# @ashley.paiige on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DTs0qrSkhrx
- **Gondola URL:** https://gondola.cc/posts/53869648-ashleypaiige-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6da8583938.jpg
- **Posted:** 2026-01-19T17:18:32.000+00:00
- **Account Owner:** Ashley Paige (@ashley.paiige) — https://gondola.cc/ashley.paiige

## Caption

the best salad of ALL TIME— seafood cobb salad inspired by the four seasons🦞 #saladrecipe #salad #cobbsalad #seafood #summerdinner 

Ingredients
For the Salad
4 cups butter lettuce, gently torn
½ cup caramelized sweet onion (see instructions)
1 cup baby tomatoes, chopped
1 avocado, sliced
½ cup white wine soy-butter shrimp (see instructions)
½ cup lobster salad (see instructions)
2 large eggs
½ cup marinated sushi-grade ahi tuna (see instructions)
4 slices smoked maple bacon, cooked and chopped

For the Green Goddess Ranch Dressing
⅓ cup mayonnaise
⅓ cup sour cream or Greek yogurt
2 tbsp milk, buttermilk, or water
1 tbsp lemon juice
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp chopped chives
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

Instructions
1. Make the dressing: blend together mayo, sour cream, milk, lemon juice, herbs, and garlic until smooth. Season to taste with salt and pepper. Chill until ready to use.
2. In a skillet over medium-low heat, melt 1 tbsp butter with 1 tsp olive oil. Add 1 large thinly sliced sweet onion and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deep golden and tender. Let cool.
3. Bring water to a boil in a small pot. Gently lower in eggs and cook for exactly 6 minutes. Transfer to an ice bath until fully cooled, then peel and halve.
4. In a skillet, melt 1 tbsp butter over medium heat. Add 8 peeled and deveined shrimp. Pour in 2 tbsp white wine and 1 tbsp soy sauce. Cook 2–3 minutes until shrimp are pink and cooked through. Let cool.
5. In a bowl, combine ½ cup cooked, chopped lobster meat with 2 tbsp mayo, 1 tsp Dijon mustard, 1 tsp lemon juice, and 1 tbsp chopped chives. Season with salt and pepper and chill.
6. In another bowl, toss ½ cup cubed sushi-grade ahi tuna with 1 tsp soy sauce, 1 tsp sesame oil, and ½ tsp rice vinegar. Let marinate 10–15 minutes. Drain slightly before serving.
7. Assemble the salad: arrange butter lettuce on a platter or plates. Add caramelized onions, tomatoes, avocado, shrimp, lobster salad, ahi tuna, halved eggs, and chopped bacon. Drizzle with Green Goddess Ranch or serve on the side.

## Stats

- **Views:** 33,254
- **Likes:** 2,688
- **Shares:** 0
- **Comments:** 56

## Tags

saladrecipe, cobbsalad, summerdinner, salad, seafood

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