Spring Cobb Salad with Creamy Lemon Zest Dressing
A vibrant and satisfying spring salad loaded with fresh greens, chicken, eggs, avocado, and crisp vegetables, all brought together with a creamy lemon zest yogurt dressing.
Equipment
- mixing bowl
- whisk
- microplane or grater
- salad spinner
- knife and cutting board
Ingredients
- romaine, spinach, or spring mix greens
- cooked chicken (grilled, baked, or rotisserie)
- hard boiled eggs
- 1 avocado, sliced
- cherry tomatoes
- cucumber, sliced
- pickled onions or pickles
- optional cheese (feta, blue cheese, or cheddar)
- plain Greek yogurt
- lemon zest and lemon juice
- olive oil
- fresh herbs (parsley, dill, or chives)
- garlic
- salt and black pepper
- optional honey
Instructions
- In a bowl, whisk together Greek yogurt, lemon zest, lemon juice, olive oil, herbs, garlic, salt, pepper, and optional honey until smooth.
- Let the dressing sit for a few minutes to allow the flavors to meld while preparing the salad ingredients.
- Wash and dry the greens thoroughly, then place them in a large bowl or serving platter.
- Arrange cooked chicken, sliced eggs, avocado, tomatoes, cucumber, and pickled toppings over the greens.
- Season tomatoes and cucumbers lightly with salt, then drizzle dressing over the salad or toss lightly to combine.
- Serve immediately, adding cheese if desired and extra dressing on the side.
Notes
Prepare the dressing ahead and let it rest for a few minutes to develop flavor. Keep dressing separate if making ahead. Add avocado just before serving to prevent browning. Lightly salt tomatoes and cucumbers for enhanced flavor.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 30gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 210mgSodium: 520mgPotassium: 900mgFiber: 6gSugar: 6gVitamin A: 3500IUVitamin C: 35mgCalcium: 120mgIron: 2.5mg