Salmon Cobb Salad

Salmon, avocado, corn, lettuce, boiled eggs, red onions and tomatoes in a white bowl. A wooden fork on top of the plate.

5 from 5 votes

This delicious Salmon Cobb Salad is made with creamy avocado, juicy tomatoes, fresh greens, hard-boiled eggs and sweet red onions - the perfect summer salad bowl!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Servings: people

Calories: 869kcal

Author: Jen Sim

Equipment

chopping board

Ingredients

4 salmon fillets
4 eggs
2 avocados
¾ cup of sweetcorn
1-2 romaine lettuce
½ red onion
¾ cup of cherry tomatoes
Salt to taste
Pepper to taste
Lemon juice to taste
A few drops of olive oil
Parsley to garnish (optional)
Feta cheese crumbled on top (optional)
French salad dressing (optional)

Instructions

Add eggs to a saucepan and pour in enough cold water to cover the eggs. Bring to a boil and leave to simmer for 8-10 minutes. Once the eggs have cooled peel them, chop into large chunks and set aside.
Meanwhile, heat a splash of olive oil in a pan (medium heat). Add salmon fillets, a few drops of lemon juice and a pinch of salt and pepper. Cook on each side for 3-5 minutes or until done. Set aside and leave to cool. Then, chop into large chunks and set aside.
Wash lettuce and chop. Season with salt and pepper and set aside.
Wash and chop tomatoes. Set aside.
Peel and dice the red onion.
Peel, chop avocados and set aside.
Add lettuce, salmon fillets, eggs, tomatoes, onions, avocado and sweetcorn to a large bowl as shown. Garnish with parsley or feta and serve with French salad dressing.

Notes

Toppings: Once you have prepared the salad, top it with feta cheese, ranch or French dressing for more flavor.

Nutrition