Hazelnut Free Salmon Cobb Salad with Avocado
Total time35 min
Prep time20 min
Cook time15 min
4.7(13)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
For the salad
- 4 large eggs
- 2 romaine hearts, chopped (about 8 cups)
- 2 ripe avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into half-moons
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
For the dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ½ tsp dried oregano
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower the eggs in and cook for 10 minutes, then transfer to a bowl of ice water and let cool for 5 minutes. Peel and halve lengthwise.
- 2
While the eggs cook, whisk together the olive oil, lemon juice, Dijon mustard, garlic, dried oregano, and 1/4 tsp kosher salt in a small bowl until emulsified. Set aside.
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