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overhead shot of mexican cobb salad in large bowl
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5 from 5 votes

Mexican Cobb Salad

Mexican cobb salad made with guacamole, pickled onions, bacon, and jalapeno havarti cheese. A fresh twist on classic cobb salad that works great for meal prep and lunch on the go!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Lunch
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 servings
Calories: 639kcal

Ingredients

  • 6 slices bacon
  • 4 eggs
  • 200 grams jalapeno havarti wedges cut into cubes
  • 4 cups romaine lettuce shredded, washed & spun dry
  • 1 cup cherry tomatoes halved
  • 11.5 oz can of corn kernels drained

Quick Pickled Onions

  • ½ red onion sliced thinly
  • 1 clove garlic minced
  • pinch salt
  • pinch oregano
  • cup apple cider vinegar

Guacamole

  • 2 avocados scooped out
  • 1 clove garlic minced
  • ½ lime juiced
  • salt to taste

Instructions

  • Prepare bacon - Cook your bacon in a frying pan or in the oven using this tutorial. Cool completely.
  • Prepare eggs - Prepare hard boiled eggs using your favorite method or in the Instant Pot with 1 cup of water on high pressure for 6 minutes with a quick pressure release before transferring to an ice bath.
  • Pickled red onions - In a mason jar, combine all ingredients. Microwave in 30 second increments, stirring each time, until onions are soft and bright pink. Allow to cool before serving. *See note 1
  • Guacamole - In a bowl, mash together the avocados, garlic, lime juice and salt.
  • Combine salad - Chop up the bacon, eggs, and jalapeno havarti. Divide the romaine lettuce, corn, cherry tomatoes, eggs, bacon, havarti, guacamole, and pickled red onions between four bowls. Enjoy!
    overhead shot of mexican cobb salad in large bowl

Video

Notes

  1. The pickled onions in this salad add quite a bit of tanginess to it. I found that vinaigrettes added too much 'tang' to the recipe. If you would like to add a dressing, make sure it is quite mild!
To Meal Prep
To meal prep, use a 3-compartment meal prep container to keep the ingredients separate prior to serving. Leave off the guacamole; you can add freshly sliced avocado or avocado dressing.

Nutrition

Serving: 1salad | Calories: 639kcal | Carbohydrates: 33g | Protein: 28g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 229mg | Sodium: 676mg | Potassium: 1057mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5271IU | Vitamin C: 29mg | Calcium: 366mg | Iron: 3mg