vegan Cobb salad

vegan Cobb salad

4 cups organic green leaf lettuce, gently chopped
1/2 cup organic cilantro leaves, lightly chopped
2 tablespoons organic dill, chopped
1 organic avocado, seeded and sliced
1 large organic tomato, diced
1 cup organic cucumbers, chopped
2 cups organic purple cabbage, thinly sliced
1/4 cup olives of your choice, optional
2 large organic potatoes, peeled and chopped
4 tablespoons organic unrefined coconut oil
1/2 teaspoon black pepper (optional)
1 teaspoon Celtic sea salt (optional)
organic cold-pressed olive oil

vegan Cobb salad

vegan Cobb salad

 

method

   Place the potatoes, coconut oil, pepper, and salt in a mixing bowl; toss to combine. Pour onto a rimmed and lined baking sheet and bake at 400ºF for 30 to 40 minutes or until the potatoes are soft and becoming crispy.

   On two individual plates or one large serving plate, arrange lettuce, avocado, tomato, cucumbers, cabbage, potatoes, and olives in groups. Garnish with cilantro and dill. Drizzle with olive oil. Enjoy.

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