Bright greens with strawberries, avocado, eggs, and feta dressed in a light balsamic vinaigrette.
# What You'll Need:
→ Greens
01 - 6 cups mixed spring greens (baby spinach, arugula, or lettuce)
→ Vegetables & Fruit
02 - 1 cup strawberries, hulled and sliced
03 - 1 large avocado, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, sliced
06 - 2 green onions, thinly sliced
→ Protein
07 - 2 large eggs
08 - 4 slices cooked bacon, crumbled (optional)
→ Cheese
09 - 1/2 cup crumbled feta cheese
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1.5 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste
# Steps to Follow:
01 - Place eggs in a small saucepan and cover with cold water. Bring to a rolling boil, then remove from heat and cover. Let sit for 9 minutes. Transfer to an ice water bath to cool completely, then peel and quarter the eggs.
02 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Arrange spring greens on a large serving platter or individual plates as the foundation for the salad.
04 - Neatly arrange strawberries, avocado, cherry tomatoes, cucumber, green onions, hard-boiled eggs, and bacon in rows or sections over the greens.
05 - Sprinkle crumbled feta cheese evenly over the arranged ingredients.
06 - Drizzle with prepared vinaigrette just before serving, or serve the dressing on the side. Toss gently if desired and serve immediately.
