Healthy Recipe: Cobb Salad with Portabella Bacon

Healthy Cobb Salad with Portabella Bacon

Recipe by Jackie Newgent, RDN | Photo by Erin Kunkel

Sorry, bacon lovers! Processed meats simply aren’t great for your health. But Cobb salad can still be on the menu, when you give it a fresh veggie makeover. You’ll be wowed by “bacon” made from mushroom slices that are seasoned and slow-roasted until crisp. (Hint: You might even like it better than regular bacon.)

Short on time? The “bacon” and eggs can be prepped in advance. Just assemble the salad and splash with lemon juice and extra-virgin olive oil before serving.  

INGREDIENTS

For the portabella bacon:
3 jumbo portabella mushroom caps, extra thinly sliced (about 1/8 inch/3 mm thick)
¼ cup (2 fl oz/60 ml) extra-virgin olive oil
1½ tablespoons coconut palm sugar or turbinado sugar
Sea salt and freshly ground black pepper
¾ teaspoon smoked paprika
½ teaspoon chili powder

6 large eggs
10 oz (315 g) mixed greens
½ large Hass avocado, pitted, peeled, and sliced
2 cups (12 oz/375 g) cherry tomatoes, halved
1 small red onion, diced
¼ cup (1 oz/30 g) crumbled blue cheese
Juice of 1 small lemon (about 2 tablespoons)
2 tablespoons extra-virgin olive oil

INSTRUCTIONS

To make the portabella bacon, preheat the oven to 275°F (135°C) and line 2 baking sheets with parchment paper. Place the mushroom slices in a large bowl, drizzle with the ¼ cup olive oil, and gently toss to coat. Sprinkle with the sugar, 1 teaspoon salt, paprika, and chili powder and gently toss to coat. Arrange on the prepared baking sheets. Roast until richly caramelized, about 1 hour 20 minutes. Turn off oven and let crisp further in the warm oven, about 40 minutes. Place the baking sheets on racks and cool completely. Use immediately, or store in a sealed container in the refrigerator for up to 3 days.

Put the eggs in a saucepan and add enough cold water to cover by a couple of inches. Bring to a boil, remove from the heat, cover, and let rest for 15 minutes. Drain the eggs and rinse under cold water. When cool enough to handle, peel and quarter the eggs.

Divide the greens between bowls or plates. Arrange the eggs, avocado, tomatoes, onion, blue cheese, and portabella bacon on top. Drizzle with the lemon juice and 2 tablespoons olive oil, season with salt and pepper, and serve.

Makes 4 servings

Nutrition Facts (per serving)

Calories 412
Protein 15 g
Total fat 33 g
Saturated fat 7 g
Carbs 17 g
Fiber 5 g
Total sugars 10 g
Added sugars 4 g
Sodium 817 mg

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