7.14.20
healthy cobb salad

Salads are easy, right? Wrong. Otherwise, everyone would love salads and, the truth is, they don’t. We don’t blame the salad haters out there for not understanding the glory of a perfectly executed salad, we’ve had some bad iceberg lettuce encounters ourselves. Use this high-flavor, highly satisfying salad recipe from nutritionist Jennie Miremadi to convert the biggest salad hater in your life into full-on salad devotion… 

Not all salads are created equal. You can improve upon classic recipes by removing ingredients that are inflammatory or lacking in nutritional benefits and replacing them with nutrient-rich ingredients that won’t trigger inflammation. Some common inflammatory ingredients to replace include gluten, dairy, refined sugar, refined carbs and anything else you may personally react to.

A classic cobb salad is loaded with blue cheese crumbles and processed bacon, which often contains sugar and preservatives like nitrates or nitrites. This salad omits the blue cheese crumbles and adds spring vegetables like asparagus, watermelon radish and snap peas instead. This recipe also swaps the processed bacon for a sugar-free, preservative-free turkey bacon. To fully capture the essence of spring, it is dressed with an herbaceous dairy-free, gluten-free Green Goddess dressing that is rich in monounsaturated fat from avocado oil. You’ll love how this salad tastes and how you feel after you eat it!

Spring Cobb Salad
Serves 2 

Ingredients:
4 cups little gem lettuce leaves
6 oz organic rotisserie chicken breast, chopped
4 spears asparagus
1/4 cup sugar snap peas, sliced
1/4 cup organic cherry tomato, sliced in half
1/2 small watermelon radish, sliced
1/2 an avocado, chopped
2 slices Wellshire Farms Sugar-Free PALEO Turkey Bacon
2 soft boiled eggs, cut in half
2 Tbsp chives, chopped
1 tsp extra-virgin olive oil
Primal Kitchen Foods Green Goddess Dressing & Marinade
Himalayan pink salt and ground black pepper to taste

Directions:
Remove woody stem from asparagus spears. Place asparagus in a sauce pan. Cover asparagus with water and simmer over medium heat for approximately three to five minutes or until asparagus turns bright green. Once asparagus turns bright green, turn off heat and transfer to an ice water bath to let cool. Once cool, remove asparagus from water and pat dry. Cut into one-inch pieces and set aside for use with salad.

Heat 1 tsp olive oil over medium heat in a sauté pan. Add turkey bacon slices and cook until bottom side of bacon is lightly browned. Flip and cook the other side of bacon until lightly browned. Turn off heat and let bacon cool slightly. Then chop and set aside for use with salad.

In a large bowl, toss lettuce, chicken, asparagus, snap peas, tomato, watermelon radish, avocado and bacon with enough green goddess dressing to coat and salt and pepper to taste. Transfer salad to a serving platter and top with soft boiled eggs and sprinkle with chives. Serve and enjoy!

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