5 from 3 votes
KETO COBB SALAD
Keto Cobb Salad
Prep Time
10 mins
Cook Time
12 mins
 

Refreshing and filling Keto Cobb Salad. This classic American salad is made with chopped hard-boiled eggs, tomato, crisp bacon, avocado, chive, and blue cheese

Course: Salad
Cuisine: American
Keyword: salad, salad dressing, keto, greek yogurt, ranch dressing
Author: Rika Livingston
Ingredients
Ranch Dressing:
  • 3 tbsp mayo
  • 3 tbsp full-fat Greek Yogurt
  • 1 tbsp fresh lemon juice (or red wine)
  • salt and pepper to taste
To assemble Cobb salad:
  • 8 hard-boiled eggs
  • 8 slices of bacon (cook according to the product packaging)
  • 1 medium size avocado (peeled, pitted and chopped)
  • 1/3 cup crumbled blue cheese (use more or less according to your liking)
  • 1/4 cup chopped cherry tomatoes (use more or less according to your liking)
  • 1 tbsp chopped chives (use more or less according to your liking)
  • 1 tbsp chopped red onion
Instructions
  1. Carefully place the eggs in a large pot. Add cold water until they are submerged under about one inch of water.

  2. Heat the eggs over high heat until boiling. Remove from the heat and cover the pan. Let the eggs stand in hot water for about 12 minutes (for large eggs, slightly less for those that are smaller). Peel the eggs after cooling and chop them up.

  3. In a medium mixing bowl, whisk together mayo, greek yogurt, lemon juice, water, salt, and pepper until combined. Set aside.

  4. Cook the bacon according to the product packaging and chop it up.

  5. In a salad bowl, combine chopped eggs, bacon, avocado and tomatoes. Drizzle with some ranch dressing and add blue cheese and chives as toppings. Adjust seasoning if needed.

Recipe Notes

How to Peel and Store Hard-Boiled Eggs:

Hard-boiled eggs are easiest to peel right after cooling. You can refrigerate the egg for up to one week.