Cobb Salad with a Mexican Seafood Twist
Ok before someone mentions it, it wasn’t lost on me that Cobb salads often have my beloved bacon and I had toyed with the idea and although it is usual easy to get me to add it into a recipe this one it just didn’t fit in, in my opinion. I didn’t want another meat competing with that lovely smoked salmon and at the cost of it you want it to be the center piece of this recipe not an also ran. Now as always my recipes are mere starting point suggestions if you are less constrained in the bacon department than me (like that happens often) then feel free to add it in.
As goes with any other ingredient you think I really missed the boat on add another row of it in just make it in small pieces that layout in row form nicely no big chunks in this salad that would be out of place. I had thought of some fresh tomatoes but at this time of year I was less inclined for the hit or miss ones in the store so I opted to just not do it. Now also on the avocado I call for hass avocadoes you use whatever kind you like best just make sure they are nice and ripe no second guessing this is a fresh kind of salad which is why I opted for the corn on the cob instead of another kind. Also feel free to grill the corn it will go nice with the smokiness of the salmon.
Also in hind sight it might have been better to switch around the order of things and move the cucumber and red onion and flip flop them so the color balance was better this is easy enough to do when you make yours up to you of course. Also the dressing is a nice light and sweet and tart combination and it would go good over the top or as I suggest use it on the side for dipping again a personal choice as to how heavy on dressing you like your salad. I personally like it on the side but my husband would drown the poor thing if his dietitian would let him.
If you need a good corn stripper see my review site for one.
- 1 bag baby spinach leaves as needed
- 4 hass avocadoes, pitted and cubed
- 16 ounces Smoked Salmon Fillet, Pre-Sliced on Skin, chopped into bite sized pieces
- 3 ears sweet corn, cooked and stripped from the cob
- 2 English cucumbers, cubed
- 1 red onion, diced fine
- 1 lemon sliced thin to garnish
- Fresh cracked pepper to taste
- ¼ cup Colavita Aged White Wine Vinegar
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons Pommery Meaux Mustard
- 1 tablespoon agave nectar
- Zest of one lemon
- 1 teaspoon oregano
- ¼ teaspoon fresh cracked pepper
- ½ teaspoon Sherpa Pink Himalayan Salt
- ½ cup extra virgin olive oil
- Husk the corn and remove as much silk as possible and rinse well under cold water. Put the ears of corn on a microwave safe plate and cover with plastic wrap and poke a hole in it.
- Place on turn table in microwave and microwave for seven to eight minutes on high.
- Remove plate and carefully remove the plastic wrap (be cautious of steam release) and using a knife or a corn stripper remove the corn from the cob and allow it to cool in the refrigerator until child in a bowl.
- Prepare all ingredients into their smaller pieces and place into individual bowls to assemble the personal Cobb salads layout the bowls in the order in the list on the counter and then start the assembly.
- On each plate lay a bed of baby spinach leaves first to cover the serving part of the plate.
- Working right to left lay a row of avocado.
- Followed by a row of smoked salmon along right next to the avocado.
- A row of the cooled corn.
- A row of the diced cucumber.
- And finally a row of the red onion.
- If desired give it a few sprinkles of fresh cracked pepper and garnish with a couple lemon slices and serve the lemon vinaigrette in a bowl on the side for dipping or to pour over the top if preferred.
- In a blender blend all ingredients except the olive oil pulse until it is fully mixed then with the blender on a medium speed slowly drizzle the olive oil in with a steady stream.
- Pour this mixture in a salad dressing serving bottle and refrigerate over night.
- Remove from refrigerator and shake well before serving.
Cobb salads are easy to spot even if the main ingredients vary from one version to the next they are typically always diced up and laid out so the ingredients form rows and give it, its unique appearance as a very organized salad. Kind of like seven layer dip turned on its side so to speak. This one is different in that it features smoked salmon and avocado but none the less it is more or less a variant of a Cobb salad as the presentation is all Cobb. This is a very old salad recipe and like its cousin the Waldorf salad has had many different twists on the theme over the years this is a nice one especially with the citrusy vinaigrette it is light and would make a great hot summer day salad for a light lunch.
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