Spring Smoked Salmon Cobb Salad


Spring Smoked Salmon Cobb Salad with Vital Proteins


1 tablespoon
Apple Cider Vinegar (for the dressing)
scoops of Vital Proteins Collagen Peptides (for the dressing)
1⁄2 cup
Olive Oil (for the dressing)
1 tablespoon
Lemon juice (for the dressing)
2 tablespoons
Siggi's plain icelandic yogurt (or sub Greek - for the dressing)
1 tablespoon
honey (for the dressing)
1⁄2 teaspoon
Sea Salt (for the dressing)
1 teaspoon
lemon pepper (for the dressing)
5 cups
Spinach (or mixed greens)
1 cup
Cooked Quinoa (optional)
Avocado (pitted, peeled, and diced)
12 ounces
smoked salmon
Pieces of Bacon (cooked and crumbled)
Grape Tomatoes (or cherry tomatoes)
2 tablespoons
pepitas (aka. pumpkin seeds)
soft-boiled eggs* (instructions below)


*How to soft boil eggs ---> bring small pot to full rolling boil. Add in eggs and let boil on high for 8 minutes. Then remove eggs and put them in an ice bath (fill small bowl with ice, then cold water). Peel and slice for salad.


  1. In a large measuring cup, combine all dressing ingredients: apple cider vinegar through lemon pepper. Use an immersion stick blender (or a large high powered blender will work) to combine until smooth and creamy. Set aside
  2. Assemble your salads in individual bowls: greens, 1/2 cup quinoa, 1/2 an avocado, 4-6oz smoked salmon, bacon crumbles, tomatoes, and pumpkin seeds. 
  3. Enjoy!
  4. The dressing can stay in an air-tight container in the fridge for up to a week.

Yields 2 Servings