Mini Cobb Salad with Avocado Dressing recipe
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Ingredients
- 1 small ripe avocado - peeled, pitted, and diced 2 tablespoons olive oil ½ lemon, juiced 1 clove garlic, minced ½ teaspoon ground cumin ¼ teaspoon salt Dash cayenne pepper ¼ cup water 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 ½ cup thinly sliced red onion 2 ounces blue cheese, crumbled
Nutrition Info
- 474.4 caloriescarbohydrate: 11.7 gcholesterol: 265.3 mgfat: 33.8 gfiber: 5.9 gprotein: 32.9 gsaturatedFat: 9.2 gservingSize: -sodium: 687.6 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Mini Cobb Salad with Avocado Dressing
Directions
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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.
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.