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? Â 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! Â 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, arugulaÂ
- marinated artichoke hearts
- radishes
- eggs
- avocado
- scallions or chives
Honey Dijon Vinaigrette:
- raw honey
- dijon mustard
- minced garlic
- fresh lemon juiceÂ
- 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. Â
For the dressing, you can either shake the ingredients together in a tightly lidded mason jar, or whisk together in a bowl.Â
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. Â
My Method for Oven Baked Bacon
To oven-bake bacon, arrange bacon in a single layer on a parchment lined baking sheet.Â
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! Â 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.Â
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.Â
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}
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
-
Cook your bacon and hard boil your eggs - see my methods in the notes section.
-
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. 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
As an Amazon Associate I earn from qualifying purchases. Â For more information, see our disclosure policy here.
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Melissa L says
Yum! This did take a bit of time to prepare, but it leaves lots of servings to quickly grab later. Super delicious.
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this looks so amazing and delicious . thanks for sharing this wonderful article.
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Sean P. says
Looks delicious. Have to try!
chained echoes says
This dish looks very similar to salad but the taste is very cool
TruHealth says
Huh?
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i cant understand please tell more
Socialsharings says
wow! gotta try this
Socialsharings says
Looks delicious! I am going to use this recipe!
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Exploring such innovative and health-conscious recipes can significantly inspire our approach to maintaining a balanced lifestyle, emphasizing the importance of preparing meals with fresh, clean ingredients. The meticulous steps in this recipe, particularly the emphasis on using nitrate-free bacon and the careful preparation of vegetables, align well with our ethos of attention to detail and commitment to health and safety in all areas of life.
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Kerri Wallace says
So I’ve always been turned off by Cobb salads because I’m not a huge hard boiled egg fan, but I made the eggs a little more on the jammy side and I think you may have converted me to a Cobb salad girl. This might be a lunch staple for me! I think the only thing I’m going to leave out next time is the artichoke hearts. And I’ll also add chicken. Thank you!!! Also Bergen County represent!!!
alexbelov11 says
Thank you a try this) and my favorite its Classic Caesar Salad
Ingredients:
1 head of romaine lettuce
1 cup of croutons
1/2 cup of grated Parmesan cheese
2-3 strips of bacon (optional)
Caesar dressing (store-bought or homemade)
Black pepper, to taste. try my recipe
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