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Summer Cobb Salad: A Vibrant, Flavor-Packed Dish for Warm Weather Feasts

Summer Cobb Salad
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This vibrant vegetarian Cobb salad is the perfect way to use up late-summer garden veggies. The creamy carrot-kimchi dressing adds a tangy, spicy kick, while the charred corn brings a smoky sweetness. Customize with whatever fresh produce you have—cucumbers, green beans, or even roasted peppers would work well!

Ingredients

Scale

For the Dressing:

  • 2 large carrots, peeled & roughly chopped
  • 1-inch ginger root, peeled
  • 1 large garlic clove
  • 2 tbsp finely chopped kimchi
  • 2 tbsp rice vinegar
  • 1 tsp honey (preferably raw)
  • 1 tbsp mayonnaise (or vegan mayo)
  • ½ tsp sea salt (+ more to taste)
  • ¼ cup neutral oil (grapeseed, safflower, etc.)

For the Salad:

  • 2 ears sweet corn, shucked
  • 3 heads romaine (or hearts of romaine), thinly sliced
  • 1 medium zucchini, finely diced
  • 1 bunch radishes (~6), thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 avocados, thinly sliced
  • 4 hard-boiled eggs, quartered

Instructions

  1. Make the dressing: In a food processor or blender, combine carrots, ginger, garlic, kimchi, vinegar, honey, mayo, and salt. Blend until smooth. Slowly add oil and blend again. If too thick, thin with water (1 tbsp at a time) until it reaches a ranch-like consistency. Set aside (can be stored for up to 4 days).
  2. Char the corn: Heat a grill or cast-iron skillet over high heat. Lightly brush corn with oil and cook, turning occasionally, until kernels are charred in spots (about 5 minutes total). Let cool slightly, then slice off kernels.
  3. Assemble the salad: On a large platter, spread the romaine. Drizzle lightly with dressing. Arrange zucchini, radishes, tomatoes, and corn on top. Season lightly with salt. Add avocado slices and egg quarters. Serve immediately with extra dressing on the side.

Enjoy this fresh, colorful salad as a light main course or a stunning side dish for gatherings!

Notes

  • Make ahead: The dressing can be prepared up to 4 days in advance.
  • Grill alternative: If you don’t have a grill, use a cast-iron skillet for charring the corn.
  • Protein boost: Add chickpeas, grilled tofu, or shredded chicken for extra protein.
  • Dressing consistency: If too thick, thin it with water, 1 tbsp at a time.

Nutrition

Find it online: https://recipes.swedishinarabic.net/summer-cobb-salad-a-vibrant-flavor-packed-dish-for-warm-weather-feasts/