Vegan Cobb Salad
My Vegan Cobb Salad will make you never think of the meat version again!
Ingredients
- 4 cups chopped kale
- 1 small cucumber, sliced
- ½ cup cherry tomatoes, halved
- 10 asparagus springs, blanched and cut in 2" pieces
- 1 cup cooked quinoa
- ½ cup garbanzo beans, rinsed and drained
- ½ cup pumpkin seeds
- Optional: avocado, cubed
- Dressing:
- 1 lemon, juiced
- 1 tablespoon good olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Whisk together dressing and massage it into the kale.
- Put a bed of kale on your plate.
- Assemble the rest of the ingredients in rows.
- Sprinkle additional salt and pepper on the top!
Notes
* To blanch the asparagus, quickly submerge it in boiling water until it turns bright green. Remove and place in an ice bath to keep from overcooking.
* For added flavor, cook the quinoa in vegetable broth.
* If you are only vegetarian and not vegan, cubed sharp cheddar cheese is good on this!
Nutrition
Calories: 453kcalCarbohydrates: 57gProtein: 22gFat: 19gSaturated Fat: 3gSodium: 72mgPotassium: 1587mgFiber: 11gSugar: 9gVitamin A: 14282IUVitamin C: 208mgCalcium: 298mgIron: 9mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!