I was half-wondering whether to just use my homemade gochujang sauce as a dressing for my lunch salad but since the Plant-Based Bundle is happening, I decided to see if I could try out any salad dressing recipes from the bundle.

I almost always default to @rawfoodromance @rawnattyn8 or @rawintuition’s salad dressings as those are usually large enough to cover my 300g leafy greens.

But hey there’s 110+ eBooks & courses in the Plant-Based Bundle so I pushed myself to look at other creators as well.

I found a Chickpea Orange Salad recipe in the eBook “Healthy Vegan Breakfasts & Lunches” by @peanutbutterandjillybeans and adapted it to fit my giant salad.

Super happy with the taste! Recipe 👇

🍊Orange Dressing
1 cup water
1 orange
5 Medjool
1 tbsp (15 ml) apple cider vinegar
¼ cup young Thai coconut meat
1 tbsp Miso

SALAD INGREDIENTS
Nai Pak
Coriander leaves
Siew pak choy
Sawi highland
Red cabbage
Romaine lettuce
Hemp seeds
Red cabbage
Purple carrot
Avocado
Mini heirloom tomatoes
Brazil nut
Arame seaweed
Goji berries
Lacto-fermented belimbing buluh
Napa cabbage kimchi
Mung bean sprouts