Garden Fresh Vegetarian Cobb Salad
I love making this cobb salad when I have extra veggies from the garden. You can be creative with the toppings, and the unique carrot-kimchi dressing can be prepared ahead, making it a great choice for a vibrant, room-temperature buffet or a colorful main course.
Ingredients
- 2 large carrots peeled and roughly chopped
- 1 inch ginger root peeled
- 1 large garlic clove
- 2 tablespoons finely chopped kimchi
- 2 tablespoons rice vinegar
- 1 teaspoon honey preferably raw
- 1 tablespoon mayonnaise or vegenaise
- 1/2 teaspoon sea salt plus more for seasoning
- 1/4 cup avocado oil plus more for greasing
- 2 ears sweet corn shucked
- 3 heads romaine thinly sliced
- 1 medium zucchini finely diced
- 1 bunch radishes about 6, thinly sliced
- 1 pint cherry tomatoes halved
- 2 avocados thinly sliced
- 4 hard boiled eggs quartered
Instructions
- Start by preparing the dressing. Blend the carrots, ginger, garlic, kimchi, vinegar, honey, mayonnaise, and sea salt until silky smooth. As it whirls, drizzle in the avocado oil. If it's thick, carefully stir in water, a splash at a time, until creamy.
- For the corn, heat up your favorite grill or a solid cast iron pan until very hot. Lightly coat the corn in avocado oil, then sear on all sides. The sight of crisped kernels means we're good to go, in about 5 minutes.
- On a grand platter, lay the romaine generously, and sprinkle with your vibrant dressing. Build beautiful layers with zucchini, radishes, and tomatoes. Season lightly, then tuck in avocado and eggs for a grand finish. Serve proudly with extra dressing on the side.
Notes
Have fun experimenting with other garden veggies in this salad. Feel free to include cucumbers or green beans. The carrot-kimchi dressing can be prepared in advance for stress-free entertaining.