Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Cobb salad with creamy cilantro lime dressing

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Plant-based Cobb salad

Plant-based Cobb salad

We are BACK from holidays and my, what an effort it is eating clean and plant based whilst travelling around the country. We basically had a huge tub of cut up veggies and hummus for lunch the majority of days. I am happy to be home and cooking our favourites again, and back into working up new fresh ideas.

It is supposed to be spring (you wouldn’t know it with the cooler weather at the moment) but the forecast is looking good so here’s a bright, fresh salad. Cobb salads are those ones usually filled with chicken and bacon and egg and cheese. It does seem odd but I guess it is all in the concept of lining up tasty little ingredients in pretty coloured lines – or layers – depending on how you make it 🙂 Work with whatever you have…colours, textures, taste. I had some beetroot ready to go and some black beans but they didn’t fit in the end and I decided the flavours didn’t blend with my dressing either so the above ingredients are the winners ;). Apple would work well, as would cucumber, spanish onion, cauliflower, cherry tomatoes etc. You could line up some rinsed and drained chickpeas or beans as well.

Ingredients:

Red butter lettuce

yellow and red capsicum

celery

broccoli

bean sprouts

sun dried tomatoes

avocado

Crispy tofu (see below)

Chop all salad ingredients and line up in rows.

For the tofu, I bought organic firm tofu and pressed it to squeeze the water out. Toss in buckwheat flour with salt, pepper and onion powder. Lightly fry until golden and crispy and toss in some tamari before removing from the pan. De-licious!

For the dressing:

Juice of 2 limes

1/4 cup coriander (cilantro)

2 T extra-virgin olive oil

1/2 avocado

2 T  water

1 garlic clove

1-2 tsp rice malt syrup

pinch salt & pepper

Blend together in a mini food processor and serve over salad.

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Author: Rah

www.plantbasedmunchies.wordpress.com

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