Spring Cobb Salad with Scallion Dressing
on Mar 28, 2022, Updated May 13, 2025
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A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season.
A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season. This green-hued cobb salad features asparagus and sugar snap peas, which look beautiful and fresh and cheery — super Spring-like. Even the dressing is greenish, with specks of green from scallions. As a variation, you can add a few tablespoons of chopped fresh dill (or another fresh herb) for one more bump of verdant flavor.
It’s always a major win when you find a dish that every single person in your family loves. Every. Single. Person. Cobb salad is such a dish in my house, and while there are occasional discrepancies in what ingredients people are happy to see in their salads (Me: pro chickpeas. Boys: con chickpeas.), it is a universally beloved meal. We order Cobb salads frequently in restaurants, and I make them on repeat at home (try late Summer Cobb salad, or Grilled Shrimp Cobb Salad for other Cobb salad inspiration).
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A Spring Cobb Salad will make the perfect meal on its own, but you could also serve it alongside Sweet Potato Fries, Air Fryer Salmon, or Zucchini Fritti.
What's In This Post?
Ingredients
For the Salad:
- Sugar snap peas – De-stringed and halved.
- Asparagus – Trimmed and cut into 1-inch pieces.
- Spring lettuce mix – I love a spring lettuce mix with the different flavors and textures of lettuce balancing one another out.
- Eggs – I love a slightly jammy yolk, but you can adjust the cooking time depending on how you prefer your eggs.
- Cooked chicken – You can cook the chicken any way you desire; read the note below for more.
- Sweet onion – Vidalia and Walla Walla are good choices, but you can also use a regular old onion.
- Golden beets – You can use red beets as well, but I love the way the yellow beets look with the green veggies in this spring salad.
- Crumbled goat cheese – Offers a smooth, creamy texture and a tart flavor.
- Avocado – Peeled and diced.
For the Scallion Vinaigrette:
- Olive oil
- White wine vinegar
- Scallions – Adds a wonderful mild aromatic flavor.
- Dijon mustard – For a bit of spiciness and body.
How to Make Spring Cobb Salad
- Cook the eggs: Hard-cook your eggs and cut them in half (see recipe for complete directions).
- Blanch the vegetables: Cook the sugar snap peas and asparagus in boiling water for 2 minutes, then drain and immediately plunge the drained vegetables into an ice bath.
- Make the vinaigrette: In a small bowl, combine the olive oil, vinegar, scallions, mustard, salt, and pepper. If you prefer a smoother dressing, this can be done in a mini food processor.
- Prep the lettuce: Scatter the lettuce into a large, shallow serving bowl. Over the lettuce, make nice neat rows of the ingredients.
- Add layers to the salad: Arrange the chicken, onions, asparagus, beets, goat cheese, sugar snap peas, and avocado in whatever order you think looks best. Tuck the halved eggs into the salad randomly.
- Add dressing and serve: Drizzle the Scallion Vinaigrette over the salad or serve it on the side.
Variations
- There is so much that is adaptable about this recipe. The chicken can be cooked any way that works for you (grilled, baked, or poached, for instance, not to mention straight from a rotisserie chicken).
- Not in the mood for chicken? Try cooked shrimp or maybe chunks of cooked salmon.
- Use chickpeas instead of chicken for a vegetarian version.
- Skip the cheese and eggs for a vegan version.
- And if you prefer your eggs more firmly cooked all the way through (I love a slightly jammy yolk), then up the cooking time from 8 to 10 minutes, before plunging the cooked eggs into an ice bath.
- The asparagus can also be cooked using any method — steaming, roasting, grilling, what have you.
- Spring lettuce mixes are easily available in the produce section, but you can use any lettuce you want. Feel free to swap in and out any seasonal vegetables that spark your fancy.
More Dressing Ideas
You really need nothing else but this salad. However, if you want to play with dressing ideas, instead of the Scallion Dressing, try:
- Lemon Buttermilk Dressing
- Green Goddess Dressing
- Basil Dressing
- Pesto Dressing
- Cilantro Dressing
- Avocado Ranch Dressing
What to Serve With Scallion Dressing Spring Cobb Salad
More Main Dish Salad Recipes
- Vietnamese Shrimp Salad
- Chicken Caesar Pasta Salad
- Corn and Shrimp Salad with Scallion Dressing
- Couscous Salad with Shrimp, Roasted Tomatoes, and Pesto Dressing
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Spring Cobb Salad with Scallion Dressing
Ingredients
- 1 ½ cups de-stringed and halved sugar snap peas
- 1 ½ cups asparagus (trimmed and cut into 1-inch pieces)
- Kosher salt (to taste)
- 6 cups spring lettuce mix
- 4 large eggs
- 1 ½ cups cubed cooked chicken
- 1 small sweet onion (halved and thinly sliced)
- 1 ½ cups cubed (cooked golden beets)
- 1 cup crumbled goat cheese
- 1 avocado (peeled and sliced)
For the Scallion Vinaigrette
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- ¼ cup minced scallions
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Hard-cook the eggs: Bring a medium pot of water to a boil. While the water is coming to a boil, fill a medium bowl with ice water and keep it nearby. Gently lower the eggs into the boiling water, set the timer for 8 minutes, then allow the water to boil and adjust the heat so that the water is at a simmer. When 8 minutes are up, remove with a slotted spoon and transfer to the ice bath. Let sit for about 4 minutes, then remove the eggs, crack and peel them, and cut them in half lengthwise.
- Blanch the veggies: While the eggs are cooling, rinse the same pot, fill it water, and bring to a boil. Salt the water generously, and return to a boil. While the water is coming to a boil, fill a medium bowl with ice water and keep it nearby. Add the sugar snap peas and asparagus to the boiling water and cook for 2 minutes, then drain and immediately plunge the drained vegetables into the cold water to stop the cooking. Let them sit in the cold water for 2 minutes, then drain again.
- Make the vinaigrette: In a small bowl, combine the olive oil, vinegar, scallions, mustard, salt, and pepper. If you prefer a smoother dressing, this can be done in a mini food processor.
- Build the salad: Scatter the lettuce into a large shallow serving bowl. Over the lettuce, make nice, neat rows of chicken, onions, asparagus, beets, goat cheese, sugar snap peas, and avocado. Tuck the halved eggs into the salad randomly. Drizzle the Scallion Vinaigrette over the salad, or serve it on the side.
Notes
- Use chickpeas for a vegetarian version.
- Skip the cheese and eggs for a vegan version.
- If you prefer your eggs more firmly cooked all the way through (I love a slightly jammy yolk), then up the cooking time from 8 to 10 minutes before plunging the cooked eggs into an ice bath.
