Go Back
+ servings
overhead shot of mexican cobb salad in large bowl
Print Recipe
5 from 1 vote

Mexican Cobb Salad

Mexican Cobb salad made with guacamole, pickled onions, and jalapeno havarti cheese is a fun take on everyone’s favorite salad! Works great for meal prep and lunch on the go.
Prep Time20 mins
Cook Time20 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 639kcal

Ingredients

  • 6 slices bacon
  • 4 eggs
  • 200 grams Arla 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

  • Cook your bacon in a frying pan or in the oven using this tutorial. Cool completely.
  • 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.

Quick Pickled 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.

Guacamole

  • In a bowl, mash together the avocados, garlic, lime juice and salt.

Salad

  • Chop up the bacon, eggs and Jalapeno Havarti Wedges.
  • Divide all ingredients between four bowls and enjoy.

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.

Video

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