Spring Cobb Salad Strawberries Avocado (Print Version)

Bright mix of greens, strawberries, avocado, and feta in a crisp, flavorful spring salad.

# What You'll Need:

→ 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 1/2 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Place eggs in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer eggs to ice water to cool completely, then peel and quarter them.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
03 - Arrange the 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 top of the arranged salad.
06 - Drizzle with the prepared vinaigrette just before serving, or serve the dressing on the side. Toss gently if desired and serve immediately.

# Top Tips:

01 -
  • It's ready in 30 minutes flat, no complicated techniques or special equipment needed.
  • The strawberries taste like spring arrived on your plate, sweet against the tangy feta and creamy avocado.
  • You can eat it for lunch and still feel fancy, which honestly changes everything about how you approach weekday meals.
02 -
  • Avocado oxidizes fast, so slice it last and use it immediately, or toss the pieces in a little lemon juice to buy yourself time.
  • The dressing emulsifies when the mustard and honey blend with the oil and vinegar, which is why whisking matters more than you'd think for something this simple.
03 -
  • Make the dressing in a jar and shake it instead of whisking, which is faster and the jar seals so you can make it ahead without worrying about it separating.
  • Arrange the salad components on the greens separately instead of mixing everything together, it looks better and people can taste each ingredient instead of it becoming salad mush.
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