Easy Healthy Salmon Cobb Salad with Halal Turkey Bacon

📝 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!