Post-Thanksgiving Cobb Salad

Delicious Thanksgiving leftovers...Yummy! Take those amazing holiday dishes from my Healthy Holiday Cookbook or my Healthy Holiday Recipes for The Fast Metabolism Diet e-book and transform them into this beautiful salad!

Phase 3 breakfast | Serves 5
Prep time: 25 minutes | Total time: 2 hours


For the dressing:

1 small or medium garlic clove
Sea salt
1/4 cup extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme leaves
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup grapeseed oil

    For the salad:

    2 romaine hearts, or 1 romaine heart and 1 head Bibb lettuce, cut crosswise in chiffonade
    1 small head radicchio, cut in chiffonade (optional)
    2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon, divided
    2 cups shredded cooked turkey
    2 tablespoons chopped chives, divided
    3 hard-boiled eggs, chopped
    Freshly ground black pepper
    1 large ripe but firm avocado, sliced or diced
    1 large or 2 medium carrots, peeled and grated
    1/4 cup chopped raw almonds


      Make the dressing:

      1. Place the garlic in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil, and mash it to a paste.

      2. Mix in the thyme and mustard.

      3. Whisk in the vinegar, lemon juice, remaining olive oil, and the grapeseed oil.

      4. Set the dressing aside.


      1. In a large bowl, toss together the lettuces, radicchio, 1 tablespoon of the parsley (or parsley and tarragon), and 3 tablespoons of the dressing.

      2. Arrange this mixture down the center of a large serving platter or wide bowl.

      3. Toss the turkey with 1 teaspoon of the chives and 2 tablespoons of the dressing.

      4. Arrange the turkey on top of the lettuce chiffonade, down the length of the center of the platter.

      5. Season the chopped eggs with salt and pepper and toss them with 1 tablespoon of the dressing.

      6. Place the eggs in a strip next to the turkey or chicken.

      7. Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette.

      8. Place the carrots in a strip on the other side of the chicken.

      9. Season the avocado with salt and pepper.

      10. Arrange half of the avocado down one side of the salad and half down the other.

      11. Sprinkle the chopped almonds and the remaining parsley and chives over everything.

      12. Pour the remaining dressing over all, and serve.

      13. Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.

      Do ahead:

      All of the elements except the avocado can be prepared a few hours in advance and kept in the refrigerator. Make the dressing and assemble the salad shortly before serving.