This is the perfect salad. It’s filled with veggies, has protein from the eggs, and bursts with flavor thanks to the addition of fresh herbs in the miso vinaigrette. I topped it with a 6-minute egg, but if you prefer a harder yolk just cook a few minutes longer. The toppings of this are similarly versatile—feel free to use whatever veggies you have or love! In the mood for more cobbs? Try a classic cobbor this mouthwatering salad with crunchy tortilla strips.
Boil a large pot of water over high heat. Once boiling, add the eggs and cook for 6-7 minutes. Prepare an ice bath for the eggs, then transfer the eggs to the ice bath once their time is up.
While the eggs cook, start your salad. Cut the ends off the little gem and add it to a large bowl.
Prep the rest of your veggies separately (it’s helpful to have 5 smaller bowls for this). Cut the tomatoes into ½” pieces, peel the carrots into ribbons, slice the cucumbers into coins, cut the corn off the cob, and slice the avocado.
Whisk together the dressing in a jar or small bowl.
Peel the eggs and cut them in half.
Top the salad with lines of the toppings: corn, cucumber, eggs, avocado, carrots, and tomato. Take your picture now.
Pour the dressing over the salad and mix well to thoroughly coat everything. Serve immediately, making sure to get a little bit of everything in each bowl.
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