For the dressing:

• ¼ cup lime juice
• 2 tablespoon honey
• ½ teaspoon ground cumin
• 1 clove garlic finely minced
• ½ teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon avocado oil
• 2 tablespoon extra virgin olive oil

For the tortilla strips:

• 6 each corn tortilla six inch
• 1 ½ tablespoon avocado oil
• ½ teaspoon Kosher salt

For the salad:

• 1 head romaine lettuce chopped into ½ inch pieces
• 1 each red bell pepper ¼ inch dice
• ½ each red onion ¼ inch dice
• ½ each jicama peeled and ¼ inch dice
• 1 each zucchini medium, ¼ inch dice
• 4 each tomato medium, seeded and diced
• 1 ½ cup frozen corn kernels or fresh if available
• 15 ounce canned black beans drained and rinsed, or other beans of your preference
• ½ cup fresh cilantro chopped

• 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the croutons:

• ½ loaf French bread cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 2 clove garlic peeled and smashed

For the dressing:

• 2 clove garlic roughly chopped
• 5 canned anchovy fillets 1 can
• 1 tablespoon Dijon mustard
• 1 egg set in boiling water for 30 seconds
• ½ cup extra virgin olive oil
• 1 lemon juiced
• ½ cup Parmesan cheese grated, plus more for garnish
• Kosher salt to taste
• freshly ground black pepper to taste

• 45 ounce canned chickpeas drained
• ¾ cup vegan mayonnaise
• 1 each red onion large finely chopped
• 3 stalk celery diced
• 3 tablespoon fresh lemon juice
• 3 tablespoon nutritional yeast
• 3 tablespoon hemp hearts
• 3 tablespoon coconut aminos
• 1 ½ tablespoon Dijon mustard
• 1 ½ teaspoon apple cider vinegar
• ½ teaspoon sea salt more or less to taste
• ¼ teaspoon freshly ground black pepper more or less to taste

Optional:

• 3 each nori sheet finely chopped

Salad ingredients:

• 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
• 3 each shallot large, finely chopped
• 8 each tomato large, seeded and diced
• 1 bunch fresh cilantro chopped

For the dressing:

• 5 tablespoon extra virgin olive oil
• 1 each lime zested and juiced
• 2 each lime juiced
• 1 1/2 tablespoon Dijon mustard
• 2 tablespoon fresh cilantro
• 2 1/2 tablespoon Champagane vinegar any vinegar works
• 2 1/4 tablespoon pure maple syrup
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Vinaigrette:

• 6 tablespoon red wine vinegar or red wine vinegar
• 2 teaspoon honey for vegan, sub with more maple syrup
• 2 teaspoon maple syrup
• 1 teaspoon stone ground mustard
• 4 teaspoon extra virgin olive oil

For the salad:

• 18 ounce arugula
• 3 cup red grape halved
• 1 each small red onion peeled and thinly sliced
• 4 tablespoon sunflower seeds toasted
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Optional toppings

• 2 each avocado peeled, pitted and diced
• 1 cup feta cheese or goat cheese, for vegan, avoid or use a vegan cheese sub

For the dressing:

• 12 tablespoon red wine vinegar
• 4 teaspoon honey
• 4 teaspoon maple syrup
• 2 teaspoon mustard stone-ground
• 8 teaspoon avocado oil

For the salad:

• 10 ounce baby arugula loosely, packed
• 16 ounce strawberry halved
• 4 tablespoon pecans chopped
• 2 teaspoon fresh thyme chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper