Low-carb cobb salad recipe

Filed under: Low-carb Recipes — Tags: — @ June 23, 2009

Everything you could ever want in a refreshing summer salad

With the hot summer weather upon us, it’s nice to have some cool low-carb recipes that will keep your body energized with the fuel it needs without needlessly heating up your kitchen to unbearable levels with cooking up meals. And what better way to keep the oven and burners off than a fantastic salad with all your favorite low-carb fixins!

This recipe is compliments of our friends at Low-Carb Connoisseur and they suggest using whatever low-carb vegetables you happen to have in your refrigerator or are in season at your local farmer’s market and backyard garden. Things like chopped mushrooms, diced zucchini, sliced celery and anything else that fits within your healthy low-carb lifestyle are PERFECT for this Cobb salad. Let this awesome low-carb recipe keep you and your house cool all summer long!


  • 3 cups chopped Romaine lettuce (about 1/3 head)
  • 3 cups chopped iceberg lettuce (about 1/3 head)
  • 1 pound cooked chicken or turkey breast, in one piece, diced
  • 8 slices bacon, cooked and crumbled
  • 1 tomato, seeded and diced
  • 4 green onions, white and 1 green, chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 packet Splenda or Truvia
  • 1/2 cup olive oil
  • 1 large avocado, peeled and sliced
  • 3/4 cup (about 6 ounces) crumbled Roquefort cheese
  • 1 hard boiled egg, very finely chopped


In a large bowl, mix Romaine and iceberg lettuces, chicken, bacon, tomato, and green onions. Then, in a small bowl, whisk vinegar, mustard, and sugar substitute until combined. Slowly whisk in olive oil. Pour 3/4 of the dressing over salad and mix well. Divide salad on 4 plates. Sprinkle cheese and chopped eggs over salads. Arrange avocado slices on top; drizzle with remaining dressing.

Servings: 4


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