Healthy Cobb Seafood Salmon Salad with Easy Salad Dressing

salmon

🥗Healthier: trout

💰Cheaper: canned tuna

Trout is a healthier fish option, while canned tuna is more budget-friendly.

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cheddar cheese

Feta is lower in calories, and cheddar is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon is a leaner alternative, while smoked paprika adds flavor without the cost.

Season 1 pound of boneless, skinless salmon with 1 teaspoon of sea salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.

Add the salmon top side down and cook for about 4 minutes until golden and crisp, then flip and cook for another 4 minutes until cooked through.

Transfer the salmon to a plate to cool slightly, then flake it into bite-sized pieces.

Chop, rinse, and spin dry 1 large head of romaine lettuce and arrange it on a large platter.

Cut the kernels off 2 cooked ears of corn and arrange them over the romaine lettuce.

Slice 1 large avocado in half, remove the pit, and chop it into quarters, then arrange it over the lettuce.

Thinly slice 1/2 medium red onion and arrange it over the salad along with 2 quartered hard-boiled eggs.

Add the flaked salmon pieces to the salad.

Cut 1.5 cups of cherry tomatoes in half and arrange them on the platter.

To make the dressing, roll 1-2 limes on the cutting board before squeezing to get 3 tablespoons of lime juice.

Add 3 tablespoons of extra virgin olive oil, 2 tablespoons of finely chopped cilantro, 2 tablespoons of finely chopped dill, 1 minced garlic clove, 1 teaspoon of sea salt, and 1/8 teaspoon of black pepper to the lime juice and stir until well combined.

Dress the salad and toss gently to combine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens