About the Recipe
This fresh and vibrant Cobb Salad is perfect for spring and summer gatherings. It's great for shared family meals, summer bbq’s and to take along on the go. Featuring lean, locally-grown BC Turkey and farm-fresh BC Eggs—which deliver 6.5 grams of protein and 14 essential nutrients each—this salad highlights the incredible taste, quality, and nutritional value of ingredients sourced right here in British Columbia. When you choose locally farmed BC Turkey and BC Eggs, you’re supporting family-owned farms, boosting the provincial economy, and keeping your meals deliciously sustainable. Remember, Buy BC and set #AConsciousTable with every meal!
Ingredients
Serves 2
1 turkey breast (approx. 400-500 grams), BC-grown
4 BC Eggs, medium/hard boiled
2 medium tomatoes
1 ripe avocado
4 cups local lettuces (such as Avery Farms from Summerland or Windset Farms from the Fraser Valley)
4 slices thick-cut BC bacon, cooked medium crispy
1 lb potatoes, cooked (boiled until tender in salted water)
Grainy Mustard Dressing:
1 cup olive oil
⅓ cup apple cider vinegar
1 tsp salt
2 tbsp grainy mustard
Optional: 1 tbsp honey or maple syrup
Mix all ingredients in a jar, shake until fully combined.
Herby Lemony Mayo:
1 cup mayonnaise
Juice and zest of 1 lemon
4 tbsp dill, finely chopped
4 tbsp green onion, finely sliced
4 tbsp parsley or chives, finely sliced
1 tsp salt
2 tsp freshly cracked black pepper
1 tsp hot sauce
Combine ingredients in a bowl or blend until smooth.
Preparation
Preheat oven to 400°F. Season turkey breast lightly with salt and pepper. Roast on a lined baking tray for approximately 35 minutes or until the internal temperature reaches 145°F.
For eggs, simmer gently in water for 10 minutes. Cool under running water, peel, and slice.
Toss cooked potatoes with the herby lemony mayo.
Slice cooked turkey, tomatoes, and avocado.
Arrange lettuce on a platter, then top with turkey, eggs, tomatoes, avocado, and bacon. Drizzle with grainy mustard dressing.
Enjoy!
Chef Ned