It’s here folks! My follow up to the wildly popular Dulse Caeser Salad dressing. This is an homage to health food cafes around the world where you stopped in and ordered their house or chef’s salad and it was literally the perfect combination of salty, sour, crunch and crisp. I love the mix of raw and cooked veg in here but feel free to get creative with your own mix!

“It” Salad Ingredients:

1 box of baby romaine or spring mix lettuce 

1 large cucumber, peeled and roughly chopped

1 large tomato, roughly chopped

2-3 radish, shaved thin with a mandolin or sliced very fine

1 handful of pea shoots (microgreens or sprouts will work too)

1/2 cup of chopped steamed beets

1/2 cup of chopped steamed broccoli florets

1/2 avocado (you could chop it but I like keeping it a whole half and mashing it into the salad afterwards)

1 small handful of sauerkraut

1/2 package of original tempeh, chopped into crumbles

2 tablespoons tamari

1/2 teaspoon cumin

2 tablespoons ume plum vinegar

2 tablespoons avocado oil

Arrange all salad ingredients in a large mixing bowl. Meanwhile, heat a shallow pan and add avocado oil, when sizzling, add tempeh crumbles. Start to saute on medium high, adding vinegar, cumin and tamari. Lower heat and continue to saute until dried and starts to crisp. Once browned and crisp, remove from heat to cool. Once cool, add tempeh on top of salad.

“It” Salad Dressing Ingredients:

2-3 tablespoons of good extra virgin olive oil (My favorite is this one)

3 tablespoons of Ume Plum Vinegar

Juice of 1/ 2 lemon

1 tablespoon of Gomasio

1 teaspoon of raw honey

2 tablespoons of Tamari sauce 

1/4 cup of cold filtered water

Optional: Dash of cayenne pepper

Whisk all ingredients in a small bowl. Pour over salad.