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Introduction: Ready for a Vibrant, Summery Salad?

Craving a fresh, colorful salad to celebrate the end of summer? This End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing is your perfect choice! Featuring crisp romaine, charred corn, zucchini, radishes, cherry tomatoes, avocado, and hard-boiled eggs, this salad is topped with a zesty, tangy carrot-kimchi dressing that adds a unique, spicy twist. Perfect for light lunches, summer gatherings, or meal prep, this dish is both satisfying and refreshing. Inspired by your love for vibrant, veggie-forward dishes like Grilled Watermelon Steaks and Butter-Baked Cucumber Tostadas, this recipe is naturally gluten-free, vegetarian, and adaptable for low-carb or vegan diets. Ready to assemble a stunning salad? Let’s dive into this delicious recipe!

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Overview: Why This Cobb Salad is a Must-Try

This End of Summer Cobb Salad combines classic Cobb elements with a seasonal twist, featuring charred corn and a creamy, spicy carrot-kimchi dressing. The variety of textures—crisp romaine, creamy avocado, and tender eggs—pairs beautifully with the bold, tangy dressing. What makes it special? It’s a gluten-free, vegetarian salad that’s ready in about 30 minutes, with a unique dressing that elevates the flavors, and it’s easily adaptable for keto or vegan diets, making it a versatile, crowd-pleasing dish.

Time Requirement: About 30 minutes total (20 minutes prep, 10 minutes cooking).
Difficulty Level: Easy! Perfect for beginners or quick meals.
Why It’s Special: It’s a gluten-free, vegetarian salad with a bold carrot-kimchi dressing, adaptable for low-carb or vegan diets.

This salad is a fresh, vibrant treat that’s sure to brighten your table. Let’s get assembling!

Essential Ingredients

Here’s what you need to make this End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing. Each ingredient adds to the colorful, zesty, and creamy magic.

Creamy Carrot-Kimchi Dressing

Carrots (2 large, peeled and roughly chopped): Provide a sweet, creamy base.
Ginger Root (1-inch, peeled): Adds zesty, spicy warmth.
Garlic Clove (1 large): Infuses savory depth.
Kimchi (2 Tbsp, finely chopped): Brings spicy, tangy umami.
Rice Vinegar (2 Tbsp): Adds bright acidity.
Honey (1 tsp, preferably raw): Balances flavors with subtle sweetness (use erythritol for keto).
Mayonnaise or Vegenaise (1 Tbsp): Creates a creamy texture.
Sea Salt (½ tsp, plus more for seasoning): Enhances flavors.
Grapeseed, Safflower, or Neutral Oil (¼ cup, plus more for greasing): Smooths out the dressing.

Salad

Sweet Corn (2 ears, shucked): Adds sweet, charred flavor.
Romaine or Hearts of Romaine (3 heads, thinly sliced): Provides crisp, fresh greens.
Zucchini (1 medium, finely diced): Adds mild, tender crunch.
Radishes (1 bunch, about 6, thinly sliced): Bring peppery bite.
Cherry Tomatoes (1 pint, halved): Deliver juicy, sweet bursts.
Avocados (2, thinly sliced): Offer creamy richness.
Hard-Boiled Eggs (4, quartered): Add protein and tender texture.

Substitutions and Variations

Corn: Use frozen or canned corn (1 cup, drained); char in a skillet. Omit for keto.
Romaine: Swap with baby spinach, arugula, or kale for different greens.
Kimchi: Replace with 1 Tbsp sriracha or pickled jalapeños for a similar spicy-tangy kick.
Honey: Use erythritol or monk fruit sweetener for keto/low-carb.
Mayonnaise/Vegenaise: Substitute with Greek yogurt (non-vegan) or more avocado for creaminess.
Eggs: Omit for vegan or replace with crumbled tofu or chickpeas.
Zucchini: Swap with cucumber or yellow squash for similar texture.
Keto Adjustment: Omit corn, reduce tomatoes to ½ pint, use erythritol, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
Spicy Version: Increase kimchi to 3 Tbsp or add a pinch of cayenne to the dressing.
Vegan Version: Omit eggs, use Vegenaise, and replace honey with maple syrup or agave.

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Step-by-Step Instructions

Making this End of Summer Cobb Salad is quick and flavorful, with a simple dressing prep and charred corn as the only cooking step. Follow these steps for a perfect salad every time.

Step 1: Make the Creamy Carrot-Kimchi Dressing

In a food processor or blender, combine 2 large peeled and chopped carrots, 1-inch peeled ginger root, 1 large garlic clove, 2 Tbsp finely chopped kimchi, 2 Tbsp rice vinegar, 1 tsp honey, 1 Tbsp mayonnaise or Vegenaise, and ½ tsp sea salt. Puree until smooth.
Add ¼ cup grapeseed or neutral oil and blend a few more times to incorporate.
If too thick, add water 1 Tbsp at a time (up to ¼ cup) until the dressing reaches a ranch-like consistency.
Set aside or refrigerate for up to 4 days.

Tip: Chop carrots into small pieces for easier blending; taste and adjust salt or kimchi for desired spice.

Step 2: Char the Corn

Heat a gas grill or cast-iron skillet over medium-high heat until very hot.
Brush 2 shucked ears of corn lightly with grapeseed or neutral oil.
Char the corn on all sides until kernels are blackened in spots and vibrant yellow, about 5 minutes total.
Let cool slightly, then cut kernels off the cob.

Tip: Turn corn frequently for even charring; use a sharp knife to cut kernels cleanly.

Step 3: Assemble the Salad

On a large platter, scatter 3 thinly sliced heads of romaine or romaine hearts.
Drizzle lightly with the carrot-kimchi dressing.
Arrange 1 finely diced zucchini, 1 bunch (about 6) thinly sliced radishes, and 1 pint halved cherry tomatoes over the romaine.
Season the vegetables lightly with sea salt.
Nestle 2 thinly sliced avocados and 4 quartered hard-boiled eggs into the salad.
Scatter charred corn kernels over the top.

Tip: Slice veggies thinly (use a mandoline if available) for uniform texture; arrange ingredients for a colorful, balanced presentation.

Step 4: Serve

Serve immediately with the remaining carrot-kimchi dressing on the side for drizzling.

Tip: Offer extra dressing in a small bowl for guests to customize; serve fresh for crisp greens.

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Assembly: Building the Perfect Cobb Salad

Making this End of Summer Cobb Salad is all about creating a vibrant, textured dish with bold flavors. Here’s how to make it perfect:

Blend Dressing Smooth: Puree until creamy for a cohesive dressing.
Char Corn Lightly: Achieve blackened spots without overcooking for sweet, smoky flavor.
Layer Thoughtfully: Scatter romaine first, then arrange toppings for visual appeal and easy serving.
Serve Fresh: Assemble just before eating to keep greens crisp and avocado vibrant.

Presentation Tips:

Serve on a large platter for a family-style, colorful spread or on individual plates for a refined look.
Pair with a keto-friendly side like grilled zucchini or a cucumber salad.
Garnish with extra kimchi, chopped herbs, or a sprinkle of flaky sea salt for a polished finish.

Storage and Make-Ahead Tips

This salad is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:

Storing Leftovers:
- Store salad components (romaine, veggies, eggs, avocado) separately in airtight containers in the refrigerator for up to 2 days.
- Store dressing in an airtight container in the fridge for up to 4 days.
- Avoid freezing, as greens, avocado, and eggs lose texture.
Reheating:
- Corn can be reheated in a skillet over medium heat for 1–2 minutes; other components are served cold.
Make-Ahead Tips:
- Prep dressing up to 4 days ahead; store in the fridge.
- Prep veggies (zucchini, radishes, tomatoes) and hard-boil eggs up to 1 day ahead; store separately.
- Char corn and slice avocado just before assembling to maintain freshness.
- Assemble salad just before serving to prevent soggy greens.

Tip: Add dressing and avocado last to preserve freshness and vibrancy.

Recipe Variations

This End of Summer Cobb Salad is versatile, drawing on your love for vibrant, veggie-forward dishes like Grilled Watermelon Steaks and Skillet Pasta with Summer Squash. Here are some fun ideas:

Keto Cobb Salad: Omit corn, reduce tomatoes to ½ pint, use erythritol instead of honey, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
Gluten-Free Version: Already gluten-free! Ensure kimchi and mayonnaise/Vegenaise are gluten-free.
Vegan Version: Omit eggs, use Vegenaise, and replace honey with maple syrup or agave.
Spicy Cobb Salad: Increase kimchi to 3 Tbsp or add a sliced jalapeño to the salad.
Protein-Packed: Add grilled chicken, shrimp, or crumbled bacon for a non-vegetarian twist.

Tip: Serve with a side of keto-friendly flatbread (almond flour-based) or a sprinkle of toasted sesame seeds for extra flair.

Conclusion: A Vibrant, Summery Treat to Love

End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing is the perfect way to enjoy a fresh, flavorful meal that celebrates the season’s bounty. With its crisp greens, charred corn, creamy avocado, and bold, spicy dressing, it’s a dish that’s as satisfying as it is vibrant. Perfect for light lunches, summer gatherings, or meal prep, this salad is sure to become a favorite. Play with the variations, customize with your favorite toppings, and savor every crunchy, zesty bite. What’s your favorite way to enjoy this Cobb salad? Share your ideas in the comments and let us know how it turned out!

End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing

Author: Alyssa

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Ingredients

Here’s what you need to make this End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing. Each ingredient adds to the colorful, zesty, and creamy magic.