Spring Cobb Strawberries Avocado (Printable View)

Bright blend of strawberries, avocado, greens, eggs, and feta with a tangy balsamic drizzle.

# 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 over high heat, 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 to create 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 top of the arranged salad components.
06 - Drizzle with the prepared vinaigrette just before serving, or serve the dressing on the side. Toss gently if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, perfect for those days when you want something nourishing without the fuss.
  • The strawberries add this unexpected sweetness that somehow makes the whole thing taste lighter and more special than your average salad.
  • You can build it ahead, keep components separate, and let everyone customize their own plate—it's basically salad freedom.
02 -
  • Don't assemble this salad more than an hour before eating, or the strawberries will release so much liquid that everything becomes watery and sad.
  • If avocado isn't perfectly ripe when you buy it, leave it on the counter for a day or two—a hard avocado will ruin the whole experience, but a soft, buttery one elevates everything around it.
03 -
  • Slice your strawberries at the last possible moment—they oxidize quickly and will weep into your greens if you prep them too far in advance.
  • If your avocado is ripe but you're not ready to serve, leave the pit in the halves you're not using and wrap them tightly; this slows browning dramatically compared to what happens to exposed flesh.
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