Vegetarian Cobb Salad

Before making this recipe, I’d personally never tried a cobb salad. I’ve always seen the pretty photos and wanted to make a healthy vegetarian version of it and here it finally is. I know it will certainly be reappearing on my menu soon - I hope you enjoy it as much as I did.

Vegetarian Cobb Salad

Gluten Free | Nut Free | Vegetarian
Serves 1

Ingredients

• 1 free range egg

• 1 cup cos lettuce, shredded

• 3/4 cup chickpeas, drained and rinsed

• 1/4 cup corn kernels, drained

• 6 cherry tomatoes, quartered

• 1/4 red capsicum, cut into small cubes

• 1/4 avocado, cut into small cubes

Dressing

• 1 tsp Dijon mustard

• 1/2 tsp extra-virgin olive oil

• 1 tsp water

• Salt & pepper to taste

Method

1. Add the egg to a pot of boiling water. Cook for 5 minutes, or until cooked to your liking. Remove immediately and run under cool water. Peel off shell and chop up into cubes.

2. Arrange the lettuce, chickpeas, corn kernels, cherry tomatoes, capsicum, avocado and eggs in a bowl.

3. Combine the dressing ingredients and drizzle over the salad to serve.

This salad is perfect for meal prep, while you’re chopping ingredients just make enough for a few serves and enjoy them each day. It’s packed full of so many veggies and the perfect combination to keep you nice and full.