Cobb Salad

Dash Diet Cobb Salad

This Dash Diet Cobb salad brings together two potent cancer-fighting foods in one bowl: kale and mushrooms. Kale, which belongs to the cruciferous family of vegetables, contains anticancer compounds.

And while mushrooms may be tiny, their cancer-fighting capabilities are mighty. The bioactive compounds and phytochemicals in these delicious fungi have been shown to stop cancer growth and spreading.

Prep time: 5 minutes              Cook time: 10 minutes               Servings: 2


  • 1 bunch kale, stemmed and chopped
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 10-oz cherry tomatoes, sliced
  • 1 cup organic corn
  • 1 avocado, diced
  • 1/2 sliced cucumber
  • 1/2 red onion
  • 1/2 shredded carrot

Mushroom “Bacon”

  • 1 tsp low-sodium soy sauce
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp raw honey
  • ½ tsp liquid smoke
  • 8-oz brown mushrooms, sliced

Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • 2-3 tbsp water
  • 1 tbsp Dijon mustard
  • dash garlic powder


  1. Prepare the Mushroom “Bacon”: In a large skillet over medium heat, whisk together ¼ cup water, soy sauce, Worcestershire sauce, maple syrup, and squid smoke.
  2. Add the mushrooms and cook, stirring frequently, until the mushrooms caramelize. Set aside.
  3. Prepare the Balsamic Vinaigrette: In a small bowl, whisk together all ingredients. Set aside.
  4. Divide the kale evenly among 4 bowls, then add rows of the remaining ingredients on top.
  5. Drizzle with Balsamic Vinaigrette and serve.

Chef’s Notes:

Gluten-Free: Substitute tamari for soy sauce.

Soy-Free: Substitute coconut aminos for soy sauce.