Cucumber Cobb Salad
Rated 5.0 stars by 1 users
Category
Salads
Servings
2 as a main or 4 as a side
Prep Time
15 minutes
Ingredients
1 large English cucumber (or 3 Persian cucumbers), thinly sliced into coins
1 cup snap peas, sliced on a bias
4–5 radishes, thinly sliced
2 hard-boiled eggs, quartered
½ cup cherry tomatoes, halved
2 strips bacon, cooked and crumbled or sliced
¼ cup blue cheese crumbles
Juice of 2 lemons
2 Tbsp olive oil
1 garlic clove, minced
2 Tbsp fresh dill, roughly chopped
2 Tbsp fresh chives, roughly chopped
1 Tbsp fresh parsley, roughly chopped
1 tsp honey
½ tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Salad Base
Toppings
Tahini Ranch Dressing
Directions
Prep the Salad: Thinly slice the cucumbers, snap peas, and radishes. Set aside in a large bowl.
Make the Dressing: In a mason jar or food processor, combine all dressing ingredients except the fresh herbs. Blend until smooth and creamy. Add in the dill, chives, and parsley, then pulse (or shake) a few times to incorporate. Taste and adjust seasoning as needed.
Assemble the Salad: Toss the sliced vegetables with most of the tahini ranch dressing, reserving a little for drizzling on top. Arrange the eggs, tomatoes, bacon, and blue cheese over the salad.
Finish and Serve: Drizzle with the remaining dressing, serve chilled, and enjoy!
Recipe Note
Storage Instructions: Best enjoyed fresh! If already dressed, store leftovers in an airtight container in the fridge and eat within 1-2 days for best texture.
Salad Base: To prep ahead, store the sliced veggies and toppings separately in airtight containers. They’ll stay fresh for up to 3 days in the fridge.
Tahini Ranch Dressing: Store extra dressing in a sealed jar or container in the fridge for up to 5 days. Give it a good stir or shake before using, some separation is natural.
Seasonality:Spring and Summer
Make this recipe vegan by omitting the hard boiled eggs, bacon, and bleu cheese. Swap the honey in the tahini ranch for maple syrup. Try other toppings like tempeh bacon, sliced avocado, chickpeas, or Follow Your Heart vegan bleu cheese crumbles.
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