Alright, I know technically it’s still winter, but with all the stuff in the news as of late, I really just can’t wait for spring to keep coming.
The longer days. Sunshine poking through the clouds. Warmer afternoons. Blooms sprouting and leaves budding. Less rain and more light. Bright bundled flowers at the store. Not having to bundle up in ALL the outerwear layers for walks in fresh air with the little guy.
I’m so, so ready for it.
Like winter veggies, I love you, but you’d had your time to shine ya know?
It’s time for new fresh stuff. It’s one of the best parts about the changing of seasons– each one has a boatload of NEW things to play with. Take this salad, for example: it’s the epitome of Spring. Fresh, light, but also hearty enough to count as a full meal. It’s from the new cookbook and is absolute heaven: butter lettuce (my love language), creaminess from the avocado and feta, crunchiness from the snap peas, and a bit of peppery spice with the radishes.
(And if you haven’t grabbed yours yet, make sure to order a copy of Simply Real Eating for more easy salads and other real-food recipes and simplified healthy living rituals!)
This one is always a hit, no matter the occasion! It’s light, bright and full of goodness. Even if we have to PRETEND like weather matches outside for now 🙂
Note: I love making twice as much dressing as needed for this salad because it’s so great on so many other things for the week: a dip or sauce for potatoes, rice, quinoa, chicken, lamb, steak, shrimp, roasted or raw veggies, etc.
The Lemon Feta Salad
Makes 4 servings
1 head butter lettuce, torn
1 ripe avocado, cubed
½ cup snap peas, ends removed
2-3 radishes, thinly sliced
4 stalks chives, finely chopped
¼ cup crumbled feta cheese
½ batch Lemon Feta Dressing (recipe follows)
Add all ingredients to a serving bowl, pour the dressing over the top, and toss gently to 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
1 teaspoon sea salt
½ teaspoon pepper
Blend all ingredients together in a blender. Store in a glass jar in the fridge for up to a week.
Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating also just came out in November, so make sure you grab your copy here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week.