Cobb Salad with Green Herby Avocado Dressing'By nohaserageldin  ,

November 3, 2015

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This salad is a colorful and vibrant celebration of veggies. The addition of beans and corn make it quite a filling, but feel free to add a can or two of tuna to turn this into a complete meal. The gorgeously green and creamy herb-infused avocado dressing will change your salads forever and is a beautiful substitute for mayonnaise!

Serves: 6-8
Prep time: 15-20 minutes



1/2 red or green cabbage, shredded

1-2 cucumbers, diced into roughly 2 cm pieces

1 red or yellow capsicum(bell pepper), diced into roughly 2 cm pieces

250 g cherry tomatoes, halved

1 (420 g) can of sweet corn, rinsed and drained

1 (420 g) can or 1 1/2 cups cooked red kidney beans, rinsed and drained

For the dressing

1 very ripe avocado

1 bunch of fresh coriander or mint or a mixture of both

2 tbsp lemon juice

1 tbsp apple cider vinegar (or normal vinegar)

1 tbsp honey

1 tbsp olive oil

water, as needed


Arrange all the ingredients for the salad in a very large plate/bowl.

To make the dressing: place the avocado flesh, herbs, lemon juice, vinegar, honey and oil in a food processor or blender. Season with a good pinch of salt and start blending on high. While blending, add water, a tablespoon or two at a time until it reaches a nice thick dressing consistency. Stop and have a taste to see if it needs any extra acidity/salt/honey. Adjust as needed, then pour over your salad, toss and serve. Top with extra fresh herbs if you like. This salad keeps well, covered in the fridge for one day.

Noha Serageldin is a food blogger, freelance food stylist, food photographer and writer. She grew up and lived her entire life in Cairo, Egypt before moving with her husband to Sydney, Australia in 2013 where she currently resides. Though she studied art, Noha’s true passion lies with food and everything surrounding it, compelling her to attend culinary school and pursue a career in the wonderful world of food. You can connect with Noha at