Spring Cobb Salad

Ingredients

FOR DRESSING:

• 1/2 c. 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 c. homemade croutons
• 1 c. 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.