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.
Ingredients
Scale
- 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
Instructions
- Wash and chop mixed greens into bite-sized pieces. Dice cucumber and halve cherry tomatoes.
- 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.
- Cook bacon in a pan over medium heat until crispy; drain on paper towels.
- 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.
- In a large bowl, mix greens, cucumber, tomatoes, hard-boiled eggs (chopped), avocado (sliced), and crispy bacon bits.
- 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