The warmer weather has me craving salads… big, hearty salads!
Enter this Vegetarian Cobb Salad which will be on repeat all spring and summer for sure!
Tomatoes, corn, cucumbers, blue cheese, roasted chickpeas, avocado and crispy coconut bacon (crazy good!), on a bed of mixed greens, all tossed in a Lemony Dijon Vinaigrette.
It’s perfect mix of savory, salty and tangy and it’s DELISH!
More on the Crispy Coconut Bacon…
Recipe from Minimalist Baker, it’s an amaaaazing vegetarian substitute for bacon. It has that crispy texture and salty, smoky taste and is seriously addictive!
It’s also super simple to make taking just about 15 minutes and making a large quantity.
All you need is: unsweetened coconut flakes, grape seed oil (or another neutral oil), gluten-free tamari,
smoked paprika, maple syrup, liquid smoke*, Pinch sea salt and 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.
And making the bacon couldn’t be easier. Literally mix the coconut flakes with all the other ingredients and bake, stirring once. It starts like this.
And less than 15 minutes later, looks like this… plus it continues to crisp as it cools.
Bacon makes a large quantity and stores well for up to a week at room temperature… do not put in the fridge or it will loose its crispiness.
Add in crispy roasted chickpeas, all the veggies and an easy Lemony Dijon Vinaigrette and it is flavorful, packed with nutrients and so satisfying!
The best part of this or any Cobb Salad is the it’s so adaptable to tastes. Add hard boiled eggs, or grilled chicken, skip or substitute the cheese, or use real bacon instead of the vegan substitute. Any way, it’s a delicious, satisfying meal.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.