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This salmon Cobb salad recipe is a lighter take on the classic! It’s every bit as delicious.
I had this vision of a healthy Cobb salad that wasn’t drowning in a creamy dressing and that didn’t contain bacon and cheese.
Some may say that I’m taking the fun out of Cobb salad, but I disagree. This salad is still hearty and flavorful, but it’s also good for ya.
I did a quick search, and Cobb salad ingredients can and do vary. I found several recipes that use a lighter dressing, so I knew I wasn’t totally out to lunch here (har har). The red wine vinegar dressing is very easy to throw together, and it provides a tangy kick that still lets the other flavors shine through.
The salmon is quickly roasted with some olive oil and salt & pepper. The eggs are hard boiled for 7 minutes so the yolk isn’t rock hard. If you prefer even jammier yolks, go ahead and cook them for less time.
I did add a slightly unusual ingredient to this salad which gives it a nice little kick of sharpness, but you definitely don’t need to go out of your way to find it. I had some leftover radish greens from the smashed chickpea salad sandwich I posted a little while ago, and I thought they would go well in this salmon Cobb salad. Watercress offers a similar flavor.
Would you try this healthy Cobb salad recipe or do you prefer the more traditional version?
Let me know in the comments below. 🙂
Salmon Cobb Salad
- 3 eggs
- 1/2 tablespoon olive oil
- 1 small piece of salmon (about 1/2 pound)
- 1 head butter leaf lettuce and/or assorted salad greens
- 1 large handful arugula
- 2-3 medium tomatoes chopped
- 1 avocado diced
- Scallions chopped, to taste
- Radish greens to taste (optional)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- Salt & pepper to taste
- Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil.
- Hard boil your eggs. The ones pictured are cooked for 7 minutes after they start boiling. Once they're done, cover with cold water and peel.
- Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a fork (don't overcook).
- Meanwhile, whisk the dressing ingredients together in a small bowl and set aside. Prep your other salad ingredients and add them to a large salad bowl.
- When the eggs and salmon are done, chop or slice the eggs as desired and break the salmon into smaller pieces using a fork. Add to the salad bowl.
- Either toss the salad or pour the dressing over top. Enjoy immediately.
- Serves 2 as a main course or 4+ as a side salad.
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