Description
The Grilled Salmon Cobb Salad with Mustard Vinaigrette is a refreshing and hearty meal combining fresh mixed greens, smoky turkey bacon, and creamy shredded mozzarella cheese (vegetal). Enhanced with juicy cherry tomatoes, hard-boiled eggs, ripe avocado, and a tangy mustard vinaigrette, this salad offers vibrant flavors and satisfying textures perfect for lunch, dinner, or anytime you want a healthy, flavorful dish in one bowl.
Ingredients
Scale
Salad Components
- 2 cups fresh mixed greens (lettuce, spinach, arugula)
- 2 salmon fillets (skin-on, about 6 ounces each)
- 4 slices smoked turkey bacon
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, peeled and quartered
- 1 ripe avocado, sliced
- 1/2 cup shredded mozzarella cheese (vegetal)
- 2 green onions, chopped
Mustard Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1/4 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Salmon: Season the salmon fillets with salt, pepper, and a light drizzle of olive oil. Preheat a grill to medium-high heat. Grill the salmon skin-side down for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
- Cook the Smoked Turkey Bacon: While the salmon cooks, heat a skillet over medium heat. Cook the smoked turkey bacon until crispy. Remove and drain on paper towels to keep it crunchy without excess grease.
- Prepare the Salad Components: Wash and dry the mixed greens thoroughly. Slice cherry tomatoes in half, chop the green onions, peel and slice the avocado, shred the mozzarella cheese (vegetal), and quarter the hard-boiled eggs.
- Make the Mustard Vinaigrette: In a small bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, olive oil, salt, and pepper until well emulsified. Taste and adjust the seasoning to balance tanginess and creaminess.
- Assemble the Salad: On a large platter or bowl, spread the mixed greens as a base. Arrange grilled salmon pieces, smoked turkey bacon strips, cherry tomatoes, green onions, avocado slices, shredded mozzarella cheese (vegetal), and hard-boiled egg quarters on top. Drizzle the mustard vinaigrette evenly over the salad just before serving.
Notes
- Pat salmon dry before grilling to help achieve a crispy exterior.
- Avoid overcooking salmon; a slightly pink center keeps it tender and moist.
- Use fresh or high-quality Dijon mustard for a bright, authentic vinaigrette flavor.
- Keep salad ingredients chilled until assembly to maintain freshness.
- Toss avocado slices in a bit of lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 210mg
Keywords: grilled salmon salad, cobb salad, mustard vinaigrette, healthy salad, smoked turkey bacon, fresh greens