Cobb salads are typically made with crumbled blue cheese, but my dairy-free version is just as good! Serve this flavorful salad for lunch or a weekend brunch. Hard boiled eggs can be prepped ahead of time and stored in the fridge until you are ready to serve the salad.
Ingredients
Salad
1 large heads
romaine lettuce
rinsed and chopped
1 small heads
radicchio
chopped
1 pints
cherry tomatoes
halved
8 ounces
organic bacon
cooked and crumbled
2 medium
avocados
chopped
4
hard boiled eggs
peeled and quartered
Dressing
3 tablespoons
red wine vinegar
2 tablespoons
lemon juice
2 teaspoons
dijon mustard
2 teaspoons
coconut aminos
½ teaspoons
onion powder
½ teaspoons
garlic powder
½ teaspoons
sea salt
2 teaspoons
dried parsley
¼ cups
avocado oil
¼ cups
extra virgin olive oil