Healthy Cobb Salad with Homemade Sweet Onion Dressing
This isn’t your average Cobb salad. Think crispy pastrami, jammy eggs, creamy avocado. And the star of the show? A sweet onion dressing that ties it all together. Bold, balanced, and seriously satisfying.
Equipment
- blender
Ingredients
Sweet Onion Dressing
- 2 white onions peeled and quartered
- 6 cloves garlic unpeeled
- avocado oil spray
- 1/2 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 cup olive oil
- salt
Salad
- 2 heads little gem lettuce chopped thin
- 2 cups cooked chicken breast cut into cubes
- 1/4 lb pastrami crisped up in a dry skillet and cut into ½ in pieces
- 4 eggs cooked 8 minutes until jammy and sliced into quarters
- 1 hass avocado cut into cubes
- 1 ear corn boiled in salt water and cut off the cob
- 2 baby peppers cut in half and thinly sliced
- 1/2 a watermelon radish thinly sliced
- 1 tomato cut into cubes
- 2 Persian cucumbers cut in half lengthwise and then thinly sliced
- Maldon salt
Instructions
Sweet Onion Dressing
- Preheat oven to 425°F. Wrap garlic cloves in foil and set on a rimmed baking sheet. Spray onions with avocado oil and arrange on the baking sheet. Bake for about 1 hour, until onions and garlic are lightly charred and soft. Let cool.
- Peel garlic and transfer cloves to a blender. Add onions, cider vinegar and lemon juice and puree until smooth. With blender on, gradually add olive oil until incorporated. Season dressing with salt.
Assemble Salad
- In a large serving bowl, toss lettuces with 1/2 cup of the dressing and season with salt and pepper. Arrange remaining ingredients on top season with Maldon salt and serve. Pass remaining dressing at the table.