Vegan Cobb Salad

Name: Vegan Cobb Salad
Yield: 4 servings
Ingredients: 1 large carrot cut into very thin strips lengthwise; 2 tbsp avocado oil; Salt to taste; 1 tsp smoked paprika; 4 oz Little Leaf Farms Sweet baby Butter Leaf Lettuce; ½ cup cherry tomatoes, halved; ¼ cup sliced red onion; ¼ cup cooked corn off the cobb; 2 radishes, thinly sliced; ½ cup sliced hearts of palm; 1 avocado, cubed; ½ cup chickpeas; 1 cup vegan mayonnaise; ½ cup unsweetened soy milk; Salt and Pepper to taste; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp sumac; 2 tbsp freshly chopped parsley; 1 tbsp freshly chopped dill

Ingredients:

For the Salad

1 large carrot cut into very thin strips lengthwisePro tip: use a vegetable peeler for thin carrot strips

2 tbsp avocado oil

Salt to taste

1 tsp smoked paprika

4 oz Little Leaf Farms Sweet baby Butter Leaf Lettuce

½ cup cherry tomatoes, halved

¼ cup sliced red onion

¼ cup cooked corn off the cobb

2 radishes, thinly sliced

½ cup sliced hearts of palm

1 avocado, cubed

½ cup chickpeas

For the Dressing

1 cup vegan mayonnaise

½ cup unsweetened soy milk

Salt and Pepper to taste

½ tsp garlic powder

½ tsp onion powder

¼ tsp sumac

2 tbsp freshly chopped parsley

1 tbsp freshly chopped dill

Directions:

Preheat the oven to 400 F.

Mix the avocado oil with salt and smoked paprika. Brush the carrot strips and bake in the oven for 10 minutes flipping halfway until just wavy and beginning to crisp up. Remove and allow them to cool.

Whisk together the dressing ingredients and adjust salt to taste.

In a large salad bowl, mix the Little Leaf Farms lettuce with the rest of the salad ingredients. Top with the carrot bacon.

Drizzle with the ranch dressing, toss to combine and serve right away.

CategorySaladTags#babycrispygreenleaf

Ingredients