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In a powerful blender or food processor, add the dressing ingredients: olive oil, rice vinegar, juice of 2 lemons, minced garlic, basil, spinach, shallot, walnuts, nutritional yeast and salt. Blend until smooth.
Make sure you’re using a powerful food processor or blender. There’s a lot that needs to be blended into liquid here!
Finely chop the lettuce and cucumber. Pour dressing over salad and toss. Serve with tortilla chips for scooping.
The finer you chop them, the better. The original recipe uses iceberg lettuce and chives. I nixed the chives because I couldn’t find them and chose romaine over iceberg because I like it a little better.