Searching for a healthy recipe to celebrate a special mom in your life? Well, look no further!
This Spring Cobb Salad takes 40 minutes to pull together and makes an impressive side salad or main course – perfect for Mother’s Day brunch. I was inspired to create this recipe when a co-worker asked me for some Mother’s Day salad ideas earlier this week. Why not take a traditional Cobb and give it a spring update? Plus, with just a few modifications listed in the recipe, you can make this Whole30 approved!
This salad includes seasonal veggies including asparagus and radishes. I think radishes are totally underused – I mean, how can you resist that bright fuschia color and peppery bite? If you’re with me on this radish kick, check out this salad recipe too. Avocado, egg, and bacon are my favorite Cobb salad staples, so they made the cut in this salad. For a Whole30 modification, make sure you use sugar-free bacon. I added chopped dates to this recipe and mixed them with the cooked bacon bits, because sweet + salty is exactly what any Mom wants.
Instead of a blue cheese or ranch dressing, I made a much lighter lemon-mustard dressing. Just whisk together olive oil, lemon juice, mustard, honey (skip for Whole30), salt, and pepper. There’s definitely a time and place for creamy ranch dressing, but there’s so much going on in this salad so why mask it?
Last but certainly not least, no Mother’s Day post would be complete without a shout out to my own amazing Mom. She is quite possibly the strongest person I know and I admire so much about her. She has always been there for me, and her support and confidence in me means the world. And she’s the reason I’ve discovered my love for cooking; my childhood was filled with Saturday mornings watching Martha Stewart together followed by adventures in the kitchen. Happy Mother’s Day, Mom!
- 4 large eggs
- 1 tablespoon olive oil
- 4 slices thick center-cut bacon, chopped (Whole 30: sugar-free bacon)
- ½lb asparagus spears, washed, ends trimmed, chopped into 1-inch pieces
- 4 radishes, thinly sliced
- 4 Medjool dates, pitted and chopped
- 1 avocado, pitted and diced
- 1 head romaine lettuce, washed and chopped
- 1 small shallot, minced
- ¾ cup olive oil
- ¼ cup fresh lemon juice (~2 lemons)
- 2 teaspoons Dijon mustard (Whole30: spicy brown mustard)
- 1 teaspoon honey (Whole30: leave out!)
- Kosher salt
- Freshly ground black pepper
- In a medium saucepan, add eggs and enough water to cover by an inch. Use high heat to bring the water to a boil, then remove from heat, cover saucepan and let sit for 10 minutes.
- Meanwhile, in a nonstick pan over medium heat, add olive oil. Once warm, add chopped bacon and cook until crispy, roughly 8-10 minutes. Place bacon on a paper towel over a plate to drain. (This is a good time to make the dressing recipe below.)
- Remove eggs from saucepan and place in a colander (don't pour out water). Run cold water over eggs and peel. Set aside.
- Use the same saucepan and water from boiling the eggs, and bring water to a boil over high heat. Once water is boiling, add cut asparagus and cook for 2 minutes. Drain into a colander and rinse with cold water to stop the cooking. Drizzle 1 tablespoon vinaigrette and toss to coat.
- Once cool, slice hardboiled eggs into ½ inch rounds. In a small bowl, mix bacon with dates.
- In a large salad bowl or serving platter, arrange romaine lettuce. Top with eggs, bacon-date mix, radish slices, diced avocado, and asparagus. Drizzle half of the vinaigrette on top, reserving the remainder once plated.
- In a small bowl, whisk together shallot, olive oil, lemon juice, mustard, and honey. Add a pinch of salt and pepper, whisk and taste. Season more as needed.