The Best Vegan Cobb Salad
This amazingly nutritious vegan cobb salad is one of my best new recipes for meal prep, or a quick dinner. Loaded with Good Catch Foods vegan tuna.
Servings 3 -4
Ingredients
For the brussel sprouts:
- 15 brussel sprouts halved and trimmed
- 1 tbsp. olive oil
- 1 tbsp. chili oil paste
- 1-2 tbsp. coconut aminos
- 1-2 tbsp. maple syrup
- juice of half a lime
For the Tuna Salad:
- 2 packets Good Catch Foods Tuna
- juice of half a lemon
- 2-3 tbsp. olive oil
- 2 tbsp capers
- 1 tbsp vegan mayo
- 1 tsp lemon zest
- season to taste
For the salad:
- desired amount of fresh washed greens - I used lettuce and watercress
- 1 cup cherry tomatoes halved
- 1 large avocado sliced
- 1 large large tomato sliced
- 1 cup roasted brussel sprouts
- 1 cup tuna salad
- 1/2 cup vegan mozzarella sliced
- 1/4 cup pickled radishes
- 1/4 cup mushroom bacon or vegan bacon of choice
- dusting of green onion
Instructions
- Into a medium-sized bowl combine all the ingredients for the brussel sprouts. Be sure to toss the mixture well and let sit while preparing the rest of your ingredients.
- Into another medium-sized bowl add the Good Catch Tuna. Using a fork give the tuna a good mash before adding the remaining ingredients. Give it all a good stir, quite aggressively and set aside while preparing the rest of the salad.
- Prep your veggies as desired and place everything onto seperate bowls for easy assembly.
- Preheat a medium-sized skillet on medium-high heat and add your brussel sprout mixture to the skillet. Cook for around 4-5 minutes on each side. Keep an eye on the mixture as the extra sauce could burn. Cool completely before adding to salad.
- To assemble simply add all your favourite ingredients and drizzle with some lemon and olive oil as a keynote finisher! Enjoy!
