Description
A fresh and hearty grilled salmon Cobb salad featuring flaky salmon, crisp greens, creamy avocado, bacon, eggs, and blue cheese, topped with a tangy vinaigrette.
Ingredients
Units
Scale
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, peeled and quartered
- 1 avocado, sliced
- 1/2 cup cooked bacon, crumbled
- 1/2 cup blue cheese crumbles
- 1/4 cup red onion, thinly sliced
- 1/2 cup your favorite vinaigrette dressing (balsamic or red wine works well)
Instructions
- Preheat grill to medium-high heat and oil the grates.
- 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 slightly charred. Let rest, then flake into large pieces.
- In a large bowl or platter, arrange salad greens as the base.
- Top with cherry tomatoes, eggs, avocado slices, crumbled bacon, blue cheese, and red onion.
- Add the grilled salmon on top.
- Drizzle with vinaigrette dressing just before serving.
Notes
- You can substitute grilled chicken or shrimp for salmon if preferred.
- Make ahead by prepping individual ingredients and assembling just before serving.
- Use romaine, spinach, or arugula as your base greens.
- For a lighter option, use a yogurt-based or lemon vinaigrette dressing.
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 210mg