Vegan Romaine & Avocado Salad with Classic French Dressing

  • 1 head of Romaine lettuce, washed and drained
  • ½ red onion, thinly sliced
  • 2 ripe tomatoes, sliced or diced or ½ basket of cherry tomatoes, halved
  • 1 avocado, peeled, pitted and sliced or chopped
  • Salt
  • Freshly ground pepper
  • Croutons or walnuts

Tear Romaine into bite-sized pieces and place in a large salad bowl with the red onions. Add 1 to 2 tablespoons of Classic French Dressing and lightly toss salad and then gently toss in avocados and tomatoes. Salt and pepper to taste. Add croutons and/or walnuts and serve.

Classic French Dressing

  • 1 clove of garlic, minced
  • 2 tablespoons of apple cider vinegar
  • Juice of 1 medium sized lemon
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 4 tablespoons of canola oil or virgin olive oil
  • Freshly ground pepper, to taste   

Mix all ingredients, except the oil, in a blender or food processor. Slowly drizzle in oil through the top hole of the blender and continue blending until the mixture slightly thickens. Refrigerate for storage.  


Replace avocado with walnuts and toss with Basic Vinaigrette Dressing.


Apple cider vinegar is milder and sweeter than most vinegars. Good cider vinegar is lightly cloudy, like fresh cider and has a fruity, apple flavor.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.