- ¼ teaspoon sage
- ½ teaspoon rosemary
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon herbamare
- Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside.
- Combine all ingredients but bread cubes in a small dish.
- In a large bowl, add bread cubes then pour oil + herb mixture over top. Stir to coat.
- 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.
- Remove from oven and let cool for 10-15 minutes. Store in the fridge in an air tight container for up to 5 days.
This entry was tagged: cleansing, dill, omega, salad, salad dressing
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
