Description
This Salmon Cobb Salad with Avocado and Bacon is a flavorful delight combining fresh ingredients and a zesty lemon garlic vinaigrette. Perfect for a quick, nutritious meal!
Ingredients
Scale
- juice of 1 lemon
- 2 teaspoons dijon mustard
- 3 large cloves garlic, minced
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lb salmon fillet
- 8 slices bacon, cooked and crumbled
- 4 large eggs, hard boiled, cut into quarters
- 2 hearts of romaine, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 seedless cucumber, sliced
- 1 large ripe avocado
- 3 scallions, thinly sliced
Instructions
- Preheat your oven to 400°F.
- Place the salmon fillet on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with coarse sea salt and black pepper. Bake for 12-15 minutes until it flakes easily with a fork.
- Prepare your bacon and hardboiled eggs in advance. For the dressing, whisk together the ingredients in a bowl or shake them in a mason jar for easy storage.
- In a large bowl, layer the chopped romaine followed by the tomatoes, crumbled bacon, hardboiled eggs, and cucumber as desired.
- Flake the baked salmon off its skin and arrange it over the salad. Peel and thinly slice the avocado and place it on top.
- Sprinkle everything with sea salt and black pepper, and garnish with scallions. Shake the dressing and drizzle it over the salad before serving.
Notes
Substitute the salmon with grilled chicken for a different flavor.
Ensure the avocado is ripe for the best taste and texture.
This salad is best served fresh to retain its crispness.
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 180mg