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sunshine cobb salad + tumeric dressing

This salad reminds me of sunny picnics in the park surrounded by good friends and plenty of bubbly drinks. I hope you will create memories of your own with this summery Cobb as the centerpiece.


G A T H E R

  • 1 x 15 oz can garbanzo beans [drained + rinsed]

  • 1 Tbsp oil [of choice]

  • sea salt + ground black pepper [to taste]

  • 1/2 head romaine lettuce [chopped]

  • 1 head butterhead lettuce [chopped]

  • 1/2 cucumber [chopped]

  • 1 carrot [sliced]

  • 1 cup cherry tomatoes

  • 2 green onions [chopped]

  • 8 hardboiled eggs [sliced]

  • 1/4 cup plain DF yogurt [of choice]

  • 1/8 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp dried dill

  • 1 tsp turmeric


H O W T O

  1. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper.

  2. Using a clean kitchen towel, pat garbanzo beans dry and place in a small bowl. Toss with oil, salt and pepper.

  3. Spread garbanzo beans on baking sheet and roast until golden and crunchy, approximately 25 minutes. Allow to cool completely.

  4. Then, in a large bowl, add romaine lettuce, butterhead lettuce, cucumber, carrots, cherry tomatoes, green onions and hardboiled eggs. Toss to combine.Next, add sweet potatoes and carrots to the skillet. Sauté until just starting to soften, approximately 5 minutes.

  5. Next, prepare the dressing: add yogurt, onion powder, garlic powder, dill, turmeric, salt and pepper [to taste] to a small bowl OR jar and mix or shake until thoroughly combined.

  6. Divide salad into 4 serving bowls, drizzle with dressing and top with garbanzos. Enjoy!

 

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