A modern twist on the classic Cobb, this salad swaps out chicken for rich, flaky salmon and brings together a medley of textures and flavors that feel indulgent yet wholesome. It’s layered with creamy avocado, juicy cherry tomatoes, and perfectly boiled eggs—all arranged over a bed of crisp greens. Whether you’re prepping lunch for one or plating up a showstopper for guests, this salad delivers elegance and nourishment in every bite.
The best part? It’s endlessly customizable. Add bacon for crunch, blue cheese for tang, or a drizzle of homemade vinaigrette to tie it all together. It’s a full meal in a bowl, and it’s ready in under 30 minutes.
🧂 Ingredients:
Base Ingredients:
- 1 cooked salmon fillet (grilled, baked, or pan-seared)
- 2 boiled eggs, peeled and halved
- ½ avocado, sliced
- ½ cup cherry tomatoes, halved
- 2 cups mixed greens (romaine, spinach, arugula, or your favorite blend)
Optional Add-ons:
- 2 strips cooked bacon, crumbled
- ¼ cup crumbled blue cheese or feta
- ¼ cup cooked corn kernels
- Chopped chives or parsley for garnish
Dressing (Simple Vinaigrette):
- 2 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- ½ tsp honey (optional)
👩🍳 Instructions:
1. Prepare the Salmon
- If using fresh salmon, season with salt, pepper, and a touch of garlic powder.
- Cook in a skillet over medium heat for 3–4 minutes per side until golden and flaky. Alternatively, bake at 375°F (190°C) for 12–15 minutes.
- Let it cool slightly, then flake into large chunks.
2. Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 9–10 minutes.
- Transfer to an ice bath to cool, then peel and slice in half.
3. Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, salt, pepper, and honey.
- Taste and adjust seasoning. You can also blend in avocado or Greek yogurt for a creamy version.
4. Assemble the Salad
- Spread the mixed greens across a large plate or bowl.
- Arrange the salmon, eggs, avocado, and cherry tomatoes in neat rows or clusters.
- Add any optional toppings like bacon, cheese, or corn.
- Drizzle with dressing or serve it on the side.
5. Garnish and Serve
- Sprinkle with fresh herbs for a pop of color and flavor.
- Serve immediately with crusty bread or crackers if desired.
💡 Tips & Variations:
- Tropical twist: Add mango chunks and a coconut-lime dressing for a sunny vibe.
- Sugar-free option: Skip the honey in the dressing and use a tangy mustard base.
- Party platter: Serve on a large tray with toppings in separate sections for a build-your-own salad bar.
❤️ Why It’s a Hit:
This salad isn’t just healthy—it’s luxurious. The salmon adds richness, the eggs bring comfort, and the avocado gives it that creamy, dreamy finish. It’s the kind of dish that makes people pause mid-bite and say, “Wow.” And when even the picky eaters clean their plates? You know you’ve nailed it.
Want to turn this into a brunch centerpiece or pair it with a tropical dessert? I’ve got ideas that’ll make your table sing!