Description
A fresh and hearty twist on the classic Cobb salad featuring grilled salmon, crisp vegetables, and a tangy dressing.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 8 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 4 hard-boiled eggs, halved
- 4 strips of bacon, cooked and crumbled
- 1/2 cup crumbled blue cheese
- 1/2 small red onion, thinly sliced
- 1/4 cup balsamic vinaigrette or dressing of choice
Instructions
- Preheat grill to medium-high heat.
- Brush salmon fillets with olive oil and season with salt and pepper.
- Grill salmon for 4-5 minutes per side, or until cooked through and flaky. Set aside to rest.
- Arrange romaine lettuce on a large serving platter or individual plates.
- Top with cherry tomatoes, avocado slices, halved eggs, crumbled bacon, blue cheese, and red onion.
- Flake or slice the grilled salmon and add it on top of the salad.
- Drizzle with balsamic vinaigrette or preferred dressing before serving.
Notes
- Use pre-cooked salmon or canned salmon for a quicker version.
- Substitute blue cheese with feta or goat cheese if preferred.
- Grill the salmon on a cedar plank for extra flavor.
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 210mg