Description

A fresh and hearty twist on the classic Cobb salad featuring perfectly grilled salmon, crisp greens, and a medley of flavorful toppings, perfect for a wholesome meal.

Ingredients

Units Scale

2 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and black pepper to taste
6 cups romaine lettuce, chopped
2 hard-boiled eggs, peeled and halved
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup cucumber, sliced
1/4 cup red onion, thinly sliced
Your favorite vinaigrette or dressing

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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 grill marks appear. Remove and let rest for a few minutes.
On a large serving platter or bowl, arrange the chopped romaine as the base.
Top the lettuce with rows of cherry tomatoes, avocado slices, bacon, blue cheese, cucumber, red onion, and hard-boiled eggs.
Flake the grilled salmon and place on top of the salad.
Drizzle with your favorite vinaigrette or dressing just before serving.

Notes

Use pre-cooked or leftover salmon to save time.
You can substitute blue cheese with feta or goat cheese.
Grill vegetables like asparagus or corn for extra flavor.
Make it low-fat by using a light vinaigrette and turkey bacon.

Nutrition

Serving Size: 1 salad
Calories: 520
Sugar: 4g
Sodium: 680mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 40g
Cholesterol: 225mg