Mini Cobb Salad with Avocado Dressing recipe

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Ingredients

1 small ripe avocado - peeled, pitted, and diced
2 tablespoons olive oil
½ lemon, juiced
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon salt
Dash cayenne pepper
¼ cup water
6 cups coarsely chopped salad greens (iceberg, romaine, etc.)
2 cups diced cooked chicken
4 slices turkey-style bacon, cooked and chopped
2 tomatoes, cut into wedges
4 hard-cooked eggs, peeled and coarsely chopped
½ cup thinly sliced red onion
2 ounces blue cheese, crumbled

Nutrition Info

474.4 calories
carbohydrate: 11.7 g
cholesterol: 265.3 mg
fat: 33.8 g
fiber: 5.9 g
protein: 32.9 g
saturatedFat: 9.2 g
servingSize: -
sodium: 687.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.

  2. Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.

Recipe Yield

4 servings

Recipe Note

Whether you're counting calories or not, using turkey-style bacon and less blue cheese is a simple way to reduce the calories and fat in this classic main course salad. Topped off with a refreshing avocado dressing, this salad is sure to please!

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