Cobb Salad Platter

Cobb Salad Platter

Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.

Cobb Salad Platter
Cobb Salad Platter

Cobb Salad Platter

Ingredients

  • 4 soft boiled eggs

  • 1 cup mini tomatoes

  • 1 avocado (cubed)

  • 4 strips bacon, chopped

  • 1/3rd cup blue cheese, crumbled

  • small bundle chives

  • small bundle dill

  • small bundle basil

  • drizzle on your desired Tessemae’s Green Goddess

  • 1 lb chicken thighs

  • 1 tablespoon soy sauce

  • 1 teaspoon paprika

  • 2 tablespoons oil

  • salt and pepper to taste

Directions
To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!

Keep up with me on instagram @lindseyeatsla!

Cobb Salad Platter

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice

Directions

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)