Anti Inflammatory Seafood Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the proteins

6 oz wild-caught salmon fillet, skin removed
6 oz large shrimp, peeled and deveined
4 strips uncured pork bacon, no added spices or sugar
Applegate Naturals Hickory Smoked Uncured Turkey Bacon
See all
Chef's tip
Turkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed.
1 tbsp olive oil, divided
¼ tsp fine sea salt, for seasoning proteins

For the salad

1 large head romaine lettuce, chopped
2 cups mixed greens
2 medium avocados, pitted and sliced
1 medium english cucumber, sliced into half-moons
1 cup cooked beets, peeled and diced
4 radishes, thinly sliced
2 tbsp fresh chives, finely chopped

For the dressing

3 tbsp apple cider vinegar
½ cup olive oil
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
1 tsp fresh thyme leaves
¼ tsp fine sea salt, for dressing

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, 1/2 cup olive oil, honey, grated ginger, thyme leaves, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
2
Cook the bacon strips in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp and deep golden, about 6–8 minutes total. Transfer to a paper towel-lined plate and let cool, then break into rough pieces. Pour off all but a thin film of fat from the skillet.

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