Vegan Cobb Salad with Green Goddess Dressing - Center for Nutrition Studies
This satisfying salad has it all—crispy, crunchy, and creamy. Instead of the traditional Cobb salad toppings (bacon, chicken, blue cheese, and hard-boiled eggs), this plant-based version has...
Ingredients
- 1 (8-ounce) block tempeh
- ¼ cup BBQ sauce
- 2 Tbsp flavored balsamic of your choice
- Dash hot sauce (optional)
- Dash yellow mustard
- Pinch kosher salt and black pepper
- ½ cup raw cashews
- 1 cup water
- ½ cup fresh basil
- ½ cup fresh flat-leaf parsley
- 5 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 4 tsp date syrup or maple syrup
- 1 tsp brown mustard
- 1 tsp kosher salt
- ⅛ tsp garlic powder
- ⅓ cup fresh salad greens
- ⅓ cup shredded red cabbage
- ⅓ cup sliced cucumbers or celery
- ⅓ cup cooked quinoa
- ⅓ cup sliced grape tomatoes
- ⅓ cup Za’atar Roasted Chickpeas
- ¼ cup BBQ Tempeh (recipe below)
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