Vegan Wedge Salad (with coconut bacon!)
Creamy, crunchy, crisp, smoky vegan wedge salad is the BEST plant-based version of a traditional wedge salad. Perfect for any occasion.
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Cooking tools:
- Blender
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
- Airtight container
- Refrigerator
Ingredients
- 1 head iceberg lettuce (I use Josie's Organics)
- 2 cups cherry tomatoes (halved)
- 1/2 cup pecans (chopped raw)
- 3/4 cup red onion (diced)
- 1 cup coconut bacon
- 1 cup coconut flakes (large unsweetened )
- 1 tbsp coconut aminos (or soy sauce)
- 1-2 tsp liquid smoke
- 1/4 tsp sea salt
- 1 tbsp maple syrup (optional )
- 3/4 cup hemp seeds
- 1 tbsp parsley (dried)
- 1 tbsp dill (dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 3 tbsp lemon juice
- 1 cup water
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