Healthy Mexican Cobb Salad with Creamy Avocado Dressing

This Mexican Cobb salad isn’t really a Cobb salad at all, except for the display of ingredients on top of the leafy bed of romaine. Made with a delicious creamy avocado dressing, this Mexican Cobb salad is one of my favorite mason jar salads – deconstructed.

I’ve been in the process of helping a local restaurant group brainstorm plant-based salads to add to their menu and it has me rethinking my own salads. When talking about food that is prepared in a restaurant that doesn’t typically serve such healthy fare, it’s important that it’s easy to execute and from a marketing perspective, is named or created in a way that is familiar to the customer.

Hence, the inspiration behind this Mexican cobb salad. There’s actually nothing “cobb” about it. You won’t find any meat, cheese or hard boiled eggs on this salad. You could add some grilled chicken, broiled shrimp or flank steak on top for some extra protein and it would be delicious!

The only thing that resembles a cobb salad here is the way that the ingredients are placed on top of the lettuce. We eat with our eyes first, and it just makes it more fun, ya know?

The other thing I’ve learned from consulting with this restaurant group is that apparently, romaine lettuce is bland. Wait, what? Romaine is one of my favorite lettuce because it’s crisp and refreshing on a warm summer day. It’s also full of nutrients, including a variety of minerals and vitamins A and C.

To top this Mexican cobb salad, we’re first drizzling the romaine with my favorite creamy avocado dressing (think guacamole in dressing form). Then, layering black beans, tomatoes, roasted corn, cilantro, red onion and sunflower seeds. You don’t have to add all of these toppings if you aren’t a fan of one of them.

This Mexican cobb salad is the perfect recipe to transition into summer – cinco de mayo style. There’s nothing like the taste of fresh corn on the cob and we’re taking it a step further in this recipe by roasting it up to bring out its natural sweetness.

Did you know that this salad can also be turned into a mason jar salad? Mason jar salads are a meal prepper’s dream because you can make them up to five days in advance and they are just as fresh as the day you made them.

Healthy Mexican Cobb Salad with Creamy Avocado Dressing

• Author: FitLiving Eats by Carly Paige
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Bleded
• Cuisine: Mexican
• Diet: Vegan

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Description

This Mexican Cobb salad isn’t really a Cobb salad at all, except for the display of ingredients on top of the leafy bed of romaine. Made with a delicious creamy avocado dressing, this Mexican Cobb salad is one of my favorite mason jar salads – deconstructed.

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Ingredients

Units USM Scale 1x2x3x

• 15-ounce can black beans, rinsed and drained
• 1 pint grape tomatoes, halved
• 2 ears fresh corn, cut off the cob (could also substitute 2 cups frozen corn)
• 1 tablespoon avocado oil
• 1/4 cup sunflower seeds
• 1 avocado, sliced
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 heads romaine, chopped

Creamy Avocado Dressing

• 1/2 cup olive oil
• 1/2 avocado, pitted and peeled
• 3 tablespoons apple cider vinegar
• 1 garlic clove
• 2 limes, juiced
• 1/2 teaspoon salt
• Water, as needed to thin

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Instructions

1. Preheat the oven to 400 degrees. Place the corn kernels on a baking sheet lined with parchment paper and drizzle with avocado oil. Sprinkle with salt and toss to coat. Roast for about 15 minutes, until corn is golden brown.
2. To make the dressing, add all of the ingredients to a blender and blend until smooth. Add water slowly until the desired consistency is reached. Keep in mind that the dressing will thicken once chilled.
3. To assemble the salad, add the romaine to the bottom of a shallow bowl or plate. Drizzle the dressing and top with black beans, grape tomatoes, roasted corn, sunflower seeds, avocado, red onion and cilantro.

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Equipment

baking sheet

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Notes

To turn into a mason jar salad, divide the dressing evenly among 4 32-ounce mason jars. From bottom to top layer, beans, tomatoes, corn, sunflower seeds, red onion, cilantro and romaine.

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Nutrition

• Serving Size: 1 salad
• Calories: 323
• Sugar: 3g
• Sodium: 658mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 11g
• Protein: 10g
• Cholesterol: 0mg

Keywords: salad, cobb salad, mexican, avocado dressing, mexican cobb, meal prep, mason jar salad, dairy free, plant based

Enjoy!