California Cobb Strawberry Salad with Avocado Dressing

Here's the Dish

This is my personal FAVORITE way to enjoy a salad. Whenever we have a barbecue, I make sure I have all of these ingredients on hand, and make a few batches of this salad until I use up my grilled chicken. It has the best flavor combinations- ranging from sweet, to tangy, to salty! In my opinion, this salad combined with the dressing is better than any salad you could buy at any restaurant- guaranteed!

Method

The estimated total time to make this recipe is 5-10 minutes.

1

To make the Dressing: Blend everything for the dressing together in a blender, until smooth. This dressing recipe makes about 1 cup of dressing, so there will be leftovers. Pour into a sealable container and store leftovers in the fridge for up to 2 weeks.

2

To Make the Salad: Make a bed of lettuce on 2 plates. Layer each ingredient (1/2 cup chopped chicken and strawberries, and 1/4 cup of the rest of each ingredient) in a row over each salad, (or just piled on top of the lettuce if you desire), and enjoy with 1/4 cup dressing.

Ingredients

Avocado Dressing:
1/2 Large Ripe avocado (should be soft to the touch)
1 Handful cilantro (about 1 cup)
1 tbsLime juice (or lemon juice)
1 tbsRed wine vinegar OR balsamic vinegar
1 tspSweetener of choice (or 1-2 pkts stevia or 1/2 tbs honey)
1 cupPlain low fat Greek yogurt 1
1 tsp Garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp Salt (or to taste)
Salad:
4 cupsRomain lettuce, chopped (or spinach or lettuce of choice)
1 cupStrawberries, chopped
1/2 cupFeta cheese, crumbled (or blue cheese) 1
1/2 cupRed onion, chopped
1 cup (8 oz)Chicken breast, grilled/cooked and chopped
1/2 LargeAvocado, cubed
1/2 cupTomatoes, chopped (I like Roma for this recipe)

1 If you want this to be dairy free, just replace the yogurt in the dressing with 1 additional avocado. You can also use dairy free cheese, or swap it out for hardboiled eggs on the salad if you'd like.

Nutrition Breakdown

Servings: 2 (1 salad + 1/4 cup dressing per serving)
Dressing: (Per 1/4 Cup)
60 Calories
3 g Fat
4 g Carbohdyrate
3 g Sugar
1 g Fiber
6 g Protein
Salad: (Per 1/2 Salad Ingredients)
285 Calories
12 g Fat
15 g Carbohdyrate
5 g Fiber
5 g Sugar
30 g Protein
2 / 7 WWP+*

*Weight Watchers Points per serving

8 Comments

Nicole said:

Looks FABULOUS!!!

May 28th, 2014 — 1:44pm  |  Reply

Vicky said:

This looks yummy and perfect for summer time! Will be adding this to my meal planning list :)

June 2nd, 2014 — 11:51am  |  Reply

christina said:

How long does the avocado dressing last in the fridge?

June 3rd, 2014 — 10:56am  |  Reply

Brittany said:

“This dressing recipe makes about 1 cup of dressing, so there will be leftovers. Pour into a sealable container and store leftovers in the fridge for up to 2 weeks.”

:)

June 4th, 2014 — 8:38pm  | 

Brenda said:

This salad is FABULOUS!!! I love your recipes. Thank you so much for what you do.

June 3rd, 2014 — 11:36pm  |  Reply

Jyl said:

What kind of dressing would you say this is? Like a green goddess?

June 4th, 2014 — 10:02pm  |  Reply

Elizabeth said:

I made this for dinner tonight and it was an amazing success! Thank you!

June 29th, 2014 — 7:48pm  |  Reply

moyanitajr said:

This salad is amazing! It never occurred to me to combine feta and strawberries. Delicious!! =)

July 10th, 2014 — 10:57am  |  Reply

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