Cooking Classes

Whole Foods Hosts Summer Salads Class: Make Raw 'Seasar' with 'Parm' (Recipe)

Summer is all about salads -- hot salads, cold salads, fruity salads; salads made with crisp, verdant lettuce and rainbow-hued veggies; delicious, fresh, bikini-friendly salads. Perfect food for a hot summer day.

And as part of its July raw-meal series It's Alive!, Whole Foods South Beach is hosting a free Summertime Salads class July 30. To prep for your edible adventure, check out this recipe for "seasar" salad dressing and macin' Parmesan pignoli.

See also: Tapas y Taps: Whole Foods Coral Gables' New Boozy Hangout

"This dressing is a plant-based twist on a classic," says the store's healthy-eating specialist, Jordan Wolfe. "The fishy flavor is reeled in by the dulse (seaweed) granules. The croutons are whole-grain bread squares toasted with a Dijon mustard smear. The Parmesan cheese is actually not cheese but really tastes like it! This is one of my favorite salad creations... healthy, rich, and delish!"

Seasar Salad Dressing

  • 1 cup raw almonds
  • 1 cup water
  • 1 lemon, cut away from peel
  • 1 Tbsp white vinegar
  • 2 cloves garlic
  • 2 tsp Dijon mustard
  • 1 tsp dulse granules
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • Preparation:

    Blend until smooth.

    Macin' Parmesan Pignoli

  • 1/2 cup pine nuts (pignolis)
  • 1/2 cup macadamia nuts
  • 2 Tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 tsp sea salt
  • Preparation:

    Lightly mix in a food processor until consistent. Spread mixture on a

    cookie sheet. Turn the oven on the lowest temperature setting and, with the

    oven door slightly open, dry for 15 minutes. Remove and crumble to grated consistency.

    On July 30, Wolfe will host the class Summertime Salads at Whole Foods South Beach, where he'll guide attendees through making a cashew kelp caesar salad, a cruciferous salad, and a berry salad parfait with coconut "rawgurt." The class is free and runs from 6:30 to 8 p.m.

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    Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
    Contact: Hannah Sentenac