This post may contain affiliate links. Please read our privacy policy.
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, and while there are occasionally 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 it in restaurants often, and I make them on repeat at home.
Spring Cobb Salad
A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season. I picked asparagus and sugar snap peas, which led me to pursue a green hued theme for this salad, which looks beautiful and fresh and cheery. Even the dressing is greenish, with specks of green from scallions. I think next time I will also add a few tablespoons of chopped fresh dill, or another fresh herb, for one more bump of verdant flavor.
Versatile Cobb Salad
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.
The asparagus can be cooked using any method as well – steaming, roasting, grilling, what have you. Spring lettuce mixes are easily available in the produce section, but you can use any lettuce you want, and feel free to swap in and out any seasonal vegetables that spark your fancy.
Vegetarian Cobb Salad
Use chickpeas 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.
Spring Cobb Salad with Scallion Dressing: A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season.
Tweet This
How to Make Spring Cobb Salad:
Hard cook your eggs and cut them in half (see recipe for complete directions). 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.
Scatter the lettuce into a large shallow serving bowl. Over the lettuce, make nice neat rows of the ingredients.
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.
Drizzle the Scallion Vinaigrette over the salad, or serve it on the side.
What to serve with Spring Cobb Salad with Scallion Dressing
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
Other Main Dish Salad Recipes:
- Smoky Sweet Thai Grilled Flank Steak Salad
- Vietnamese Shrimp Salad
- Chicken Caesar Pasta Salad
- Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing
- Pasta Salad with Chicken, Green Olives, and Ramp Vinaigrette
- Greek Chicken Pasta Salad
- Late Summer Cobb Salad
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
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 pepper to taste
Instructions
- 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 to the water to a 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.
- 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 Dressing: 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.
- Scatter the lettuce into a large shallow serving bowl. Over the lettuce, make nice neat rows of the 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
