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Vegetarian Strawberry Cobb Salad

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A summer salad that will absolutely become a new favorite! It’s a reimagined version of a classic cobb featuring ripe and juicy strawberries, cornbread croutons and an herbaceous green goddess dressing. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Salad

  • 2 cups prepared cornbread, cubed (see notes)
  • 4–5 oz crunchy lettuce
  • 4 hard-boiled eggs, peeled and quartered (see notes)
  • 1 cup quartered strawberries
  • 1 avocado, diced
  • 1/2 english cucumber, thinly sliced
  • 4 medjool dates, pitted and chopped
  • 1/4 cup pickled shallots (see notes)
  • 1/4 cup bleu cheese crumbles

Green Goddess Dressing

  • 1 cup herbs (basil, dill, mint)
  • 1/2 cup whole milk plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • black pepper to taste

Instructions

  1. Preheat the oven to 300° F. Line a baking pan with parchment paper. Add the cubed cornbread and transfer to the oven for 12-15 minutes until lightly toasted. 
  2. Layer lettuce, eggs, strawberries, avocado, cucumbers, dates, pickled shallots, bleu cheese and cornbread croutons.
  3. Make dressing: add all ingredients to a blender or food processor and run until smooth. Stream in water if needed (1 tablespoon at a time) to make pourable. Drizzle over the top of the salad.

Equipment

Notes

  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Cornbread: I buy it prepared from the bakery section of my grocery store. Another option is to buy a boxed mix and bake it ahead of time, allow to cool, then toast the croutons later.
  • Hard-boiled eggs: I use the Instant Pot (affiliate link).Place the trivet inside along with one cup of water. Add eggs and cook on high pressure for 6 minutes, quick steam release, ice bath until cool enough to handle/peel. Or use your favorite method!
  • Pickled shallots: combine two thinly sliced shallots, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1 teaspoon salt in a mason jar and shake. Let stand for at least 30 minutes. Refrigerate any leftovers for up to a week.

Nutrition

Find it online: https://healthyishappetite.com/vegetarian-strawberry-cobb-salad/