Rainbow Cobb Salad

This salad is so colourful and is bound to put anyone in a great mood. The even better part is that it is super filling and healthy as well!

I found a variation of this recipe on my Weight Watchers app, but I made quite a few changes. What I didn’t change was the dressing. I am not a huge cilantro fan, but in this dressing, it tastes so subtle and delicious.

Whip this up on the next rainy day and you are sure to have one rainbow worth gossiping about!

Rainbow Cobb Salad

Yield: 4 servings

INGREDIENTS:
1 head romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/2 cup orange pepper, chopped
1/2 cup shredded marble cheese
1/2 cup frozen corn, defrosted
1/2 cup cucumber, chopped
1/4 cup red onion, thinly sliced
1/4 cup radish, thinly sliced
1/2 cup heart of palm, chopped
2-4 hard boiled eggs, halved
Avocado-Lime Dressing:
1 avocado
1/4 cup cilantro leaves
1/2 cup water
1/4 cup plain greek yogurt
Juice of 1 lime
1/2 tsp garlic powder or 1 clove of garlic
Salt/pepper, to taste

DIRECTIONS:
1. In a food processor, place all the dressing ingredients. Blend until smooth. Set aside.
2. To assemble salad, place lettuce on the bottom of a large platter. Set out the vegetables in rainbow order. Red- cherry tomatoes, orange- pepper, yellow- cheese and corn, green- cucumber, purple- onion, pink- radish, white, hearts of palm. Place egg slices along the side of platter and serve with dressing on the side or drizzled on top. Enjoy!