These healthy Cobb Salads have a Southwest twist. Along with the traditional bacon and hard-boiled eggs, these salads also have black bean, corn, jicama and cilantro on top.
Back in my food stylist heyday I worked day in and day out with the same photography crew. We had a lot of fun and a lot of little jokes together. The other day I saw a photograph with something kind of blurry in the background that instantly jogged my memory and took me back to a running joke we had in those days.
We had a little tiny piece of paper, 1-inch tall, that was torn and folded and shaped like a person. We called him Little Man. We kept him on the shelf in the photo studio, next to mirrors and brushes and all sorts of random photography gear. There he would sit, all one inch of him.
I am not sure how he came to be. I must not have been there that day when he was made. But we would pull him out and add him to the photography set to get a laugh every once in a while. While everyone else was focused on finding the perfect background surface or adjusting the lighting, he would suddenly appear on a spoon handle. He never failed to make us die of laughter.
He never made it into the actual finished shot, thank goodness, but he was often used as a joke when we were struggling with the props. “I know what we could put in that corner, Little Man!” And onto set he would go. The photographer would refresh and we would all get a chuckle seeing the tiny paper man next to the bowl of seafood chowder.
We also had another joke about “Looks like a duck!” For some reason, the photographer would say this phrase way more than you think should happen. I guess, after looking at the same thing for an hour, and obsessing over the angle of kale leaves and corn kernels things get a little ~weird~ Kinda like when you say the same word over and over and over. Have you ever tried that? The word will sound all strange in your mouth like you’re saying it wrong. Anyway, he would see duck shapes all the time. In a swirl of cheesecake brownie, in a splatter of sauce. It was like witnessing a duck Rorschach test!
Little Man and ducks has zero to do with this Southwest Cobb Kale Salad, I just thought you would get a chuckle out of it today.
So let’s talk about how awesome this salad is. Not only is it a healthy and yummy way to use hard-boiled eggs, but it is really adaptable for your taste preferences.
I have tested it a couple ways, and I just wanted to let you know, that it is super yummy no matter how you adapt it. If you’re not into kale salads, please use chopped Romaine instead. And if you would prefer a creamy dressing, I would recommend this Yogurt Cumin Dressing.
I also know that a lot of you are wondering why oh why doesn’t this have avocado on it?? I am not entirely sure, but I am all in favor of your adding one.
I used locally made organic queso fresco and I also tried it with feta. But, I think cheddar or jack would also rock in this salad.
So my point is, just use this as a jumping off point to make this the salad of your dreams. And I’ll also leave it up to you if you want to garnish it with a Little Man of your own or arrange the toppings in the shape of a duck.
Here is a Southwest twist on a traditional Cobb Salad. This one is made with kale, and topped with jicama, black beans, corn and cilantro in addition to the traditional bacon and hard boiled eggs. Naturally gluten-free.
- 1 small clove garlic
- ¾ teaspoon salt
- ¼ cup extra-virgin olive oil
- 3 tablespoons lime juice
- 2 teaspoons agave syrup or pure maple syrup, dark or amber
- 1 teaspoon cumin
- ½ teaspoon ground chipotle chili powder or ¼ teaspoon cayenne
- 1 small bunch lacinato kale, cleaned and finely chopped into bite-sized pieces
- 1 15-ounce can black beans, thawed
- 1 cup diced peeled jicama
- 1 cup frozen corn kernels, thawed
- 1 cup shredded peeled carrots
- 4 hard boiled eggs, cut into wedges
- 8 slices cooked crispy Bacon (optional)
- ½ cup crumbled Queso Fresco (or substitute feta if unavailable)
- ¼ cup chopped cilantro
- Make Dressing: Chop garlic. Sprinkle with salt and mash with the side of a chef’s knife to make a paste. Scrape paste into a jar. Add oil, lime, agave, cumin and chipotle, cover and shake to combine.
- Make Salad: Arrange kale, beans, corn, jicama, carrots, eggs, bacon and queso fresco in 4 large shallow bowls.
- Drizzle dressing over the salad, sprinkle with cilantro and serve.
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