Follow these steps for perfect results
butter lettuce
avocado
sliced
cherry tomatoes
halved
garbanzo beans
rinsed and drained
quinoa
asparagus
chopped
walnuts
chopped
coconut flakes
tamari
maple syrup
lemon
juiced
tahini
olive oil
cucumbers
chopped
cumin
Preheat oven to 350 degrees F.
Chop asparagus.
Prepare coconut bacon.
Place coconut bacon and asparagus in the oven.
Cook coconut bacon for 10-12 minutes, then remove.
Continue cooking asparagus for 20 more minutes (total of ~30 minutes).
Combine quinoa and 1 cup water in a pot.
Bring to a boil, then reduce heat and simmer without lid.
Simmer for 10-15 minutes until water is absorbed.
Drain and rinse quinoa.
Prepare salad ingredients: slice avocado, halve cherry tomatoes, rinse and drain garbanzo beans, chop cucumbers.
Blend ingredients for green tahini dressing.
Divide lettuce into 2-3 bowls.
Add avocado, cherry tomatoes, garbanzo beans, quinoa, asparagus, coconut bacon, walnuts, and cucumbers to each bowl.
Drizzle with green tahini dressing.
Expert advice for the best results
Toast walnuts for enhanced flavor.
Add a sprinkle of red pepper flakes for a touch of heat.
Make the green tahini dressing in advance and store in the refrigerator.
Adjust the amount of maple syrup to your preferred level of sweetness.
Everything you need to know before you start
15 minutes
Dressing can be made ahead.
Arrange ingredients artfully in a bowl.
Serve chilled or at room temperature.
Garnish with extra chopped walnuts and a drizzle of tahini dressing.
Crisp and refreshing, complements the salad's flavors.
Discover the story behind this recipe
Modern take on a classic American salad.
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