Brazil Nut Free Seafood Cobb Salad
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Learn more →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
- 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
- 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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