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serves 4-6

Total time

0 minutes


Dinner, Lunch


  • 4 handfuls of chopped romaine lettuce
  • 2 handful endive (chopped)
  • 2 handful watercress (trimmed)
  • ½ lb cooked salmon, broken into large flakes
  • 6 -8 slices crisp bacon, crumbled or broken
  • 4 boiled eggs, sliced in half
  • a few 1/8 inch thin slices of red onion
  • ½ cup crumbled blue cheese
  • about 8-10 cherry tomatoes, or strawberry tomatoes, cut in half
  • 1 avocado (sliced)
  • vinaigrette (feel free to double the recipe for extra dressing)
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard


  1. Make sure your greens are rinsed and dried. Add them to a large wide salad bowl.
  2. Add the salmon to the center of the bowl. Surround it with the crumbled bacon, eggs, sliced onions (separate the rings as you add them) cheese, tomatoes, and avocado.
  3. To make the dressing shake the ingredients together in a mason jar until they combine into a creamy emulsion. Taste and adjust in any way you like.
  4. Dress the salad at the table, tossing it optional. I like to leave it as is, and let people serve themselves.
  5. View the recipe instructions at The View From the Great Island

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