Turn toast into lunch with this veggie-packed cobb salad avocado toast — loaded with hard boiled egg, turkey bacon, blue cheese and micro greens.
If you’re an avocado toast lover, this post is for you!! Ever since sharing my guacamole toast recipe last year I’ve been wanting to make an avocado toast recipe for lunch inspired by salad. Well, I’m excited because it finally happened, in the form of cobb salad, and it’s incredible!
I mean there’s avocado, bacon and blue cheese involved so of course it’s going to be good.
And I’m telling you, it’s delicious. Both Isaac and I are obsessed with this combo. We devoured the toast in about two minutes flat and couldn’t stop talking about how good it was.
I know you’re not used to seeing things like bacon and blue cheese around here, but what’s a cobb salad without them?!? Plus I’m sure you’ve noticed, but my diet has evolved since starting EBF eight years ago. Nowadays I eat meat and just about anything and everything in moderation. I still eat what I consider a healthy, plant-based (loads of veggies!), whole foods diet and I keep an eye on how much gluten and dairy I consume, but overall no foods are off limits. #balance
So for this recipe, I stayed true to my EBF roots by choosing an organic, nitrate free turkey bacon and organic blue cheese. For the avocado piece of things, I used Sabra’s new Veggie Fusions guacamole.
I first tried the new Veggie Fusions guacamole when I visited the Sabra’s production facility back in January when they gave the tastemakers a secret sneak peek taste-test. I immediately fell in love with the Mango Lime, which is full of fruity flavor and lovely for summer, but for this toast I went with the Garden Veggie variety. It has a blend of ripe avocado with loads of fresh veggies (carrot, tomatoes, squash and peppers) so it’s perfect for salad toast. 🙂
Gah! I still can’t get over how pretty (and delicious) this toast it. I need to make more ASAP.
So let’s make some cobb salad avocado toast, shall we? It’s sooo easy! Simply start with a base of guac and then pile on the cobb salad components — hard boiled egg, turkey bacon, blue cheese and micro greens. I’m loving this combo because it’s versatile in terms of which meal you eat it for.
Eggs = breakfast. Salad = lunch. Eggs + Salad = Dinner. Choose your own adventure. 🙂
Place toasted bread on a flat surface and divide guacamole between the four slices. Add remaining toppings — bacon, hardboiled egg slices, blue cheese and micro greens. Add salt and pepper to taste and serve.
I’m giving you a recipe with measurements, but it’s super flexible. You can easily add more or less of the toppings, depending on your preference.