Go Back
+ servings
Vegan Cobb Salad - add avocado for creamy goodness! Perfect detox salad! / Running in a Skirt

Vegan Cobb Salad

My Vegan Cobb Salad will make you never think of the meat version again!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American, vegan, Vegetarian
Servings 2
Calories 453 kcal


  • 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


  • 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!


* 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!


Calories: 453kcalCarbohydrates: 57gProtein: 22gFat: 19gSaturated Fat: 3gSodium: 72mgPotassium: 1587mgFiber: 11gSugar: 9gVitamin A: 14282IUVitamin C: 208mgCalcium: 298mgIron: 9mg
Keyword Vegan Cobb Salad
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!