Spring Cobb Salad
Everyone’s favorite cobb salad just got a spring-y makeover! This lightened-up version has lots of crunchy in-season veggies and a creamy lemon-dill dressing spiked with raw garlic. A smattering of croutons (homemade is best if you’ve got the time) add texture, and a healthy serving of eggs and avocado make this salad hearty enough to be dinner.
Ingredients :
- 1/2 cup full fat Greek yogurt
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. lemon zest
- 1 Tbsp. chopped dill
- 1 garlic clove, grated or minced
- 2 Tbsp. water
- Kosher salt
- Freshly ground black pepper
- For salad:
- 2 large heads romaine, cut into bite-sized pieces
- 4 hard-boiled eggs, peeled and quartered
- 2 cups homemade croutons
- 1 cup thinly sliced red and/or watermelon radishes
- 1 ripe avocado, sliced
- 4 oz. snap peas, trimmed and halved lengthwise
Directions :
- In a medium bowl, whisk together yogurt, oil, lemon juice, lemon zest, dill, and garlic. Add water 1 tablespoon at a time until desired texture is reached. Season to taste with salt and pepper.
- Assemble salad: add lettuce to serving plate or bowl. Add rows of eggs, croutons, radishes, avocado, and snap peas. Drizzle with half the dressing and season salad lightly with salt and pepper. Serve with additional dressing on the side.
