Grilled Salmon Cobb Salad (Whole 30

• Gluten free

• Meat

  • 2 Slices Whole30 compliant bacon

• Seafood

  • 1 (6 oz. salmon filet

• Produce

  • 6 cups Arugula, fresh
  • 1 cup Cherry tomatoes
  • 2 tbsp Chives, Fresh
  • 1 Clove Garlic
  • 2 tbsp Parsley, fresh
  • 1 Zucchini

• Refrigerated

  • 2 Eggs, hard

• Condiments

  • 1/4 cup Paleo & whole30 compliant mayo

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Olive oil, light

Found on fashionablefoods.com

Description

Ingredients

• 1 (6 oz.) Salmon Filet
• 1 Zucchini, sliced into ¼-inch thick rounds
• Extra-Light Olive Oil
• Salt & Pepper
• 6 Cups Fresh Arugula
• 2 Slices Whole30 Compliant Bacon, cooked, drained of excess grease, and crumbled
• 2 Hard Boiled Eggs, peeled and chopped
• 1 Cup Cherry Tomatoes, halved
• ¼ Cup Paleo & Whole30 Compliant Mayo, or any mayo if youre not following Paleo or Whole30
• 1 Tablespoon Apple Cider Vinegar
• 1 Clove Garlic, finely minced
• 2 Tablespoons Finely Chopped Fresh Parsley
• 2 Tablespoons Finely Chopped Fresh Chives

Directions

• Preheat the grill (or a grill pan) and drizzle the salmon filet and zucchini rounds with the olive oil and season with salt and pepper. Cook the zucchini until grill marks appear and then flip and repeat on the other side. This should only take a few minutes. Grill the salmon for about 5-7 per side or until opaque throughout and it flakes easily with a fork. Once the salmon is done, flake it into bite-sized pieces and set it aside along with the zucchini to cool slightly while you prepare the rest of the salad. Divide the arugula equally among two bowls and then top with bacon, eggs, tomatoes, zucchini, and salmon. To make the dressing whisk together the mayo, vinegar, garlic, parsley, and chives in a small bowl. Serve the salad drizzled with the dressing and enjoy!