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Lilly’s Table

 
 

© Lillys-Table.com Photo of Fiesta Cobb Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Fiesta Cobb Salad

from Fiesta Cobb Salad, the Week of August 4, 2013.
View the previous recipe for this meal.

Make your next Cobb Salad into a Fiesta! When tomatoes are fresh and delightful it is time for this salad. Fresh corn is ideal, but frozen can work in a pinch. Make it vegetarian by skipping the bacon and if you can’t do dairy you won’t miss the queso fresco. Top this with your favorite vinaigrette or make your own Cilantro Dressing or Chipotle Vinaigrette.

Ingredients

  • 2 eggs
  • 3 slices bacon
  • 1 avocado
  • 2 tomatoes, fresh, chopped
  • ¾ cup corn
  • 3 ounces queso fresco, or feta, crumbled
  • 4 cups lettuce
  • 2 tablespoons vinaigrette

Serving Size: 2 People



 

Preparation Instructions

Place the eggs in a small saucepan and cover with water. Place over high heat and bring up to a boil. Reduce to a simmer for about 12 minutes. Drain and run the eggs under cold water to cool.

Meanwhile, lay the bacon in a skillet over medium heat. Sear on each side until it becomes crisp. About 4-8 minutes on each side depending on the thickness of the slices.

While the two items above are cooking and simmering, prepare the remaining ingredients.

Halve the avocado. Remove the pit by squeezing it out or whack the knife against it and twist it out. Hold the avocado in one hand and slice into the flesh. Scoop out the slices.

If the corn needs to be cooked, steam it briefly or if you are feeling decadent, saute it briefly in the remaining bacon grease!

Peel the hard boiled eggs, quarter or chunk up. Chop the bacon into pieces.

Arrange the lettuce on plates or in a large bowl. Top with the tomato chunks, queso fresco or feta, corn, eggs, bacon and avocado slices.

Drizzle on the vinaigrette.