Refreshing End of Summer Cobb Salad with Creamy Dressing

As summer waves its final goodbye, we find ourselves craving vibrant flavors and refreshing textures. The End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing perfectly captures that fleeting season, combining crisp greens with a delightful tang. Crispy chicken salad casserole. For more inspiration, check out this Irresistible Caramel Carrot Cake recipe.

This dish is not just a salad; it’s a colorful celebration on your plate, ideal for those warm evenings when you want something light but satisfying. Decadent strawberry brownies Imagine the crunch of fresh veggies mingling with creamy dressing, creating an explosion of flavors that leave your taste buds dancing in delight.

I remember the first time I whipped up this salad for a backyard barbecue; my friends devoured it faster than I could say “Cobb.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mixed Greens: Choose a blend of arugula, spinach, and lettuce for varied textures and flavors.
• Cherry Tomatoes: Use ripe cherry tomatoes; they add sweetness and burst with flavor in every bite.
• Cucumber: Pick firm cucumbers to provide that satisfying crunch we all crave in salads.
• Hard-Boiled Eggs: Cook them until firm; they add protein and richness to balance the salad’s freshness.
• Bacon Bits: Crisp up some bacon for that smoky flavor—it’s a game changer!
• Avocado: Opt for ripe avocados; they lend creaminess that elevates every mouthful.
• Carrot-Kimchi Dressing: This unique dressing combines tangy kimchi with smooth carrots for an unforgettable zing!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by washing all your veggies thoroughly. Southern fried green tomatoes Chop the mixed greens into bite-sized pieces while dicing cucumber and halving cherry tomatoes.

Hard-Boil Your Eggs: Place eggs in cold water, bring to a boil, then reduce heat to simmer for 10-12 minutes. Afterward, cool them under cold running water before peeling.

Crisp Up the Bacon: In a pan over medium heat, cook bacon until crispy. Remove from pan and let it drain on paper towels while you prepare the dressing.

Create the Carrot-Kimchi Dressing: In a blender, combine grated carrots, kimchi, yogurt, olive oil, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed.

Toss Everything Together: In a large bowl, mix together greens, cucumber, tomatoes, hard-boiled eggs (chopped), avocado (sliced), and crispy bacon bits.

Add the Dressing: Drizzle your carrot-kimchi dressing over the salad just before serving. Toss gently until everything is well coated and enjoy immediately!

This End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing is not just visually appealing but loaded with nutrients too! Each ingredient plays its part beautifully in creating this delightful summer finale dish that everyone will love. No bake summer dessert.

Perfecting the Cooking Process

Start with the dressing, allowing flavors to meld. Then, chop your fresh ingredients while it chills. Assemble the salad last for optimal freshness and crunch. For more inspiration, check out this Delightful Strawberry Spinach Salad recipe.

Add Your Touch

Feel free to swap out proteins or add grains like quinoa for extra heartiness. Experimenting keeps your salads exciting and tailored to your taste buds.

Storing & Reheating

Store leftover salad components separately in airtight containers for freshness. Reheat proteins if necessary, but keep vegetables chilled to maintain their crispness.

The first time I made this salad, I served it at a picnic, and everyone raved about the dressing! It was a hit that turned into my go-to summer dish.

FAQ

Can I use store-bought kimchi instead of homemade?

Absolutely! Store-bought kimchi saves time and still brings great flavor.

What can I substitute for carrots in the dressing?

Try using sweet potatoes or butternut squash for a unique twist on texture and taste.

How long can I store leftovers?

Leftovers are best enjoyed within 3 days to maintain freshness and flavor.

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📖 Recipe Card

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End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing

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• Author: Mia Hanry
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Embrace the last flavors of summer with this vibrant End of Summer Cobb Salad, featuring crisp greens and a unique creamy carrot-kimchi dressing. Perfect for warm evenings, this dish combines the crunch of fresh veggies, the richness of hard-boiled eggs, and the smoky goodness of bacon. It’s a visually stunning meal that’s quick to prepare and customizable to suit your preferences. Whether for a family dinner or a picnic gathering, this salad will leave your taste buds dancing with delight.

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Ingredients

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• 4 cups mixed greens (arugula, spinach, and lettuce)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 4 hard-boiled eggs, chopped
• ½ cup cooked bacon bits
• 1 ripe avocado, sliced
• ½ cup carrot-kimchi dressing

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Instructions

1. Wash and chop mixed greens into bite-sized pieces. Dice cucumber and halve cherry tomatoes.
2. Hard-boil eggs by placing them in cold water, bringing to a boil, then simmer for 10-12 minutes. Cool under running water before peeling.
3. Cook bacon in a pan over medium heat until crispy; drain on paper towels.
4. For the dressing, blend together ½ cup grated carrots, ¼ cup kimchi, ¼ cup yogurt, 2 tbsp olive oil, juice of ½ lemon, salt, and pepper until smooth.
5. In a large bowl, mix greens, cucumber, tomatoes, hard-boiled eggs (chopped), avocado (sliced), and crispy bacon bits.
6. Drizzle carrot-kimchi dressing over the salad just before serving and toss gently.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No cooking method specified
• Cuisine: Fusion

Nutrition

• Serving Size: 1 salad bowl (approximately 300g)
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 180mg