Cobb-Style Salad with Bacon and Avocado
A hearty, satisfying salad featuring crispy bacon, creamy avocado, and blue cheese crumbles over mixed greens, dressed with a simple lemon-tahini vinaigrette. This American-inspired salad recipe (vegetarian, low-carb), ready in about 15 minutes, pairs mixed greens, bacon, avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 60g mixed greens
- 4 slices, cooked until crisp and crumbled bacon
- 1/2 medium, diced avocado
- 1/4 cup, crumbled blue cheese
- 1/2, juiced lemon
- 1 tbsp tahini
- 1 tsp olive oil
- 1/2 tsp apple cider vinegar
- pinch sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk lemon juice, 1 tbsp tahini, 1 tsp olive oil, 1/2 tsp apple cider vinegar, and pinch of salt in a small bowl until smooth and emulsified.
- Step 2: Arrange mixed greens on a plate, then top with crumbled bacon, diced avocado, and blue cheese crumbles.
- Step 3: Drizzle with lemon-tahini dressing and toss gently to coat all ingredients without crushing the avocado or bacon.
