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Salmon Cobb Salad

Steph Gaudreau
  • 2018 minutes
  • Serves 2 to 3

INGREDIENTS

4

slices Bacon, thick-cut cooked and chopped

8 oz

Salmon, wild-caught

2

Avocados

1

generous handful Chives, fresh

1/4

Cucumber, large

4 oz

Greens or baby lettuce, mixed spring

2

Plum tomatoes

1

Zest of a lemon

3

Eggs, hard cooked

1/4 cup

Castelvetrano olives

1

Dressing

1

Generous pinch Sea salt and pinch black pepper