Description

This Salmon Cobb Salad with Avocado and Bacon is a delightful mix of flavors and textures. Loaded with fresh ingredients like romaine, tomatoes, and a zesty lemon garlic vinaigrette, it’s perfect for a healthy meal that’s easy to prepare.

Ingredients

Scale

juice of one 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

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Instructions

Preheat the oven to 400°F. Place the salmon fillet on a parchment paper-lined baking sheet, drizzle with olive oil, and sprinkle generously with coarse sea salt and black pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Ensure the bacon is cooked and the eggs are hard-boiled. For the dressing, whisk the mustard, garlic, lemon juice, olive oil, salt, and pepper in a bowl, or shake in a mason jar for storage.
In a large bowl, layer the chopped romaine, followed by the tomatoes, crumbled bacon, sliced hard-boiled eggs, and cucumber. Flake the baked salmon over the salad, and then slice the avocado and add it on top. Season with salt and pepper, and garnish with sliced scallions. Before serving, give the dressing a shake and drizzle it over the salad.

Notes

Feel free to customize the salad with your favorite vegetables.
This salad is best served fresh, but leftover dressing can be stored in the fridge for later use.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 33g
Saturated Fat: 7g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 5g
Protein: 30g
Cholesterol: 200mg