Lemony Spring Cobb Salad (paleo, GF)
As the weeks get warmer, and the sun shows itself more and more, I find myself wanting heartier hot foods less and less and wanting fresh filling salads more and more. In particular, salads FULL of a wide variety of fruits and vegetables.
In my opinion, the more fruits and vegetables, the better and this Lemony Spring Cobb Salad doesn’t disappoint. It’s full of kale, beets, grapefruit, carrots, red pepper, avocado, spring salad, tomatoes, bacon, eggs, and grilled lemon-rosemary chicken.
This Paleo salad is the ultimate fuel for your body, and the best part is that it is SO delicious.
I feel like I could eat this Lemony Spring Cobb Salad for lunch every day of Spring.
Even though the ingredients here are mostly fruits and vegetables, there is some prep-work required.
Well, more prep work than just dicing up veggies and mixing them together.
You’ll have to boil the eggs and the beets, shred the carrots, microwave the bacon, and grill the chicken.
But, man is it worth it! Fresh food always is. 🙂
The beauty of this salad is that you can adjust the proportions of the ingredients based on your liking, and you can decorate it however you want!
I tend to mix it all together as soon as I have a fork in my hands. 🙂
If you’re looking for more protein in your salad, try making it with 2 pounds of chicken instead of one. And maybe add a little bit more eggs and bacon. 🙂
Add something new to your weekly meal-prep. Fill a bunch of tupperware with this Lemony Spring Cobb Salad and your week will be full of delicious, vitamin-full meals.
Lemony Spring Cobb Salad (paleo, GF)
For the salad:
- 2 large leaves of kale , cut up into small pieces
- 2 small beets , washed and scrubbed
- 4 eggs
- 1/2 of a grapefruit
- 2 large carrots , shredded
- 1 red pepper , diced
- 2 small avocados , diced
- 5 ounces of a spring salad mix
- 4 small campari tomatoes , diced
- 4 strips of bacon
- 1 pound of chicken breast tenders
- 1/2 tsp of rosemary
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- the juice of 1/2 of a lemon
For the dressing:
- 2 Tbs lemon juice
- 2 Tbs olive oil
- 1 Tbs mustard ( Kroger Horseradish Mustard is paleo)
- 1/4 tsp salt
- 1/4 tsp black pepper
Start by boiling the beets because this takes the longest amount of time:
- Cut the beets in half and put them into a large pan.
- Fill the pan with water, until the beets are just covered.
- Set the heat to high until the water boils.
- Let the water boil for 35 minutes.
- Drain the beets and let them cool.
- Once the beets cool, dice them.
Then boil the eggs:
- Boil 4 eggs in boiling water for 13-14 minutes. Let them cool, then remove the shell and slice.
Make the carrot- grapefruit mixture:
- Shred the carrots and put them into a bowl. Peal the skin off of the grapefruit. Remove the fruit from the rest of the grapefruit– leaving no skin or anything and put into the bowl. Mix the carrots and grapefruit together.
Microwave the bacon:
- Cover a plate in paper towels, put 4 strips of bacon onto the paper towels, and cover with another paper towel. Cook the bacon in the microwave for 4 minutes. The bacon should be cooked to the point where it crumbles easily.
Cook the chicken:
- Put some olive oil into a large frying pan and heat over medium high heat.
- Put the chicken breast tenders onto the pan and cover in 1/2 tsp rosemary, 1/4 tsp salt, and 1/4 tsp of ground black pepper. Let the chicken cook for 4 minutes and then flip.
- Add the juice of 1/2 of a lemon to the pan and cook for another 4 minutes.
- Then flip the chicken one more time and cook for a final 2 minutes.
- Chop up the cooked chicken into small pieces.
Put the salad all together:
- Divide the spring salad and kale into 4 sections and put into 4 separate bowls or onto 4 plates.
- Top each bowl or plate with 1/4 of the diced beets, 1/4 of the sliced hard boiled eggs, 1/4 of the carrot-grapefruit mixture, 1/4 of the diced red pepper, 1/4 of the diced tomatoes, 1/4 of the diced avocado, 1 strip of bacon crumbled up, and 1/4 of the chopped up lemon-rosemary chicken.
Make the dressing:
- In a small bowl, mix 2 Tbs of lemon juice, 2 Tbs of olive oil, 1 Tbs of mustard, 1/4 tsp of salt, and 1/4 tsp of pepper together.
- Pour 1 Tbs of the dressing onto each bowl/plate of salad.
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