vegan chop salad with creamy herb dressing - hot for food

Ingredients

• 1/2 C cold pressed olive oil
• 1/3 C water
• 2 tbsp apple cider vinegar
• 1/4 C nutritional yeast
• 1/4 C hemp hearts
• 1 tsp fresh dill
• 1 tsp fresh parsley
• 1 tsp onion powder
• 1/4 tsp sea salt
• 8-10 C kale, stems removed
• 1/2 lemon, juiced
• pinch sea salt
• 1 can chickpeas, rinsed and drained
• 1 tbsp fresh parsley, chopped
• 1/4 tsp cayenne
• sea salt and ground black pepper, to taste
• 1 avocado, diced (use 1/4 of the avocado per salad)
• 1 1/2 C corn kernels (either 2 left over cobs, cut off, or frozen thawed)
• 1 C chopped cucumber
• 1 1/2 C chopped cherry tomatoes
• 1 1/2 C chopped celery
• 1 crown broccoli, chopped in florets (approximately 1 1/2 C)
• 1 green onion, finely chopped
• 1/2 C nut and seed mix (pumpkin seeds, sunflower seeds, hemp hearts)