Cob Salad… Minus the Cob

Lately, I have this problem with going down worm holes looking at videos on Instagram to get quick ideas for things to make, eat, DIY – you name it. One example; there was solid week where all I watched was lettering videos and now all I do is practice my own lettering. I guess you could say, I’m getting inspiration!

One night I tapped on some kind of delicious looking meal, and BAM! Down a worm hole of food. I stumbled across this cob salad recipe and loved everything about it except the corn – which is really what makes up a cob salad I suppose, but YOLO – I mixed it up just a bit. I adjusted the recipe below to match the way that we actually ended up making it since I didn’t agree with the ratio’s in the original recipe.

For the dressing, the recipe was a little different as well; based on the size of our salad, we ended up doubling the recipe so that there was enough. That being said, some of the ingredients should not have been doubled (*cough* garlic). Otherwise it paired pretty good with the contents of the salad – I was almost reminded of Heluva Good Dip. *Almost! Below you’ll find our adjusted recipe.

Give it a try and feel free to mix it up like we did. We like eggs, so we added more eggs; I only had small avocado’s, not large; and romaine lettuce is going through an e.coli epidemic, so we used green lettuce instead. (#productofOntario)


Salad Mix:

  • 6 hard boiled eggs
  • 1 bag of cooked shrimp
  • 3 – 4 small avocados
  • 2/3’s of a pack of bacon (10 – 12 pieces)
  • 1 tsp of avocado oil
  • 1 bunch of green lettuce
  • 1/2 cup of feta cheese (the crumbling kind)

Dressing Mix:

  • 2/3’s of a cup of plain greek yogurt
  • 1 whole squeezed lemon
  • 1 fresh garlic clove
  • 6 – 8 freshly chopped chives
  • Salt and pepper to taste



Teamwork makes the dream work! Ferah and I worked on this one together and it was definitely quick and easy to make! While she did one thing, I worried about another until we caught up in the middle and put together our finishing product.

I started by boiling the eggs using the good old Martha Stewart recipe, (if you’re familiar with our Avocado Devilled Eggs recipe, you can find Martha’s recipe there) and then Ferah cooked up the bacon. While the eggs boiled, I thawed the shrimp. Once the bacon was crisped up to perfection and with the burner, off I threw the shrimp in the bacon pan for a brief blast of flavour.

After that, Ferah started working on the dressing and I started working on cutting up everything for the salad content; cutting avocado, bacon, eggs and lettuce. Once you do all that, you pretty much just throw everything together and your salad is good to go – you can even eat it just like that, it’s delicious either way.

For the dressing, Ferah chopped up the garlic and the chives and then threw everything into a magic bullet. Blended it together and done – we had salad and dressing.

Easy right? Enjoy!

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