Wednesday, September 11, 2013

Cobb Salad (Jo's Version) With Avocado Garlic Dressing


Salad time again!
This is a huge meal with tons of protein for just about 300 calories. How awesome is that?
I am love, love, loving the salad as a meal concept. (See our Hot Dog Salad, Greek Chicken Salad, and Cheeseburger Salad
I think I have stayed pretty close to a traditional Cobb salad but just made a few changes. For example, I don't like the texture of avocado so I didn't want to cut it up for the salad - instead I made an avocado dressing to put on top of the salad. 
I love how impressive this looks on the table. 
It's like....*BOOM* most impressive salad in the world, just for you. 
It's hard not to want to show people this just to get them to see how pretty it looks. 


Cobb Salad (Jo's Version) with Avocado Garlic Dressing

Ingredients
Dressing
1 avocado, halved and pitted
1/2 cup Greek yogurt, no fat, plain
juice of 1 lime (about 3 - 4 Tbsp)
2 cloves garlic, minced
pinch salt & pepper

Salad
3 cups lettuce, chopped
1 cup fresh spinach, chopped
1 egg, hard boiled
1 piece bacon, cooked & crumbled
1/2 cup onion, diced
1 chicken breast (small), cooked & diced
1/2 cup cucumber, diced
4 cherry tomatoes, diced

Directions
Dressing - Scoop avocado from skin. Place in blender (or food processor). Add in the Greek yogurt, lime juice, minced garlic, and salt & pepper. Blend until smooth. Place in airtight container and store in fridge.


Salad - Line serving plate with lettuce and spinach. 
Peel the hard boiled egg. Cut in half and remove the yolk. Dice up the yolk separately from the white. Dice up the white. 
Place the ingredients, including the diced egg, in neat lines on top of the lettuce. (In the photo below I made enough for 2 salads so I could have one for lunch the next day!)


Drizzle with 2 Tbsp of the dressing. (I found it easier to put the 2 Tbsp of dressing in a little plastic baggie and then snip the corner and drizzle the dressing that way - The dressing is quite thick!)


The nutritional info (according to Myfitnesspal) is:
Calories - 282, Carbs - 19, Fat - 13, Protein - 30. 
That is for the salad part of the recipe + 2 Tbsp of the dressing. 
The recipe above is single serving....except for the dressing. You should get approximately 1 cup of dressing in total. It lasts well in the fridge, covered, for several days. It will go brownish in color (because of the avocado) but it will still taste good. 
 
Looking for some tasty or crafty links? Check out: The Mandatory Mooch and Blissful And Domestic and Kitchen Fun With My 3 Sons and My Turn (for us)

2 comments:

  1. To keep dressing from going brown, try gently laying a layer of plastic wrap directly on top of the dressing, so as to prevent it from exposure to air for extended periods of time. This is how we keep guacamole from turning brown, so it should work for this dressing as well.

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    1. Thanks for the tip :) We will give it a try!

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