I think one of the biggest misconceptions about eating a healthy (and gluten-free) diet is that it’s full of boring, unfulfilling and tasteless meals. But it’s always been a passion of mine to get creative with recipes and make healthful eating fun. That’s how you keep healthy living going for the long haul.
One of my favorite dishes to experiment with is salad because it’s the best way to get a nutrient-dense and energy-boosting meal into your day. But the key to preparing a salad is making sure it’s going to be satisfying and filling. You do that by layering a variety of ingredients, and making sure to get some healthy fats, complex carbohydrates and protein in there too.
That’s exactly what I did with this cobb salad recipe. Unlike your traditional cobb salad that includes pork bacon and unhealthy salad dressing, my recipe calls for beef bacon and a homemade salad dressing that will you blow you away. Like my kale caesar salad and watermelon feta salad, this gluten-free and healthy cobb salad recipe will keep you feeling full and energized, and you’ll enjoy every bite too.
How Healthy Is Cobb Salad?
Here’s the thing about cobb salads — they aren’t all created equal. Some recipes call for pork bacon, blue cheese and dressings that are made with mayonnaise, poor-quality oils and too much salt. In these cases, a cobb salad isn’t your most healthful option. But there are ways to make cobb salads nutrient-dense and figure-friendly.
In preparing my cobb salad, I opt for beef bacon. I choose to avoid pork because they are scavenger animals that can harbor common viruses and parasites. I think beef bacon is a much healthier, and just as delicious, option for your cobb salad.
I’m also a fan of using goat cheese because it’s easier to digest and doesn’t lead to inflammation. Plus, it has a creamy texture that pairs perfectly with the avocado and hard-boiled egg in cobb salad.
Another element of my cobb salad recipe that makes it healthier than most recipes out there is my homemade dressing that’s made with the perfect combination of goat milk yogurt, avocado, avocado oil, jalapeño, cilantro, chipotle powder and lime. Whoa! This dressing has a bit of a kick, and it takes this salad up a notch with its creamy texture and layered flavor. It really makes this salad so satisfying, and much healthier than using store-bought dressings that contain hidden ingredients.
- 517 calories
- 38 grams protein
- 32 grams fat
- 22 grams carbohydrates
- 8 grams fiber
- 8 grams sugar
- 8,963 IUs vitamin A (384 percent DV)
- 200 micrograms vitamin K (223 percent DV)
- 160 milligrams vitamin C (214 percent DV)
- 2.8 micrograms vitamin B12 (118 percent DV)
- 51 micrograms selenium (93 percent DV)
- 7 milligrams zinc (91 percent DV)
- 566 milligrams phosphorus (81 percent DV)
- 480 IUs vitamin D (80 percent DV)
- 1 milligram vitamin B6 (79 percent DV)
- 0.8 milligrams vitamin B2 (74 percent DV)
- 0.59 milligrams copper (66 percent DV)
- 8 milligrams vitamin B3 (59 percent DV)
- 216 micrograms folate (54 percent DV)
- 763 milligrams sodium (51 percent DV)
- 2.2 milligrams vitamin B5 (46 percent DV)
- 5.9 milligrams vitamin E (40 percent DV)
- 0.6 milligrams manganese (35 percent DV)
- 327 milligrams calcium (33 percent DV)
- 90 milligrams magnesium (29 percent DV)
- 4.6 milligrams iron (26 percent DV)
- 1209 milligrams potassium (26 percent DV)
- 0.28 milligrams vitamin B1 (26 percent DV)
How to Make Cobb Salad
The first step in preparing your cobb salad is to make the dressing. In a food processor, combine the juice of one lime, ¼ cup cilantro, ½ avocado, 1 tablespoon avocado oil, 1 teaspoon chipotle powder, 1 tablespoon goat milk yogurt and one jalapeño.
Blend the ingredients until you have a smooth and creamy dressing. Then keep your dressing in the fridge until you use it.
Next, you’ll chop your salad ingredients. You need 2 cups chopped romaine lettuce.
Two cups chopped kale.
One chopped green onion, two julienned radishes and two chopped roasted red peppers.
Then chop your two boiled eggs in fourths, chop 4 ounces cooked beef bacon and shred 4 ounces smoked salmon.
Alright, your ingredients are ready. Take out two bowls and layer your ingredients evenly. Start by adding in your leafy greens and green onion.
Then add in your radishes and roasted red peppers.
Next, add your boiled eggs and smoked salmon.
And finally, add in the beef bacon.
Finally, split ¼ cup goat cheese crumbles between the two bowls and ¼ cup chickpeas. Now your salad is ready for the dressing; simply drizzle it right on top.
If you have extra dressing, store it in the fridge and use it on your next salad. I hope you enjoy this healthy, versatile and satisfying cobb salad!
- 4 ounces beef bacon, cooked and chopped
- 4 ounces smoked salmon, shredded
- 2 boiled eggs, cresented
- ¼ cup goat cheese crumbles
- 2 cups romaine, chopped
- 2 cups kale, chopped
- ¼ cup chickpeas
- 2 radishes, julienned
- 1 green onion, chopped
- 2 roasted red peppers, finely chopped
- 1 lime, juiced
- ¼ cup cilantro
- ½ avocado
- 1 tablespoon avocado oil
- 1 teaspoon chipotle powder
- 1 tablespoon goat milk yogurt
- 1 jalapeño
- In a food processor, combine dressing ingredients and blend until smooth.
- Keep the dressing refrigerated until use.
- Layer all ingredients evenly between two bowls for serving.
- Top with dressing and serve.
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