Salmon & Avocado Cobb Salad* M (gc) Recipe

Wash and dry the mixed salad greens. Place them in a large salad bowl as the base of the salad.

Halve the cherry tomatoes and add them to the salad bowl.

Peel and dice the cucumber, then add it to the bowl.

Thinly slice the red onion and scatter it over the salad.

Peel and quarter the hard-boiled eggs, placing them on top of the salad.

Slice the avocados in half, remove the pit, and cut them into wedges. Add the avocado pieces to the salad.

Tear the smoked salmon into bite-sized pieces and arrange it on top of the salad.

Preheat the oven to 375°F (190°C).

Cut the bread into cubes and place them in a mixing bowl.

Drizzle the olive oil over the bread cubes and add garlic powder and salt. Toss to coat evenly.

Spread the coated bread cubes on a baking sheet in a single layer.

Bake in the preheated oven for about 10-12 minutes, or until golden and crispy, tossing halfway through.

In a blender or food processor, combine the ranch dressing, sun-dried tomatoes, olive oil, and balsamic vinegar.

Blend until smooth, adjusting salt and black pepper to taste.

Once the croutons have cooled, sprinkle them over the salad.

Drizzle the prepared sun-dried tomato dressing over the salad.

Toss gently to combine all ingredients, ensuring the dressing coats everything evenly.

Serve immediately and enjoy your Salmon & Avocado Cobb Salad!