Raw Vegan Wedge Salad
Elevate your salad game with this refreshing Raw Vegan Wedge Salad, a perfect fusion of crisp textures and creamy indulgence—all while staying entirely plant-based and nutrient-packed. This recipe features crunchy romaine lettuce wedges topped with juicy cherry tomatoes, cool cucumber, and a luscious, dairy-free cashew dressing infused with nutritional yeast, garlic, and zesty lemon juice. Delicate slices of red onion, creamy avocado chunks, and a sprinkle of fresh parsley and hemp seeds add layers of vibrant flavor and wholesome goodness. With no cooking required and only 25 minutes of prep time, this raw vegan delight is as easy to assemble as it is to enjoy. Whether you're hosting a dinner party or simply lightening up your weeknight meals, this salad is your go-to for fresh, healthy decadence. Keywords: raw vegan salad, plant-based recipe, dairy-free dressing, healthy wedge salad, no-cook recipes.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 medium Cucumber
- 1 large Avocado
- 0.25 small Red onion
- 0.5 cup Raw cashews
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 small Garlic clove
- 0.25 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Hemp seeds
Instructions
Remove any damaged outer leaves and thoroughly rinse the romaine lettuce head to remove dirt or debris. Pat dry with a kitchen towel.
Slice the romaine lettuce head into quarters lengthwise to create four wedges. Set these aside on serving plates.
Halve the cherry tomatoes and finely dice the cucumber. Thinly slice the red onion and set the vegetables aside in separate bowls.
Prepare the dressing by soaking the raw cashews in hot water for 15 minutes to soften them. Drain and rinse well.
In a high-powered blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic clove, sea salt, and black pepper. Blend until smooth and creamy. Adjust the consistency with more almond milk if needed.
Carefully layer the sliced cucumber, cherry tomatoes, and red onion over each lettuce wedge.
Drizzle the creamy cashew dressing over the wedges, ensuring even coverage.
Dice the avocado and divide it among the salads, placing chunks on top of each wedge.
Garnish with a sprinkle of chopped fresh parsley and hemp seeds for added texture and flavor.
Serve immediately to enjoy the fresh, crisp textures and vibrant flavors.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
