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Vegan Cobb with Zucchini Bacon 

We’re about to introduce you to a tantalizing dish that redefines the concept of a salad: the Vegan Cobb Salad with Zucchini Bacon. This vibrant, flavor-packed salad is not only a feast for your taste buds but also a celebration of the diverse benefits that its ingredients bring to the table. Picture a plate adorned with a colorful array of ingredients: roasted yellow squash, diced roasted red peppers, vibrant green peas, a bed of fresh spring mix, creamy Lima beans, tangy capers, and sweet cherry tomatoes all dancing harmoniously together. And let’s not forget the star of the show – zucchini bacon, which adds a smoky, savory punch to every bite.

Serves 1

Salad Ingredients

  • ½ cup roasted yellow squash
  • 1/2 cup roasted red peppers diced 
  • 1/2 cup frozen peas 
  • Spring Mix
  • ½ cup Lima beans 
  • 1/4 cup capers 
  • ½ cup cherry tomatoes – sliced
  • basil 
  • ¾ cup zucchini bacon

Zucchini Bacon Ingredients

  • 2 Zucchini (thinly sliced)
  • 3 TBSP extra virgin olive oil
  • 2 TBSP maple syrup
  • 2 TBSP low sodium soy sauce
  • 2 TBSP apple cider vinegar
  • ½ TBSP liquid smoke
  • Fresh ground black pepper

Salad Instructions

  1. Preheat oven to 375° F 
  2. Put frozen peas in 2 cups or hot water and let sit for 20mins 
  3. Cover a baking tray with a piece of parchment paper. Place squash cubes and red peppers onto the tray, drizzle with 2 tablespoons oil, salt and pepper, and toss to coat. Roast for 25-30 minutes, tossing at halftime, until soft and golden. Remove from the oven, set aside and turn on broiler to high.
  4. Strain the peas and pat dry with paper towel
  5. Wash your greens well and dry thoroughly. Add toppings
  6. Add zucchini bacon 

Zucchini Bacon Instructions

  1. Whisk together all ingredients (except zucchini).
  2. Place marinade in a sealable bag or container with lid and add slices of zucchini.
  3. Marinate zucchini for at least 3 hours.
  4. Preheat oven to 225 degrees.
  5. Line a cookie sheet with parchment paper and place zucchini strips in a single layer.
  6. Bake for an hour, turn each slice over and repeat.
  7. Bake until crispy 

Dressing: EG Kitchen French Dressing

1/2 shallot, minced
1/2 tablespoon Dijon mustard
Generous pinch of herbamare
2 tablespoons lemon juice
1-2 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste

Combine all the ingredients in a large bowl. Mix together the shallots, dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in the olive oil then season with herbamare and pepper to taste. 



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