alive logo

Romaine and Sorghum Salad with Coconut Green Goddess

Serves 4.


    Romaine and Sorghum Salad with Coconut Green Goddess

    Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together. If you’re crunched for time, use quinoa or cooked chickpeas in place of sorghum.


    Add any extra dressing to potato salad, crudité platters, and avocado toast.


    Romaine and Sorghum Salad with Coconut Green Goddess


    • 3 cups (750 mL) water
    • 1 cup (250 mL) dry sorghum
    • 1 large head romaine, halved lengthwise
    • 1 tsp (5 mL) extra-virgin olive oil
    • 1 cucumber, halved lengthwise and peeled into strips or sliced
    Coconut Green Goddess Dressing
    • 1/2 cup (125 mL) canned coconut milk (preferably full fat)
    • 1/3 cup (80 mL) silken tofu
    • 1 tsp (5 mL) lemon zest
    • 2 Tbsp (30 mL) lemon juice
    • 1/4 tsp (1 mL) salt
    • 1 cup (250 mL) packed mixed fresh leaf herbs (such as basil and mint)


    Per serving:

    • calories327
    • protein10g
    • fat15g
      • saturated fat11g
      • trans fat0g
    • carbohydrates45g
      • sugars3g
      • fibre7g
    • sodium186mg



    In medium saucepan, bring water and sorghum to a boil, reduce to a simmer, cover, and cook for 40 to 50 minutes, until tender. Drain excess water and transfer to large bowl. Meanwhile, heat large griddle pan or skillet over medium heat. Lightly coat romaine with olive oil and sear cut-side down, for 3 to 5 minutes, until char marks appear. Cut lettuce crosswise into strips; add to cooked sorghum with cucumber.


    In blender or food processor, pureu0301e all dressing ingredients until creamy. Store airtight in refrigerator until ready to use, up to 4 days. Add 1/2 cup (125 mL) dressing to salad, toss to combine, and serve.


    Like this recipe?

    This recipe is part of the A Week of Living Vegan collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.