Chopped Salad with Vegan Caesar Dressing

After all the food in Greece (if you know what I’m talking about, iykyk ), I am literally dreaming about a big healthy fresh salad. (Sans the feta!)
This is a delightful chopped salad I presented to a couple of clients the other day accompanied by what I consider to be the best vegan Caesar dressing of all time.
The salad was composed of a bed of baby spinach and topped with chopped:
Marinated tempeh chunks
Avocado
Greek! Olives
Tomato
Radish
Parsley
Cucumber
Red bell pepper
🥗
In order to make the vegan caesar dressing, you will need:
1/4 cup tahini
1 tsp Dijon mustard (smooth)
1/2 tsp lemon zest
3 Tbsp lemon juice
2 tsp capers (finely minced/smashed, plus 3 tsp brine) *if you don’t like capers (like me!), use dill pickles and pickle brine!
2 tbsp roasted garlic (that is about 5/6 cloves roasted in foil in the oven
1 garlic clove
Sea salt and ground black pepper to taste
2 tbsp olive oil
1 tsp maple syrup
Instructions:
Blend for a super creamy dressing or whisk to have it a bit textured.
Enjoy!