Print

Vegan Cobb Salad

  • Author: Simple Vegan Blog
  • Prep: 15 mins
  • Total: 15 mins
  • 6 1x
  • Salad, Side dish
  • Vegan, American

Servings 6 1x

Scale Tap or hover over number to scale servings

This vegan Cobb salad is tasty, healthier, lower in fat and cholesterol-free. Look at these vibrant colors! Plant foods are full of life and nutrients.

Ingredients

  • 1 head of romaine lettuce (julienned)
  • 1/2 cup diced tomatoes (100 g)
  • 1/2 cup cooked or canned red beans (95 g)
  • 1/2 cup chopped tempeh bacon (70 g)
  • 1/2 cup diced avocado (75 g)
  • 1/2 cup corn (95 g)
  • 1/2 cup raw unsalted cashews (70 g)

For the dressing:

  • 1/4 cup extra virgin olive oil (54 g)
  • 1/4 cup water (62 g)
  • 1/4 cup agave syrup (84 g)
  • 3 tbsp soy sauce
  • 2 tbsp of apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder

Instructions

  1. Place the lettuce in a large bowl and top with arranged rows of tomatoes, red beans, bacon, avocado, corn and cashews.
  2. 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.
  3. Serve the vegan Cobb salad immediately with the dressing.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 279
  • Sugar: 14.2g
  • Sodium: 559mg
  • Fat: 17.5g
  • Saturated Fat: 3.1g
  • Carbohydrates: 26.7g
  • Fiber: 5.1g
  • Protein: 8g