Salmon & Avocado Cobb Salad Recipe
ranch & sun-dried tomato dressing, rustic croutons
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparing the Salad
- 1
Prepare the Greens
In a large bowl, combine the fresh spinach and romaine lettuce. Wash and dry the greens thoroughly before adding.
- 2
Add Vegetables
Halve the cherry tomatoes and add them to the greens. Slice the cucumber and red onion thinly, then add to the bowl.
- 3
- 4
Add Cooked Salmon
Flake the cooked salmon fillet into bite-sized pieces and add to the salad.
Making the Croutons
- 5
Prepare the Bread
Preheat your oven to 375°F (190°C). Cut the rustic bread into small cubes.
- 6
- 7
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet and bake for 10-15 minutes or until golden and crispy, stirring halfway through.
Preparing the Dressing
- 8
Mix the Dressing
In a small bowl, combine ranch dressing, chopped sun-dried tomatoes, and lemon juice. Season with salt and black pepper to taste.
Assembling the Salad
- 9
Combine Ingredients
Once all components are ready, pour the dressing over the salad and toss gently to combine.
- 10
Top with Croutons
Sprinkle the freshly baked croutons on top of the salad for added crunch.
