Thank you all for the birthday wishes! I really had the best birthday ever! My husband and I went to one of our favorite restaurants, Skates on the Bay, for my birthday dinner! We started off with clams and then had the prime rib with broccolini and asparagus. They have the best prime rib!
The next day my hubby totally surprised me and took me to Calistoga for the day! I honestly think it’s the first time I’ve ever been completely surprised, as I had absolutely no clue where we were headed. We went to a resort called Indian Springs. It was heaven on earth! They have a huge pool that’s naturally heated by hot springs. It was literally the perfect temperature, and the most perfect day. It was the most relaxing day I’ve had in a very long time. We can’t wait to go back! If you’re ever in the Napa Valley area, I highly recommend visiting Indian Springs!
It feels really good to be back in the kitchen after a little time off! One of my very favorite meals while in Hawaii was actually at our resort, and it was called the Island Cobb. Although I had no idea what went into the dressing, (besides the fact that it was gluten free) I knew that I would be creating my own version when I got home. This may just be my new favorite salad ever, especially the creamy mango pineapple dressing! If you don’t have fish on hand, this would be great with chicken as well! Happy cooking!
Island Cobb Salad
- 1 1/2 pounds halibut filets
- salt and pepper
- 1 head butter lettuce, chopped
- 1 cup cherry tomatoes
- 2 hard boiled eggs, diced
- 4 slices bacon, cooked and crumbled
- 1 avocado avocado, sliced
Creamy Mango Pineapple Dressing
- 2/3 cup avocado oil
- 1 pastured egg
- 1 teaspoon lemon juice
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 cup diced pineapple
- 1/2 cup mango
- Preheat your grill to medium heat. Brush both sides of the fish with ghee, and season with salt & pepper.
- Place the halibut on the hot grill. Cook for 4-5 minutes per side (per inch of thickness). Flip with a wide spatula, and cook the other side for another 4-5 minutes, or until cooked through.
- While the fish is cooking, let's make the quick dressing! Place all of the ingredients except for the pineapple and mango into a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. Add the mango and pineapple to the container and blend once again until mixed well. That's it!
- Place the chopped lettuce in a clean bowl, or on a large plate. Top with the tomatoes, diced egg, bacon, avocado, and fish. Serve alongside the dressing.
- Enjoy! Pretend you're in Hawaii! Mahalo!
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the salt, mango & pineapple at the end!