Spring Cobb Salad with Strawberries (Printable)

A fresh mix of greens, strawberries, avocado, and feta for a bright springtime dish.

# What You 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

# 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 bath 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 combined and emulsified.
03 - Distribute spring greens evenly across a large serving platter or individual plates.
04 - Neatly arrange strawberries, avocado, cherry tomatoes, cucumber, green onions, hard-boiled egg quarters, and bacon in organized rows or sections over the greens.
05 - Sprinkle crumbled feta cheese evenly over the arranged salad components.
06 - Drizzle prepared dressing over the salad just before serving, or provide dressing on the side. Toss gently if desired and serve immediately.

# Expert Advice:

01 -
  • The strawberries give you that unexpected sweetness that makes people pause and ask what's different about your salad.
  • It comes together in under thirty minutes, which means weeknight dinner or weekend entertaining without the stress.
  • Everything can be prepped ahead and assembled right before eating, so you're not stuck in the kitchen watching your guests enjoy themselves.
02 -
  • If you slice your avocado too far ahead, it oxidizes and turns an unappetizing gray-brown no matter how much lemon juice you throw at it, so resist the urge to be too organized.
  • Dressing the salad more than a few minutes before eating turns your crisp greens into a sad wilted mess, so always do this at the very end.
03 -
  • Pat your greens dry before building—moisture is the enemy of crispness, and a salad spinner is genuinely worth the counter space it takes up.
  • Let your dressing come to room temperature instead of pulling it straight from the cold kitchen, because cold oil doesn't coat leaves as evenly as you'd think.
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