Salmon Cobb Salad Without Bacon: Healthy and Flavorful
This healthy and flavorful salmon Cobb salad swaps bacon for a smoky chipotle dressing, creating a satisfying protein-packed meal perfect for lunch or dinner.
Ingredients
For the Salad:
- 1 head romaine lettuce chopped
- 1 (4 oz) can skinless, boneless salmon, flaked
- 2 hard-boiled eggs quartered
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup crumbled blue cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion thinly sliced
- 1/4 cup chopped fresh chives
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- Salt and pepper to taste
Instructions
- Prepare the Salmon: If using canned salmon, flake it with a fork. If using fresh, season with salt, pepper, and paprika, bake at 400°F (200°C) for 15–20 mins, then flake.
- Assemble the Salad: In a large bowl, mix lettuce, salmon, eggs, avocado, tomatoes, cheeses, red onion, and chives.
- Make the Dressing: In a bowl, whisk olive oil, lemon juice, Dijon mustard, paprika, chipotle, salt, and pepper.
- Serve: Drizzle dressing over the salad, toss gently, and serve immediately.
Notes
- Add cooked quinoa or brown rice for extra substance.
- For a vegetarian version, skip cheeses or use vegan alternatives.
- Add crunch with toasted walnuts or pecans.
- Store leftovers in an airtight container for up to 2 days.