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Vegan Cobb Salad with Homemade Ranch Dressing
This classic American salad has gone vegan! Featuring crispy coconut bacon and a delicious homemade ranch dressing recipe. This vegan and gluten-free meal is loaded with veggies and avocado to make one healthy and tasty meal!
Course
Dinner, Lunch
Cuisine
American, Vegan, Vegetarian
Keyword
coconut bacon, healthy vegan salad, vegan ranch dressing
Prep Time
20
minutes
minutes
Cook Time
17
minutes
minutes
Servings
4
salads
Calories
471
kcal
Author
Amanda
Ingredients
Coconut Bacon:
2
cups
unsweetened coconut flakes
2
Tablespoons
coconut aminos
can use tamari, liquid aminos, or soy sauce
1
Tablespoon
liquid smoke
1
Tablespoon
maple syrup
1
Tablespoon
apple cider vinegar
1/4
teaspoon
paprika
Vegan Ranch Dressing:
1/2
cup
vegan mayo
like veganaise or JUST mayo brand
1.5-2
Tablespoons
unsweetened almond milk
1/2
teaspoon
lemon juice
1
Tablespoon
dried parsley
3/4
teaspoon
dill
1/4
teaspoon
garlic powder
1/4
teaspoon
onion powder
salt and pepper
to taste
Salad Ingredients:
lettuce
romaine, spring mix, spinach, etc.
grape tomatoes
halved
avocado
peeled, pitted, and chopped
1/2
red onion
chopped
microgreens
Instructions
To Make Coconut Bacon:
Preheat oven to 375 degrees Fahrenheit.
Mix together coconut flakes with coconut aminos, liquid smoke, maple syrup, apple cider vinegar, and paprika.
Spread coconut onto a lined baking sheet. Bake for 17 minutes; stirring every 5 minutes to prevent burning.
To Make Vegan Ranch Dressing:
In a bowl or mason jar, combine all ingredients. Taste and adjust seasonings.
Assemble Salads:
Combine lettuce, tomatoes, avocado, onions, and microgreens. Top with coconut bacon and serve with ranch dressing.
Notes
Coconut bacon recipe adapted from
Jessica in the Kitchen
Nutrition
Serving:
1
salad (1/4 recipe)
|
Calories:
471
kcal
|
Carbohydrates:
28.5
g
|
Protein:
7.8
g
|
Fat:
28.4
g
|
Saturated Fat:
15
g
|
Sodium:
549
mg
|
Potassium:
468
mg
|
Fiber:
12.4
g
|
Sugar:
5.7
g
|
Calcium:
50
mg
|
Iron:
2.2
mg