Ingredients:
1 lb.
skinless salmon fillets
3 cups
fresh green beans, trimmed and chopped into bite size pieces
avocado
oil cooking spray
8 cups
chopped lettuce of choice, I prefer Romaine for this
2 cups
cherry tomatoes, sliced
6
hard-boiled eggs, chopped
2 large
avocados, chopped
6 slices
cooked nitrate free bacon, chopped or crumbled
a handful
of fresh dill, chopped
1/2 cup
pitted olives, halved
Lemony
dressing:
4 Tbsps
extra virgin olive oil
3 Tbsps
white wine vinegar, or apple cider vinegar
3 Tbsps
fresh squeezed lemon juice
2 cloves
garlic, minced
1 tsp
onion powder
2 tsps
chopped fresh dill
sea salt
and ground black pepper to taste about 1/4 teaspoon each
Instructions:
ü Whisk all dressing ingredients in a small bowl or jar
and refrigerate until ready to serve.
ü Place a steamer basket into a medium stockpan half
filled with boiling water. Add in green beans, cover, and steam just until
crisp-tender, 4 minutes. Drain and cool (I like to place them into an ice bath
to immediately stop cooking and to keep them green).
ü Preheat your oven to 400 degrees f. and line a baking
tray with parchment paper or a silpat mat.
ü Place your salmon on the prepared baking tray and
season with sea salt and pepper. Spray with cooking spray, then bake for 10-12
minutes or until flaky.
ü Once the salmon is done, allow it to cool, then flake
it with a fork.
ü To assemble your salad, add lettuce onto a large
serving platter or bowl.
ü Add remaining Cobb layers as shown: flaked salmon,
avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.
ü Remove dressing from your fridge, the whisk to combine
again.
ü Serve your salad