Recipe of the Week: Spring Green Salad with Lemon Feta Dressing

What happens when you grab a few ingredients and throw them into a bowl? If you’re me: a giant disaster. If you’re the savvy Queen Anne-based cookbook author, nutrition coach and Simply Real Health blogger Sarah Adler, you get a beautiful bowl of pure magic.

Adler concocted this springy salad with a zesty lemon feta dressing while creating a line of brunch recipes for wedding registry site, Blueprint Registry. She calls it a “random experiment gone very right.”

With such a yummy combo of avocado, snap peas, radishes, crunchy dry quinoa, chives, feta and lemon, how could it go wrong?

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.

Also, see her other favorite dishes, including the Lentil Basil Salad and the Seasonal Meal Plan.