is a vibrant, protein-packed dish that's as beautiful to look at as it is delicious to eat. This wholesome meal combines flaky, tender salmon, crisp greens, creamy avocado, ripe tomatoes, and savory halal turkey bacon for a truly satisfying experience. Perfect for a quick lunch or a light dinner, it’s a celebration of fresh flavors and textures that you'll absolutely adore!
📜 Ingredients
For the Salad:
1 head Romaine lettuce, washed and chopped
1 large (6-8 oz) salmon fillet, cooked and flaked
3 large eggs, hard-boiled and halved
1 cup cherry tomatoes, halved
1 ripe avocado, sliced or diced
1/4 cup crumbled blue cheese (or feta for a milder, tangy option)
3 strips halal turkey bacon, cooked until crisp and crumbled
For the Lemon-Herb Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano (or 1 tablespoon fresh parsley, chopped)
Salt to taste
Freshly ground black pepper to taste
📝 Instructions
- Prepare the Salad Base: Begin by washing and thoroughly drying your Romaine lettuce. Chop it into bite-sized pieces and arrange it evenly on a large platter or in a wide, shallow bowl, creating a beautiful green foundation.
- Arrange the Toppings: Artfully arrange the flaked salmon, hard-boiled egg halves, halved cherry tomatoes, sliced avocado, crumbled blue cheese, and crumbled halal turkey bacon over the lettuce. For a classic presentation, create distinct rows of each ingredient.
- Whisk the Vinaigrette: In a small bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano (if using), a pinch of salt, and a grind of fresh black pepper. Whisk vigorously until the dressing is emulsified and well combined.
- Dress and Serve: Just before serving, drizzle the vibrant Lemon-Herb Vinaigrette generously over the entire salad. You can gently toss it if you prefer, or allow your guests to dress their individual portions. Serve immediately and enjoy!
💡 Chef's Tips
- Perfect Salmon: To cook your salmon, simply bake it at 400°F (200°C) for 12-15 minutes, or pan-sear it for 4-5 minutes per side until flaky. Season with salt, pepper, and a squeeze of lemon for best flavor.
- Make Ahead: For effortless meal prep, cook the salmon, hard-boil the eggs, and crisp the turkey bacon a day or two in advance. Store each component separately in airtight containers in the refrigerator, then assemble your stunning salad right before serving for ultimate freshness!
