These cobb salad roll ups turn a cobb salad into finger food, the whole thing rolled inside a slice of deli turkey instead of a tortilla, at about 3 grams of net carbs. Blue cheese dressing, bacon, and avocado do the rest.
I first got the idea to make this recipe after seeing a post on the blog Avocado Pesto. I liked the idea of using the turkey as the outer shell. I decided to make a similar version that was more like a cobb salad with yummy blue cheese dressing, bacon, and avocado. This is a fun way to serve salads as an appetizer this weekend. Try this version and also try making your own new mix such as smoked chicken with sun-dried tomatoes and cream cheese. Let me know what you think up. Have a great weekend!
A cobb salad you can pick up
The cobb is an American chopped-salad classic, chicken or turkey, bacon, blue cheese, avocado, and egg, usually eaten with a fork. Here it gets handled like a French roulade, where the protein becomes the wrapper and rolls everything inside. Swap the tortilla for a slice of deli turkey and the salad turns into a pick-up appetizer, which is the whole low-carb trick. The fillings stay exactly what a cobb should be, just rolled instead of tossed.
Net carbs and keeping them rolled
At about 3 grams of net carbs, most of which is the avocado, these are an easy lunch or party plate. Two things keep them from falling apart: pat any wet fillings dry and use only a thin smear of blue cheese dressing, then pin each roll with a toothpick. The avocado and bacon bring the fat that actually makes a salad filling. One note on the deli turkey: it is ready to eat, but if you are pregnant, heat it until steaming first to lower any listeria risk, and cook the bacon through. For the tossed version, my cobb salad has the same parts on a plate. These roll-ups are one of the no-cook lunches in my low carb salads guide.
Sources
USDA FoodData Central, nutrient references for turkey, avocado, bacon, and blue cheese; deli meat safety guidance.
Sugarfreechic test kitchen, low-carb lunch notes.
