Spring Cobb Salad Strawberries Avocado (Print)

Bright mix of spring greens, strawberries, avocado, eggs, and feta with a tangy balsamic dressing.

# Components:

→ Greens

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

→ Vegetables and 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

# Directions:

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.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well emulsified and combined.
03 - Arrange spring greens on a large serving platter or individual plates as the foundation for the salad.
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 ingredients.
06 - Drizzle prepared dressing over the salad just before serving, or serve on the side. Toss gently if desired and serve immediately.

# Expert Advice:

01 -
  • The strawberries add a natural sweetness that transforms a regular salad into something that feels special enough for guests but easy enough for a Tuesday lunch.
  • Everything comes together in under 30 minutes, which means you can have a restaurant-quality meal on the table without the stress or cleanup.
  • It's endlessly flexible, so you can swap in whatever vegetables you have on hand and still end up with something delicious.
02 -
  • Don't assemble this salad more than 20 minutes before serving, as the greens will start to wilt and the avocado will brown, even with the best intentions.
  • If you're serving more people, arrange everything on individual plates rather than one large platter—it keeps everyone's components fresh and looks intentional instead of casual.
03 -
  • Make your dressing in a small jar and shake it vigorously instead of whisking; this creates a better emulsion and you can save any leftovers for the next day.
  • If you're cooking the eggs ahead of time, peel them while they're still slightly warm and store them in the refrigerator; cold hard-boiled eggs are harder to peel cleanly.
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