Summer Cobb Salad
with creamy herb dressing

Name: Summer Cobb Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 clove Garlic, peeled; 4 Tbsp Yogurt, plain or Greek; 4 Tbsp Oil, cooking; 1 Tbsp Lemon juice; 1 Tbsp Chives, torn; 4 Eggs; 10 oz Tomatoes, cherry or grape, halved; 1 1/2 cups Corn kernels, fresh or frozen; 8 oz Lettuce, romaine, chopped (sub any salad greens); 2 slices Bread, sandwich, cubed; 2 Tbsp Oil, olive; 2 Avocados, cubed; 1/3 cup Pistachios, shelled; 2/3 cup Creamy herb dressing (ingredients listed separately)

Active: 25 Total: 25

Original GF Paleo Vegetarian

Cobb salad is a classic and this version, last featured in a meal plan in 2018, is topped with a creamy dressing that we turn to time and again for salads as well as for dipping vegetables and pita chips.

Ingredients

Metric

Servings:

Creamy Herb Dressing:

Garlic - 1 clove , peeled
Yogurt, plain or Greek - 4 Tbsp
Oil, cooking - 4 Tbsp
Lemon juice - 1 Tbsp
Chives - 1 Tbsp , torn

Classic Cobb Salad:

Eggs - 4
Tomatoes, cherry or grape - 10 oz , halved
Corn kernels, fresh or frozen - 1 1/2 cups
Lettuce, romaine - 8 oz , chopped (sub any salad greens)
Bread, sandwich - 2 slices , cubed
Oil, olive - 2 Tbsp
Avocados - 2 , cubed
Pistachios, shelled - 1/3 cup
Creamy herb dressing (ingredients listed separately) - 2/3 cup

Prep

Make hard boiled eggs - Cover eggs with cold water and some salt in a saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)
Make creamy herb dressing - Peel garlic. Combine garlic, yogurt, cooking oil, lemon juice, and chives and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
Tomatoes / Corn (if using fresh) / Romaine - Prep as directed. Tomatoes and corn can be stored together. (Can be done up to 3 days ahead)
Bread - Heat oven to 400F / 204C degrees. Tear or slice bread into bite-sized pieces. Spread bread out on a sheet pan and toss with olive oil. Season with some salt. Transfer bread to oven and toast, shaking the pan halfway through cooking, until golden brown and crisp.
Corn (if using frozen) - Defrost corn in the microwave.
Avocados. Cube avocados.

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Make

Peel and chop eggs.
Form a bed of lettuce and layer all other ingredients on top - tomatoes, corn, avocados, eggs, toasted bread cubes, and pistachios.
Serve salad with dressing on the side so everyone can dress their own. Enjoy!

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