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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 freeasparagusolive oilgreens of your choice – lettuce, spinach, arugula marinated artichoke heartsradisheseggsavocadoscallions or chives
Honey Dijon Vinaigrette:
raw honeydijon mustardminced garlicfresh lemon juice olive oilsea 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! Prep Time: 15 minutesCook Time: 5 minutesCourse:Lunch, Side DishCuisine:AmericanKeyword:asparagus, cobb salad, greens, paleo, salad, vinaigretteServings: 6 servings
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Ingredients
Salad:
6slicesnitrate free baconcooked and crumbled *see my method for easy oven baked bacon12asparagus spearswoody ends removed2teaspoonsolive oil6-8cupsgreens of your choice – lettucespinach, arugula1/2cupmarinated artichoke hearts6radishesthinly sliced4eggshard boiled and sliced **see my method for hardboiled eggs1avocadopeeled and sliced1/3cupthinly sliced green onions or chives
Honey Dijon Vinaigrette:
2 1/2Tablespoonraw honeymelted (if solid)3Tablespoonsdijon mustard1/2teaspoonminced garlic2 1/2Tablespoonsfresh lemon juice1/3cupolive oil1/4tspsea salt1/4teaspoonblack 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
Calories: 371kcalCarbohydrates: 15gProtein: 9gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 124mgSodium: 447mgPotassium: 428mgFiber: 4gSugar: 9gVitamin A: 1140IUVitamin C: 22mgCalcium: 49mgIron: 2mg
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