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Vibrant Californian Sunrise Cobb Salad

Discover a refreshing and energizing low-carb Californian Sunrise Cobb Salad recipe that combines seasonal ingredients with a delicious lemon vinaigrette dressing.

Time: Prep: 10 minutes Cook: 5 minutes (for grilled chicken) Total: 15 minutes
Servings: 1
Difficulty: Intermediate
Cuisine: American, Californian

Allergens

Nuts (walnuts), Dairy (feta cheese)

Ingredients

  • 2 cups mixed greens 1/4 cup cherry tomatoes, halved 1/4 cup blueberries 1/4 cup raspberries 1/4 cup sliced avocado 1/4 cup chopped cucumber 1/4 cup diced grilled chicken 2 tablespoons chopped walnuts 1 tablespoon crumbled feta cheese 2 tablespoons lemon vinaigrette (see recipe below)

Instructions

  1. Arrange mixed greens on a large plate or in a shallow bowl.
  2. Add cherry tomatoes, blueberries, raspberries, sliced avocado, chopped cucumber, grilled chicken, and walnuts on top of the greens.
  3. Sprinkle crumbled feta cheese over the salad.
  4. Drizzle lemon vinaigrette evenly over the salad.
  5. Serve immediately and enjoy your energizing, low carb Californian Sunrise Cobb Salad.

Chef’s Insight

The key to a successful salad is in the balance of flavors, textures, and colors. Ensure each ingredient is fresh and high quality to create an elevated dining experience.

Notes

Customize the salad by adding or omitting ingredients according to personal preferences and dietary restrictions.

Cultural or Historical Background

The Cobb Salad, invented at the Brown Derby restaurant in Los Angeles in 1937, has become a classic Californian dish. This version adds a refreshing twist with seasonal berries for added antioxidants and energy-boosting properties.