Kale Cobb Salad Recipe : Season 3, Ep. 10

Take the time to massage your kale first and you will thank me later. This light, bright, and satisfying Kale Cobb Salad is what you want to eat all summer long.


Kale bunch 1 Small (or large, stemmed and chopped into bite size pieces)
Bacon slices 6
Rotisserie chicken breast 1 , dice (use as required)
Hard boiled eggs 4
Avocado 1 , dice
Granny smith apple 1 , dice
Crumbled feta cheese 1 Tablespoon
Salt and pepper To Taste
Olive oil 1 Tablespoon
For shallot dressing
Shallot 1 Small
White wine vinegar 2 Tablespoon
Dijon mustard 2 Teaspoon
Olive oil 4 Tablespoon
Agave/Honey 1 Teaspoon
Crushed red pepper flakes 1 Pinch
Salt and pepper To Taste



In a large bowl, add the washed and well dried kale pieces, along with a sprinkle of salt and a drizzle of olive oil.

Use your hands to squeeze and massage the kale until it turns shiny and softer. This makes it more palatable so don’t skip this step!

In a large skillet, fry the bacon over medium-high until crispy, about 8 minutes. Transfer to a paper towel cool and chop into pieces.

In a bowl, whisk together the dressing ingredients, or place in a mason jar with a lid and give it a good shake.

Dress the massaged kale with the dressing and toss well.

Place the kale on individual plates and top with the bacon, eggs, chicken, avocado, apple, and feta.

Season with pepper and serve.

Recipe Summary

Difficulty Level: Easy