4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

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.

Cobb salads are traditionally served with all their ingredients in neat rows, but if you prefer your salads well-combined, go ahead and toss everything together in a serving bowl. Mix gently to avoid breaking up the eggs and mashing the avocado.

4 – 6

35 mins

45 mins



  • ½ full fat Greek yogurt
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • ½ tsp.lemon zest
  • 1 tbsp.chopped dill
  • 1 garlic clove, grated or minced
  • 2 tbsp. water
  • Kosher salt 
  • Freshly ground black pepper



  • 2 large heads romaine, cut into bite-sized pieces 
  • 4 hard-boiled eggs, peeled and quartered
  • 2 c. homemade croutons
  • 1 c. thinly sliced red and/or watermelon radishes
  • 1 ripe avocado, sliced
  • 4 oz. snap peas, trimmed and halved lengthwise


1. Step 1 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.

2. Step 2 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.

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