Cobb Salad, Lightened up!!

May 16, 2015

Can you really call something with bacon ‘Lightened up’?

Is a tomato really a fruit?

Is life really…

Err I digress.


I’ve mentioned how food evokes nostalgia for me right? One day I’ll show y’all my college jollof, but today I’d like to share this salad.

I was in college and working at my first ever real job, and one of my favourite jobs still, it was a cute little frame shop where we got to interact with artists and art lovers and professionally frame their pieces. I learnt so much at that job and ended up working there for 3 years!

While I was still a JJC and long before I discovered the beauty of a packed lunch, I used to get my lunch from the diner down the road. Now I knew I shouldn’t be having their famous fries and burgers for lunch (remember my fit fam aunt?) so I always ordered a salad- an overpriced but delicious cobb salad. Almost $15 after tax, what? will my small college pocket? Ah the young and naive.

I had a sudden craving for that salad and decided to recreate it. Had it for dinner that day and wondered

“Why don’t we eat this all the time?”

Good question! LOL


OK recipe time! Super easy, super fresh Cobb salad. A traditional Cobb salad has crumbles of blue cheese and a creamy (read calorie laden) blue cheese dressing, I skipped these and didn’t miss them. I should mention, since most of the ingredients are raw, use your freshest for the best flavour. In addition if you don’t eat bacon, you can substitute with another cured type of meat- turkey bacon, chicken sausage, beef pepperoni etc. It really adds to the flavour of the salad. If you are using chicken breast, cook it before chopping it up as this leaves it moist and tasty.

Ingredients- Salad

  • 2 large heads of lettuce
  • 4 large tomatoes
  • 4-6 strips of bacon or equivalent (cooked)
  • 1 large avocado
  • 1 chopped chicken breast (cooked)
  • 1 can of sweet corn
  • 3 large boiled eggs (shelled and chopped


1. Start with a bed of lettuce (mine looks tiny in the photo but I just hadn’t chopped up the rest) Have fun assembling the ingredients! Try circular assembling or long strips like I did. Enjoy eating the rainbow 🙂



I simply drizzled mine with balsamic vinegar but I made a quick light dressing for my husband. Simply whisk 2 heaped tablespoons of yogurt with a splash of rice vinegar and olive oil- Add salt and pepper to taste and some herbs and honey if desired.


Have a fabulous weekend. I’m having a much needed day in.

Love always,


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1 Comment

  • Reply Clara May 18, 2015 at 12:27 am

    This looks yummy! On the upside, I guess all that money way payment for the recipe?

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