green snobb salad — Jamie Javed Coaching

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Green Snobb Salad

A plant-based twist to the traditional Cobb!

Green Snobb Salad

Green Snobb Salad

Yield: 4

Author: Jamie Javed

Prep time: 20 MinTotal time: 20 Min

A plant-based twist to the traditional Cobb!

Ingredients

Salad

1/2 head iceberg lettuce, chopped
1/2 head romaine, chopped
1 small bunch chicory, chopped
1/2 bunch watercress
1 avocado, diced
1/2 red onion, thinly sliced
1/2 pint cherry tomatoes, cut in half
2 tbsp chives, chopped
½ cup shredded vegan cheese
1 can chickpeas, drained and rinsed

Tempeh Bacon

6 oz tempeh block, thinly sliced
3 tbsp coconut aminos
1 tbsp maple syrup

Dressing

1 cup extra virgin olive oil
1/3 cup water
1/3 cup red wine vinegar
1 tbsp maple syrup
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp fresh ground pepper

Instructions

Marinate sliced tempeh in coconut aminos and maple syrup for at least 2 hours, or overnight.
Chop up all salad ingredients and place in bowl.
Mix dressing in small bowl and set aside.
Fry tempeh bacon over medium heat in frying pan two minutes each side or until they have a deep golden, brown color. Remove from pan and break into pieces to top salad.
Pour dressing over salad to serve.

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