A few weeks ago, I had the lovely job of creating a line of amazing brunch recipes for my friends at Blueprint Registry (side note, for anyone that’s getting married, this company is AMAZING. They are changing the game for wedding registries, making it way easier to gather items that you love and will actually use, all in one place.)

And no, they aren’t paying me to say that, it’s actually just a really cool. Especially for kitchen items and entertaining. And one of the reasons why I was so excited to work with them on this project.

The mini egg bakes  as a main dish were a given (I’m sorry, those tiny little ceramic bakers?)

But the greenery– was not. And you know there is never a Simply Real Health gathering of any kind without one.

Without a set plan, just a few ingredients I’d grabbed, this is what happened.

It was exactly like the Photoshoot Salad from the Cookbook: a random experiment gone very very right.
And I haven’t stopped making it since.

If you make one thing this week, let it be this recipe.
Game changers. Life changers.
I’m gonna make you all salad lovers.

Spring Green Lettuce Salad with Lemon Feta Dressing

Makes 8 servings

2 heads butter lettuce, chopped

2 ripe avocados, sliced

1 cup snap peas, ends removed

1 bunch radishes, thinly sliced

1 cup dry quinoa

handful of chives for garnish

crumbled feta cheese for garnish

Assemble all ingredients in a large bowl. Prep dressing, then pour over the top, toss, and serve.

Lemon Feta Dressing:

Makes 8 servings

½ cup olive oil

½ cup crumbled feta cheese

1 lemon, juiced

¼ cup dill, chopped

7 stalks chives, chopped

sea salt and pepper to taste

Blend all ingredients together in a blender. Store in a glass jar in the fridge for up to a week.

Photos by Carina Skrobecki

If you liked this one, try this Lentil Basil Salad too. And be sure to check out the Seasonal Meal Plan if you want even more recipes for a healthier life, made simple!