Pregnancy Friendly Salmon Cobb Salad with Avocado

Total time35 min

Prep time20 min

Cook time15 min

Pregnancy Friendly Salmon Cobb Salad with Avocado

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
½ tsp kosher salt
¼ tsp black pepper
¼ tsp ground turmeric

For the salad

4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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