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+ servings

Kale Cobb Salad

Servings 2


  • 3-4 oz. spinach
  • 3-4 oz. kale
  • 2-3 hard boiled eggs
  • 6 oz. raspberries
  • 15 oz. canned black beans
  • 2 ripe avocados
  • 2 oz. feta
  • 2 strips facon
  • 3 tablespoons apple cider vinegar
  • 1 small shallot
  • 1/3 cup olive oil
  • salt + pepper


  • First, cook the hard boiled eggs and allow to cool before use (you can easily do this ahead or make all the hard boiled eggs you need for the week at once).
  • Remove the thick veins from the kale and chop into small pieces. Toss with the spinach. Drain and rinse the beans. Assemble salad.
  • So here's my confession about facon: I will only eat it if chopped up into facon bits first. I know, sort of weird. But I just think it sort of looks like… well… a dog toy. It tastes good, but it looks sort of hilarious. However, if you chop it up into bits, then no one will be the wiser.
  • To make the dressing, cook the facon in a little oil over medium heat until crispy on both sides. Chop into small bits. Also finely chop the shallot. In a bowl combine the vinegar, facon and shallot. While whisking, slowly drizzle in the olive oil. Taste and add salt and pepper to your liking. Drizzle the dressing over the salad and devour while the dressing is still a little warm—or at least that's how I like it.