I know I’ve already said this in basically every blog post this summer, but I am loving our garden! So many delicious veggies to use. Between the veggies and the herb garden, I am feeling inspired. Summer salads are such a great way to use up some of those veggies and it’s especially great on a warm summer night. It was fairly easy to whip up which was great because I knew I was coming down with this cold that had basically taken us all down for the last few weeks. Also, it’s a great salad for leftovers. I’m usually wary of left over salad, but it’s really only an issue if you add the dressing to it. It will be wilted and just not great the following day. I highly encourage you to add it separately. Also, not everyone likes the same amount of dressing. My husband prefers way more than I do, so it’s a great way to preserve leftovers and keep everyone happy with their meal. Since I made the grilled corn guacamole I have been loving grilled corn. That was basically the reason I decided to make this salad. It was an opportunity to grill more corn.
I also increased the protein by marinating some chicken and grilling it up. In the previous picture, I completely FORGOT to add on the chicken. So here it is! I let this marinate overnight and salted it well. It was so tender and perfect. I just tossed everything together and added some salt and pepper and we were back in business. I also wanted to make a dill dressing. I had so much dill that I needed to use up. I decided to make a creamy dill dressing to go with it. I was so happy with how it turned out. I’ll share basic ingredients in the recipe details below. Unfortunately I really didn’t measure much, just tossed a bunch of things into the blender and hoped for the best. I was pleasantly surprised, so I’ll have to recreate this with actual measurements and share it again.
Summer Cobb Salad
- To make the salad place the lettuce in a bowl. Layer the eggs, avocado, tomato, cucumber, corn and chicken. Sprinkle blue cheese over the top. Sprinkle with salt and pepper and serve.
- To make the dill dressing I used plain Greek yogurt, mayo, salt and pepper, 1 lemon, chives, dill, one clove of garlic, Parmesan cheese. Blend together and serve!