Ingredients
Scale
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!
- Prep Time: 15 minutes
- Category: Salad