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Healthy Vegetarian Cobb Salad

Healthy Cobb Salad

Now that we are officially into spring, it’s time for cleansing, beautiful food! When we were planning recipes to post this April, we wanted to include a salad that was filled with seasonally fresh ingredients and lots of color!

Often times, we struggle with salads. During spring and summer, we want to eat more raw foods and a variety of salads… but with meat-loving family members to keep happy, salads for dinner can be tricky if you are short on time or want to keep things vegetarian. Dinner salads that are vegetarian or vegan need to be hearty and interesting!

Despite skipping the chicken in this cobb salad, there is a great mix of fresh ingredients to keep this salad full and flavorful. Lots of avocado, tomatoes and onions are traditional to cobb salads but give great texture. Yellow peppers replace cheese for a dairy-free salad option and homemade wheat croutons give extra crunch. We finished this salad off with some sweetness and tang from our homemade Healthy Honey Mustard Dressing. No cooking and only fresh raw food makes this vegetarian salad totally easy and completely delicious.

Healthy veggie cobb salad

Everyone can appreciate how good vegetarian salads make them feel. Enjoy vibrate health and energy with this one! With all the wonderful produce available now, this is the time to enjoy this salads perfect balance – light summery ingredients but totally satisfying!

 

Healthy Vegetarian Cobb Salad Recipe  (dairy-free, soy-free and gluten-free)
Print Recipe

5 cups Organic Mixed Greens or Baby Spinach
1 Tomato, diced
3 Organic Hard boiled Eggs, quartered
3 Inches Cucumber, sliced and quartered
1/3 cup diced Sweet or Purple Onion
1 large Avocado, thinly sliced or cubed
1/3 cup Chopped Yellow or Red Pepper
1/3 cup Wheat or Gluten-Free Croutons (Optional)
1/4 cup Shredded Cheddar Cheese (Optional)

Toss with: Homemade Honey Mustard Dressing

Directions:
Start by hard boiling your eggs by your preferred method. We love baking them! Place eggs in muffin tins and bake at 350 for 25-28 minutes. Dump in cold water to cool, peel and quarter for salad.
For homemade croutons, take 1 slice of bread and cut into small cubes. Drizzle with a bit of oil and sprinkle with salt and pepper. Broil on low heat for 3-4 minutes, mixing half way through. Allow to cool.
Prepare the honey mustard dressing and set aside.
Wash and dry mixed greens. Lay greens out on serving tray or place in a serving bowl.
Wash all produce. Chop up all ingredients and arrange on the tray over the bed of greens or arrange or mix in serving bowl. Top with honey mustard dressing and enjoy!

Serves 3-4

 

 

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7 comments

  1. I definitely don’t eat salads as often as I’d like to, mainly because my boyfriend isn’t a fan (ugh, picky meat eaters!). I think this salad might win him over though!

    • Haha, yes, I know that situation well. This salad did win my husband over, so worth a shot. :) The real secret is the honey mustard dressing. ;)

  2. GORGEOUS!!

  3. Great post! Thank you for sharing with us.

  4. Love your recipes! This is a beautiful salad. Thanks for the great food inspiration.

  5. […] Vegetarisk cobbsallad (Recept från Natural Sweet Recipes) […]

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