- Avocado Dressing:
- 1 small ripe avocado - peeled, pitted, and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1/4 cup water
- Salad:
- 6 cups coarsely chopped salad greens (iceberg, romaine, etc.)
- 2 cups diced cooked chicken
- 4 slices turkey-style bacon, cooked and chopped
- 2 tomatoes, cut into wedges
- 4 hard-cooked eggs, peeled and coarsely chopped
- 1/2 cup thinly sliced red onion
- 2 ounces blue cheese, crumbled
- Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
- Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.
04/25/2018
recipepes.com
Mini Cobb Salad with Avocado Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
