Cobb salad for vegan


A colorful salad with all the nutrients that a dish can provide. Wonderful, full of flavors and colors. For a Sunday table, or a festive table or just a hearty healthy and very tasty meal where it can be consumed by separate food groups and more.


  • Or chopped lettuce
  • 5 small mushrooms cut into small pieces
  • 1 grated carrot
  • Or cucumber cut into small squares
  • 1 tomato cut into small squares
  • Or fl corn boiled
  • Or pine nuts or walnuts broken
  • 1 cup boiled black beans
  • 1 cup boiled buckwheat

For the sauce

  • 40 g apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon spicy mustard
  • 100 g of olive oil
  • Salt Pepper


  1. In a frying pan with a little olive oil, lightly sauté the mushrooms.
  2. In a salad bowl, place the lettuce from below and above the rest of our ingredients in strips.
  3. In a clean bowl, pour the mustard, lemon and vinegar and mix vigorously with an egg beater, slowly add the olive oil and pour it into a thread stream. When we see that it has thickened a lot, dilute it with a little water. We can easily make the dressing with a hand blender.
  4. Pour over our salad with the dressing and serve immediately. 

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