RAW COBB SALAD
Prep/Cooking Time: 15-30 Minutes
Serves 2
Ingredients
- 140g Romaine salad (half head)
- 110g Celery (1 stick)
- 110g Cucumber (1/3 piece)
- 110g Sweetcorn (salted and rinsed)
- 110g Avocado (1 each)
- 110g Cherry tomatoes (roughly 15)
- 110g Red bell pepper (1/3 piece)
- 30g Scallions (1 stem)
Dressing
- 150g Natural unpasteurized yogurt
- 1 Piece Thai chili
- Juice of half a lemon
- Salt
- Black pepper
Instructions
- Wash all of the vegetables and salad items
- Pat dry before removing any peel or core
- Once cleaned roughly chop the romaine hearts into bite size pieces
- Place the romaine and sweetcorn in a bowl and half the cherry tomatoes on top
- All of the other salad and vegetable items are to be cut into bite size pieces and added to the bowl
- Once all salad and vegetables are prepared place the bowl in the fridge till needed
- Now take a small bowl and weigh out the yogurt
- Add to the bowl the juice from the lemon, salt and pepper
- Lastly chop the Thai chili "seeds n all" as finely as you can and add to the yogurt
- Stir together well and leave at room temperature for at least 30 minutes before using
To serve
- Remove the salad from the fridge and pour over the yogurt dressing
- Mix well and check the seasoning
- Add more salt and pepper if needed then spoon onto the serving dishes
- Serve immediately
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