This vegan cobb salad is loaded with delicious toppings, well rounded flavours and will absolutely satisfy! Featuring smoky “bacon” flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion and a creamy, tangy dressing that’s to die for! Perfect for brunch, potlucks, BBQ’s and more.

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White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.

This recipe was originally published in September 2018. It has been updated for content and photos.

Do you ever eat salad for breakfast?

Because this right here, is the perfect kind of salad one would eat for breakfast!

The smoky mushrooms have some “bacony” flavour you might be after, thanks to salty tamari and smoked paprika. Combine that with crisp lettuce, rich avocado, sweet corn and a creamy dressing for an utterly perfect dish.

You’ll love this salad because it’s:

Smoky, sweet, rich + filling.
Not only vegan, but whole food plant based + oil free!
Low in calories and fat, per serving.
It’s allergen friendly: nut free, gluten free, dairy free, egg free and a simple swap can make it soy free too, if needed.
Wholesome, nutrient dense, and protein rich.

Lettuce, avocado slices, halved grape tomatoes, cooked mushrooms, corn kernels and red onion in white bowl.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

For the “bacon” mushrooms + salad

Gather all your salad ingredients and wash and chop, as needed.

Lettuce, tomato, corn, red onion, avocado, mushrooms and seasoning scattered on white deck.

Slice your mushrooms and add them to a large pan, along with the tamari, maple syrup and smoked paprika. (photo 1)

Sauté the mushrooms until reduced and the liquids have been absorbed, approx. 6-8 minutes. Set aside (photo 2)

NOTE: You may use soy sauce instead of tamari, if you’re not avoiding gluten.

Sliced mushrooms with seasoning, before and after sautéing.

For the dressing

Gather your ingredients to make the salad dressing.

Bowl of beans and small bowls of seasoning scattered around it.

Add them all to your blender and process until smooth and creamy. (photos 3-4)

NOTE: Start with 1/4 cup of water and add more if a thinner consistency is preferred.

Beans, seasoning and water in blender to puree into salad dressing.

Assemble your salad

Add all the lettuce to a large serving dish and arrange the toppings (mushrooms, corn, tomato, avocado, red onion) in rows, or you may evenly sprinkle them all over.

Serve the dressing on the side so everyone may dress their own salad to their liking. And this way, if there’s leftovers, the lettuce will remain crisp in the fridge.

Vegan cobb salad in white bowl with jar of dressing behind it.

Storing Leftovers

Keep the vegan cobb salad and the dressing separate for longer lasting leftovers. When stored separately, they’ll keep for 3-4 days.

Store the salad dressing in a sealed container or jar in your fridge.

Expert Tips

Make it soy free by using coconut aminos to replace the tamari/soy sauce. Or if you don’t have that on hand, use a little water and salt, or salty broth with similar results.

Sub or omit any ingredients you don’t like. Other topping options include:

Black or green olives
Chives or scallions
Cucumber
Shredded carrots
Red kidney beans or crispy chickpeas
Chopped pickles

More delicious vegan salads

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]