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.
Ingredients
- 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!
Instructions
- 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.