Summerberry Cobb Salad
With bright fruit, fresh basil, and prosciutto, this salad is a nutrient-filled, summery medley of flavors and textures. Start with our Sunflower Crunch Chopped Salad Kit—green cabbage, green leaf lettuce, red cabbage, carrot, kale, and uncured bacon. Then you’ll add perfectly soft-boiled eggs and prosciutto for a protein boost, and lightly toasted sunflower seeds for a bit of crunch. Fresh avocado and crumbly goat cheese layer in creaminess, complementing sweet berries and nectarine slices. It’s all drizzled with a sweet onion coleslaw dressing. Refreshing enough for a picnic side, hearty enough for a full meal, this fun take on the classic Cobb might just become the new standard.
- PREP TIME:
- 10 minutes
- Cook TIME:
- 7 minutes
- Total TIME:
- 17 minutes
- SERVINGS:
- 2
- CREATED BY:
- Simply Beautiful Eating
Ingredients
- 1 Taylor Farms Sunflower Crunch Chopped Salad Kit
- 6 oz. prosciutto
- 1 cup fresh berries
- 1 nectarine, sliced
- 2 large soft-boiled jammy eggs, cold
- 1 ripe avocado, sliced
- ¼ cup fresh basil leaves, loosely packed
- 2 oz. goat cheese (or feta), crumbled
- Flaky sea salt and freshly cracked black pepper, to taste
Directions
- Fill a medium saucepan with enough water to completely cover the eggs. Bring to a roiling boil, then lower the heat to a gentle boil. Carefully add 2 cold eggs and cook for 6 ½ minutes for a jammy yolk (more for a harder yolk).
- Meanwhile, prepare a bowl of ice water. Quickly transfer the boiled eggs to the ice bath and leave them submerged for 3 minutes. Gently crack the shells and peel the eggs underwater.
- Open the Sunflower Crunch Chopped Salad kit and separate the sunflower seeds. In a dry skillet, toast the sunflower seeds over medium heat for 3–5 minutes, stirring frequently. They should become fragrant and golden. Immediately transfer them to a bowl to cool.
- Tear or slice the basil into thin ribbons. In a large bowl, toss the salad kit greens and bacon with the dressing. Fold in the basil and toasted sunflower seeds. Divide between two serving bowls.
- Quarter the soft-boiled eggs and slice the ripe avocado and nectarine. Lightly season them with flaky sea salt and cracked black pepper.
- Nestle the eggs, avocado, nectarine, and rolled prosciutto on top of the greens, and sprinkle with berries and crumbled goat cheese. Enjoy immediately!
Nail the Details for Salad Greatness
Ready to level up your salad skills? Try these tips to bring out the best in your ingredients:
Toasting the seeds
- Sunflower seeds contain natural oils — no need to add any to the skillet.
- Keep an eye on the toasting seeds. They can go from perfectly golden to burnt in seconds.
- Let them cool for a couple of minutes so they don’t wilt the greens.
Soft-boiling eggs
- Don’t skip the ice bath. This stops the eggs from cooking, preserving a perfect jammy egg. It also shrinks the egg inside the shell, making it peel more easily.
- Tap the boiled egg a few times on the counter to create a web of tiny cracks. Peel it under the ice bath. The water slips inside the membrane, allowing the shell to slide off effortlessly in one or two big pieces.
- Use a sharp, slightly damp knife to cut the eggs. This keeps the gorgeous jammy yolk from sticking to the knife and tearing.
Buy the right cheese
- Buy a small log of goat cheese and crumble it yourself for a creamier texture than pre-crumbled cheese.
- If you don’t love goat cheese, try feta, blue cheese, or a shredded mild cheese.
Fruit prep
- Don’t add the nectarines too early. The juices can make greens soggy!
- Dry the berries after washing so you don’t water down the dressing.
