Nothing says summer like crisp, fresh salads and now that summer is in full swing, bring them on! This incredibly easy, incredibly yummy grilled romaine salad with a vegan creamy herb dressing and roasted walnuts is topping the charts for me.
Who says vegetarians can’t rock at grilling? Ok, ok, I admit that I was a bit tentative when I first tried grilling veggies, but it really is a piece of delicious cake. And the best part of it is that the mess stays outside, along with the heat, and clean-up is super easy! Once you’re done grilling, just keep the grill on a little longer and let all the stuff burn away, then brush your grill before cooking on it again. Voila!
First things first, prepare this tasty dressing the day before or a few hours before serving so it will be nice and cold. The dressing will keep in your fridge for 4 to 6 days, but I doubt it will last that long. You’ll be craving carrot and celery sticks dipped in this creamy goodness all the time. (In fact, I barely had enough because my husband attacked it before I made this.)
Vegan Creamy Herb Dressing
1-12 oz. package of organic, silken tofu
¼ cup. of non-dairy mayonnaise (I use Vegenaise)
1 garlic clove
½ tsp. onion powder
½ tsp. sea salt
dash of cayenne pepper, or to taste
6 fresh basil leaves, finely chopped
1 Tbs. fresh parsley, finely chopped
1 Tbs. fresh dill, finely chopped
Blend the tofu, mayonnaise, garlic and seasonings (first 6 ingredients) until well blended. Fold in the fresh herbs. Store in an airtight container in the refrigerator until ready to serve.
Makes 1 ½ cups.
Preheat oven to 400 degrees. Coat the walnuts with the honey and Braggs. Spread on a greased cookie sheet and place in oven. Let toast for about 8 to 10 minutes. Watch them carefully. The first batch I made of these, I burned. Yuck! Did I say, WATCH THEM CAREFULLY?!?!
Remove from oven and let them cool completely.
2 heads of romaine lettuce
¼ cup carrots, cut into thick sliced juliennes
¼ cup red peppers, thinly sliced
1 ripe avocado cut into chunks at the last minute
2-3 Tbs. grapeseed oil
Wash and prep the carrots and the red peppers and place them in the fridge to keep cool until you’re ready to use them. Gently wash each of the romaine lettuce heads leaving it in tact. If there are any wilted outer leaves, remove those. Carefully cut them in half, lengthwise.
Place half a romaine on each plate. Drizzle each half generously with the dressing and assemble the vegetables and sprinkle with the walnuts. Serve immediately.
Even though there are several steps to this grilled romaine salad recipe, it really is simple and quick to make with a little planning. Enjoy!