Spring Cobb Salad with Pancetta
This flavor-packed bowl features crispy pancetta, protein-packed eggs, creamy avocado, and a variety of fresh veggies on a bed of tender spring greens. Topped with a tangy herb dressing, this salad supports energy and gut health to unlock your best self with every bite.
Ingredients
Salad
- 2 oz pancetta thinly sliced (prosciutto is a great substitute!)
- 6 oz spring greens
- 4 egg
- 1/2 lb asparagus
- 2 avocado
- 4 oz feta cheese
- 5 radishes
- 1/2 cup sugar snap peas
- 1/4 cup sunflower seeds roasted
Dressing
- 1/2 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 tbsp lemon juice freshly squeezed
- 2 clove garlic
- 1 tsp Dijon mustard
- 1/4 cup basil
- 1/4 cup mint leaves
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 cup black pepper freshly ground
Instructions
- Fill a small pot with water and put over high heat. Preheat the oven to 400˚F.
- While water is coming to a boil, wash and prepare the produce. First, wash the asparagus, radishes, snap peas and herbs. Trim the ends off of the asparagus cut the remaining into 3-inch pieces. Scrub and thinly slice the radishes. Wash the herbs and remove all stems. Thinly slice the snap peas.1/2 lb asparagus, 5 radishes, 1/4 cup basil, 1/4 cup mint leaves, 1/2 cup sugar snap peas
- Gently lower the eggs into the boiling water and set a timer for 10 minutes. Prepare a bowl with ice and water for the eggs when they're done cooking.4 egg
- Line a baking sheet with parchment paper and place the pancetta slices on the baking sheet in a single layer. Bake until the edges shrivel and start to brown, about 10-12 minutes.2 oz pancetta
- Once the eggs are removed from the heat and cooled in the bowl of water, remove their shells and slice them in half. Set prepared eggs aside.
- Once the pancetta is done cooking in the over, remove and let cool. Once you can touch it comfortable, crumble the cooked pancetta into small pieces. Set prepared pancetta aside.
- Chop the garlic. Add all of the ingredients for the dressing to a blender or a food processor. Blend until smooth, about 1 minute.1/2 cup olive oil, 1/4 cup white wine vinegar, 1 tbsp lemon juice, 2 clove garlic, 1 tsp Dijon mustard, 1/4 cup basil, 1/4 cup mint leaves, 1 tbsp honey, 1/2 tsp salt, 1/4 cup black pepper
- Remove the pits from the avocado and slice the flesh. Set aside.2 avocado
- Arrange the spring greens on a large platter or large salad bowl. Top evenly with crumbled pancetta, hard-boiled eggs, asparagus, sliced avocado, feta cheese, sliced radishes, sliced sugar snap peas, and sunflower seeds.6 oz spring greens, 4 oz feta cheese, 1/2 cup sugar snap peas, 1/4 cup sunflower seeds
- Drizzle salad with dressing and serve immediately. Enjoy!
Nutrition
Calories: 733kcalCarbohydrates: 32gProtein: 19gFat: 63gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 198mgSodium: 874mgPotassium: 1096mgFiber: 13gSugar: 7gVitamin A: 1836IUVitamin C: 34mgCalcium: 291mgIron: 6mg