Memorial Day Weekend means the start of summer is near! And lately I’ve been obsessed with summertime foods…
Watermelon, lime popsicles, corn on the cob, baked beans, picnic sandwiches, lemonade, sun tea, frosty fruit smoothies, veggie burgers, grilled artichokes, beefy marinated grilled mushrooms, veggie dogs, french fries, strawberry shortcake and of course beautiful summer salads. Especially a crisp wedge salad with homemade creamy dressing. A side of grilled bread. I gobbled up this salad and simply can’t wait for you to try it as well!
Get my recipe for my Memorial Day Wedge Salad with my Green Summer Dressing and smoky tempeh bacon bits…
Ever since I saw those crunchy, crisp heads of iceberg lettuce get cut from the Dole fields and stuffed quickly into a bag for shipment – I’ve been craving a cool wedge salad – creamy dressing on top.
Green Summer Dressing. This stuff is intense. Intensely flavorful. Zesty, creamy and packed with good stuff. I infused it with fresh herbs, hemp oil, avocado and plenty of lemon juice and pepper. This is a must try blend – and you can use it all summer long on a variety of salad and wrap recipes. It would even be yummy tossed with fresh pasta of veggies.
1 large head of iceberg lettuce
Green Summer Dressing
½ large avocado
3-4 tablespoon hemp oil (you can sub with olive oil if you’d like)
1 lemon, juice (about ⅓ cup juice)
½ cup fresh parsley (about a handful)
½ cup fresh dill (about a handful
1 tablespoon vegan mayo
¼ teaspoon garlic powder (or 2 cloves)
¼ teaspoon black pepper
1 tablespoon Dijon mustard
optional: a few dashes cayenne for extra spice
Tempeh Bacon Bits
1 ½ cups chopped tempeh bits
2 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon liquid smoke
2 teaspoon apple cider vinegar
pinch of salt
a few dashes of pepper
1. First, blend up your dressing in a high speed blender or food processor. You can adjust the texture and thickness by adding in more or less of certain ingredients. For a thicker dressing, add in more herbs. For a lighter, zestier dressing, add in another ½ lemon. You can also lighten the dressing up by reducing the oil (if you’d like). Place dressing in fridge to chill.
2. Wash and chop your lettuce into nice big wedges. One large head should get you 2-3 servings. Plate.
3. Prep your tempeh by chopping into bits – about the size of a dime or smaller. Heat your oil and maple syrup in a skillet until sizzling. Add tempeh – do a quick saute. Add in liquid smoke and vinegar towards the end of cooking. Toss in salt/pepper as well.
4. Assemble your salad with dressing and tempeh. Add grilled bread on side if you’d like
Happy Memorial Day!!!