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spring cobb salad in white bowl
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4 from 3 votes

Spring Cobb Salad with Creamy Herb Yogurt Dressing

Fresh and filling, this Spring Cobb Salad has all the Cobb salad classics like bacon, eggs and avocados, plus added crunch from seasonal vegetables. It's easy to customize with your favorite veggies, but don't miss the creamy herb yogurt dressing on top!
Prep Time25 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: cobb salad, easy dinner, lunch
Servings: 2 servings
Calories: 401kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowl
  • Immersion Blender
  • Saucepan
  • Skillet
  • Knife
  • Cutting Board


Creamy Herb Yogurt Dressing:

  • 1 ½ tablespoon Mixed Chopped Herbs (I like basil, chives and parsley)
  • cup Light Plain Greek Yogurt
  • ¼ teaspoon Lemon Zest
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Honey
  • ½ teaspoon Garlic Powder

Spring Cobb Salad:

  • 2 Eggs
  • 4 strips Bacon
  • 4 Radishes, thinly sliced
  • 6 oz Carrots, very thinly sliced (I used a mix of small, rainbow carrots)
  • ½ Avocado, sliced
  • 1 tablespoon chopped Chives, for garnish (optional)
  • 4 oz Lettuce, leaves torn (use a crisp variety - I like butterhead here, but romaine will work)


  • Make dressing (up to 2 days in advance):
    Combine all of the dressing ingredients in a small bowl and blend with an immersion blender until smooth. Taste and season with a pinch of salt (this will bring out the other flavors). Note: I often wait until there is about ⅓ cup of yogurt left in the bottom of the container and then add all the other ingredients and blend it right in there. Just pop the lid right back on the container to store in the fridge. This dressing can be kept in the refrigerator for up to 2 days and tastes even better after being refrigerated.
  • Place eggs in a small saucepan and cover with water. Bring to a boil over high heat. When water boils, remove pan from heat and cover with a lid. Let eggs rest, covered for 10 minutes. Rinse under cold water, peel and slice in half (or chop them into small pieces if you prefer).
  • While eggs boil, cook bacon in a skillet until crisp. Set aside on a paper-towel lined plate. crumble when cool.
  • Slice radishes, carrots, avocado and chives (if using). (Squeeze a little lemon juice over the avocado to prevent browning if not using it right away.)
  • Assemble salads by topping greens with eggs, bacon, radishes, carrots, avocado and chives. Drizzle dressing over top (you may not need all of it).


Serving: 1g | Calories: 401kcal | Carbohydrates: 19g | Protein: 17g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 466mg | Potassium: 809mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14948IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 2mg