Spring Cobb Salad Recipe | Katie Lee Biegel
Difficulty: Easy
Serves: 4
Nutritional Information (Per Serving):
Serving Portion: 1 of 4
Calories: 786
Total Fat: 66 g
Saturated Fat: 15 g
Carbohydrates: 19 g
Dietary Fiber: 8 g
Sugar: 5 g
Protein: 31 g
Cholesterol: 212 mg
Sodium: 960 mg
Total Time: 35 minutes
Active Prep: 35 minutes
If you know me, you know I'm a fan of a hearty salad, and this one is as satisfying as it gets. Inspired by the classic Cobb, I refreshed it for spring by adding seasonal vegetables and using salmon instead of chicken. Some things like tangy blue cheese and crispy bacon are essential and stayed put.
- Difficulty: Easy
- Servings: 4
- Nutritional Breakdown per Serving:
Calories: 786 | Total Fat: 66 g | Saturated Fat: 15 g | Carbohydrates: 19 g | Fiber: 8 g | Sugar: 5 g | Protein: 31 g | Cholesterol: 212 mg | Sodium: 960 mg - Total Prep Time: 35 minutes (all active)
Ingredients
For the Salad:
- 10 ounces mixed spring greens
- Kosher salt and freshly ground black pepper
- 8 ounces cooked salmon, flaked
- 1/2 cup asparagus, blanched and cut into 1-inch pieces
- 1 ripe avocado, diced
- 1/2 cup cooked green peas
- 1/2 cup cooked beets, cubed
- 1 carrot, peeled into ribbons
- 3 large hardboiled eggs, chopped
- 1/4 cup radishes, thinly sliced
- 4 cooked bacon strips, crumbled
- 1/2 cup blue cheese, crumbled
For the Green Goddess Dressing:
- 1 garlic clove, roughly chopped
- 2 oilpacked anchovy fillets
- 1/2 cup fresh basil leaves
- 1/2 cup spinach leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons chopped tarragon
- 4 scallions, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese (plus extra for finishing, if desired)
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil
- Kosher salt and black pepper, to taste
Suggested Equipment:
- Food processor
Instructions
- Prepare the Salad: Spread the spring mix in a large shallow bowl and season lightly with salt and pepper. Arrange the flaked salmon, asparagus, avocado, peas, beets, carrot ribbons, chopped eggs, radishes, crumbled bacon, and blue cheese over the greens.
- Make the Dressing: In a food processor, pulse the garlic and anchovies until minced. Add basil, spinach, parsley, tarragon, and scallions and pulse until finely chopped. Add the mayonnaise, lemon juice, Parmesan, and white wine vinegar and process until smooth. With the motor running, stream in the avocado oil until emulsified. Season with kosher salt and black pepper to taste.
- Finish: Drizzle the Green Goddess dressing over the assembled salad just before serving and toss lightly, or serve the dressing on the side.
