Healthier Cobb Salad

The next time you find yourself craving Mexican food, forget about popping out to your local Mexican restaurant or picking up a pre-made meal from the store.


Many people think you can’t go wrong if you order a salad for lunch. But if you cover that salad in dressing, bacon bits and cheese, you can easily end up consuming more fat, sugar and calories than if you’d ordered a burger and fries! This lighter take on a cobb salad is dressing-free and has all the classic elements of the popular favorite, with a few healthier substitutes so you can genuinely feel good about eating it.

In this salad, bacon is substituted for lean ham, tuna is used in place of chicken and the cheese has been skipped altogether. If you’re a bit of a salad newbie and really miss the dressing, try drizzling over some balsamic vinegar or lemon juice. Both of these alternative dressings contain hardly any calories and add a big punch of flavor to any salad.

This recipe makes one large salad which is enough to serve one adult as a main meal, but you can easily halve the ingredients to make just a small side salad or increase them to make a great big salad to feed your whole family. This salad stores really well, making it perfect for preparing in advance and packing for lunch at work.

To prepare this salad ahead of time, follow the recipe below. When the egg has cooled, wrap the plate with plastic wrap and store in the fridge for up to five days. Alternatively, layer the salad in a plastic container or mason jar instead of plating it up. The veggies will get soggier the longer the salad sits in the fridge. So try and make it up the night before you want to eat it for best results.


  • 1 medium egg
  • ¼ cup tuna in water or brine
  • ½ cup shredded iceberg lettuce
  • 1 medium tomato, sliced
  • ½ avocado, peeled, de-stoned and diced
  • ¼ cup cooked chopped lean ham
  • ¼ cup sweetcorn


  1. Place a small saucepan of water over a high heat and bring to the boil. When boiling, drop in the egg and leave to cook until it’s hard boiled. Time will vary from stove-to-stove, but a hardboiled egg will take around 12 minutes to cook.
  2. Whilst the egg is cooking, layer the ingredients in lines on a large salad plate.
  3. When the egg is cooked, remove the pan from the heat, put it in the sink and run lots of cold water into the pan for around 30 seconds – this is what stops gray circles forming around the yolk!
  4. Peel the egg, slice it in half and place it on the top of the salad plate before serving.


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