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Cobb Salad
with leftover pulled pork

Active: 20 Total: 20

We smartly repurpose our tender pulled pork into a Cobb salad, giving this classic dish a healthy southern update with tender and flavorful pulled pork. Tossed with a zesty cilantro lime vinaigrette, all the ingredients come together into a light, summery meal.



Pulled Pork Cobb Salad:
  • Eggs - 4 , hard boiled
  • Romaine hearts - 2 , chopped
  • Cherry tomatoes - 1 cup , halved
  • Avocado - 1 to 2 , cubed
  • Apple cider vinegar - 1/4 cup
  • Cilantro - 1/4 cup
  • Lime - 1 , juice of
  • Honey or maple syrup - 1 Tbsp
  • Olive oil - 1/4 cup
  • Frozen corn - 1 cup
  • Leftover pulled pork - 2 cups


  1. Eggs - Place eggs in a saucepan and cover with cold water by an inch. Add a generous dash of salt, and bring to a boil. Once it's at a boil, take off heat and let sit in water for 11 minutes. Then run in cold water and peel shells. Older eggs make best hard boiled eggs.

  2. Romaine / Tomatoes / Avocado - Prep as directed

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  1. Blend vinegar, cilantro, lime juice, sweetener, and olive oil in a blender. Season to taste with salt and pepper. Set aside.

  2. Pop frozen corn in the microwave for ~1 minute. Heat up pulled pork to whatever temperature you want.

  3. To assemble the salad, place lettuce in a large bowl. Top with arranged rows of avocado, eggs, pulled pork, tomatoes, and corn. Serve with cilantro lime vinaigrette.



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