Think outside the bun this summer and enjoy food that doesn’t just taste good but makes you feel good. A great alternative to the typical hot dog fest is to serve fish or a lighter meat. With salmon packed with omega-3s and lots of other goodness, we decided to whip up a Salmon Cobb Salad. A Cobb Salad requires little effort and when served on a large tray it is a great party dish allowing guests to plate their own salad buffet style. We have swiss chard in abundance in the garden along with radishes and some of our tomatoes have already started coming in – so these ingredients fresh from the garden played a part in this dish too! Feel free to increase this recipe according to how many guests you have. Here’s the recipe:
Salmon Cobb Salad, serves 6
2 lb salmon, cooked (saute in pan with 2 Tbsp extra virgin olive oil and seasoned to taste with salt and pepper for about 10-12 minutes until cooked medium)
4 eggs, hard boiled and halved
3 cups chopped swiss chard, lettuce, beet leaves, or arugula, tossed in a Tbsp extra virgin olive oil, pinch of salt, and 1 Tbsp balsamic vinegar.
2 1/2 cups cherry or grape tomatoes, halved
1 cup radishes, sliced
4 oz blue cheese, crumbled
2 avocados, diced
6 slices bacon, cooked and crumbled
2 cups corn, cooked
3/4 cup red onion, diced
Directions:
Arrange each ingredient in a row on large platter or tray. Allow guests to serve themselves.