Updated: May 20, 2020
I have a confession....
Eating salads is hard for me.
I wish it wasn't. I wish I LOVED them all the time, that I craved them, that I could eat them everyday and feel so happy and full of salad stuff.
It's just not the case. I go in waves. Sometimes they sound amazing, other times I will go weeks without having one because they don't sound good.
But I know they are helpful for our body in so many ways. I believe it's important to have greens everyday for a number of reasons. One of them is that they help push things along in our digestive system, particularly when they are raw. And salads are perfect for topping with other raw plants.
It just makes sense that as someone that believes getting a diverse amount of plants into your system daily is the key to health, that I would be obsessed with salads. But usually I'm not which is very sad.
When I'm not particularly in the mood for a salad but I know my body needs one, I have one solution...
Top the salad with things I love and that sound good.
Sometimes it's a favorite cheese, other times it's a candied nut, possibly smoked salmon or grilled steak, or sometimes a combo of all of the above! Suddenly I'm excited about my salad options and I load up my bod with healthy food and a sprinkle of less than healthy food. I think the positive outweighs the negative.
This Real Food Cobb Salad recipe is a product of a salad slump. I wasn't feeling salads but it had been weeks since I had had one. It was time. So I put my creativity cap on and made something that truly sounded delicious because of the yummy toppings, but would still get the oh-so important raw plants into my belly.
The salad starts with a big ol' base of mixed greens. It's a combo of a spicy mixed greens medley and shredded cabbage. (If I'm gonna do a salad, I'm gonna put a few kinds of greens in there. Remember, diverse fiber/plants=healthier gut=healthier you.) Next up is a boatload of shredded radishes and some cherry tomatoes, just to add a little flavor, crunch, and more plants. Mixed in with all this plant goodness is a honey mustard vinaigrette that adds a little sweetness but isn't over powering. Now comes the fun part- the salad is topped with a hard boiled egg, gorgonzola cheese, and a few slices of seasoned steak, cooked just the way I like it.
And just like that, I'm craving this salad for lunch and dinner for weeks on end.
Here is the recipe for this rad salad that I hope will have you craving salads daily.
Real Food Cobb Salad
Makes 2 salads, takes about 20 minutes
4 cups greens of choice
2 cups cabbage, shredded
I cup of mushrooms, rinsed and sliced
1 teaspoon avocado oil
Salt to taste
1 cup cherry tomatoes, halved
4 small radishes, chopped or shredded
1/4 cup gorgonzola or blue cheese
1 organic steak filet, seasoned with favorite seasoning (salt, pepper, and garlic powder is great if you don't have a go-to)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons raw honey
2 tablespoons dijon mustard
1 crushed garlic clove, optional
Salt and pepper to taste