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.
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
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!
Keywords: Best, calories, healthy, nutrition, vegan cobb salad