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Deli Cobb Salad
with creamy yogurt dressing

Active: 25 Total: 25

I love hearty salads during the summer, and one shortcut I love to use is to take advantage of deli meat. It's a quick and easy way to add some protein to an easy dinner.



Deli Cobb Salad:
  • Eggs - 4
  • Deli meat - 1 lb , chopped (your choice - we like turkey)
  • Tomatoes, cherry or grape - 2/3 pint , halve
  • Corn - 3 cobs , kernels shaved off
  • Romaine hearts - 2 , chopped
  • Yogurt, plain or Greek - 1/4 cup
  • Oil, olive - 1/3 cup
  • Lemon juice - 1/3 cup
  • Garlic - 1 clove , peeled
  • Cilantro - 1/4 bunch
  • Avocado, small - 2 , cubed


  1. Make hardboiled eggs - Cover eggs with cold water and some salt. 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. Roll egg against a hard, flat surfact to break up shell, and then peel. (Can be done up to 5 days ahead)

  2. Deli meat / Tomatoes / Corn / Romaine - Prep as directed. (Can be done up to 3 days ahead)

  3. Make dressing - Blend yogurt, olive oil, lemon juice, garlic, and cilantro in a blender or using an immersion blender. Season to taste with salt and pepper. (Can be done up to 3 days ahead)

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  1. Cube avocado and chop eggs. 

  2. Form a bed of romaine lettuce and layer all other ingredients on top. Let everyone dress their own salad.



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