Heart-Healthy Springtime Cobb Salad with Avocado Dijon Dressing

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Servings:

• Recipe serving size: 1 1/2 cups
• Number of servings: Adjust Reset

Ingredients:

• For the Avocado Dijon Dressing:

• 2 ripe, fresh avocados, halved, pitted and peeled
• 2 Tbsp. olive oil
• 3 Tbsp. Dijon mustard
• 2 Tbsp. lemon juice
• 2 Tbsp. white wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 3 Tbsp. water (or as needed)

• For the Spring Cobb Salad:

• 10 cups Romaine lettuce leaves, chopped
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 6 hard-boiled eggs, peeled and chopped
• 1 1/2 cups cherry tomatoes, cut in half
• 1 1/2 cups chicken breast, cooked and chopped
• 1 1/2 cups carrots, shredded
• 1 cup fresh mushrooms, sliced
• 1 cup sugar snap peas, sliced
• 1 cup radishes, trimmed and sliced

Instructions:

1. For the Avocado Dijon Dressing:

2. Puree avocados, olive oil, mustard, lemon juice, vinegar, salt, pepper and water in blender for 1 minute, scraping sides twice, until smooth. Stir in additional water as needed to thin the dressing to desired consistency.

1. For the Cobb Salad Presentation:

2. Arrange chopped lettuce leaves on a large oval serving dish, creating an “egg” shaped bed of base for the salad.
3. Arrange avocados, eggs, tomatoes, chicken, carrots, mushrooms, snap peas and radishes into even rows across the top of the lettuce leaves, creating an Easter egg design. Serve with Avocado Dijon Dressing on the side.

Notes & Tips: