Mini Cobb Salad with Avocado Dressing

Ingredients

Serves

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Avocado Dressing

1 small ripe avocado, peeled, pitted and diced

2 tbsp olive oil

2 tbsp lemon juice

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

dash cayenne pepper

1/4 cup water

Salad

6 cup coarsely chopped salad greens (iceberg, romaine etc)

2 cup chicken, cooked and diced

4 slices turkey-style bacon, cooked and chopped

6 tomatoes, cut into wedges

4 egg hard-cooked, peeled and coarsely chopped

1/2 cup thinly sliced red onion

6 oz blue cheese crumbled

Amount Per Serving

446 Calories

Protein

36 g

Fat

28 g

Carbohydrates

13 g

Directions

1. Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water of desired.

2. Salad: Divide salad greens among individual plates. Place a mound of chicken in centre of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.

3. Variation: Use diced ham in place of chicken and regular bacon in place of turkey-style bacon. Use shredded cheddar, Swiss, Gouda or your favourite cheese instead of blue cheese.

Tip: Purchase avocados ahead of time so that they can ripen (soft to the touch).
Tip: This dressing can also be used as a dip for fresh vegetables, just use less water.