My new favorite breakfast!! I was in the mood for egg salad but was not in the mood for carbs but I was feeling kinda hungry and needed a little more then eggs. I opened up my refrigerator trying to figure out what I can eat and there was a large zucchini........hmmmmm. So I scooped out the middle of the zucchini and loaded it with my avocado egg salad. It just didn't look complete so I added some arugula, cooked up some pancetta and topped it with balsamic vinegar and VIOLA....A COBB salad!!
This was so filling that I didn't feel hungry till much later in the afternoon. My husband packed the other half for lunch the next day and I got a text from him saying this was a great, refreshing lunch! So yes, you can make it the day before and take it for lunch and there is no soggy salad and there's no oil! We ate it like a hot dog. You'll know how difficult it is to eat gluten free on the go, right? It's not like we could stop and have a hot dog or a burger. So I have a thing with foods that I can walk and eat with. Ok, Ok so it's not an artisan hand held food, whatever!! Don't judge! it's still hand held and light!
Cobb Salad on a Zucchini boat
- 1 large Zucchini
- 2 hard boiled eggs
- 1.5 oz avocado
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp cooked organic, nitrate free pancetta (or sub turkey bacon)
- 1/2 cup arugula
- 4tsp balsamic vinegar
cook pancetta and drain on paper towels
Boil water in a small pot. with a thumb tack poke a hole in the wider part of eggs (prevents cracking) submerge eggs carefully and cook for 8 min. peel and chop
chop avocado in cubes and add to eggs, add salt and pepper and pancetta
Split a large zucchini in half, scrape the inside of the zucchini with a spoon or ice scream scoop.
Yes this is eaten raw
Add arugula in the zucchini, add 2 tsp of balsamic vinegar, the egg salad and top with 2 more tsp of balsamic vinegar
Post a Comment