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Salmon Cobb Salad

A delightful mix of salmon, fresh vegetables, and creamy avocado that is nutritious, flavorful, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 fillet salmon fillet Use fresh, wild-caught for best flavor.
  • 4 cups crisp lettuce Romaine or iceberg works well.
  • 1 cup sweet corn Can be fresh or canned.
  • 1 large avocado Diced.
  • 1 cup cherry tomatoes Halved.
  • 2 large hard-boiled eggs Quartered.
Dressing and seasoning
  • 2 tablespoons olive oil Extra virgin recommended.
  • 1 tablespoon lemon juice Freshly squeezed for best flavor.
  • to taste salt
  • to taste pepper

Method
 

Cooking Salmon
  1. Cook the salmon fillet in a skillet until it’s cooked through. Let it cool and then flake it into pieces.
Assembling Salad
  1. In a large bowl, combine crisp lettuce, sweet corn, diced avocados, halved cherry tomatoes, and quartered hard-boiled eggs.
  2. Add the flaked salmon on top.
  3. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
  4. Toss gently to combine and serve immediately.

Notes

If you have leftovers, store them in an airtight container in the fridge for 1-2 days without the dressing to avoid sogginess. Consider adding nuts or seeds for extra crunch.