Ingredients
- For the Salad:
- 2 salmon fillets (grilled, baked, or pan-seared)
- 6 cups mixed greens (romaine, spinach, arugula, etc.)
- 2 boiled eggs, sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ½ cup red onion, thinly sliced
- ½ cup cooked and crumbled turkey or beef bacon (optional)
- ½ cup blue cheese or feta crumbles (optional)
- For the Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the salmon:
Season salmon fillets with salt, pepper, and a bit of olive oil. Cook them by grilling, baking (at 400°F/200°C for 12–15 minutes), or pan-searing until fully cooked. Let them cool slightly, then flake or slice. - Assemble the salad base:
On a large platter or bowl, layer the mixed greens evenly. - Add toppings:
Neatly arrange boiled eggs, avocado slices, cherry tomatoes, cucumber, red onion, bacon crumbles, and cheese in rows or sections on top of the greens. - Top with salmon:
Place the flaked or sliced salmon over the salad. - Make the dressing:
In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper. - Serve:
Drizzle the dressing over the salad just before serving, or serve it on the side. Enjoy!
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