The first time I heard the word cobb salad being mentioned was when I was watching Julia and Julie and I was intrigued.
I went straight to google to find out what this salad was and what it contained. Boy oh boy it really is a salad of many things.
It can contain anything from blue cheese to bacon to beet and even chopped up hard boiled eggs, the combination for this salad is never ending.
The boiled egg part put me off and I never really went back into that I really want to eat a cobb salad phase ever again.
Until I came across a vegan version of the famous cobb salad.
Of course I have zero percent vegan blood running through my veins but I do eat good food so when I came across this salad, I really really wanted to try it out
What I loved the most about this salad is that there is ZERO chopped up boiled eggs but what I really really love about this salad is that it has sweetcorn in. I love just love anything with sweetcorn in.
When I am really tired and alone at home, I tend to heat up a huge bowl of frozen corn till it is steaming hot and then pour over melted butter and season it generously, that is my go to comfort snack and sometimes it doubles up as a one person meal.
When I produced this salad at the table, my dad wasn’t to hot about it because it had basil pesto in and he hates pesto. My mother was all for it, but she did leave the tomatoe wedges aside and then mentioned that maybe instead of wedges I should have rather cubed them.
- 4 x tomatoes, cut into wedges.
- 2 x spring onions, thinly sliced.
- 1 x avocado sliced.
- 1 x red onion, thinly sliced.
- 1 ½ x cup corn kernels.
- 2 x tbsp. basil pesto whisked with 2 x tbsp. olive oil.
- Salt and pepper to season.
- Place everything in a bowl.
- Toss everything together so that everything is well combined.
- Pop into the fridge to chill for 10 minutes before serving.