I’ve always loved myself a good cobb salad. It’s like the perfect mix of ingredients sitting on top of a fresh bed of mixed greens. But let’s be honest with each other here, cobb salad is so delicious because it’s topped with yummy, fatty ingredients. At the end of the day though, who’s counting?
We all need a little fat in our diets. Am I right or am I right?
But luckily for us, cobb salad has some of the healthy fats that we don’t need to feel guilty about. There’s avocado, hard boiled egg, and grilled chicken. Of course, you’re more than welcome to add that delicious sprinkle of cheese and bits of bacon that traditionally finish cobb salad.
Whatever suits your salad fancy.
Summertime is the perfect season for cobb salads. Which means you should make this today. Like right this second. And let me tell you why.
Aside from all the yummy ingredients, if you’ve never made a cobb salad before, you’re going to be shocked and delighted at how easy they are to make. Just throw your toppings on some greens, drizzle with a little balsamic and that’s it. Dinner is ready is like literally 5 minutes (unless you have to grill the chicken, which may add another 10). But okay, 15 minutes? Doesn’t get much better than that!
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup steamed sweet corn
- 1/4 of an avocado, diced
- 1/2 cup cooked quinoa
- 1 boneless chicken breast, grilled
- 2 strips of cooked bacon (optional)
- 1 oz crumbled goat or blue cheese (optional)
- Balsamic vinegar (or dressing of choice)
- Place greens on a plate, then arrange toppings however you so choose. Drizzle with the dressing of your choice, mix and enjoy immediately.
This recipe makes one salad, but can easily be doubled, tripled, quadrupled or how much you need in order to accomodate your family, friends or guests.