Salmon Cobb Salad Recipe

Instructions:

1. Prepare the Salmon: If using fresh salmon, season with salt, pepper, and a squeeze of lemon before cooking. Leftover salmon works great too!

2. Boil the Eggs: Place eggs in boiling water for 9–10 minutes, then transfer to ice water to cool. Peel and slice in half.

3. Chop the Veggies: Wash and dry the greens. Slice the avocado, halve the cherry tomatoes, and thinly slice the red onion.

4. Assemble the Salad: Arrange the greens on a large plate or bowl. Top with salmon, eggs, avocado, tomatoes, and red onion in sections or layers.

5. Add Dressing & Seasoning: Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, and blue cheese (if using).

Nutritional Benefits:

• Salmon: Packed with omega-3s and protein.

• Eggs: Rich in choline and healthy fats.

• Avocado: Full of fiber and heart-healthy fats.

• Tomatoes: High in lycopene and vitamin C.

• Greens: Loaded with antioxidants and fiber.

Tips & Variations:
✔ Swap salmon for canned salmon for convenience.
✔ Try different dressings like ranch, honey mustard, or Greek yogurt vinaigrette.
✔ Skip the cheese for a dairy-free version.
✔ Add extra crunch with sunflower seeds or toasted nuts.
✔ Boost flavor with Dijon mustard or apple cider vinegar in the dressing.

Storage Tips:

• Store leftovers in an airtight container for up to 2 days.

• Keep dressing separate to prevent soggy greens.

• Hard-boiled eggs last up to 5 days when peeled.

• Cooked salmon is best eaten within 2 days.

Time & Servings:

• Prep Time: 15 mins

• Cook Time: 10 mins

• Total Time: 25 mins

• Serves: 2–3

Perfect for a quick, healthy, and satisfying meal—packed with flavor and nutrients!