Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and may be safe for some with lactose intolerance.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. (Blue cheese is gluten-free.)
"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl." -Yotam Ottoleghi, Chef
The refrigerator light goes on...
Cobb Salad is a classic and this version with avocado and salmon rather than bacon is fantastic! There is a perfect balance of flavors: salty and umami blue cheese, sweet grilled green onions and salmon, creamy avocado, and tart tomato.
This is the perfect recipe to improve your Mediterranean diet score – seafood, cheese, veggies, great quality oil and fruit (those tomatoes are fruits after all). The mustard vinaigrette makes the perfect complement with a great sweet-sharp flavor.
Cobb Salad with Salmon
Servings: 2 | about 2 1/2 cups salad with 4 ounces salmon
Cooking Time: 30 Minutes (does not include chilling time)
Ingredients
- 6 tsp. olive oil (divided)
- 2 tsp. white wine vinegar
- 1 tsp. honey
- 2 tsp. Dijon mustard
- 2 4-ounce salmon filets (skinned)
- 6 large green onions
- 6 large leaves romaine lettuce (thinly sliced crosswise)
- 2 hard boiled eggs (cut into quarters)
- 1 large tomato (cut into 8 wedges)
- 2 ounces blue cheese (crumbled)
- 1 small avocado (sliced thinly)
- black pepper to taste
Place 4 teaspoons olive oil in a bowl and add the vinegar, honey, and mustard.
Whisk until smooth and then place in the refrigerator to chill.
Place a large skillet over medium high heat and add 2 teaspoons olive oil.
When the oil is hot, add the salmon filets and cook for 4 minutes.
Turn the salmon over and cook for 4 to 5 minutes.
Remove from the pan and let cool for a few minutes and then place in the refrigerator to chill.
Add the green onions to the pan and cook for 6 minutes, turning once or twice.
Remove the green onions from the pan and let cool for a few minutes, then place in the refrigerator to chill.
When ready to serve, place the lettuce in a large bowl and add the dressing.
Toss well until coated with dressing.
Divide the lettuce onto two plates and arrange the salmon, green onions, tomato, avocado and blue cheese around the plates.
Serve topped with ground black pepper to taste.
Nutrition Facts
Serving size: about 2 1/2 cups salad with 4 ounces salmon
Servings: 2
Amount Per Serving
| Calories 570 | Calories from Fat 360 |
| % Daily Value |
| Total Fat 40g | 51% |
| Saturated Fat 10g | 49% |
| Monounsaturated Fat 21g | |
| Trans Fat 0g | |
| Cholesterol 85mg | 28% |
| Sodium 520mg | 22% |
| Total Carbohydrates 19g | 7% |
| Dietary Fiber 8g | 29% |
| Sugars 8g | |
| Protein 36g |
| Vitamin A 25% | Vitamin C 37% |
| Calcium 19% | Iron 17% |
| Vitamin K 200mcg | Potassium 1500mg |