Zucchini Noodle Cobb Salad

gluten freemeat & poultry
Zucchini Noodle Cobb Salad

If you love the cobb salad, you’ll love this version using zucchini noodles instead of lettuce! It’s a fun spin on this classic salad and makes it easier to save leftovers (no soggy lettuce!) 

Zucchini Noodle Cobb Salad

You can almost always find a Cobb salad on a menu, it’s a classic for a reason – it’s packed with flavor, veggies, protein, texture, and it can be enjoyed as a lunch or dinner (it sure is filling!) Traditionally, of course, it’s made with lettuce (usually romaine), but you can rarely ever see the lettuce, because it’s so packed with the toppings!

Zucchini Noodle Cobb Salad

If Cobb salads are one of your favorite salads, you’ll love this spiralized version, using zucchini noodles. Zucchini noodles have such a great crunchy texture, they’re ideal as a lettuce replacement. And unlike with a traditional salad, you can prep this for weekday lunches and not worry about the lettuce getting soggy- the zucchini noodles only get softer as the days pass (although I don’t recommend keeping this in the refrigerator for more than 2-3 days), making a perfect salad base.

Zucchini Noodle Cobb Salad

Make this a vegetarian salad by omitting the bacon and using a vegan bacon alternative. I love topping Cobb salads with barbecue chickpeas, too – it gives that ‘meaty’ savory flavor without the, well, meat.

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Nutritional Information & Recipe

Zucchini Noodle Cobb Salad

Prep Time20 mins
Total Time20 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 ¼ 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.

Zucchini Noodle Cobb Salad

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Joyce says:
Great recipe. How can I print it? There no longer seems to be a printbutton, or at least one I can see.
Carly Glazer says:
Hi Joyce! This should now be fixed and you should be able to print! Let us know if you are still having issues with this!

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