Superfood Cobb Salad & Creamy Lemon Dressing

A super yummy Cobb salad is loaded with the top, nutrient-dense superfoods – kale, salmon, eggs, blueberries, walnuts, and avocado – and brought together with a Creamy Lemon Dressing also from superfoods – yogurt, olive oil, lemon, and garlic.

As the weather warms and we naturally move away from heartier dishes, my Superfood Cobb Salad will jump start your spring eating with yummy, healthy, and fresh superfoods in eye popping colors, and there’s really not a lot to cook! The healthy fats in the salmon, jammy eggs, walnuts, avocado, and Creamy Lemon Dressing lend a satisfying indulgence that you can feel good about eating, turning this good for you Superfood Cobb Salad into a dinner you’ll crave all spring and summer. A bit of raw honey in the dressing provides a touch of natural, unrefined sweetness to help round it out, but the honey can be left out for a no added sugar dressing with a bit more brightness. Serves two generously for dinner.

Superfood Cobb Salad & Creamy Lemon Dressing

Ingredients

For the salad:

2 – 5oz wild caught salmon fillets

1 tablespoon avocado oil, or other high heat neutral oil

2 bunches lacinato (Tuscan, dinosaur) kale, ribs removed and leaves chopped

2 eggs

½ cup blueberries

½ cup walnut halves, toasted and chopped

1 avocado, sliced

2 oz crumbled gorgonzola cheese

For the Creamy Lemon Dressing:

¼ cup whole milk Greek yogurt

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, about 1 lemon

1 garlic clove, minced

1 teaspoon raw honey

½ teaspoon Dijon mustard

¼ teaspoon coarse kosher salt

1/8 teaspoon freshly ground black pepper

How to make Superfood Cobb Salad & Creamy Lemon Dressing

Fill a 1 or 2-quart saucepan with enough water to completely cover an egg. Bring water to boil. Gently lower eggs into boiling water one at a time with a large spoon to avoid cracking. Boil eggs for 7 minutes. While eggs cook, fill a small bowl with ice and water. With the large spoon, remove the eggs from the boiling water and submerge in the ice water for 2 minutes. Remove eggs from water and set aside.

Pat salmon fillets with paper towels to remove any excess moisture, season with a generous sprinkle of coarse kosher salt and freshly ground black pepper. Heat a non-stick skillet over medium heat. Add 1 tablespoon avocado oil and heat through. Add salmon fillets to skillet, skin side down. Cook for 4 minutes, and gently flip fillets over with a fish spatula – the salmon should easily release from the pan when ready to flip and the skin should be browning and crisp. Cook another 3 minutes and remove salmon fillets to a small plate.

While salmon and eggs cook, make the Creamy Lemon Dressing by combing Greek yogurt, olive oil, lemon juice, garlic, honey, Dijon mustard, ¼ teaspoon salt and 1/8 teaspoon black pepper in a small jar with a lid and shake until fully combined and smooth. Place chopped kale leaves in a large bowl and toss with dressing until evenly coated.

Spread dressed kale across a large plate or low bowl. Gently break cooked salmon into 1 to 2-inch pieces. Peel eggs and cut in half lengthwise. Arrange halved eggs, chopped walnuts, blueberries, salmon pieces, avocado slices, and crumbled gorgonzola atop the kale and serve.