THE RECIPE JOURNAL · Lunch
Cobb Salad with Avocados From Mexico
This fresh and colorful salad is packed with vibrant flavors and creamy avocados that add the perfect touch of richness. It’s a simple, satisfying meal that’s perfect for lunch or a light dinner any day of the week.
FROM THE KITCHEN • Cobb Salad with Avocados From Mexico
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the olive oil and Champagne vinegar in a small bowl to make your dressing. Put the greens into a large serving bowl and pour the dressing over them. Give everything a gentle toss so the leaves get nicely coated. Next, add the rest of the ingredients on top of the greens. Season with a bit of freshly ground black pepper, then toss everything together lightly once more. Finish by sprinkling chopped chives over the salad, and it’s ready to enjoy!
Why you’ll love it
This salad is a fresh and colorful mix of flavors and textures. The creamy avocado adds richness while the crisp greens and crunchy bacon provide a satisfying bite. It’s a healthy meal that feels indulgent and is perfect for any time of year.
How to serve
Serve this salad chilled with a side of crusty bread or grilled chicken for extra protein. It also pairs well with a light vinaigrette or a creamy dressing. Garnish with fresh herbs like chives or parsley to brighten the flavors.
Storage & leftovers
Store leftover salad components separately to keep them fresh longer. Keep the avocado sliced with a little lemon juice to prevent browning. Assemble the salad just before serving to maintain crunch and flavor.
