BLT Wedge Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Portobello Bacon:
  • 2 Portobello Mushrooms, sliced into 'lardon' shaped strips
  • Extra Virgin Coconut Oil
  • 2 tsp Tamari
  • ½ tsp Dried (granulated) Garlic
  • ½ tsp Smoked Spanish Paprika
  • ¼ tsp Dried Turmeric
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Pinch of Sea(weed) Salt
  • 1 Head of Napa Cabbage (sui choy)
  • 1½ c Cherry Tomatoes, quartered
  • 1 bunch Green Onions
  • ¼ c Hemp Hearts
  • 1 c Hummus or other bean dip
  • ½ c Cashews, soaked overnight, drained and rinsed well
  • ¼ Avocado
  • 3 Green Onions
  • 2 Garlic Cloves
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Raw Apple Cider Vinegar
  • ½ c Water
  • ¼ c Parsley, finely chopped
  • Sea(weed) Salt to taste
For the Portobello Bacon:
  1. Preheat the oven to 325*F
  2. Slice the portobellos into strips and then chop the strips into short strips (see picture)
  3. Melt the oil and mix with the spices and tamari
  4. Toss this mixture with the sliced mushrooms until mixed well
  5. Spread out on a parchment-lined baking sheet
  6. Bake for 30-35 minutes, until shrunken and crispy
  7. Alternatively: Put in a dehydrator set to 115*F for 10-12 hours
For the Salad:
  1. Smear the hummus on the bottom of the plate or platter.
  2. Slice the cabbage in half length-wise and then chop it in three horizontally and put it on top of the hummus on the platter, garnishing it as though it was still one piece (don't separate the three pieces).
  3. OR Slice the cabbage into 1-2 inch rounds (perfect for salad for one) and place 1-2 rounds per plate.
  4. Top with dressing, tomatoes, green onions, bacon and hemp hearts.
For the Dressing:
  1. Blend everything except the parsley in a blender until very smooth.
  2. Add the parsley and blend or stir just to combine.
Recipe by The Crushing Cancer Kitchen at