I have to share this absolutely DELICIOUS salad and dressing I made last night! Introducing the vegan Cobb Salad. As hearty or even heartier than your usual turkey/egg/ham ensemble, this salad gives you all the protein, fiber, anti-oxydents, anti-inflammatory, blood-cleansing, skin-clearing, stomach-filling, sweet-n-savory combination you could possibly ask for! It's a teenager and a husband-pleaser too, which is sometimes a hard target to hit. But hit it we did, and that's why I have to share!
The salad and the dressing is SO easy to make. Simply chop your romaine and fill a large bowl. Then line up your chopped ingredients side by side over the top, you'll be delighted how they totally cover it, and consequently fill each bowl with delicious chunks of avocado, nuggets of crunchy cashews, salty faux bacon, juicy tomatoes, creamy kidney beans, sweet corn, and all drizzled with the tantalizingly delicious dressing.
Enough, I'm starting to get hungry again!
Here is the recipe! Bon appetit!!! :) xoxoxo DR
- 1 head of romaine lettuce (julienned)
- ½ cup diced tomatoes (100 g)
- ½ cup cooked or canned red beans (95 g)
- ½ cup chopped tempeh bacon (70 g) I like to use Smart Bacon, it's so yum!
- ½ cup diced avocado (75 g)
- ½ cup corn (95 g)
- ½ cup raw unsalted cashews (70 g)
- ¼ cup extra virgin olive oil (54 g)
- ¼ cup water (62 g)
- ¼ cup agave syrup (84 g) (I have used honey, but that means it's not vegan, fyi).
- 3 tbsp soy sauce
- 2 tbsp of apple cider vinegar
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- Place the lettuce in a large bowl and top with arranged rows of tomatoes, red beans, bacon, avocado, corn and cashews.
- To make the dressing, you simply combine all the ingredients in a blender until smooth. You can also whisk together all the ingredients in a small bowl.
- Serve the vegan Cobb salad immediately with the dressing.
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