A KINDER COBB SALAD

I can only be convinced to eat a salad for dinner if it’s really awesome, filling and hearty. This cobb salad fits the bill! Not only is it downright pretty, but it contains a tonne of protein, good fats, and veggies. I actually made two identical salads- the one pictured was brought along to work the next day and kept me full for the afternoon.

The creaminess of the dressing and the avocado is a great contrast to the crunch of the slaw and almonds.

It’s easy as can be and of course – if you’re feeling lawless – the components can easily be swapped up. Try beans such as chickpeas or kidney beans. Mixed peppers would work well, and any type of nut will do.

Ingredients (serves 2)

4 cups shredded cabbage (I used pre-packaged broccoli slaw)
1 avocado, cubed
1 tomato, cubed
1/4 cup roasted almonds
1/2 block smoked tofu
corn from one cobb (i’m ok with raw, but if you prefer slightly cooked, place in boiling water for 5 minutes)
coconut bacon (I buy mine from Tori’s Bakeshop)
1/4 cup vegenaise
2 tablespoons dijon mustard
2 tbsp apple cider vinegar
Salt and pepper to taste

Directions 

Whisk vegenaise, dijon, apple cider vinegar, salt and pepper in a small bowl. Toss with slaw until completely blended. Arrange slaw on two plates. “Layer” your ingredients in long strips across the slaw. Top with coconut bacon. Enjoy!

 

 

 

 

 

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