Salmon Cobb Salad
This vibrant Salmon Cobb Salad brings together a medley of fresh, nutritious ingredients, including creamy avocado, ripe tomatoes, crisp greens, and perfectly cooked salmon, topped with hard-boiled eggs and sweet red onions. It's an ideal choice for a refreshing, satisfying summer meal.
Ingredients
- 4 salmon fillets
- 4 eggs
- 2 avocados
- ¾ cup sweetcorn
- 1-2 romaine lettuce heads
- ½ red onion
- ¾ cup cherry tomatoes
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- A few drops of olive oil
- Parsley for garnish optional
- Crumbled feta cheese optional
- French dressing optional
Instructions
- Begin by placing the eggs in a saucepan, covering them with cold water. Bring the water to a boil, then reduce to a simmer for 8-10 minutes to achieve hard-boiled eggs. After cooling, peel the eggs, chop them into large chunks, and set aside.
- While the eggs are cooling, heat a small amount of olive oil in a pan over medium heat. Season the salmon fillets with lemon juice, salt, and pepper, and cook them for 3-5 minutes on each side until done. Once cooked, set the salmon aside to cool before chopping it into large chunks.
- Prepare the lettuce by washing and chopping it into bite-sized pieces. Season with salt and pepper to taste and set aside.
- Wash and chop the cherry tomatoes, dice the red onion, and peel and chop the avocados.
- In a large mixing bowl, combine the lettuce, salmon, hard-boiled eggs, tomatoes, red onion, avocado, and sweetcorn. Toss gently to mix. If desired, garnish with parsley or crumbled feta cheese and drizzle with French dressing before serving.
Notes
For additional flavor, consider adding more toppings such as crumbled feta cheese or a drizzle of ranch dressing to enhance the richness of the salad.