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, without tons of calories. 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 quality 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. This gluten-free and healthy Cobb salad recipe will keep you feeling full and energized, and you’ll enjoy every bite.
A Nutritious 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.
This is not a lunchtime salad that will leave you starving a couple of hours later. Clocking in at just over 500 calories, it’s loaded with protein at 38 grams, contains 32 grams of healthy fats and only 22 grams of good carbs.
Next check out the nutrient amounts, including over 100 percent of your Daily Value for vitamin A, K, C and B12. Meanwhile, it has over 80 percent DV of the minerals selenium, zinc and phosphorus. Wow!
One serving of my Cobb salad recipe contains roughly the following:
- 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 is to prepare two boiled eggs. Simple place the eggs on the bottom of a pot and cover with cold water. Turn the stove to high heat and bring water to a rolling boil. Once it reached boiling, remove the pot from the heat and let the eggs sit in the water for 12 minutes for large eggs and 10 minutes for medium-sized eggs. Spoon out the eggs and run cold water over them until they’re cooled. Set aside. (Consider making more for a snack the next day.)
Meanwhile, cook the beef bacon in a sauté pan for four to five minutes on each side. Set aside when done.
Then make the dressing. In a food processor, combine the juice of one lime, half-cup cilantro, half-avocado, one tablespoon avocado oil, one teaspoon chipotle powder, one tablespoon goat milk yogurt and one jalapeño (remove the seeds).
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 two cups chopped Romaine lettuce and two cups of chopped kale (remove the stems).
Next? One chopped green onion, two julienned radishes and two chopped roasted red peppers.
Then chop your two boiled eggs in fourths, chop four ounces cooked beef bacon and shred four ounces smoked or grilled 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 one-fourth cup goat cheese crumbles between the two bowls and one-fourth 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!
Other One-Bowl Meals
- Buddha bowl
- Tuna pasta salad
- Kale Caesar salad
- Chicken paillard salad
- Harvest Mason jar salad
- Salmon kale salad
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.
- 1 lime, juiced
- ¼ cup cilantro
- ½ avocado
- 1 tablespoon avocado oil
- 1 teaspoon chipotle powder
- 1 tablespoon goat milk yogurt
- 1 jalapeño
- 2 boiled eggs, sliced lengthwise
- 4 ounces beef bacon, cooked and chopped
- 4 ounces smoked salmon, shredded (or grill your own salmon)
- 2 cups Romaine, chopped
- 2 cups kale, chopped
- 2 radishes, julienned
- 1 green onion, chopped
- 2 roasted red peppers, finely chopped
- ¼ cup goat cheese crumbles
- ¼ cup chickpeas
- First, prepare the boiled eggs and cook the beef bacon.
- For the eggs, place the eggs on the bottom of a pot and cover with cold water. Turn the stove to high heat and bring water to a rolling boil. Once it reached boiling, remove the pot from the heat and let the eggs sit in the water for 12 minutes for large eggs and 10 minutes for medium-sized eggs. Spoon out the eggs and run cold water over them until they’re cooled. Set aside.
- For the beef bacon, cook for 4–5 minutes on each side in a sauté pan at medium heat.
- For the dressing, combine dressing ingredients in a food processor and blend until smooth.
- Keep the dressing refrigerated until use.
- Layer all ingredients evenly between two bowls for serving: Romaine and kale on bottom, then radishes, green onion and red peppers; follow with beef bacon and salmon, then eggs, goat cheese and chickpeas.
- Top with dressing and serve.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Dishes, Salads
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 517
- Sugar: 8g
- Sodium: 763mg
- Fat: 32g
- Saturated Fat: 8.2g
- Unsaturated Fat: 22.1g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 277mg
Keywords: cobb salad recipe