Ever tried salad on a stick? These Cobb Salad Kabobs are an adorable handheld appetizer with all of the classic elements of a cobb salad like iceberg lettuce, hard boiled eggs, bacon, avocado, and tomatoes. Dip them in creamy blue cheese dressing for the full experience!
With the Super Bowl coming up, I am looking for more easy finger foods to incorporate into our game day menu. We love a good appetizer spread in our house, and these cobb salad skewers make a great healthy appetizer option.
Another bonus of this salad on a stick recipe is that it does not need to be heated before serving. This frees up precious oven and stove top space for when you are trying to get all of your foods ready at once. Simply prepare these ahead of time and have them waiting in the fridge to plate and serve during kick off.
Looking for more appetizer recipes for the Big Game? I have created a whole list of Super Bowl Appetizers for you of my favorite snack foods like spinach artichoke cups, jalapeno popper wontons, and spicy chicken lettuce wraps. For other tasty cold finger foods, try Mini Cream Cheese Stuffed Peppers or Guacamole Deviled Eggs.
What do you need to make salad kabobs
While you can make any type of salad kabob, these ones are following a classic-- Cobb salad! Here is what you will need:
- iceberg lettuce
- avocado
- hard boiled egg
- bacon
- cherry tomatoes
If you would like, you can also add a bit of grilled chicken to each skewer. I kept them simple and decided to forgo that.
How to Make Cobb Salad on a skewer
Begin by preparing all of your ingredients. Fry up bacon until crispy and then place on paper towels to absorb some of the oil.
Hard boil eggs. I do this by placing eggs in a small pot, covering them with water and then bringing them to a boil. As soon as the water starts to boil, I put a lid on the pot, and turn off the heat completely. 13 minutes later, the eggs are ready to drain and cool. Use this as a guide, if you need more help with how to hard boil eggs.
Peel eggs that have been cooked and cooled. Gently slice into 6ths (approximately).
Dice avocado, chop or rip bacon, and cut lettuce so that everything is about the same size (around the size of a quarter).
Place one of everything on to the skewer very carefully and one piece at a time. Repeat on each skewer until all ingredients are used up.
Top tip
The eggs are very delicate and can give a little bit of trouble when making these. I like to sandwich them between some of the more hearty ingredients to help them stay on the skewer.
Be very gentle when sliding the pieces of hard boiled egg on to the skewer to try and keep it as intact as possible.
Best heavy duty mini skewers for appetizers
Because there are so many ingredients going on these mini salad kabobs, you want to make sure to a heavy duty mini skewer to hold up. A standard tiny toothpick won't work best here.
I used these Diamond Bamboo Forks and they worked perfectly! They held just the right amount of ingredients and didn't bend of splinter when I was adding the kabob ingredients.
How to serve cobb salad kabobs
Cobb salad is traditionally served with blue cheese dressing and that is the dipping sauce I served with these salad kabobs. If you aren't a fan of blue cheese salad dressing, ranch dressing makes a good dip substitute.
Storage
These are best served the day of for optimal freshness! Avocado can brown, bacon loses its crisp, and the salad with be less crunchy if you make these too far ahead of time. If making them for an event, I would make them the morning on and then store them in the fridge in an airtight container for a few hours.
They will last in a fridge for a few days beyond that and still be good to eat, they just may not look their freshest!
Mini Cobb Salad Kabobs
Ingredients
- 1 half head of iceberg lettuce
- 1 avocado
- 3 hard boiled eggs
- 6 pieces bacon
- 15 cherry tomatoes
Instructions
- Begin by preparing all of your ingredients. Fry up bacon until crispy and then place on paper towels to absorb some of the oil.
- Hard boil eggs. I do this by placing eggs in a small pot, covering them with water and then bringing them to a boil. As soon as the water starts to boil, I put a lid on the pot, and turn off the heat completely. 13 minutes later, the eggs are ready to drain and cool. Use this as a guide, if you need more help with how to hard boil eggs.
- Peel eggs that have been cooked and cooled. Gently slice into 6ths (approximately).
- Dice avocado, chop or rip bacon, and cut lettuce so that everything is about the same size (around the size of a quarter).
- Place one of everything on to the skewer very carefully and one piece at a time. Repeat on each skewer until all ingredients are used up.
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