Zucchini Noodle Cobb Salad
Discover a new twist on the classic Cobb salad with this Zucchini Noodle version! Packed with flavor, veggies, and protein, this salad is perfect for a filling lunch or dinner option. Say goodbye to soggy lettuce and hello to crunchy zucchini noodles that stay fresh for days.
This recipe swaps traditional ingredients for a fresh new take. Ideal for meal prepping, this salad is a delicious and satisfying option for busy weekdays. You can even make this salad vegetarian-friendly by omitting bacon and opting for vegan alternatives, like barbecue chickpeas, you can enjoy all the savory goodness without the meat.
Try this refreshing Zucchini Noodle Cobb Salad for a refreshing and nutritious meal that’s sure to become a favorite in your recipe rotation.
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Nutritional Information & Recipe
Zucchini Noodle Cobb Salad
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot minced
- ¼ freshly chopped chives
- salt and pepper
- 2 medium zucchinis spiralized into thin noodles (or julienned)
- 4 ounces blue cheese crumbled or other – goat cheese or feta is nice, too!
- 2 cups cubed cooked chicken
- 1 cup halved cherry tomatoes
- 2 medium ripe avocadoes peeled pitted, thinly sliced
- 4 slices of bacon or more!
- 4 hard boiled eggs sliced into rounds or chopped (your preference)
Instructions
- In a large bowl, whisk together the oil, vinegar, mustard, honey, shallot, half of the chives, and season with salt and pepper. Add in the zucchini noodles 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 chicken, tomatoes, avocado, bacon (crumble or break up into pieces first), eggs, and cheese. Drizzle with any remaining dressing, extra freshly cracked black pepper, and garnish with remaining chives.
with love, Ali
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