Cobb Salad
Salads truly do not have to be boring! This one in particular loads bowls to the brim with healthy fats and hearty flavors. Each vibrant bite is so nourishing, all while remaining delicious and savory. While the list of ingredients may be subjectively long, this takes about 15-20 minutes to compile for those days when you’re in a crunch for time!
Ingredients:
1 tbsp avocado oil
1 small sweet potato
1/2 tsp pink salt
1/2 tsp cracked black pepper
1/2 tsp cumin
3 slices organic (turkey) bacon
2 cups green cabbage, chopped
1/3 cup sundried or halved cherry tomatoes
1/2 cup organic red bell pepper slices
1-2 hard boiled eggs, sliced horizontally
1/2 sliced, medium avocado
3-4 tbsp extra-virgin avocado/olive oil (you choose!)
3 tbsp scallions, diced
fresh parsley, for garnish
red pepper flakes, for garnish (optional)
Directions:
Add the avocado oil to a skillet and turn the heat on to low on a stovetop. Meanwhile, slice the sweet potato either into cubes or small wedges. For wedges, I like to slice the potato horizontally, into medallions, then slice each medallion into either halves or quarters. Once sliced, add this to the warmed skillet and stir to coat the potatoes in the oil. After sautéing for 3-4 minutes and the potatoes are softened, sprinkle in the pink salt, pepper, and cumin, Stir again and sauté for another 4-6 minutes on low-medium heat until crispy.
In another skillet, cook the strips of bacon, then cut or slice them into bacon bits.
Grab your favorite serving bowl, and spread the cabbage on the base. Top with the tomatoes, pepper slices, egg(s), avocado, and cooked potatoes and bacon.
Drizzle the oil over the top, then garnish with scallions, parsley, and, if using, red pepper flakes. Grab a fork and enjoy!
