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Zucchini Noodle Cobb Salad
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Zucchini Noodle Cobb Salad
Prep Time
20 mins
Total Time
20 mins
 

Add a little zip to your Cobb salad with zucchini noodles (zoodles) and a tangy buttermilk dressing.

Course: Salad
Cuisine: American
Keyword: cobb, cobb salad, salad
Servings: 4 servings
Calories: 631 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Salad
  • 3 medium zucchini
  • 2 large boneless, skinless chicken breasts, grilled or sautéed
  • 4 large eggs, hardboiled
  • 8 strips bacon, cooked and crumbled
  • 6 oz cherry or grape tomatoes, halved
  • 1 avocado, pitted and sliced
  • 4 ounces blue cheese, crumbled
  • 2 Tbsp fresh chives, minced
Buttermilk Dressing
  • 2 Tbsp mayonaise
  • 1½ Tbsp stone ground mustard
  • 2 Tbsp white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp sugar
  • ½ cup buttermilk
Instructions
Cobb Salad

  1. Trim the ends of the zucchinis and shred into noodles (zoodles) with a spiralizer according to the equipment instructions. Place the zoodles on paper towels and squeeze lightly to drain.

  2. Thinly slice the chicken breasts and halve the hard boiled eggs length-wise.

  3. Arrange the ingredients as a large composed salad or divide onto four servings plates. Arrange each ingredient on its own rather than tossing them together. Serve with buttermilk dressing on the side.

Buttermilk Dressing

  1. Whisk together all the ingredients except the buttermilk. Add the buttermilk in a slow, steady stream while continually whisking.

Recipe Notes

Special Equipment: spiralizer

 

  • When making the buttermilk dressing, be sure to add the buttermilk VERY slowly while continually whisking vigorously so the dressing will emulsify.
  • No spiralizer? Use a vegetable peeler to slice wide strips, then stack and cut them into long ribbons with a knife. The large holes on a grater will also work in a pinch.
  • To make a perfect hard-boiled egg: Place the eggs in a saucepan with just enough cold water to cover. Cover and bring to a rolling boil. Turn off the heat and leave covered in the pan for exactly 10 minutes. Place the eggs in an ice water bath and peel once they’re cooled.
Nutrition Facts
Zucchini Noodle Cobb Salad
Amount Per Serving
Calories 631 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 256mg85%
Sodium 1263mg55%
Potassium 1198mg34%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 8g9%
Protein 33g66%
Vitamin A 1325IU27%
Vitamin C 38.7mg47%
Calcium 249mg25%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.