I die for a good salad this time of year.
Summertime sure can be crazy. In many ways it’s more laid back and in many ways it’s extremely busy. One thing most people have in common this time of year is an irregular schedule (with school being out, travel, etc.) and a jam-packed social calendar.
With all of this at play I’m finding that I don’t want to cook as much as normal, which is totally unusual for me! Which is why I get really into salads this time of year–less cooking, less prep work, less cleanup and lots of veggies.
And what’s better than a big bowl of fresh greens after a long, hot day?
In addition to staying ultra-hydrated, eating cooling, hydrating foods is a great way to keep cool and replenish your electrolytes. This means more salads! Raw, leafy greens are light and energizing and promote flexible, creative energy.
This recipe was inspired by one of my favorite casual Austin restaurants, Picnik. It’s a Classic Cobb Salad with Green Goddess Dressing, which will have no problem eating by spoon and licking the bowl. Oh my goodness.
If I’m being perfectly honest, the dressing is the true prize in this recipe. I did quite a bit of experimenting to get it just right, and there’s even room for variation with some of the herbs I used.
Cobb Salad is a one-size-fits-all. Everyone loves it.
At the wrong restaurant, or with the wrong dressing, a Cobb Salad can be less than healthy. But not this one–it’s so simple, so fresh and yes, so filling. The dressing is the creamiest and packed with electrolytes, immune-boosting vitamins, antioxidants and healthy fat. Your kids will love it too!
Classic Cobb Salad
1 head butter lettuce, washed and dried
1 pint heirloom cherry tomatoes, halved
1 avocado, thinly sliced
1/2 cup red onion, diced
1/2 cup crumbled bleu cheese
3 eggs, hard-boiled and chopped
2 grilled chicken breasts, sliced (optional)
4 strips bacon, cooked and crumbled (optional)
- Assemble all ingredients in a large mixing bowl.
- Refrigerate until ready to serve.
Green Goddess Dressing
Juice of 2 lemons
1/2 cup fresh cilantro
2 Tbsp mayonnaise
2 Tbsp fresh tarragon
1 Tbsp dijon mustard
1 clove garlic
3/4 cup olive oil
Salt and pepper to taste
- In a high-speed blender or food processor, purée all ingredients until creamy in texture.