This Vegan Cobb Salad recipe is packed with healthy greens, like kale, romaine lettuce, brussels sprouts and avocado! It's tossed in a Vegan Poblano Ranch Dressing, which adds even more flavor to this superfood salad!
Add the olive oil to a skillet on the stove over medium high heat.
Once the oil is hot, add the brussels sprouts to the skillet. Make sure they are in an even layer and preferably cut side down in the skillet.
Let the brussels sprouts cook and caramelize without touching them for 6-8 minutes.
Sprinkle the salt and pepper over the brussels sprouts, then give them a stir and continue cooking them on the stove for an additional 6-8 minutes.
Remove the pan from the heat and add the lemon juice, toss the brussels sprouts and set aside.
In a large bowl, combine the kale, romaine lettuce and cashew poblano ranch dressing.
Divide this mixture between two bowls.
Top each bowl with the cooked brussels sprouts, cherry tomatoes, sliced onion, garbanzo beans and avocado.
Sprinkle the hemp seeds over the bowl and serve.
Notes
If fresh brussels sprouts are not in season, asparagus can be used as a substitute. See notes in the blog post for how to prepare the asparagus to add to the salad.