Cobb Salads are generally pretty heavy, so we went on a mission to lighten up the recipe.
First, it’s about making sure the proportion of ingredients is weight heavily towards vegetables over meat.
Next, instead of a heavy, oily dressing, we use just a touch of balsamic and lemon, which works, here, since you’re already getting so much flavor from the bacon, egg, and avocado.
Just be sure to look for better bacon that hasn’t been cured using nitrates. Better yet, try making this amazing vegan bacon.
INGREDIENTS
- 2 slices bacon
- 2 cups romaine lettuce, chopped
- 1 hard boiled egg, sliced
- 1/4 avocado, chopped
- 1/3 cup cucumbers, sliced
- 1/3 cup cherry tomatoes
- 1/4 cup carrots, shredded
- 1 tablespoon balsamic vinegar
- 1 lemon wedge
DIRECTIONS
- Cook bacon in microwave by placing stripes on doubled paper towel and cooking on high for 1 minute.
- Check and arrange bacon for uniform cooking and continue for another minute (or place bacon in cold frying pan and cook over low heat; turn often, remove grease, and cook until desired crispness.) Let cool.
- Place lettuce in salad bowl and crumble bacon on top.
- Add remaining salad ingredients.
- Drizzle with vinegar and squeeze lemon on top.
WHY WE LOVE THIS RECIPE
Egg and bacon provide protein for energy and keeping you full after the meal. Avocado provides healthy fats and creamy texture (which makes it easier to skip the cheese). The Romaine, cucumbers, tomatoes, and carrots all add crunch and a long list of vitamins and other phytonutrients.
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