Zucchini Noodle Cobb Salad
Prep Time 20 minutes mins
Total Time 20 minutes mins
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot minced
- salt and pepper
- For the salad:
- 3 medium zucchinis Blade D, noodles trimmed
- 4 ounces blue cheese crumbled (about 1/2 cup)
- 1 ΒΌ cup cup halved cherry tomatoes
- 1 large ripe avocado peeled, pitted, thinly sliced
- 4 slices of bacon
- 4 hard boiled eggs
- freshly cracked black pepper
Whisk together the ingredients for the dressing in a small bowl and pour half into the bottom of a large bowl and add in the zucchini noodles and half of the blue cheese and toss again. Set aside.
Place a large skillet over medium-high heat and add in the bacon. Cook until crisp and transfer to a paper towel lined plate, about 7 minutes.
Give the zucchini noodles and cheese a good toss and divide evenly among four bowls. Top with tomatoes, avocado, bacon (crumble or break up into pieces first), eggs, and remaining blue cheese. Drizzle with remaining dressing and extra freshly cracked black pepper.