Kale Cobb Salad

Kale Cobb Salad
Prep Time
15 mins.
Cook Time
10 mins.
Recipe by: Dawn Jackson Blatner, RDN

This Kale Cobb Salad makes a perfect lunch as-is or can be eaten in a whole grain wrap. For dinner, top it with grilled salmon, chicken, shrimp, or steak. And because the kale is so hearty, leftovers aren’t soggy the next day!

Make This Recipe


4 Eggland’s Best eggs, large

4 Tbsp. crumbled blue cheese

1 lemon, juiced (about 3 Tbsp.)

2 Tbsp. extra virgin olive oil

1/4 tsp. sea salt

1/2 tsp. black pepper

8 c. finely chopped kale leaves (stems removed)

1 c. grape tomatoes, cut in half

1 avocado, cubed

2 pieces uncured turkey bacon, cooked and chopped


1. Hard boil the Eggland’s Best eggs: Add eggs to a 1-quart pot filled with cold water, bring to a boil, cover, and remove from heat. Let sit for 8 minutes and then put eggs in ice water for 2 minutes. Peel the eggs and cut each egg into quarters.

2. Mix together cheese, lemon juice, oil, salt, and pepper.

3. Toss the cheese dressing with kale, tomatoes, avocado, bacon, and eggs.

Recipe Tips: To save time, use Eggland’s Best hard-cooked peeled eggs.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 280
Fat 22g
Saturated Fat 4.5g
Cholesterol 195mg
Sodium 400mg
Carbohydrates 12g
Dietary Fiber 5g
Protein 14g