Who doesn’t love a Cobb salad? Filled with all of your favorite things – deli meat, olives, creamy cheese, fresh cucumber, hard boiled egg and usually slathered in some rich dressing. It was my go-to “healthy” order when I was in college which is funny to look back on because the reality is it can sometimes be the most caloric item on the menu. But don’t you worry, I am elevating the cobb salad and I’m telling you this lightened-up, adult version makes the perfect spring/summer meal. Packed with protein and perfectly satisfying. I will scream it from the rooftops that the best salads consist of the perfect balance of texture and this one nails it.

As all my recipes go, make this your own! If you hate a vegetable I use, omit it. Add something I didn’t! The options are endless. I tried to keep with traditional ingredients but you can easily turn this into whatever flavors you’re craving. For the sake of a classic Cobb salad, I tried to keep it somewhat simple but with way more texture and freshness.

The Elevated Cobb Salad

Ingredients: (serves 2)
1 bunch green kale, ripped off the stem
1/2 bunch of frisee lettuce, chopped
1/4 fennel bulb, thinly sliced
1/2 cup fresh green peas
1/4 cup shredded carrots
1/4 cup sliced black olives
1/4 cup diced cucumber
2 hard boiled eggs, chopped
1/4 cup crumbled goat cheese
1 boneless skinless chicken breast, chopped
1/4 cup pepitas
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
salt + pepper

Add your kale to a big salad bowl and top with the olive oil and balsamic vinegar. Massage this into your kale! It will help it wilt and make it so much more enjoyable to eat. Season with a little salt and pepper and set aside for 10 minutes to let it “work!” Then top your kale with all the ingredients! Season again with a little more salt and pepper (if you aren’t seasoning your salads you’re missing out) and another drizzle of olive oil. Toss together and enjoy! Easy peasy.

You can find more of my recipes right here! Including some other favorite salads like this simple shrimp greek salad, this brussel sprout, fennel and olive salad (the best to serve next to grilled meat/fish!) and the best tuna salad recipe.