Description
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.
Ingredients
Scale
Dressing
- 1 lime, juiced
- ¼ cup cilantro
- ½ avocado
- 1 tablespoon avocado oil
- 1 teaspoon chipotle powder
- 1 tablespoon goat milk yogurt
- 1 jalapeño
Salad
- 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
Instructions
- 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
Nutrition
- 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