It’s salad season. This blog is committed to sharing so many salad recipe variations so you feel inspired and nourished all season long. This is a healthier variation of a classic Cobb Salad.
Traditional Cobb Salad is loaded with bacon and fried chicken and although that can add a lot of flavour it can also add a lot of saturated fat and calories. I am all about putting a healthy spin on traditional recipes BUT still ensuring meals are still flavourful and satisfying. This recipe won’t disappoint, it is yummy and nutritious can you say win-win?
Quinoa is added to this dish because it is a complete protein source and nutrition power house. I love to meal prep a pot of Quinoa on Sunday’s so I can easily toss some into a bowl or salad to add in healthy protein and nutrients. I usually cook 1 cup quinoa with 2 cups broth so it has a little flavour. Eggs are a second protein source that are in traditional Cobb Salad recipes. They also contain healthy fats and many nutrients like Vitamin A, D, E, iron and folate.
Two excellent protein sources for meatless meals, there are so many good plant-based protein sources you can experiment with and enjoy. Even if you are not plant-based you can sprinkle in meat-less meals to see how they make your body feel.
When creating meals think about adding higher frequency food. Animal proteins are lower frequency than plant-based foods. Vegetables and real whole foods are also higher vibe so eat more of them and find ways to easily incorporate them in your meal.
This Recipe is:
- plant-based
- loaded with fibre
- gluten-free
- nut-free
- delicious
The Recipe
PrintBest Plant-Based Healthy Cobb Salad
Makes: 1 serving
Prep Time: 10 minutes
Ingredients
- 1-2 cups lettuce (romaine lettuce, spring mix, baby spinach or kale)
- 1/4 cup diced cucumbers
- 1/4 cup diced tomatoes or cherry tomatoes
- 1/4 cup diced red bell peppers
- 1/4 cup cooked corn
- 1/4-1/2 cup cooked quinoa
- 1 hard boiled egg
Directions
- In a small pot add egg and cover with water. Bring to boil, then turn off heat and leave pot on the heat for 10 minutes. Run under cold water and peel the shell off the egg.
- In another small pot cook 1 cup quinoa with 2 cups broth according to the package directions. Typically bring to boil and reduce heat and cook for 12-15 minutes.
- In a medium sized bowl add lettuce, cucumbers, tomatoes, red bell pepper, corn, quinoa, and hard boiled egg.
- Top with your favourite dressing, traditional Cobb Salad is tossed with a Red Wine Vinaigrette. I used my favourite Balsamic Dressing Recipe
Balsamic Vinaigrette Dressing
Ingredients
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 scallion (green onion)
- 1 tablespoon sesame oil (or maple syrup)
- dash of salt and pepper
Directions
1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.
If you make this recipe I would love to hear what you think in the comments below or tag me in your pictures over on social media @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
With Love,
