Mexican Cobb Salad with Avocado Cream Dressing

February 10, 2017

Dinner is served! This Mexican Chop was inspired by it's classic counterpart. Eat and taste the rainbow of color in this crunchy salad.

*Anti-cancer, Anti-inflammatory, Immune health

Ingredients

1 cup spinach, fresh

1 cup romaine lettuce, chopped

1 cup mixed baby greens

1/4 cup carrots, shredded

1/4 cup celery, chopped

1/4 cup green onions, chopped

1/2 cup fire roasted corn

1/2 cup cherry tomatoes, sliced

2 hard boiled eggs, shelled and sliced

1 chicken breast, grilled or baked

2 slices bacon, chopped

1Rinse and chop all vegetables and greens to desired consistency.

2Fill medium sized bowl with spinach, romaine and mixed baby greens.

3Spread carrots in a line and follow with celery, tomatoes, corn, egg, chicken and bacon in whatever order you prefer.

4When ready to serve, mix ingredients together with Avocado Cream Dressing.

5Serve and enjoy!

Feel free to sub out red or white onions for green onions or get creative and add other toppings like cheese, peppers or beans.

Pro tip: My favorite dressing to use is this dairy-free, gluten-free homemade Avocado Cream. Give it a try!

00:00