Turkey Cobb Salad
A delicious and healthy salad featuring fresh vegetables, savory turkey, and creamy avocado, perfect for lunch or dinner.
Ingredients
Salad Base
- 1 head Romaine lettuce, torn into pieces About 4 cups when chopped
- 1 cup turkey breast, cut into cubes Cooked turkey breast
- 4 slices cooked turkey bacon Cooked until crispy
- 4 hardboiled eggs Cooked as per instructions below
- 1/2 cup shredded cheddar cheese
- 1 avocado, pitted and quartered
- 1 cup cherry tomatoes, sliced in half
- 1 cup English cucumber, sliced
Dressing
- 3-4 tablespoons extra-virgin olive oil or avocado oil For frying the bacon
Instructions
Preparation
- Whisk together the ingredients for the Ranch Salad Dressing.
- Hard boil the eggs: Fill a large pot with cool water and add the eggs, ensuring the water covers them by at least an inch. Boil for 8-10 minutes, then drain and refill the pot with cold water for 2-3 minutes.
- While the eggs cool, fry the bacon: Heat 3-4 tablespoons of oil in a skillet over medium-high heat. Cook the bacon slices until browned on both sides, then transfer to paper towels to cool.
- Chop the turkey breast and Romaine lettuce, grate the cheese, slice the cherry tomatoes in half, and slice the cucumber.
Assembly
- In a large bowl, combine the chopped Romaine lettuce, cucumber slices, tomato halves, turkey chunks, chopped bacon, and grated cheese. Toss gently.
- Just before serving, slice the avocado and add it to the salad. Drizzle with dressing and toss gently. Season with freshly cracked black pepper.
Notes
Serve immediately after tossing to maintain freshness. Store leftovers in an airtight container in the refrigerator for 1-2 days. Keep dressing separate until serving to avoid sogginess. Customize with additional ingredients like olives or nuts as desired.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 20gProtein: 30gFat: 35gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!