Summer Cobb Salad
By Faith Gorsky of An Edible Mosaic
This vibrant vegan Summer Cobb Salad is as packed with nutrition as it is with different flavors and textures!
In summertime meals get easier. I can’t even count how many times I stopped at a farmers stand on the side of the road in the afternoon and picked up a few fresh tomatoes and ears of corn for no-fuss dinner.
And there’s nothing better than enjoying fresh local produce in season! Picked at their peak of ripeness and bursting with flavor, it’s hard to resist a fresh peach, a bowl of cherries, or zucchini that’s sautéed with garlic and olive oil. Or even sweet green leaf lettuce made into a salad!
When it comes to eating the rainbow, colorful summer fruit and vegetables make it easy to do. For example, take this vegan Summer Cobb Salad. Emerald green lettuce, deep blue blueberries, rich red cherries, and orange-hued peaches. We eat with our eyes first, and what’s not to love about something as colorful as this?
A classic Cobb Salad consists of the following: lettuce, hard-boiled eggs, chicken, bacon, blue cheese, avocado, and tomato. The ingredients are neatly arranged in rows. This vegan Summer Cobb Salad omits the non-vegan components and focuses on fresh seasonal produce. You can arrange the components in neat rows, or reinvent the classic even more and compose this salad it any way you like!
Other Protein Options to Add to This Salad
This salad is a full meal, with the chickpeas providing the bulk of the protein. Additionally, pepitas bump up the protein.
However, if chickpeas aren’t your thing, here are a few other protein options to add to this salad:
White beans, or any kind of beans you like
Tofu
Nuts, such as almonds, walnuts, or pecans
How to Cook Corn on the Cob
This vegan Summer Cobb Salad contains corn, which you can cook any way you like. Alternatively, you can use 1/2 cup of frozen corn (thawed) or 1/2 cup of canned corn (rinsed and drained).
Here are a few easy ways to cook corn on the cob:
To boil corn on the cob, husk the corn. Bring a large pot of water to a boil. Once boiling, add the corn and cook for 5 to 7 minutes before draining.
To steam corn on the cob, husk the corn. Fill a large pot with water about 2 inches deep and bring it to a boil. Once boiling, add the corn, cover the pot, and cook for 15 minutes before draining.
To cook corn on the cob in the microwave, don’t husk the corn. Microwave each ear on high for 3 to 5 minutes. Depending on your microwave size, you can cook up to 4 ears at the same time, adjusting the cooking time up as necessary.
Vegan Summer Cobb Salad
Serves 1
Prep Time: 15 minutes
Cook Time: 10 minutes
Cobb Salad Dressing:
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon minced fresh garlic (optional)
1 pinch salt
1 pinch black pepper
Vegan Cobb Salad:
3 cups green leaf lettuce, rinsed, patted dry, and torn into bite-sized pieces
1/2 cup canned chickpeas, rinsed and drained
1 ear corn, cooked and cut off the cob
1 small peach, halved, pitted, and thinly sliced
1/4 small red onion, thinly sliced
1/4 cup cherry tomatoes, halved
1/4 cup blueberries
1/4 cup cherries, pitted
2 tablespoons raw pepitas
A small handful of fresh herbs, such as mint or basil (optional)
For the Cobb Salad Dressing:
Whisk together all ingredients. Store covered in the fridge for up to 5 days before serving.
For the Vegan Cobb Salad:
Place the lettuce in the bottom of a bowl. Arrange all remaining ingredients on top, drizzle on the dressing, and serve.
NOTES
Add 1/2 of a sliced avocado if desired.
This salad makes 1 serving so you can easily adjust it up to feed any number of people.
