🥗 Cob Salad with Avocado & Lemon Dressing/Dip 🍋

chicken breast

🥗Healthier: grilled chicken thighs

💰Cheaper: canned chicken

Thighs are juicier and more flavorful; canned chicken is budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat; pork bacon is often cheaper.

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cheddar cheese

Feta is lower in calories; cheddar is often less expensive.

Chop half of the iceberg lettuce and put it into a large bowl.

Use 2/3 of the iceberg lettuce for the salad.

Slice the 4 cooked chicken breasts and pile them in one corner of the salad.

Slice 3 spring onions and place them in another corner of the salad.

Cut 4 boiled eggs and place them on the salad.

Chop 2 tomatoes and add them to the salad.

Grill 6 rashes of streaky bacon, let them cool, and snip them into the salad.

Chop 1 avocado, spoon out the pieces, and cover them in lemon or lime juice to prevent browning before adding to the salad.

Crumble 100 g of feta cheese over the salad.

Snip some chives over the salad.

Make a dressing by blending 3 tablespoons of Greek yogurt, zest of 1 lemon, juice of 1 lemon, flesh of 1 avocado, and 1 teaspoon of honey in a blender.

Taste the dressing and add more honey if needed.

Add zest of another lemon to the dressing and adjust consistency with 1/2 tablespoon of olive oil and a pinch of salt if needed.

Serve the salad with the dressing drizzled over it or toss it all together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens