Name: Cobb Salad with Avocado Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 6 cups fresh greens, such as romaine; 1 cup cherry tomatoes, halved; Handful snap peas, sliced; 4 ounces blue cheese crumbles; 1 avocado, sliced; 6 strips crispy bacon, crumbled; 4 hard boiled eggs, sliced; 2 cooked chicken breasts, sliced; 1 ripe avocado; 1/4 cup white wine vinegar; Juice of one lemon; 3 tbl chopped cilantro; Salt and pepper, to taste; 3/4 cup extra virgin olive oil

Ingredients

Scale

6 cups fresh greens, such as romaine
1 cup cherry tomatoes, halved
Handful snap peas, sliced
4 ounces blue cheese crumbles
1 avocado, sliced
6 strips crispy bacon, crumbled
4 hard boiled eggs, sliced
2 cooked chicken breasts, sliced

For the Vinaigrette:

1 ripe avocado
1/4 cup white wine vinegar
Juice of one lemon
3 tbl chopped cilantro
Salt and pepper, to taste
3/4 cup extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

To make the dressing:

In a food processor, combine avocado, cilantro, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
With processor running on low, stream in olive oil through the chute until just combined.

To assemble the salad:

In a large salad bowl, combine the greens, tomatoes, snap peas, and blue cheese. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the avocado vinaigrette.