Whole30 Cobb Salad

As seen on Day 30 of our WHOLE30 Challenge (click the link to read more). I twisted hubs' arm to come back for lunch to enjoy one last Whole30 lunch creation. Apparently it wasn't that tough to talk him into it...

Looking in our fridge, I decided to make the most of our remaining odds and ends so declared it was a Whole30 Cobb Salad type of day. Luckily for me, most of the ingredients were already cleaned, cut and ready to go, so all I had to do was chop a few last things and make the dressing. We switched up the dressing this time to try something new. I discovered a Whole30 Buffalo Ranch dressing recipe from Paleo Running Momma which I'm including below. She provided two options for the recipe (a mayo version and a coconut milk version), both are given below.

We enjoyed our salad, complete with Whole30-approved bacon, hard-boiled eggs, avocado, chicken breasts, tomatoes, and green peppers (since we were out of cucumbers), served on mixed greens.

TASTE TEST: The salad was tasty, and we gobbled it up with little to spare. We tried the Mayo version of the salad dressing. It was quite good, but a little thick for dressing. If I would make it again, I'd add a little liquid (possibly either red or white wine vinegar or a little olive oil) to make it more pourable. I'd like to try the Coconut Milk version next time though.

Whole30 Cobb Salad

SALAD INGREDIENTS:

  • 3 cups mixed salad greens or fresh baby spinach

  • 4-5 slices Whole30-approved nitrate free, sugar-free bacon, cooked and crumbled (We used Pederson's bacon)

  • chicken breasts, chopped

  • 2 hardboiled eggs, sliced or chopped

  • ½ cup chopped and peeled cucumbers (We used green peppers instead)

  • ½ cup cherry tomatoes, chopped

  • ½ avocado, sliced or chopped

  • green onion, sliced thinly (for garnish)

DRESSING INGREDIENTS:

Buffalo Ranch - Mayo Version

  • ½ cup homemade mayo or Avocado Oil Mayo

  • 1 tbsp fresh lemon juice

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • ½ tsp dried dill

  • ½ tsp smoked paprika

  • ½ tsp dried chives (optional)

  • 2 tsp to 1 tbsp Whole30-approved hot sauce (We used Frank's Red Hot Sauce)

Buffalo Ranch - Coconut Milk Version

  • ½ cup full-fat canned coconut milk (blend it first so it's smooth and creamy)

  • 1 tsp brown mustard

  • 2 tbsp fresh lemon juice

  • ⅛ tsp salt

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • ½ tsp dried dill

  • ½ tsp smoked paprika

  • ½ tsp dried chives

  • 2 tsp to 1 tbsp Whole30-approved hot sauce (We used Frank's Red Hot Sauce)

STEPS:

  1. Prepare and chop ingredients for salad. Wait to slice the avocado until you are ready to serve so it doesn't turn brown. (You can also chop the salad greens if you prefer.)

  2. To prepare the dressing, whisk together all the ingredients for the dressing in a medium bowl until fully combined.

  3. Assemble all the salad ingredients (slice and assemble the avocado last to avoid a brown avocado), and garnish with green onion.

  4. Serve with the dressing on the side, or spoon the dressing on right before serving to toss with the salad. The dressing will be very creamy either way.

NOTE:

  • Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

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