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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
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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:
- Whisk all dressing ingredients in a small bowl or jar and refrigerate until ready to serve.
- 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).
- Preheat your oven to 400 degrees f. and line a baking tray with parchment paper or a silpat mat.
- 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.
- Once the salmon is done, allow it to cool, then flake it with a fork.
- To assemble your salad, add lettuce onto a large serving platter or bowl.
- Add remaining Cobb layers as shown: flaked salmon, avocado, tomatoes, boiled eggs, green beans, olives, bacon and dill.
- Remove dressing from your fridge, the whisk to combine again.
- Serve your salad
