Instead of using the egg yolks in the original California-style dressing, I've thickened it with aquafaba to make it velvety-smooth. Miso adds umami, while olive oil adds even more flavor and nutritional value, including omega 3, 6 and 9.
The dressing works without the miso and olive oil, too, while other ingredients you could add include nutritional yeast, seaweed, and/or vegan Worcestershire sauce.
To make this a vibrant and satiating meal without the need for hardly any cooking, I've included a variety of delicious plants, including beans, asparagus, heaps of fresh, crunchy green vegetables, and pumpkin seeds.
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