Salmon Cobb Salad

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INGREDENT

  • 2 salmon fillets (grilled, baked, or pan-seared)
  • 6 cups mixed salad greens (romaine, arugula, spinach, or spring mix)
  • 2 boiled eggs, sliced or quartered
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup cooked corn (optional)
  • ½ cup cucumber, sliced
  • 4 strips cooked bacon, crumbled
  • ½ cup crumbled blue cheese (or feta)
  • ½ small red onion, thinly sliced

For the Dressing:

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar (or lemon juice)
  • 1 tsp Dijon mustard
  • 1 tsp honey (optional)
  • Salt & pepper to taste

Instructions

  1. Cook the Salmon – Season salmon fillets with salt, pepper, and a little olive oil. Grill, pan-sear, or bake until cooked through and flaky. Let cool slightly, then flake into large chunks.
  2. Prepare Salad Base – On a large platter or bowl, spread out the mixed salad greens.
  3. Arrange Toppings – Neatly arrange rows (or sections) of boiled eggs, cherry tomatoes, avocado slices, cucumber, bacon, corn, red onion, and crumbled cheese over the greens.
  4. Add Salmon – Place the salmon chunks on top of the salad.
  5. Make Dressing – Whisk together olive oil, vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper until smooth.
  6. Serve – Drizzle the dressing over the salad just before serving, or serve it on the side.

Would you like me to make this recipe a healthy light version (less cheese/bacon, yogurt-based dressing) or keep it as the classic rich Cobb style?

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