Chopped Cobb Salad
How to get kids eating salad? Colour is key! This vibrant chopped cobb salad features layers of carrot, sweetcorn, avocado, lettuce and tomatoes.
Gluten-free
Nut-free
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Ingredients
Salad
3 hard boiled eggs
50g lettuce, shredded
50g carrot, grated
1 cooked chicken breast, diced (or you can use chopped turkey breast)
85g tinned sweetcorn
2 small spring onions, sliced
60g Red Leicester cheese, grated (or diced Roquefort or Gruyere cheese)
1 large or 2 small avocados, diced
3 tomatoes, skinned & chopped
50g lettuce, shredded
50g carrot, grated
1 cooked chicken breast, diced (or you can use chopped turkey breast)
85g tinned sweetcorn
2 small spring onions, sliced
60g Red Leicester cheese, grated (or diced Roquefort or Gruyere cheese)
1 large or 2 small avocados, diced
3 tomatoes, skinned & chopped
Dressing
1 tbsp white wine vinegar
4 tbsp olive oil
¼ tsp Dijon mustard
½ tsp caster sugar
1 tbsp double cream
Salt and freshly ground black pepper
4 tbsp olive oil
¼ tsp Dijon mustard
½ tsp caster sugar
1 tbsp double cream
Salt and freshly ground black pepper
Method
- Remove the shells from the boiled eggs. Chop the egg whites pass the the egg yolks through a sieve.
- Layer up the salad in a flat-bottomed glass bowl in the order in the image, with the shredded lettuce first, then the grated carrot and so on.
- Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
- To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.
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