Spring Cobb with Strawberries Avocado (Printable Version)

A fresh mix of greens, strawberries, avocado, eggs, and feta dressed with a tangy balsamic vinaigrette.

# 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 - 1.5 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Transfer eggs to ice water to cool, then peel and quarter.
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.
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 over the top.
06 - Drizzle with prepared vinaigrette just before serving, or serve dressing on the side. Toss gently if desired and serve immediately.

# Cooking Tips:

01 -
  • It comes together in half an hour, making it perfect for those nights when you want something fresh without fussing in the kitchen for hours.
  • The combination of sweet strawberries and salty feta creates this unexpected flavor moment that guests always ask about.
  • You can prep everything ahead and assemble it just before eating, which means less stress when hosting.
02 -
  • If you dress the salad too far in advance, the greens will wilt and the strawberries will release their juice all over everything—prepare it right before your guests sit down or pass the dressing separately.
  • The emulsification of the dressing matters more than you'd think; whisking slowly and steadily keeps the oil and vinegar from immediately separating.
03 -
  • Use a very sharp knife for slicing the cucumber and tomatoes—it keeps them from crushing and looking sad on the plate.
  • If your avocado isn't quite ripe, slice it thin instead of dicing, and handle it gently so it doesn't break apart.
Go Back