Here’s a delicious Vegan Cobb Salad to cool off your hot, summer days.
It’s summertime and so we’re looking for recipes that don’t have to heat up the kitchen. It’s really important in places like Kansas City where we’re experiencing super high humidity right along with all that heat. I have nothing to complain about, we have central air.
When I was a kid we had a window unit in the living room, and that was it. I remember trying to sleep on hot nights was pretty tough. Even the breeze coming through the open window was hot. It made for long nights. I would flip my pillow over to have the cooler side next to my face for at least a little bit. My only respite was the community pool a few miles from our house. No wonder it was like my second home in the summer months!
Even though we have ample air conditioning, it’s still hard to want to fire up the oven when it’s hot outside. I believe this is the reason the salad was invented.
That’s my theory…and I’m stickin’ to it!
What You’ll Love About This Vegan Cobb Salad
I love salads. I think I eat one nearly every day.
Every day we have salad fixin’s in the house. We end up going to Costco a lot to keep our fridge stocked with mixed greens and veggies.
If you love quick, easy meals, then this recipe is for you! I love to cook, but there’s something about summer. Not only is it hot, but it also seems so hectic! Do you get me?
So, having the ingredients on-hand to throw this awesome Vegan Cobb Salad together just makes my day!
Besides, this salad is full of healthy, delicious ingredients like:
- candied smoked almond pieces
- avocado slices
- tofu scramble pieces
- creamy vegan ranch dressing
If that’s not enough to motivate you to try this salad, then think about the nice boost of protein you’ll get from the faux chicken pieces, or the antioxidants and healthy plant-based phytonutrients you’ll be nourishing your body with! And almonds are loaded with healthy monounsaturated fats which are associated with a decrease in cardiovascular disease. It’s enough to make lunchtime something to celebrate!
Oh wait. Lunchtime is always reason to celebrate!
We hope you love this recipe as much as we do. If you try it, why not take a photo and share it with #namelymarly on Instagram or Twitter. We love seeing your photos!
- 1 cup meat-free, vegan “chicken” strips, thawed*
- 5 cups 50/50 Spring Mix/Spinach Salad Blend
- ½ cup Smoky Bacon Flavored Almond Slivers
- 1 cup Easy Vegan Tofu Scramble
- 1 cup cherry tomatoes, chopped
- 1 avocado, halved, peeled, and chopped
- 1 cup Vegan Cheddar Cheese, shredded
- Vegan Ranch Dressing (see recipe below)
Vegan Ranch Dressing
- ½ cup dairy-free milk (plain, not vanilla flavored)
- ¼ cup vegan sour cream
- ¼ cup dairy-free mayo
- 1 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast flakes (optional)
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- Pepper to taste
- Make the Vegan Ranch Dressing by combining the non-dairy milk, vegan sour cream, vegan mayo, and apple cider vinegar in a lidded container. Give it a good stir to get everything well combined. Add the nutritional yeast flakes, dried dill, garlic powder, parsley, and salt and stir again. Set aside to let the flavors combine.
- In a skillet or microwave, warm up meat-free “chicken” strips. Chop into bite-size cubes. Set aside to cool a bit.
- Immediately before serving, place the salad leaves mix into two bowls. Top each with rows of Smoky Almond Slivers, chopped meat-free “chicken” strips, Vegan Tofu Scramble, chopped tomatoes, chopped avocados, and shredded cheese.
- Serve with Vegan Ranch Dressing.
*You can find meat-free chicken strips in the frozen food area of most health food stores or the health pantries located within most grocery stores. There are plenty of vegetarian options. If you’re looking for a vegan version, be sure to read the label to ensure there’s no dairy or eggs in the ingredients. If you’re looking for gluten-free, there are brands like Beyond Meat that provide both vegan and gluten-free products.
Source: Namly Marly
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