Spring Smoked Salmon Cobb Salad

Ingredients

1 tablespoon Apple Cider Vinegar (for the dressing)

2 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)

1 Avocado (pitted, peeled, and diced)

12 ounces smoked salmon

3 Pieces of Bacon (cooked and crumbled)

12 Grape Tomatoes (or cherry tomatoes)

2 tablespoons pepitas (aka. pumpkin seeds)

3 soft-boiled eggs* (instructions below)

Notes

*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.

Instructions

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
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.
Enjoy!
The dressing can stay in an air-tight container in the fridge for up to a week.