• 4 cups chopped kale
• 2 cups chopped romaine lettuce or lettuce of choice
• 1 tbsp avocado oil or olive oil
• 1 tbsp fresh lemon juice

Dressing

• 1/4 cup tahini
• Juice of 1 lemon
• 3 tbsp nutritional yeast
• 2 tsp Dijon mustard
• 2 tsp capers can also sub with 2 tsp white miso paste - for a savory umami flavor
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 1/4 tsp kosher or sea salt plus more to taste
• Fresh cracked black pepper to taste
• water only as needed to thin out the sauce

For topping

• Cooked protein of choice: crispy tofu, grilled chicken (if not plant-based) or crispy chickpeas
• 1/2 medium avocado , peeled and sliced or chopped into chunks
• 1-2 tsp sunflower seeds
• 1-2 tsp fresh chopped parsley
• Finely grated parmesan