Cobb Salad

Servings: 2


  • 1 avocado
  • 3 eggs
  • 1 (15 oz) can garbanzo beans (chickpeas)
  • 1/2  pint grape tomatoes
  • 1/2  head romaine lettuce
  • 1/8 tsp black pepper
  • 1/2 tsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1/4 tsp Himalayan sea salt


  1. Boil eggs
  2. While the eggs are boiling, wash and dry the fresh produce.
  3. Trim off and discard the root end of the lettuce and remove any blemished leaves; halve the lettuce lengthwise, then chop crosswise into 1-inch pieces and transfer to a medium bowl.
  4. Once eggs are done, drain and run the eggs under cold water for 1-2 minutes to stop the cooking process.
  5. Halve the tomatoes and transfer to a small bowl.
  6. Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer the avocado to a small bowl.
  7. Drain and rinse the chickpeas; set aside in the colander.
  8. In a small bowl, combine and whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  9. Peel and roughly chop the eggs.
  10. To serve, arrange the lettuce on a plate, top with the tomatoes, avocado, chickpeas, and eggs, and drizzle with the dressing.

How to make vegan sour cream (mix silken tofu until smooth. add ACV, a little lemon juice and sea salt) to desired consistency and taste

MetaLife Units:

1 Protein Unit
.75 Fat Units
1 Carbohydrate Unit

Recipe by:

Dr. Shonna Babrow-Goodrich