New-Fashioned Cobb Salad with Dijon Dressing

This updated Paleo cobb salad is packed with roasted red peppers, creamy avocado, fresh tomatoes and a tangy dijon dressing!

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Dijon dressing

  • ½ cup olive oil mayonnaise

  • 2 tbsp water

  • ¼ tsp lemon zest

  • ½ tbsp fresh lemon juice

  • 1 minced clove garlic

  • ½ tsp Dijon mustard

  • Salt & pepper to taste


  • 2 cups romaine lettuce, torn

  • ¼ cup chopped jarred roasted red peppers

  • 2 tbsp chopped pitted black olives

  • 2 chopped hard-boiled eggs

  • ¼ cup chopped radishes

  • 1/3 cup shredded carrots

  • ½ avocado, chopped

  • 2 tbsp cilantro, chopped


New-Fashioned Cobb salad: Toss 2 cups torn romaine in a bowl with 1 tbsp Dijon Dressing. Top with the following, arranged in rows: ¼ cup chopped jarred roasted red peppers, 2 tbsp chopped pitted black olives, 2 chopped hard-boiled eggs, 1/3 cup shredded carrots, ¼ cup chopped radishes and ½ avocado, chopped. Sprinkle with 2 tbsp chopped cilantro, drizzle with an additional 1 tbsp Dijon Dressing, if desired, and season with pinch each salt and pepper.

Dijon Dressing: Whisk together ½ cup olive oil mayonnaise, 2 tbsp water, ¼ tsp lemon zest, 1½ tbsp fresh lemon juice, 1 minced clove garlic, ½ tsp Dijon mustard, and salt and pepper, to taste; cover and refrigerate.