loveandlemons4.9
Vegan Cobb Salad with Coconut "Bacon"
A healthy, filling summer salad made with creamy vegan buttermilk dressing and an easy, super-simple way to make coconut bacon!
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
In a blender, combine the cashews, ½ cup water, lemon juice, onion powder, garlic powder and ¼ teaspoon of sea salt. Blend until creamy, adding more water if necessary. Taste and season with additional salt as needed. Chill until ready to use.
fresh lemon juice2 tablespoons
2
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes along with the tamari, maple syrup and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about ⏱️ 10 minutes.
3
Increase the oven temperature to 400°F and line a baking sheet with parchment paper. Place the tofu cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to ⏱️ 17 minutes or until golden brown around the edges.
4
In a serving bowl, assemble the salad with the romaine, cherry tomatoes, cucumber, zucchini, corn, avocado and tofu. Top with the coconut “bacon” and serve with the dressing on the side. Store any extra dressing in a sealed container in the fridge.
medium zucchini, spiralized or peeled into ribbons1avocado, pitted and diced1
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