Tasty

Southwestern Cobb Salad

May 12, 2014

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I love dinners that transition well to lunches the next day.  Considering most recipes make enough for 4 people, I have to make sure to I really LOVE what I’m making (enough for a couple rounds of leftovers).  This salad is a great option! Super healthy, tons of Omega-3s, and under 400 calories per serving!

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Southwestern Salmon Cobb Salad

adapted from Eating Well 

  • 1 lb wild salmon, skinned
  • 1 tablespoon adobo sauce framed canned chipotles + 1 tablespoon minced chipotle in adobe
  • 1/4 teaspoon salt
  • 1/2 cup Greek Yogurt or reduced fat sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 10 cups romaine lettuce
  • 1 avocado, diced
  • 1 bunch radishes, sliced
  • 2 cups cherry tomatos, halved
  • 1/2 cup crumbled blue cheese
  1. Make dressing by mixing greek yogurt/sour cream, vinegar, water, minced chipotles and 1/4 teaspoon salt.  Store in fridge until ready to use.
  2. Preheat grill to medium high heat.
  3. Divide salmon into 4 equal portions and brush with adobo sauce and sprinkle with salt.
  4. Grill salmon, turning once, until opaque – about 3 minutes per side.
  5. Divide greens, salmon and toppings among 4 plates (or 2 plates and 2 Tupperwares for tomorrow!). Serve dressing on the side and enjoy!

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*In a pinch I buy honey smoked salmon portions at Whole Foods.  They can be served cold and are an easy addition to this salad if you don’t feel like grilling.

**If you are out of chipotles, I also recommend using dried chipotle powder in the dressing.

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Per Serving (according to EatingWell.com): 385 calories, 22 g far, 91 mg cholesterol; 13 g carbohydrate, 0 g added sugar; 37 g protein, 7 g fiber, 696 mg sodium, Nutritional bonuses – 85% daily value of Vitamin A, 62% DV of folate, 60% DV of Vitamin C, 42% DV of Potassium

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