Spring Cobb Salad Strawberries Avocado (Print view)

A bright mix of spring greens, strawberries, avocado, feta, and tangy dressing for a fresh meal.

# List of Ingredients:

→ Greens

01 - 6 cups mixed spring greens (baby spinach, arugula, or lettuce)

→ Vegetables & Fruit

02 - 1 cup strawberries, hulled and sliced
03 - 1 large avocado, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, sliced
06 - 2 green onions, thinly sliced

→ Protein

07 - 2 large eggs
08 - 4 slices cooked bacon, crumbled (optional)

→ Cheese

09 - 1/2 cup crumbled feta cheese

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1.5 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste

# Step-by-Step Directions:

01 - Place eggs in a small saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 9 minutes. Transfer eggs to ice water to cool completely, then peel and quarter.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
03 - Arrange spring greens on a large serving platter or individual plates as the foundation.
04 - Neatly arrange strawberries, avocado, cherry tomatoes, cucumber, green onions, hard-boiled eggs, and bacon in rows or sections over the greens.
05 - Sprinkle crumbled feta cheese evenly over the arranged salad components.
06 - Drizzle with prepared dressing just before serving, or serve dressing on the side. Toss gently if desired and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in about half an hour, which means you can serve something restaurant-worthy without spending your whole afternoon in the kitchen.
  • The combination of sweet strawberries against tangy feta and crispy bacon tastes like spring actually tastes, if that makes sense.
02 -
  • Don't assemble this more than twenty minutes before serving, or the greens will start releasing water and everything gets limp—it's one of those salads that demands to be eaten fresh.
  • If you're worried about the avocado browning, dice it right at the moment you're ready to plate, and toss it with just a whisper of lemon juice.
03 -
  • Keep the dressing in a jar in your fridge so you can make this salad anytime—it keeps for at least a week and tastes better the next day as the flavors meld.
  • If you're serving a crowd, arrange everything on the platter but leave the dressing off until guests are ready to eat; this way your salad stays crisp instead of wilting under its own weight.
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