Description
This Easy Lunchbox Cobb Salad is a quick and nutritious meal perfect for busy weekdays. Featuring a fresh mix of lettuce, cherry tomatoes, hard-boiled eggs, crispy bacon, creamy avocado, crunchy almonds, and sweet grapes, it offers a balanced combination of flavors and textures packed with protein and healthy fats. Ready to assemble in just 10 minutes, it’s an ideal make-ahead lunch that stays fresh for up to four days.
Ingredients
Scale
Salad Base
- 4 cups lettuce mix
- 1 pint cherry tomatoes, quartered
- 4 cups grapes
Protein & Toppings
- 4 slices bacon, chopped
- 4 eggs, hard boiled and chopped
- 1 avocado, diced
- 1 cup almonds
Instructions
- Boil the eggs. To prepare the eggs perfectly, use your preferred hard-boiling method. For foolproof results, try the Instant Pot technique linked in the recipe to achieve ideal firm eggs with easy peeling.
- Cook the bacon. While the eggs are boiling, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels to remove excess grease.
- Prepare the vegetables and fruits. Rinse the lettuce mix thoroughly, quarter the cherry tomatoes, dice the avocado, and wash the grapes. Set aside.
- Assemble the salads. Divide the lettuce, cherry tomatoes, grapes, chopped bacon, chopped hard-boiled eggs, diced avocado, and almonds evenly among four lunchboxes.
- Store and serve. Cover the lunchboxes and refrigerate. The salads can be stored for 3 to 4 days, making them convenient for advance meal prep.
Notes
- For easier transport, keep the avocado and dressing separate until ready to eat to prevent browning and sogginess.
- You can substitute almonds with walnuts or pecans for different texture and flavor.
- To make the salad vegetarian, omit the bacon or replace with smoked tempeh or mushrooms.
- Use fresh, crisp lettuce for the best texture as the salad is eaten cold.
- The salad components can be customized based on personal preferences or seasonal availability.
