Chopped Cobb Salad with Green Tahini Dressing

Chopped Cobb Salad with Green Tahini Dressing
1 avocado, sliced
 1 cup tomatoes chopped
1 can garbanzo beans, drained and rinsed
½ cup quinoa, cooked
¼ cup chopped nuts/seeds of choice
4 cups chopped greens or cabbage
1 cup chopped fresh strawberries
1 cup cucumber chopped cone #3
1 cup chopped watermelon
¼ cup packed fresh basil, chopped
 ½ cup coconut bacon
Mix all ingredients and serve with dressing
Green tahini dressing
¼ cup tahini
2 Tbsp olive oil
2 lemon, squeezed and zest
1 cup chopped cucumbers
1 tsp cumin
Combine all ingredients in a blender.
Notes Will last one week in the fridge, though best when fresh.
Vegan Coconut “Bacon” 
 Vegan bacon replacement made from coconut flakes! It’s salty, sweet, crunchy, and satisfying.
1 cup coconut flakes (the bigger the flakes the better- I like this brand)
1 Tbsp Tamari(gluten-free soy sauce)
1 Tbsp pure maple syrup
Optional: 1 Tbsp liquid smoke
Pre-heat Electric Oil core Skillet to 350 degrees F
Coat coconut flakes in tamari, maple syrup, and optional liquid smoke
Spread out  in skillet -Make sure flakes are spread evenly and not overlapping for maximum crunchiness.
Bake 10-12 minutes.
Let cool about 5 minutes.




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