Spring Cobb with Strawberries Avocado (Printable version)

Vibrant mix of strawberries, avocado, greens, eggs, feta, and bacon with a balsamic dressing for a light meal.

# Needed 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

# 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 spring greens on a large serving platter or individual plates, creating an even 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 components.
06 - Drizzle with prepared vinaigrette just before serving, or serve the dressing on the side. Toss gently if desired and serve immediately.

# Expert advice:

01 -
  • The strawberries create moments of sweetness that catch you off guard in the best way, balancing the feta's tanginess.
  • You can have it ready in under 30 minutes, which means no lengthy kitchen time when the weather's finally nice.
  • It feels restaurant-quality but comes together with confidence because nothing needs actual cooking beyond boiling eggs.
02 -
  • Avocados oxidize quickly, so don't slice it until you're actually building the salad, or it'll turn that sad grayish-brown that makes everything look older than it is.
  • The dressing will separate if it sits too long, so either whisk it again before serving or make it while you're plating—the warmth of your hands actually helps emulsify it better.
03 -
  • Chill your plates in the freezer for five minutes before plating—it keeps everything fresh longer and makes the salad taste colder and brighter.
  • Make your dressing in a jar you can shake instead of whisking; it emulsifies better from the agitation, and you can save any leftovers for other salads all week.
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