Smoked Salmon Cobb Salad

Ingredients

Dressing

• 1/4 cup nonfat plain greek yogurt

• 1/4 cup extra virgin olive oil

• 2 tbsp lemon juice

• 1 clove garlic

• 1 tsp dired dill

• 1 tsp dried chives

• 1 tsp sea salt

• 1 tbsp water to thin, optional

Salad

• 8 oz wild caught cold smoked sockeye salmon (mine is from ButcherBox)

• 1 head romaine lettuce, washed and chopped

• 1 pint cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 6 hardboiled eggs, chopped

• 4 tsp capers

Instructions

1. In a jar combine your salad dressing ingredients. Use an immersion blender to blend until creamy. Alternatively, use a small food processor or blender. Set aside.

2. In a shallow bowl divide your salad ingredients evenly layering first the romaine lettuce and then adding the cherry tomatoes, red onion, eggs, smoked salmon, and capers.

3. Drizzle with the dressing and serve.

Servings: 4 Time: 30 minutes Calories: 350 Protein: 26 Carbs: 7 Fat: 23

MEAL PREP NOTE: these are great in the fridge for up to 4 days as a salad jar. Using a wide-mouth 32 oz jar layer your salad starting with the dressing. Then add your smoked salmon followed by hardboiled eggs, capers, tomatoes, onions, and then chopped lettuce. Place the lid on the jar and store in the fridge. When ready to eat just turn the salad jar onto a plate or a bowl and enjoy.

Another option is to store in individual containers with a ramekin of dressing. Add the dressing to the salad when you are ready to eat.

Alternately, store each ingredient separately (you can prepare the dressing ahead of time) and combine when ready to serve.