Smoked Salmon Cobb Salad

From Chow Bella Paleo

For the dressing:

1 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

4 tbsp extra virgin olive oil

Salt and pepper to taste

• 1. Blend juice, vinegar, and mustard together in a small bowl. While whisking, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.

For the salad:

4 (packed) cups chopped butter lettuce

4 (packed) cups chopped romaine lettuce

8 oz smoked salmon flaked or chopped into small pieces

1 cup finely diced tomato

1 cup diced cooked beets

2 hard boiled eggs, chopped

4 strips of bacon, cooked until crispy and crumbled

1/2 cup crumbled blue cheese OR chopped walnuts

1 medium avocado, peeled, pitted, and diced

2 tbsp minced chives

2 tbsp minced parsley

2 tbsp minced fresh dill

• 1. In your serving bowl or individual salad bowl, add a layer of lettuce. 

  2. Create rows of each ingredient over the lettuce. Drizzle with the dressing and sprinkle with herbs. Serve immediately.