Quick Cobb Salad

The Cobb may be the most classic of salads, and it’s got staying power beyond the Country Club scene. From its inception, after all, it was filled with vegetables, from a big bed of romaine to tomatoes, red onions, and avocado. The trick to making it nutritious is carefully choosing your proteins. Turkey and ham from the deli counter, for example, usually fall into the category of processed meats, cured using nitrates, compounds that can wreak havoc on your health. Try using fresh meats, instead, or buy uncured, organic cold cuts. If you can also get organic, grass-fed cheddar, even better.

Ingredients

1 tablespoon freshly squeezed lemon juice
1 teaspoon grapeseed oil
1/4 teaspoon fresh dill, finely chopped
to taste sea salt
to taste freshly ground black pepper
1 cup red leaf romaine lettuce, chopped
1 cup red cabbage, chopped
1/2 cup grape tomatoes, halved
1/4 cup cucumber, thinly sliced and quartered
2 tablespoon red onion, finely chopped
1/3 avocado, chopped
1 tablespoon shelled raw or roasted sunflower seeds
1 tablespoon cheddar cheese, shredded
2 slices (2 ounces) roasted turkey
2 slices (2 ounces) ham

Directions

1. Combine lemon juice, oil, and dill in small bowl. Season with salt and freshly ground black pepper to taste. Set aside.
2. Toss lettuce, cabbage, tomatoes, cucumber, onion, avocado, sunflower seeds, and cheese with reserved dressing in medium bowl.
3. Lay 1 slice of turkey flat on work surface and lay slice of ham flat on top. Then layer remaining turkey and ham and tightly roll up.
4. Slice meat roll crosswise into thin pinwheels about 1/2 inch, and disperse on top of salad.

WHY WE LOVE THIS RECIPE The Cobb’s a classic because it’s a delicious crowd-pleaser, and it definitely delivers a nice combo of protein, veggies, and healthy fats. Since it’s got so many ingredients, we also love to make this to clean out the crisper or using leftovers. After Thanksgiving, for instance, here’s one more thing you can do with that turkey.