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Cobb Avocado Cup Salad
Low Carb lunch and super easy if the bacon has already been cooked along with the eggs!
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
-
Cook bacon and hard boil egg if not already done previously.
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Whisk mayonnaise and red wine vinegar together for the dressing and set aside.
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In a flat type dish add chopped egg, tomatoes, bacon, green onion and cucumber. Add dressing and very gently mix to incorporate.
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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).
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Top avocado and greens with dressing and tomato mixture.
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Crumble blue cheese and serve with desired garnishes.
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Serve immediately.