How to Make Vegan Cobb Salad Cheesecake Factory Recipe

Vegan Zucchini Salad

Per serving (including cheese and bun):

Recipe Summary Vegan Zucchini Salad

This is one of my favorite summer salads, especially with zucchini from the yard or the farmer's market. Smaller zucchini usually have more flavor than the big ones.

Ingredients | Vegan Cobb Salad Cheesecake Factory Recipe

2 tablespoons extra-virgin olive oil

1 small onion, thinly sliced

2 cloves garlic, minced

2 cups cubed zucchini

7 saffron threads

½ teaspoon ground cumin

1 pinch ground turmeric

salt to taste

freshly ground white pepper

½ lemon, juiced

1 tablespoon chopped fresh mint

Directions

Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.

Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.

Info | Vegan Cobb Salad Cheesecake Factory Recipe

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Vegan Zucchini Salad

Salad, Vegetable Salad Recipes, Zucchini Salad Recipes,

Images of Vegan Cobb Salad Cheesecake Factory Recipe

Vegan Cobb Salad Cheesecake Factory Recipe / Tostada salad cheesecake factory copycat recipe mixed greens flour tortillas (1 per person) 1 can black beans 1 bunch cilantro 1 bunch scallions 1 can corn (or fresh when in season) tomatoes sour cream avocado 1 lime grilled chicken salad: