Description

This Salmon Cobb Salad with Avocado and Bacon (Whole30, Keto) combines irresistible flavors with simple prep. Featuring fresh salmon, crisp bacon, and creamy avocado, it’s an excellent choice for a healthy meal that’s easy to make.

Ingredients

Scale

juice of 1 lemon
2 teaspoons dijon mustard
3 large cloves garlic, minced
1/3 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb salmon fillet
8 slices bacon, cooked and crumbled
4 large eggs, hard boiled, cut into quarters
2 hearts of romaine, roughly chopped
1 cup cherry tomatoes, halved
1/2 seedless cucumber, sliced
1 large ripe avocado
3 scallions, thinly sliced

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Instructions

Preheat the oven to 400°F. Place the salmon fillet on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with coarse sea salt and black pepper. Bake for 12-15 minutes until the salmon flakes easily with a fork.
Cook the bacon and hardboiled eggs ahead of time. In a bowl or a lidded mason jar, whisk or shake together the ingredients for the dressing. A mason jar is great for storing any leftovers.
In a large mixing bowl, layer the chopped romaine and arrange the tomatoes, crumbled bacon, sliced eggs, and cucumber. Flake the baked salmon off its skin and add it to the salad. Peel and slice the avocado, then add it on top. Finish with a sprinkle of sea salt, black pepper, and garnish with sliced scallions. When ready to serve, shake the dressing and drizzle over the salad.

Notes

For a bolder flavor, consider adding a splash of apple cider vinegar to the dressing.
Make sure to use fresh ingredients for the best flavor, especially with the salmon and avocado.
Leftover dressing can be stored in the refrigerator for a few days.

Nutrition

Serving Size: 1 serving
Calories: 342
Sugar: 2g
Sodium: 560mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 23g
Cholesterol: 170mg