COBB SALAD

A Cobb salad is a classic American salad known for its variety of flavors and textures. Traditionally, it includes ingredients such as lettuce, chicken breast, bacon, hard-boiled eggs, avocado, tomatoes, blue cheese, and a vinaigrette dressing. To put a unique twist on this beloved salad, here are two creative recipes for you:

1. Grilled Shrimp and Mango Cobb Salad with Spicy Lime Dressing

Ingredients:

  • 2 cups mixed greens (romaine, arugula, and spinach)
  • 8 large shrimp, peeled and deveined
  • 1 ripe mango, diced
  • 1 avocado, diced
  • 2 hard-boiled eggs, sliced
  • 4 strips of turkey bacon, cooked and crumbled
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Spicy Lime Dressing:

  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon chili flakes
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare the Shrimp: Preheat a grill or grill pan over medium heat. Season the shrimp with salt, pepper, and a drizzle of olive oil. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and cooked through. Set aside to cool slightly.
  2. Make the Dressing: In a small bowl, whisk together lime juice, honey, garlic, chili flakes, salt, and pepper. Slowly add the olive oil while continuing to whisk until the dressing is emulsified.
  3. Assemble the Salad: On a large platter or in a salad bowl, arrange the mixed greens. Add the mango, avocado, hard-boiled eggs, turkey bacon, feta cheese, cherry tomatoes, and cucumber. Place the grilled shrimp on top.
  4. Serve: Drizzle the spicy lime dressing over the salad and toss gently to combine. Serve immediately.

2. Vegan Cobb Salad with Smoky Chickpeas and Tahini Dressing

Ingredients:

  • 2 cups baby kale and spinach mix
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • 1 cup roasted sweet potatoes, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sun-dried tomatoes, sliced
  • 1/4 cup kalamata olives, halved
  • 1/4 cup hemp seeds
  • Salt and pepper to taste

Tahini Dressing:

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon garlic powder
  • 1/4 cup water (adjust for desired consistency)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chickpeas: Preheat the oven to 400°F (200°C). In a bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through, until crispy.
  2. Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, garlic powder, salt, and pepper. Add water gradually until you reach the desired consistency.
  3. Assemble the Salad: On a serving platter or in a large bowl, lay out the baby kale and spinach mix. Top with roasted sweet potatoes, avocado, red bell pepper, red onion, sun-dried tomatoes, kalamata olives, and hemp seeds. Add the smoky chickpeas on top.
  4. Serve: Drizzle the tahini dressing over the salad and toss gently. Enjoy immediately!

These variations offer a fresh take on the traditional Cobb salad, incorporating unique flavors and catering to different dietary preferences. Enjoy!