Dinner
Spring Cobb Salad
This dreamy salad has crisp veggies, creamy avocado, juicy strawberries and it’s packed with protein to keep you full. The lemon herb vinaigrette is the star- you’ll want to drink it.
Spring Cobb Salad
This dreamy salad has crisp veggies, creamy avocado, juicy strawberries and it’s packed with protein to keep you full. The lemon herb vinaigrette is the star- you’ll want to drink it.
Ingredients
For the Salad
- 4 cups mixed greens
- 1 cup asparagus
- 1 8 oz sugar snap peas
- 4 radish, thinly sliced
- 4 oz strawberries, sliced
- 1 avocado, sliced
- crumbled goat cheese or feta (optional)
- 2 boiled eggs, peeled and sliced
- 1 grilled or roasted chicken breast, sliced
- ¼ cup sliced almonds
- Microgreens (optional, for garnish)
For the Lemon Herb Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp raw honey or maple syrup
- ½ tsp garlic powder
- 1 tbsp fresh dill or chives, finely chopped
- Salt & pepper to taste
Instructions
- Bake chicken breast seasoned with salt and pepper at 400° for 30 minutes.
- Arrange the greens in a bowl or platter. Top with asparagus, snap peas, radish, strawberries, avocado, cheese, eggs, chicken, and nuts.
- Whisk together all vinaigrette ingredients until emulsified.
- Drizzle the vinaigrette over the salad, toss lightly, and garnish with microgreens if using.