Vegetarian Cobb Salad
This hearty, vegetarian version of the classic salad is fresh tasting, flavorful and so satisfying! The perfect mix of savory, salty and tangy. Coconut Bacon recipe from Minimalist Baker.
Servings: 2 bowls
Ingredients
Salad Basics (Measurements are approximate, adjust to tastes and quantity)
- 1 cup cherry or grape tomatoes rinsed well and cut in half
- 1 cup cucumber skin left on, cut in 1/4 in slices, then quarters
- 1 avocado skin and pit removed, cut in cubes
- 1 can chickpeas rinsed and drained
- 1 cup canned corn rinsed and drained
- 2 heaping cups mixed greens
- 2-4 tablespoons blue cheese
- 1 tablespoon Scallions green parts sliced for garnish
- Optional adds: hard boiled eggs grilled chicken.
Crispy Coconut Bacon (recipe via Minimalist Baker)
- 2 cups large flake unsweetened coconut
- 1 tablespoons grape seed oil or another neutral oil
- 2 tablespoons tamari
- 1 teaspoon smoked paprika
- 1 tablespoons maple syrup
- 1/2 teaspoon liquid smoke*
- Pinch sea salt
- 1/2 teaspoon black pepper
- *As the name suggests liquid smoke adds a hint of smokiness to this recipe. It helps provide that "bacon-y flavor"! I found it both online and at the supermarket. Most brands I looked at were gluten-free. I used Colgin Brand.
Lemony Dijon Vinaigrette
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1/8 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Crispy Coconut Bacon
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Mix oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper in a medium bowl. Add coconut flakes. Toss/stir to thoroughly coat. Place coated coconut flakes on prepared baking sheet.
- Bake at 325°F for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
- Let cool for 10 minutes - it will continue crisping as it cools.
- Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month
Roasted Chickpeas
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Place chickpeas on baking sheet and toss with a small amount of olive or avocado oil. Sprinkle with salt to taste.
- Bake 15-25 minutes. I prefer them only slightly crisp so usually remove at about 15 minutes. For crispier chickpeas, cook 20-25 minutes.
Lemony Dijon Vinaigrette
- Whisk all ingredients in a liquid measuring cup or small bowl until well combined.
- Save extra in an airtight container in the refrigerator for several days.
Assemble Salad
- In each bowl, place 1 heaping cup or more mixed greens. Top with tomatoes, corn, cucumbers, blue cheese, roasted chickpeas, avocado, and crispy coconut bacon. Drizzle with Lemony Dijon Vinaigrette to taste.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
