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Kale Cobb Salad

Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 4

Ingredients
  

FOR THE MISO VINAIGRETTE

  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • Juice of 2 lemons
  • 1/3 cup nutritional yeast
  • 3 tablespoons white miso
  • 2 cloves garlic grated or minced
  • 1/3 cup extra-virgin olive oil

FOR THE CRISPY SHALLOTS

  • 2 shallots halved and thinly sliced
  • 1/4 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons avocado oil

FOR THE SALAD

  • 1 head green kale destemmed and sliced into fine ribbons
  • 1 avocado diced
  • 1 cup fresh mozzarella diced (or substitute crunchy chickpeas)
  • 1 pint cherry tomatoes halved
  • 1 bunch scallions sliced
  • 1 1/2 cups cooked chicken breast diced (or substitute crispy tofu)

Instructions
 

  • Step 1: Prepare the miso vinaigrette by whisking together all ingredients except the oil. Gradually add the oil while whisking until the vinaigrette is well combined.
  • Step 2: For the crispy shallots, toss shallots with flour in a bowl until fully coated. Season with salt and pepper. Fry in avocado oil over medium-high heat until crispy and caramelized, about 7 to 8 minutes.
  • Step 3: Assemble the salad by tossing kale, avocado, mozzarella, cherry tomatoes, scallions, and chicken with your preferred amount of vinaigrette. Top with fried shallots and serve. Enjoy your revamped Cobb salad!