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Easy Cobb Salad with Homemade Whole30 Ranch Dressing


Note: This recipe is Whole30, Paleo, Gluten Free, Dairy Free, and Soy Free!

I always say that if you hate salad, you aren’t making it tasty enough. Making a delicious salad is a combination of a great dressing and a ton of add in’s to your greens. The mistake I see a lot of people make is putting a dressing they don’t love on a bed of greens with nothing added to them. Avoid the salad blues by putting in a little extra effort up front and you’ll be so glad you did!

I usually eat this salad for lunch 2-3 days per week and set myself up for success by meal prepping the ingredients ahead of time! You’ll love all of the diverse flavors in this salad and it’ll keep you full all day long with the protein and fat! Whether you’re already a salad lover like me, or your skeptical that it’s really that good, I promise you’ll be hooked! Grab the recipe below and enjyo!

Be well, stay real,




(For the dressing, you’ll have some leftover)

  • 1 cup #whole30approved mayo (I use @chosenfoods)

  • 1/2 Tsp each of dried parsley, onion powder, and garlic powder

  • Season to taste w/ salt and pepper (I usually do 1/4-1/2 Tsp each)

  • 2-4 Tbsp full fat coconut milk (depending on how thick you like your dressing)

(For the salad)

  • 4 cups spring mix

  • 1/2 cup cucumber, sliced into half moons

  • 1 hard boiled eggs, sliced

  • 1/2 an avocado, sliced

  • 1/2 cup chicken (cooked, cooled, and diced)

  • 2 Tbsp crumbled bacon (be sure to read your labels for Whole30)

  • 1 Tbsp green onion, sliced


  1. Make the dressing by mixing together the mayo and seasoning to start. (Pro tip: If you don’t add the coconut milk to thin it, it’s the perfect ranch mayo for a burger)

  2. Slowly add the coconut milk (a few Tsps at a time) until you get the desired consistency. I usually keep it thicker for dipping veggies, fries, or wings, and make it thinner for salad dressing.

  3. Build your salad by adding all of the ingredients to a very large bowl.

  4. Add dressing to the salad based on your preference (I usually like 2-4 Tbsp, but feel free to go wild).

  5. Using tongs, toss the salad well like you’ve seen done at a restaurant.

  6. Grab a fork and chow down! I don’t even bother dirtying another bowl!

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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