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…