Spring Cobb Salad {Paleo}

This fresh spring cobb salad had loads of greens plus the goodies you love in a cobb salad! You can add your favorite cooked protein to make it more of a meal, or serve as a side salad. The tangy sweet honey dijon vinaigrette pairs perfectly!

Who doesn’t love a big salad?  Especially a cobb salad – cobb salads are my favorite!

This one is a bit different though – it’s lighter since I didn’t add chicken and full of spring veggies, like artichokes, asparagus and radishes.

You can easily add some cooked chicken or shrimp to this salad (or even steak) to make it a really filling meal.

Or serve it as a starter or side salad – you can’t go wrong!  Let’s get into the recipe details now…

What You Need to Make This Spring Cobb Salad

Loads of spring veggies plus a honey dijon vinaigrette make this salad simple and light but oh so delicious!

Here’s everything you’ll need to prepare the salad:

Salad:

• bacon, nitrate free
• asparagus
• olive oil
• greens of your choice – lettuce, spinach, arugula 
• marinated artichoke hearts
• radishes
• eggs
• avocado
• scallions or chives

Honey Dijon Vinaigrette:

• raw honey
• dijon mustard
• minced garlic
• fresh lemon juice 
• olive oil
• sea salt and black pepper

How to Make This Spring Cobb Salad

Cook your bacon and hard boil your eggs – see my methods below.

For the asparagus, heat a skillet over medium heat and add the oil, then saute the asparagus for 2-3 minutes, stirring to evenly cook, until bright green and just barely tender.  Sprinkle with a bit of salt and pepper.

To assemble the salad, in a large serving bowl or platter, arrange the greens, bacon, marinated artichoke hearts, sliced radishes, sliced eggs and avocado.  Sprinkle the chives or green onions all over the top.  

For the dressing, you can either shake the ingredients together in a tightly lidded mason jar, or whisk together in a bowl. 

Combine the dressing ingredients and either shake, whisk, or blend (with an immersion blender), and serve either tossed with the salad or on the side.  

My Method for Oven Baked Bacon

To oven-bake bacon, arrange bacon in a single layer on a parchment lined baking sheet. 

Bake in a 400° F oven for 15-20 minutes or until crispy.  Check every minute after 15 minutes for doneness.  Drain on paper towels before crumbling.

My Method for Hardboiled Eggs

Everyone has a favorite method for hard boiling eggs!  Here is mine:

Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs. 

Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes. 

If you like your eggs on the well done side, leave for 18-20. Drain and transfer the eggs to cold water to cool, then peel.

I hope you’re ready for a light, fresh cobb salad with loads of spring veggies!

Grab your ingredients and get your bacon and eggs cooked because it’s time for your new favorite salad this season – let’s go!

Paleo Spring Cobb Salad

Spring Cobb Salad {Paleo}

This fresh spring cobb salad had loads of greens plus the goodies you love in a cobb salad! You can add your favorite cooked protein to make it more of a meal, or serve as a side salad. The tangy sweet honey dijon vinaigrette pairs perfectly!

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 5 minutes

Course: Lunch, Side Dish

Cuisine: American

Keyword: asparagus, cobb salad, greens, paleo, salad, vinaigrette

Servings: 6 servings

Print this Recipe

Did you make this recipe?

Leave a review

4.34 from 3 votes

Ingredients

Salad:

• 6 slices nitrate free bacon cooked and crumbled *see my method for easy oven baked bacon
• 12 asparagus spears woody ends removed
• 2 teaspoons olive oil
• 6-8 cups greens of your choice - lettuce spinach, arugula
• 1/2 cup marinated artichoke hearts
• 6 radishes thinly sliced
• 4 eggs hard boiled and sliced **see my method for hardboiled eggs
• 1 avocado peeled and sliced
• 1/3 cup thinly sliced green onions or chives

Honey Dijon Vinaigrette:

• 2 1/2 Tablespoon raw honey melted (if solid)
• 3 Tablespoons dijon mustard
• 1/2 teaspoon minced garlic
• 2 1/2 Tablespoons fresh lemon juice
• 1/3 cup olive oil
• 1/4 tsp sea salt
• 1/4 teaspoon black pepper

Instructions

1. Cook your bacon and hard boil your eggs - see my methods in the notes section.
2. For the asparagus, heat a skillet over medium heat and add the oil, then saute the asparagus for 2-3 minutes, stirring to evenly cook, until bright green and just barely tender. Sprinkle with a bit of salt and pepper.
3. To assemble the salad, in a large serving bowl or platter, arrange the greens, bacon, marinated artichoke hearts, sliced radishes, sliced eggs and avocado. Sprinkle the chives or green onions all over the top.
4. For the dressing, you can either shake the ingredients together in a tightly lidded mason jar, or whisk together in a bowl. Combine the dressing ingredients and either shake, whisk, or blend (with an immersion blender, and serve either tossed with the salad or on the side. Enjoy!

Recipe Notes

*To oven-bake bacon, arrange bacon in a single layer on a parchment lined baking sheet. Bake in a 400° F oven for 15-20 minutes or until crispy. Check every minute after 15 minutes for doneness. Drain on paper towels before crumbling.
**Hardboiled eggs: add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs. Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes. Drain and transfer the eggs to cold water to cool, then peel.

***Prep and cook time do not include the time needed to boil the eggs and bake the bacon.

Nutrition

Calories: 371kcal

Carbohydrates: 15g

Protein: 9g

Fat: 32g

Saturated Fat: 7g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 18g

Trans Fat: 1g

Cholesterol: 124mg

Sodium: 447mg

Potassium: 428mg

Fiber: 4g

Sugar: 9g

Vitamin A: 1140IU

Vitamin C: 22mg

Calcium: 49mg

Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

As an Amazon Associate I earn from qualifying purchases.  For more information, see our disclosure policy here.