This fresh, protein-packed Cobb salad comes together fast and eats like a full meal. Crunchy, smoky, and creamy all at once, it’s built for busy evenings when you want something easy but still crave flavor and texture.
Ingredients
Coconut bacon
- 2 tbsp (30 ml) tamari
- 1½ tbsp (22 ml) maple syrup
- 1 tsp liquid smoke
- ¼ tsp salt
- Several cracks of black pepper
- ¼ tsp cayenne or hot sauce
- ¾ cup (60 g) large coconut flakes
Croutons
- 3 slices sourdough or gluten-free bread
- Drizzle of olive oil
- Salt and pepper
- Pinch of garlic powder
- 2 green onions
- 1 large tomato
- 1 large ripe avocado
- 1 (8-oz [227-g]) package baked tofu
Maple dijon dressing
- ¼ cup (60 ml) cashew butter
- ¼ cup (60 ml) Dijon mustard
- 2 tbsp (30 ml) maple syrup or agave nectar
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) water (room temp or warm)
- Salt and pepper to taste
For the base
- 1 (9-oz [255-g]) bag chopped romaine
Instructions
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper.
- Make the coconut bacon. Mix the tamari, syrup, liquid smoke, salt, black pepper and cayenne in a bowl. Add the coconut flakes, toss gently with your hands and set aside.
- Cut the bread into bite-size croutons, about ½ inch (13 mm). Put the croutons on a lined baking sheet. Toss with a drizzle of olive oil, salt, pepper and a pinch of garlic powder.
- Spread the coconut flakes on a lined baking sheet in a mostly single layer. They will be very sticky, but try to separate them as much as possible so they crisp up. Discard the leftover marinade.
- Place the coconut and croutons in the oven. Bake the coconut bacon for 5 minutes, then flip and bake another 5 minutes. Leave the croutons in for another 5 minutes (15 minutes total). While the coconut and croutons are baking, dice the green onions and tomato.
- Cut the avocado into chunks or slices, whichever you prefer! Dice the tofu into bite-size pieces. Take the coconut bacon out of the oven after 10 minutes, or when it looks crispy.
- Make the dressing. Mix the cashew butter, mustard, syrup, vinegar, water, salt and pepper in a small bowl.
- Divide the romaine between two large bowls. Top each salad with baked tofu, coconut bacon, green onions, avocado and tomato. Add a handful of sprouts if you’re feeling like a California hippy.
FRESH TIP!
I usually let people dress and mix their own salads. Some like dressing with a side of lettuce while others prefer to go easy on the sauce. Plus, the salads look much more attractive before being mixed!