A salad recipe from a vegetarian I know, how predictable but this one is something I just had to share among other salad recipes that stand out to me. I made this salad for a party and it was such a hit! I am a big fan of healthy entertaining recipes and I for one am always looking for the best healthy food options when attending a party or event so I of course can spend my calories on the delicious wine. Don’t get me wrong, good food for a party is key but you want to keep it light and fun offering dishes that are easy to make and can satisfy everyone.
I love Cobb salads mostly because I like the variety and the ability to layout the ingredients so you can see them all.
So let’s get to making this salad!
First you need to boil the eggs. Now I have a certain way that I do this that I have found works every time so please try it out and let me know how it works for you.
Perfectly hardboiled eggs every time!
Step one: Place the eggs in a small saucepan (I cook 4-5 at a time) and cover them with water.
Step two: Bring the eggs to a boil, remove from the heat, cover and let them sit for 12 minutes.
Step three: Drain the eggs and rinse them with cold water and let them sit for another couple of minutes.
Step 4: You can either put them in an airtight container and store them in the fridge for later use or peel and serve them.
Perfect every time!
Prepping the salad
Prep your greens first. As usual I used kale (my fav) but you can really us any green you like. As I have mentioned in previous recipes, please take the time to wash, spin and massage your kale. Here are the steps I take for prepping my kale.
Washing, Spinning and Massaging your Kale
Step one: Remove the kale leaves from the stem simply by just running your fingers down the stem. The leaves will just fall off.
Step two: Place the kale leaves in a colander and rinse under lukewarm water for a few minutes.
Step three: Add the rinsed kale to a salad spinner and spin your heart out. This removes any excess dirt and moisture.
Step four: Chop the kale (I like to chop it up into ribbons or large chunks).
Step five: Drizzle a little olive oil, salt and pepper on the kale and using tongs massage it for 2-3 minutes. You will see it transform right before your eyes. A very important step!
Now that your eggs and greens are ready, it is time to build the rest of your salad.
It’s basically a chop and drop kind of deal. I don’t know what it is about chopping up vegetables, but for some strange reason its one of those things that I just love, which is good since I eat a lot of them!
Assembling this salad was so much fun! I love it when I get to be creative with such as simple recipe.
Beautiful! You can make so many different salad dressing to go with this but I used my signature dressing which is a simple mustard vinaigrette. Super easy, it is just Dijon mustard, apple cider vinegar, maple syrup, olive oil and salt and pepper. Whisked together into a tasty, zingy dressing that I make in batches for the week.
Pretty much a go to salad recipe any time of the year!
- 1 bunch of curly kale or any hearty greens (about 4-6 cups chopped and rinsed)
- 1 cup chopped cherry tomatoes or whole chopped tomatoes
- 3 hard boiled eggs chopped
- 1/2 cup chopped pistachios
- 1/2 cup golden raisins
- 1/2 cup chopped red onion
- 1 avocado chopped
- 3 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Place the eggs in a small pot, cover with water and bring to a boil.
- Remove from heat, cover and let sit for 12 minutes
- Drain and rinse with cold water and let sit for 2-3 more minutes.
- Peel and chop.
- Chop the kale and place it into a large salad bowl.
- Lay the rest of the ingredients in rows on top of the kale.
- Add the Dijon mustard, apple cider vinegar, maple syrup and salt and pepper to a small bowl and whisk, slowly drizzle in the olive oil and your dressing is done.
- Plate your salad and top with the dressing and enjoy!