Asian Cobb Salad

This is my kind of salad! Packed with colorful and nutritious ingredients, this salad will make you forget it’s a salad (you know what I mean).



  • 2 handfuls chopped kale
  • 1 cup thinly sliced brussels sprouts
  • 1 cup thinly sliced cauliflower
  • 1/4 cup crispy bacon, chopped
  • 1 sweet potato, roasted
  • 1 avocado, thinly sliced
  • 2 soft boiled eggs


  • 1/4 cup olive oil
  • 1 tbsp toasted sesame seed oil
  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 2 tsp freshly grated ginger
  • 1 tbsp sesame seeds


  • start off by cubing sweet potato and coating lightly in olive oil and s&p. roast at 400 F for 15 minutes

  • for the dressing, simply add all ingredients in a mason jar and shake until combined

  • in a large bowl, combine kale, brussels, and cauliflower

  • sprinkle bacon slices over the salad and chunks of roasted sweet potato

  • just before serving, slice avocado and halve both soft boiled eggs. you can find directions on how to soft boil and egg here.

  • add dressing and dig in!



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