Best 3 Power Packed Kale Cobb Salad Recipes
If you're looking for a nutritious and delicious salad that will leave you feeling satisfied, look no further than the power-packed kale cobb salad. This salad is loaded with an array of nutrient-rich ingredients, including kale, avocado, bacon, hard-boiled eggs, tomatoes, and blue cheese. The result is a salad that is not only delicious but also packed with vitamins, minerals, and protein. Whether you're looking for a healthy lunch option or a light dinner, this salad is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
LOBSTER COBB SALAD
Steps:
- Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve.
- Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.
- Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve.
- Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside.
- Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve.
- In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.
- Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper.
FRESH AND CRISPY KALE SALAD
The only thing better than a homemade meal is a homegrown meal - and creating fresh and delicious salads using vegetables, fruits, and herbs grown in your own backyard is about as fresh as it gets when it comes to summer dining.
Provided by Mary Jenny
Categories Nuts
Time 15m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
- Slice kale into ½-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
- Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
- More recipe ideas are available online at pc.ca.
Nutrition Facts : Calories 983.4, Fat 78.6, SaturatedFat 9.3, Sodium 261.9, Carbohydrate 67.6, Fiber 8.4, Sugar 39.2, Protein 13.1
POWER-PACKED KALE COBB SALAD
© 2014 Turner Broadcasting System, Inc. All rights reserved. This Cobb salad has a little something for everyone. Using nonfat Greek yogurt for the ranch dressing instead of traditional mayonnaise and sour cream eliminates fat and calories without sacrificing flavor. What's more, the substitution of kale for lettuce makes this riff on a restaurant classic a nutritional powerhouse.
Provided by Turner Broadcasting
Categories Chicken
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- For the dressing: Combine the buttermilk, yogurt and ranch mix in a small bowl and whisk together.
- For the salad: Place the eggs in a small saucepan and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain the eggs and submerge in an ice bath for 5 minutes. Peel and set aside.
- Lay the chicken flat on a cutting board and slice each breast in half horizontally. Sprinkle with the salt and pepper, then rub the chicken with the oil on all sides. Cook the chicken on a grill pan or grill set to high heat, about 5 minutes per side.
- Place the bacon strips on a paper-towel-lined microwave-safe plate. Place another paper towel on top of the bacon and microwave for 5 minutes on high heat.
- Dice the chicken, eggs and bacon. Toss the kale with half of the dressing, then arrange on the serving plates. Divide the chicken, eggs, bacon, onions, avocados and tomatoes in clusters or lines among the plates. Drizzle the remaining dressing over the top or serve the dressing on the side.
Nutrition Facts : Calories 316.9, Fat 16.6, SaturatedFat 3.1, Cholesterol 165.9, Sodium 496.9, Carbohydrate 12.7, Fiber 5.1, Sugar 2.1, Protein 30.9
Tips:
- Choose tender, young kale leaves for the best flavor and texture.
- To save time, use pre-cooked bacon or chicken.
- If you don't have any hard-boiled eggs, you can substitute cooked and crumbled tofu.
- Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or avocado.
- For a vegetarian version of the salad, omit the bacon and use cooked and crumbled tofu instead.
- To make the salad ahead of time, prepare all of the ingredients and store them separately in airtight containers in the refrigerator. When you're ready to serve, assemble the salad and toss with the dressing.
Conclusion:
Kale cobb salad is a delicious and nutritious salad that is perfect for lunch or dinner. It is packed with healthy ingredients, such as kale, bacon, chicken, eggs, and avocado. The dressing is also light and flavorful, and it complements the salad perfectly. If you are looking for a healthy and satisfying salad, kale cobb salad is a great option.
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