Avocado & Bacon Cobb Salad (vegetarian-style) Recipe

Time25m

Serves2

Romaine & arugula, hard boiled egg, avocado, grape tomatoes, goat cheese, corn, vegan bacon bits & ranch dressing.

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Ingredients

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1
Wash and dry the romaine lettuce and arugula thoroughly.
2
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
3
Add the arugula to the bowl and toss gently to combine.

4
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer to an ice bath, peel, and slice.
5
Cut the avocado in half, remove the pit, scoop out the flesh, and dice into cubes.
6
Rinse and slice the grape tomatoes in half.
7
If using fresh corn, grill or boil until tender, then cut the kernels off the cob. If using frozen corn, thaw and lightly sauté or microwave until warm.
8
Crumble the goat cheese, if not pre-crumbled.
9
Measure out the vegan bacon bits and set aside.

10
On top of the bed of romaine and arugula, neatly arrange sliced eggs, diced avocado, grape tomatoes, goat cheese crumbles, corn, and vegan bacon bits in rows or sections for a classic Cobb salad presentation.

11
Drizzle ranch dressing evenly over the salad just before serving, or serve on the side if preferred.