Salmon Cobb Salad
This beautiful salmon cobb salad is easy to make and perfect for a full meal. Loaded with fresh vegetables, flaky salmon, bacon, and blue cheese.
Servings: 4 people
Ingredients
- 3 large eggs
- 6 slices bacon
- 1 pound boneless salmon fillets, skin removed
- Salt and pepper (for the salmon)
- Olive oil for pan
- Mixed greens or your favorite lettuce, chopped (about 8 cups)
- 2 cups cherry tomatoes, halved
- 1 avocado, pitted and sliced
- 1/2 cup crumbled blue cheese
Avocado Green Goddess Dressing:
- 2 scallions, roughly chopped (top ends removed)
- 1 cup Greek yogurt
- 1 to 2 tablespoons fresh lemon juice (or to taste)
- 1/2 cup cilantro, lightly packed
- 1 avocado, pitted and diced
- 1 clove garlic, crushed
- Salt and pepper to taste
- Water to thin out the dressing
Instructions
- Hard-boil the eggs: In a medium saucepan with a lid, bring water to a boil (enough to cover the eggs). Once boiling, carefully add the eggs with a spoon, bring down to low heat, and cover. Simmer for 2 minutes, covered. Then turn off heat and let the eggs sit in the hot water for 10 minutes, still covered. Once ready, run them under cold water, peel, and cut into wedges or slices. Note: 10 minutes will result in eggs with a tiny bit of creaminess inside. If you want them more cooked, let them site for another 1-2 minutes in the hot water.
- Meanwhile, cook the bacon on a large skillet over medium heat, until cooked through and crispy. Drain excess fat on a plate lined with paper towel. Then chop the cooked bacon. Set aside.
- Cook the salmon: Season salmon with salt and pepper on both sides. Heat about 1-2 tablespoons olive oil in a large skillet over medium-high heat, and cook the salmon, about 4-5 minutes per side or until cooked through. Transfer to a plate and let it rest for 10 minutes. Roughly shred with a fork.
- Meanwhile, make the avocado green goddess dressing: in a blender or food processor, blend or process all the dressing ingredients. Add water as needed to thin out the dressing. Set aside.
- Assemble: Arrange a bed of greens or lettuce on a large platter. Arrange the ingredients in rows: tomatoes, salmon, eggs, bacon, avocado, and blue cheese. Drizzle with the avocado green goddess dressing. Serve immediately and enjoy!
Notes
- Special equipment: food processor or blender.
- Make the avocado dressing right before serving. Avocado naturally turns brown when exposed to air if exposed for too long.
- Use a salad spinner: If you can, get a salad spinner to wash and dry the greens. It gets rid of the water from washing, and this helps the dressing to cling onto the greens better.
- Make-ahead instructions: You can cook and prepare the eggs, bacon, and salmon up to 1 day ahead of time, and store in airtight containers in the fridge. You can also wash and chop the tomatoes and greens ahead of time. Prepare the following right before serving: the avocado green goddess dressing and the sliced avocado.