Spring Cobb Strawberries Avocado (Printable)

Vibrant spring Cobb featuring strawberries, avocado, crisp greens, cherry tomatoes, feta, and a tangy dressing.

# 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 - 1.5 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, reduce heat, and simmer for 9 minutes. Transfer 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 combined and 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 components.
06 - Drizzle with prepared dressing just before serving, or serve dressing on the side. Toss gently if desired and serve immediately.

# Expert Tips:

01 -
  • The strawberries give you that juicy sweetness that plays perfectly against salty feta and crispy bacon, creating a flavor balance that feels almost surprising.
  • Everything comes together in 30 minutes with almost no cooking involved, so it fits perfectly into a busy afternoon or casual entertaining moment.
  • It looks restaurant-quality when you arrange it in neat rows, which means you can feel proud serving it without spending hours in the kitchen.
02 -
  • Don't assemble the salad more than 10 minutes before eating, or the greens will start releasing moisture and the whole thing becomes limp and sad.
  • Keep the avocado separate until the absolute last second—oxidation happens fast, and brown avocado tastes fine but looks disappointed on the plate.
03 -
  • Toast your pecans or walnuts in a dry skillet for 2 minutes before adding them—this wakes up their flavor and makes people think you've prepared something fancy when really you've just spent a moment on that one detail.
  • If you're making this ahead for a picnic or work lunch, keep the dressing completely separate and only dress the salad when you're actually ready to eat so nothing gets waterlogged and depressing.
Go back