Fresh and Healthy Salmon Cobb Salad
A delightful blend of vibrant ingredients, perfect for a nutritious meal featuring tender salmon, crisp greens, and colorful vegetables.
Equipment
- Oven
- Grill
- Saucepan
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
Ingredients
- 6 ounces Fresh Salmon Fillet Opt for wild-caught salmon for best flavor.
- 4 cups Mixed Salad Greens Use arugula, spinach, or romaine.
- 1 cup Cherry Tomatoes Halved for added sweetness.
- 1 medium Cucumber Diced for crunch.
- 1 whole Avocado Diced, best to do just before serving.
- 2 large Hard-Boiled Eggs Sliced for added protein.
- 0.25 small Red Onion Thinly sliced for sharp flavor.
- 0.25 cup Feta Cheese Crumble for tangy flavor.
- 2 tablespoons Olive Oil Extra virgin for best flavor.
- 1 tablespoon Lemon Juice Freshly squeezed for brightness.
- to taste Salt Use sea salt for best taste.
- to taste Pepper Freshly ground black pepper recommended.
Instructions
- Preheat your oven to 400°F (200°C) if baking the salmon. Season the salmon with salt and pepper. Bake for 12-15 minutes or grill for 6-8 minutes per side until cooked through.
- Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10-12 minutes, then cool under cold water, peel, and slice.
- Wash and dry the mixed salad greens, chop roughly, and place in a large bowl. Add halved cherry tomatoes, diced cucumber, and sliced red onion.
- Dice the avocado and set aside to prevent browning.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Flake the cooked salmon into large chunks and add to the salad bowl along with diced avocado, sliced eggs, and crumbled feta cheese.
- Drizzle the dressing over the salad and gently toss to coat without mashing the avocado.
- Serve immediately on individual plates or family-style in the bowl.
Notes
Store leftovers in an airtight container for up to two days. Keep dressing separate until ready to eat.