Vegan Cobb Salad with Coconut Bacon
The Cobb salad is a classic American dish that typically includes eggs, chicken, bacon, and cheese. This vegan version of the Cobb salad uses coconut bacon and tofu feta to create a hearty and flavorful salad that is perfect for a summer meal.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- Fresh vegetables: Choose a mix of fresh greens like romaine or spinach, and chopped veggies like tomatoes, cucumbers, and bell peppers.
- Tofu bacon: Tofu bacon is a delicious vegan alternative to traditional bacon that adds a smoky flavor to the salad. You can find it in most health food stores or online.
- Avocado dressing: This rich and creamy dressing is made with avocado lime juice, and olive oil. It's the perfect finishing touch for your salad!
Preheat your oven to 375 degrees F.
Cut a coconut in half with a sharp knife, being extra careful not to hurt yourself.
Use a spoon to scoop out the "meat" of the coconut, being sure to get as much as possible without any of the brown skin attached.
Once you have all of the meat, chop it into small pieces that resemble bacon bits.
Place the coconut bacon on a baking sheet lined with parchment paper, making sure that none of the pieces are touching each other.
Bake for 15-20 minutes, or until crisp and golden brown around the edges.
Rinse and chop all of the veggies for the salad.
In a small bowl, whisk together the dressing ingredients.
Assemble the salad by adding the chopped veggies to a large bowl or platter, and top with the coconut bacon and dressing. Serve immediately.