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Paleo Cobb Salad

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4 +
  • SALAD:
  • 1/2 container mixed greens (can also use iceberg or romaine lettuce)
  • 2 chicken breasts- shredded (can sub turkey or pork)
  • 2 large avocados- sliced
  • 1 package tomato medley- diced (assorted varieties)
  • 10 slices bacon- crumbled (ISH)
  • 4 hard-boiled eggs- sliced
  • raw walnuts (can sub any type of nuts basically)
  • fresh dill- to garnish
  • DRESSING: (makes more than needed, but can store for later use in the fridge!)
  • 1/4 cup olive oil
  • 1/2 lemon- squeezed
  • 1 egg
  • 2 cloves fresh garlic
  • 2-3 tbsp Dijon mustard (ISH)
  • 1/2-3/4 cup coconut milk
  • fresh dill- to taste
  • fresh ground pepper- to taste
  • dash of cayenne pepper (optional)
  1. begin by hard-boiling eggs and setting them aside (8-10 minutes)
  2. then, place strips of bacon in frying pan or on a baking sheet and cook until crispy on medium to high heat on stovetop or at 325 degrees in oven
  3. in the meantime, prepare and chop all other ingredients and veggies
  4. when ready, arrange all ingredients decoratively on a large platter (line or quadrant formation)
  5. garnish with raw almonds and fresh dill
  6. once complete, prepare dressing by combining all the above ingredients and mixing together with a hand immersion blender or food processor
  7. drizzle dressing on top of salad and serve
  8. enjoy!
• you may have to play around with the measurements, depending on desired consistency
• add liquid ingredients gradually to avoid making it too runny!
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