This recipe is almost the double of the "regular" version of a Caesar Salad, except it is a healthier, vegan version. The croutons are entirely gluten-free, and delicious! The dressing boasts heart-healthy tahini, avocado and mineral-rich dulse. The cheeze is rich with good-for-you fats and omega-3's. Indulge!

Ingredients:

Croutons:

1/2 cup sunflower seeds (ground into a flour in food processor) 
1/2 cup flax seeds (ground into a flour) 
2/3 cup filtered water 
1/3 cup olive oil 
1 tsp rosemary (fresh or dried) 
1 tsp oregano (fresh or dried) 
1 clove of garlic 
1 tsp of Kalahari salt 

Dressing:

One whole avocado 
3 Tbsp of fresh lemon juice 
1 Tbsp of unpasteurized soy sauce
1 Tbsp tahini 
1 glove of garlic 
1 tsp of Kalahari salt
1 tsp dulse granules
1 tsp black pepper 
1 tsp ground mustard seed 

Parmesan-style Cheeze:

1/4 cup hemp seeds 
1/4 cup macadamia nuts 
1 tsp of Kalahari salt

Instructions:

Croutons  (make these a day ahead): 

1.Mix all ingredients together in a mixing bowl. 

2.Place mixture on dehydrator sheets or wax paper spreading out for 1/2 inch uniformity.

3.Dehydrate at 145 for 1 hour. 

4.Reduce dehydrator to to 115 for another 18-23 hours (time will vary based on your dehydrator & preferred final texture).

Dressing: 

Blend all ingredients in a blender until smooth (you may have to add a bit of water to get it to blend).

Parmesan-style Cheeze:

Blend all ingredients in a food processor until fluffy like grated cheese. 

Assemble your salad: 

Chop one head of romaine lettuce and place in a large salad bowl. 

Add dressing and croutons and toss well. 

Sprinkle cheeze on top and serve.

Recipe by Superfoodist and Recipe-Extraordinaire Aaron Howard