For the dressing:

1/4 cup unsweetened original almond milk
1/4 cup EVOO
1 tbsp fresh lemon juice
1/4 cup blanched raw almond, soaked for 4 hours, then strained
2 tbsp pine nites, soaked for 4 hours, then strained
2 tbsp sunflower seeds
1 tbsp capers, drained and rinsed
1 tbsp white miso
1 tbsp dijon mustard
1 1/2 tsp tamari
2 cloves garlic, minced
1/4 sea salt

For the salad:

2 large or 3 small heads romaine lettuce, roughly chopped
3 cups spinach, roughly chopped
6 mini cucumbers, diced
1/2 cup red onion, small diced
2 avocados, chopped
1/2 cup sesame seeds
1 cup cooked quinoa
1 15 oz can of chickpeas, rinsed and strained
1/4 cup blanched slivered almonds, toasted
1 handful of parsley, chopped
EVOO
Sea salt & pepper

Optional: 2 portobello mushrooms, sauteed and chopped

1. Place all the ingredients for the dressing in a blender. Blend until smooth. Chill in the fridge.

2. Place the lettuce and spinach in a large bowl. Drizzle with 2 tablespoons of EVOO, and a little bit of salt and pepper. Massage it into the salad.

3. Add the rest of the salad ingredients into the bowl, except for the mushrooms (if you’re using them).

4. Poor the dressing over the salad and toss. Taste for seasoning (it may need more salt).

5. Serve with the mushrooms on the side.

Enjoy!

See the video: