COCONUT CAESAR // A vegan spin on the classic

Summer is all about staying hydrated. There's never a better time of year to incorporate as many raw foods into your diet as possible. Not only will eating a diet full of fresh vegetables (especially greens) replenish what you loose sweating it out in high temperatures, you will also infuse your body with minerals and antioxidants that can literally help protect your skin from the sun. 

This salad can be served as a romaine “wedge” inspired by restaurant platings, or you can also use romaine hearts or any other crisp lettuce. Oil-cured or sun-dried olives are best, but you can dehydrate pitted olives to get this same effect. The concentrated salty flavor of dulse seaweed makes an excellent substitution for the anchovies that are traditionally found in Caesar salad.

Dulse is also rich in minerals and is an excellent source of protein. The dressing is great on its own and also makes a delicious dip for crudités. It is seriously addictive! 


1/2 cup young coconut meat

1/3 cup lemon juice

1 clove garlic

2 tablespoons white miso

1/2 teaspoon black pepper

1 teaspoon dulse flakes or finely chopped dulse

1 teaspoon apple cider vinegar

1–2 tablespoons water, or more as needed

1/2 tablespoon nutritional yeast (optional)

1–2 tablespoons olive oil (optional)

1/4 cup pine nuts, or

1/4 avocado (optional)*

*The addition of either pine nuts or avocado will make a thicker, creamier dressing.

Blend all dressing ingredients together until smooth.


2–3 small heads or 1 large head of romaine lettuce

1/2 cup chopped dulse or dulse akes

1/4 cup sun-dried or oil-cured kalamata olives, pitted and chopped

Slice romaine hearts on the bias. In a large bowl, gently toss lettuce with the coconut dressing, making sure to fully coat leaves for a wedge-style salad. Garnish with chopped olives and dulse. Try tearing leaves and tossing all ingredients together for a more traditional Caesar salad presentation.

Makes 2–4 servings.

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