Mushroom Cobb Salad

Eat The Change

Cook Time: 10 mins

Salads are one of our favorite ways to highlight all the incrEDIBLE ingredients our planet has to offer! Enjoy this tasty Mushroom Cobb Salad featuring our Sea Salt + Cracked Pepper Mushroom Jerky for the perfect amount of pop and texture in a light, healthy dish. Next time you make a salad, consider mushroom jerky as your secret topping or garnish!


  • 1 pack Sea Salt + Cracked Pepper Eat the Change Mushroom Jerky, chopped into bite size pieces 
  • 4 cups romaine lettuce, chopped 
  • ½ cup cherry tomatoes, halved
  • 1 cucumber, diced 
  • ½ cup maple lime roasted corn (recipe follows) 
  • 1 avocado, chopped 
  • Fresh chives, chopped 
  • Vegan Blue Cheese Dressing (recipe follows) 



On large platter, evenly spread romaine lettuce. Place ingredients on top of salad arranging each ingredient in rows. Drizzle with vegan blue cheese dressing or serve on the side. 


 Maple Lime Roasted Corn 

  • 2 cups corn kernels 
  • 1 tablespoon vegetable oil 
  • 1 teaspoon smoked paprika 
  • Juice and zest of 1 lime 
  • 1 teaspoon Maple Syrup 
  • Salt and pepper to taste 

 Preheat oven to 425 degrees. Toss all ingredients together and spead out onto parchment lined sheet tray. Roast in oven for 20 minutes. Enjoy! 


Vegan Blue Cheese Dressing 

  • 1 ½ cups cashews, soaked in hot water for 10 mins and drained 
  • Juice and zest of two lemons 
  • ¼ cup nutritional yeast 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon fresh dill 
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder 
  • Salt and pepper to taste 
  • ¾ cup water 
  • ½ block crumbled firm tofu 

Combine cashews, lemon juice and zest, nutritional yeast, vinegar, dill, and spices in blender. Blend until smooth and add in water until desired consistency is achieved. Add salt and pepper to taste and stir in tofu crumbles. Serve as salad dressing or veggie dip. Keep refrigerated. 


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