This classic steakhouse salad gets a refreshing makeover, just in time for those New Years resolutions. Avocado lends creaminess (no mayo here!), while nutritional yeast gives this dressing the richness of Parmesan. This gluten free, dairy free dressing will keep for a couple days in a sealed jar in the fridge – but it won’t last that long!

Recipe by: Fresh City
Serves: 4 servings
Prep Time: Quick & Easy


1/2 iceberg lettuce head

1/2 pint grape tomatoes (halved)

1/4 cup blue cheese (optional)

1 handful walnuts (optional)

1 chicken breast, cooked and diced (optional)

1 small to medium avocados

1 lemons (juiced)

1/4 cup water

1/4 cup nutritional yeast

1 tablespoon sesame tahini

1 teaspoon dijon mustard

1 teaspoon garlic (minced)

0 salt + pepper, to taste

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1. In a food processor or blender, blend avocado, lemon juice, water, nutritional yeast, tahini,  dijon mustard,  minced garlic, salt and pepper, until smooth. Add more water for a thinner dressing. Set aside.
2. Wash the iceberg lettuce, cut in half, then cut one half into 4 wedges, place each one on a plate.
3. Wash the tomatoes and halve. 
4. Top the wedges with halved tomatoes, and any of the optional ingredients. Pour 2-3 tablespoons of dressing over each wedge, and serve.