Mini Cobb Salad with Avocado Dressing Recipe

Mini Cobb Salad with Avocado Dressing Recipe

  • Avocado Dressing:
  • 1 small ripe avocado – peeled, pitted, and diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1/4 cup water
  • Salad:
  • 6 cups coarsely chopped salad greens (iceberg, romaine, etc.)
  • 2 cups diced cooked chicken
  • 4 slices turkey-style bacon, cooked and chopped
  • 2 tomatoes, cut into wedges
  • 4 hard-cooked eggs, peeled and coarsely chopped
  • 1/2 cup thinly sliced red onion
  • 2 ounces blue cheese, crumbled
  1. Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
  2. Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.
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