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Southwestern Cobb Salad

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This Southwestern Cobb Salad is a cross between a crunchy slaw and traditional cobb salad, dressed in a cilantro yogurt dressing. Elevate your basic cobb salad with a base of red cabbage, sprinkled with fresh summer corn and hearty black beans.

Gluten Free, Grain Free, Nut Free, Soy Free

Ingredients

Scale

Cilantro Yogurt Dressing: 

  • ½ cup plain Greek yogurt
  • ½ cup cilantro, loosely packed
  • 2 tablespoons olive oil or avocado oil
  • Water to thin
  • Salt and pepper to taste
  • Optional: honey to sweeten, to taste

 

For the salad:

  • 1 small head red cabbage, finely shredded
  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • ¼ cup cilantro, roughly chopped
  • 2 ears corn, kernels removed
  • 2 slices bacon, cooked and chopped
  • 2 hard boiled eggs, chopped
  • 1 15oz can black beans, drained and rinsed
  • Optional: avocado

Instructions

To make the dressing:

  1. In a food processor or blender, combine cilantro, Greek yogurt, and olive oil. Pulse and then add water to thin to desired consistency. Season with salt and pepper, to taste. For a sweeter dressing, add honey ¼ teaspoon at a time until desired sweetness attained. 

To assemble the salad:

  1. In a large bowl toss together cabbage, cucumber, pepper, cilantro, corn kernels, bacon, hard boiled eggs, and black beans. Toss in dressing and enjoy!

Find it online: https://chelseyamernutrition.com/southwestern-cobb-salad/