Description
This Salmon Cobb Salad is a vibrant and nutritious dish that brings together a delightful mix of flavors and textures. Perfect for any occasion, it features flaky salmon, crispy bacon, creamy avocado, tangy blue cheese, and fresh vegetables—all drizzled with a zesty avocado green goddess dressing.
Ingredients
Scale
- 3 large eggs
- 6 slices bacon
- 1 pound boneless salmon fillets
- 8 cups mixed greens
- 2 cups cherry tomatoes
- 1 avocado
- ½ cup crumbled blue cheese
- 1 cup Greek yogurt (for dressing)
- Fresh lemon juice
- Cilantro
- Garlic
Instructions
- Hard-boil the eggs by simmering them in boiling water for 12 minutes. Cool under cold water and slice.
- Cook bacon in a skillet over medium heat until crispy; chop into pieces.
- Season salmon with salt and pepper and pan-sear in olive oil for about 10 minutes until flaky; shred.
- Blend Greek yogurt with lemon juice, cilantro, diced avocado, garlic, salt, and pepper to make the dressing.
- Assemble the salad on a platter: layer greens, tomatoes, egg slices, shredded salmon, bacon pieces, sliced avocado, blue cheese. Drizzle with dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 640
- Sugar: 3g
- Sodium: 930mg
- Fat: 43g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 290mg