Potluck Ideas

Fresh Salmon Cobb Salad

Ingredients:

Salmon fillet – 2 pieces (about 200g), grilled or pan-seared with salt, pepper, and a bit of olive oil

Romaine lettuce – 4 cups, chopped

Cherry tomatoes – 1 cup, halved

Avocado – 1 large, diced

Corn kernels – 1 cup (steamed or grilled)

Cucumber – 1, sliced

Boiled eggs – 3–4, halved or quartered

Fresh parsley or dill – finely chopped, for garnish

Red onion (optional) – thinly sliced

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Dressing:

3 tbsp olive oil

1 tbsp lemon juice or apple cider vinegar

1 tsp Dijon mustard

Salt & black pepper to taste

1 tsp honey (optional)

1 small garlic clove, minced

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Instructions:

1. Cook the Salmon:

Season the salmon with salt and pepper. Grill or pan-sear for 3–4 minutes per side until cooked. Let it rest, then flake or slice.

2. Boil the Eggs:

Boil eggs for 8–10 minutes. Cool, peel, and cut.

3. Prepare Veggies:

Chop lettuce, halve the tomatoes, slice cucumber, dice avocado, and cook corn (boil or grill).

4. Assemble the Salad:

On a large platter, lay down the romaine as a base. Arrange toppings in rows: corn, avocado, cucumber, eggs, salmon, and tomatoes. Sprinkle chopped herbs over the top.

5. Make the Dressing:

Whisk together all dressing ingredients until emulsified. Drizzle over the salad right before serving