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Vegetarian Cobb Salad with Coconut "Bacon"

Serves 1.

2 cups baby romaine lettuce

2 soft-boiled eggs, quartered

1 ripe tomato

2 green onions or fresh chives

1/4 avocado, diced

1/4 cup chickpeas, rinsed and salted/peppered

1 tbsp coconut bacon (Sailin' On brand is great! You can also make your own using rice paper here or using coconut chips here)


2 tbsp apple cider vinegar

1 tsp dijon mustard

1 tbsp lemon juice

1 clove garlic

1/4 tsp salt

1/4 tsp black pepper

1 tsp nutritional yeast

1 tbsp olive oil

Optional: 1 tbsp crumbled blue or Roquefort cheese


Place the eggs in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil and keep at high heat for 5 minutes, then remove from heat and run cold water into the pot. Let cool, peel and quarter the eggs.

Lay a small bed of 1/2 cup spinach on a dinner plate, then the 1/4 iceberg wedge. Whisk the dressing ingredients together and set aside. Top the iceberg wedge with cubed avocado, slices of tomato and cucumber, egg quarters. Drizzle the dressing on top, then sprinkle on the coconut bacon.

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