This Cobb salad is like the best salad you’ll ever meet. And whoever says salad is rabbit food has definitely not made this one. Greens tossed in a light vinaigrette, loaded with delicious grilled veggies, and a little blue cheese, topped with steak all combine to make salad heaven.
This is honestly one of my favourite meals, it’s super easy to make and super healthy. And you can really customize it however you like using what you have.
the reason I have the confidence in calling this the “Ultimate Cobb Salad” is because it does have some of the basic cobb salad recipe ingredients, however not all of them, and a lot of things added that you don’t typically see in a Cobb salad. It’s just a level up from the usual. :p
Traditional Cobb salads usually contain a crispy lettuce like iceberg or romaine, and is topped with boiled eggs, bacon, tomato, corn, blue cheese, and chicken. Of course all recipes can vary a little bit but this one varies a lot lol.
I like to make this salad and top it with barbecued steak, however, chicken and shrimp also work great. Black beans would also be a delicious substitute if you are looking for a vegetarian option.
This meal is like the ultimate provider of a ton of essential micronutrients. The saying “eat the colours of the rainbow” is definitely attained through this meal. It’s important to eat lots of different colours in our meals to make sure we are getting all the different nutrients that each one contains. Things like fiber, vitamins, minerals and antioxidants are all important components to include in your diet.
Aside from the veggies, having steak, or any kind of red meat is also a good thing to include in your meal rotation. Red meat is an awesome source of B-12 and iron. (We need these to produce red blood cells) AKA they’re important! Lean red meats are a great source of protein. It’s great to include a variety of different meats and other protein sources to have a well-rounded and balanced diet.
All of these toppings are completely optional, so you can customize your salad however you like. These are just some of my favourite ones!
I like to grill the veggies with a drizzle of olive oil and balsamic vinegar to give it a subtle but flavourful punch of taste.
All of the amounts of veggies listed below are just suggested amounts. The beauty of this salad is that you can really make it however you like, adding more or less of each thing to fit your salad hopes and dreams!
Cobb Salad Ish recipe
Serves: 4 meals Prep time: 20 minutes Cook time: 10-15 minutes Total time: 30 minutes
- 12-16 oz lean steak (since the marinade tenderizes the meat, you can use a “cheap” cut like round steak or top sirloin)
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 3 cloves minced garlic
- 1 apple blended (or 3 tbsp sweetener of choice)
- 8+ cups of salad greens of choice
- 1-2 Zucchini
- 1 eggplant
- 2-3 corn on the cob
- cherry tomatoes
- 1 avocado
- 1/2 red onion
- 1-2 bell peppers
- Other optional toppings: sweet potato, beets, garlic scapes, etc.
- 1 tbsp olive oil & balsamic vinegar
- 1/3 C Blue cheese
- 1/4 C olive oil
- 3 tbsp dijon mustard
- 1-2 tbsp maple syrup
- 2-3 tbsp rice wine vinegar (or another vinegar substitute)
- Before I marinade my steak, I like to cut off as much fat as possible to make it easier once barbecued and ready to eat.
- Marinade your steak by adding all of your marinade ingredients to a large bowl. Then add steaks tossing to coat all sides.
- Leave marinade in the fridge for 4+ hours.
- Turn barbecue onto high heat.
- When ready to put meal together, start by preparing all veggies for the grill.
- Slice zucchini and eggplant into long thin slices that won’t fall through the grill. (Photo’s for how I cut mine are above.)
- Cut bell peppers into large pieces as well.
- Chop red onion in large pieces. (I like to skewer mine as it is easier to avoid losing them through the grill.)
- Prep corn for the grill by shucking if needed.
- Drizzle a small amount of olive oil and balsamic vinegar over the veggies you are grilling. (Zucchini, eggplant, peppers, red onions etc.)
- Put corn on the cob on the grill as well. I don’t typically put anything on them.
- Barbecue veggies for 2-3 minutes and then flip. They really don’t take long so be on watch.
- After about 5-7 minutes take the veggies off the grill and let sit to cool while you barbecue the steak.
- Put steaks on the grill and barbecue for 5-6 minutes per side.
- While steak is cooking, toss salad greens with a small amount of dressing. I always like to add a small amount at a time and toss until you have your desired amount of dressing. (I never use all of it, I like to keep some on hand in the fridge to quickly throw into my salads!)
- Lay greens out on an extra-large plate.
- Chop up all of your grilled veggies, corn, avocado, and tomatoes to top the salad.
- Crumble blue cheese on top of the salad. (This is of course optional but so incredibly delicious!!)
- Cook steak to your liking; I usually average 4 minutes per side for medium. Time will depend on the thickness of your steak and how you like it (i.e. rare, med, well done)
- Tent the steak by putting a piece of tin foil over them for 5 minutes. (this helps redistribute the juices in the steak and give the best flavour.)
- Slice steak into thin slices and top salad.
per approximately 1 of 4 servings
Calories: 458 Total Fat: 25g Sodium: 111mg Carbohydrates: 36g Fiber: 10g Sugar: 12g Protein: 30g