Mini Cobb Salad With Avocado Dressing - cooking recipe

Ingredients

Avocado Dressing:
1 small ripe avocado - peeled, pitted, and diced
2 tablespoons olive oil
1/2 lemon, juiced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash cayenne pepper
1/4 cup water
Salad:
6 cups coarsely chopped salad greens (iceberg, romaine, etc.)
2 cups diced cooked chicken
4 slices turkey-style bacon, cooked and chopped
2 tomatoes, cut into wedges
4 hard-cooked eggs, peeled and coarsely chopped
1/2 cup thinly sliced red onion
2 ounces blue cheese, crumbled

Preparation

Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.