Fresh Greens And Fruits Make This Spring Salad A Summer Favorite

There's nothing more 'summer' than a crisp, delicious, and sweet salad. That's exactly what Merritt Bates-Thomas from Instagram's Kitchen Transition has tossed up with this recipe.

Here's how to make her Spring Harvest Salad, which will carry into the summer months beautifully as well.

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SPRING HARVEST SALAD

SALAD INGREDIENTS

5 ounces Spinach, Arugula, or Mixed Greens

3 tablespoons chopped fresh parsley

1 1/2 tablespoons chopped fresh dill

1/4 small red onion, thinly sliced

1 cup blueberries

1 cup fresh strawberries

1/4 cup pecan or walnut pieces, toasted

1/4 cup Feta cheese crumbled

DIRECTIONS:

1) Wash produce in a colander and drain.

2) Prep parsley, dill, onion, and strawberries.

3) Toast pecan pieces on a small baking sheet in an oven preheated to 350 degrees F. To avoid burning the nuts, turn the preheated oven off as you place the baking sheet into n the oven. Toast for 3 - 5 minutes.

4) Assemble ingredients in a serving bowl and gently toss together.

DRESSING INGREDIENTS

9 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

3 tablespoons fresh lemon juice

1½ teaspoons honey

¾ teaspoon Dijon mustard

¼ teaspoon sea salt

Freshly ground black pepper

DIRECTIONS:

1) In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.

*Pro-tip from Merritt: Make this recipe vegan by using maple syrup instead of honey and omitting feta cheese.

You can easily add a protein to the salad. Chicken would be a fantastic addition to this recipe. Personally, I think shrimp would too.

If you'd like to follow Merritt Bates-Thomas and Kitchen Transition, you can do so on her brand new Facebook page. You can also follow her on Instagram.