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!
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.
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.
Nutritional Information & Recipe