Everyone’s favorite Cobb salad gets a fresh, seasonal twist in this vibrant Spring Cobb Salad. Instead of the traditional rich dressing, it features a zesty, creamy lemon-dill dressing infused with raw garlic for a bold, tangy kick. Topped with protein-rich ingredients like hard-boiled eggs and avocado, and optionally crumbled tempeh bacon or grilled chicken, this salad is the perfect balance of freshness and satisfaction. Ideal for a springtime lunch or dinner that’s both wholesome and flavorful.
Ingredients
- FOR DRESSING:
- 1/2 c. full fat Greek yogurt
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- 1/2 tsp. lemon zest
- 1 tbsp. chopped dill
- 1 garlic clove, grated or minced
- 2 tbsp. water
- Kosher salt
- Freshly ground black pepper
- FOR SALAD:
- 2 large heads romaine, cut into bite-sized pieces
- 4 hard-boiled eggs, peeled and quartered
- 2 c. homemade croutons
- 1 c. thinly sliced red and/or watermelon radishes
- 1 ripe avocado, sliced
- 4 oz. snap peas, trimmed and halved lengthwise
Instructions
INSTRUCTIONS
Steps:
- In a medium bowl, whisk together yogurt, oil, lemon juice, lemon zest, dill, and garlic. Add water 1 tablespoon at a time until desired texture is reached. Season to taste with salt and pepper.
- Assemble salad: add lettuce to serving plate or bowl. Add eggs, croutons, radishes, avocado, and snap peas rows. Drizzle with half the dressing and season salad lightly with salt and pepper. Serve with additional dressing on the side.
