Oh, the joys of summer in Virginia. The forecast this past week was a high in the upper nineties every day, with 1000% humidity and a chance of thundershowers. Also every day.
Makes you want to go to the pool, doesn’t it? Or at the very least, sit in a very air conditioned room with a tall glass of water/ice tea/white wine/refreshing beverage of choice.
It’s a good season for salads.
I was pleasantly surprised when a perusal of my kitchen revealed *almost* all of the ingredients for a cobb salad. I didn’t have any bacon, so I subbed kalamata olives to get an equally salty flavor, and instead of blue cheese I chose fresh baby mozzarella – but the main points of this salad are classic Cobb: mixed greens, cherry tomatoes, avocado chunks, hard boiled eggs, and roasted chicken. Not only is it pretty, but this salad is incredibly filling – this is a salad that definitely passes for an entree! I can only eat a salad as a meal if it has enough protein to keep me full until the next meal (usually dinner, as I’ll eat a salad with some protein for lunch at work). With the double protein hit of the chicken AND the hard boiled egg, this salad is a winner.
Plus…have I mentioned it’s pretty?
I feel like I’m totally cheating, posting a “recipe” for a salad, but I’ll do it for posterity sake. Enjoy!
PRIMAL COBB SALAD
2 hard boiled eggs
1/2 avocado, diced
Lay your mixed greens on a plate. Top with stripes of each ingredient. Drizzle with your favorite dressing. Eat!