So fun! All the flavours of Cobb Salad on top of an avocado and greens. Perfect summer lunch with a bit of sparkling wine, some sunshine and friends!
Cobb Avocado Cup Salad
Low Carb lunch and super easy if the bacon has already been cooked along with the eggs!
Ingredients
Dressing:
- 2 TBSP Hellman’s Real Mayonnaise 0 CHO
- 1 tsp. red wine vinegar 0 CHO
Salad Cups
- 1 medium (175 gr) avocado, cut in half and pit removed 3 CHO
- 2 – 3 slices bacon cooked and chopped 0 CHO
- 5 – 6 (57 gr) cherry tomatoes 1 CHO
- 1 egg hard boiled and cooled 0 CHO
- 2 TBSP (20 gr) cucumber, finely diced, 1 CHO
- 1 TBSP green onion finely diced 0 CHO
- ½ – 1 cup baby greens 0 CHO
- ½ TBSP (15 gr) crumbled blue cheese 0 CHO
- *Garnish with more tomato cucumber, green onion and/or bacon 0 CHO
TOTAL CHO PER SALAD 5 CHO
Instructions
- Cook bacon and hard boil egg if not already done previously.
- Whisk mayonnaise and red wine vinegar together for the dressing and set aside.
- In a flat type dish add chopped egg, tomatoes, bacon, green onion and cucumber. Add dressing and very gently mix to incorporate.
- Place baby greens on a plate and top with avocado cut in half with pit removed. (optional: to keep the skin on the avocado or not).
- Top avocado and greens with dressing and tomato mixture.
- Crumble blue cheese and serve with desired garnishes.
- Serve immediately.
