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
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free, Low-Carb, Keto
Prep time: 
Total time: 
Serves: 8
A creamy salad dressing without dairy! Made creamy with cashews, flavored with fresh dill and lemon.
  • ¼ cup raw cashews
  • ¼ cup almond milk
  • 2 tablespoon lemon juice
  • 1 teaspoon dill (dried)
  • ¼ teaspoon herbamare
  1. Place all ingredients in a blender and process until smooth.
If I’m feeling a little crazy I’ll add honey to it too.

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
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Total time: 
Serves: 1 entree sized salad, or 2 side salads + ~1/2 cup salad dressing
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
  • 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
  1. To make the dressing: combine all ingredients in a blender or food processor and process until smooth.
  2. 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)
Don’t have pear? No problem! Apple is good too!

View Nutritional Information (once on page scroll down)

Omega Croutons
Recipe type: Vegan, Gluten free, Dairy free, Sugar free
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups of croutons
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
  • ½ teaspoon parsley
  • ¼ teaspoon sage
  • ½ teaspoon rosemary
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon herbamare
  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.
Just use whatever bread you have handy

View Nutritional Information (once on page scroll down)

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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Struggling to lose weight


  1. 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.

  2. 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?