This light and easy salad is a protein-packed twist with an avocado-cream dressing.
Looking for an easy recipe that has plenty of flavor? Try this Cobb salad with Steelhead Trout from Norway. Norwegian steelhead trout is rich in protein, omega-3s, vitamins A, D, and B12, and antioxidants, helping you keep up your heart, bone, and brain health.
Difficulty
Easy
Serves
4 people
Preparation time
25 minutes
Cooking time
15 minutes
INGREDIENTS
3 eggs
6 slices bacon
2 tbsp olive oil
1 pound Norwegian steelhead trout
8 cups lettuce
2 cups cherry tomatoes, halved
1 avocado, sliced
1/2 cup blue cheese crumbles
1 cucumber, sliced
2 scallions, sliced
Avocado cream
1 cup Greek yogurt
1/2 cup fresh cilantro
1 avocado, diced
1 clove garlic
1–2 tbsp lemon juice
STEPS
Add the eggs to a small pot and add enough water to cover by an inch. Bring to a boil over high heat. Once boiling, remove the pot from the heat and let sit for 10 minutes. Meanwhile, in a medium nonstick skillet, cook the bacon over medium heat until crispy. Transfer cooked bacon to a paper towel-lined plate.
Run the eggs under cold water, peel, and cut into wedges or slices. Chop the cooked bacon and set the eggs and bacon aside.
Season the steelhead trout with salt and pepper on both sides. Heat 1-2 tablespoons olive oil in a pan over medium heat and cook the trout, about 2 minutes on each side. Let rest on a plate for 10 minutes and roughly shred with a fork.
Meanwhile, add the yogurt, cilantro, diced cucumber, and garlic to a blender. Blend 1–2 minutes, until smooth. Season with salt and add lemon juice to taste. Add water as needed to reach the desired consistency.
On a large platter, arrange the lettuce into a large bed. Add the tomatoes, trout, eggs, bacon, sliced avocado, sliced cucumber, sliced scallions, and blue cheese crumbles over the lettuce in rows. Drizzle with the avocado dressing and serve immediately.
Stop by your local Eataly or order local delivery to get all of the ingredients for this easy recipe.