I am an avid salad lover. Whether it’s homemade, for lunch at my favorite restaurant or a quick online order from Sweetgreen, I am never opposed to a big fabulous bowl of salad. Salads can get a bad rap but in actuality a well prepared salad can be a whole meal and experience in itself.

A lot of us are used to simply mixing lettuce, some vegetables and a dressing together but a well dressed salad with the right elements added is more than that. Just like building flavors in a composed dish when cooking, the same notion can apply to salads. When the weather changes, its the perfect time to experiment with lettuce and veggies. The farmers market is the place to be now that we are in spring for trying new vegetables, perfectly picked lettuce and fresh avocados. In the fall, bitter greens, endive and heartier vegetables like butternut squash and fruit like persimmons makes for a fab seasonal salad. 

This salad recipe is actually my go-to salad recipe that I eat (devour) at home all the time. Its super simple but no matter when I eat it, its delicious. I made it when I hosted my recent girls night and even then, this salad was the first thing to go. The toasted bread crumbs (remember toast unseasoned bread crumbs in a dry skillet over low heat until golden brown. Store in a air tight container) lime zest and shredded parmesean cheese really bring this otherwise simple salad up a few notches. I like to call this my "base" salad because no matter what you add to it, or whatever dressing you prefer, the salad it self is simply fabulous. 

Perfect Salad Tips: 

1. Season your salad with salt and pepper before adding your desired dressing. 

2. Adding fresh herbs like parsley and chives helps add freshness to your salad. 

3. Use flavored sea salts to sprinkle on top of your salad, which will help solidify flavor as well. 

4. Trying different lettuce adds different textures to salads. Butter lettuce, shredded brussels sprouts, little gems, red or green endive leaves and more add layers of crunch. 

The Perfect Quick & Easy Spring Salad

red & green leaf lettuce, rinsed and dried 

1 red pepper, deseeded and chopped 

1/2 pint cherry tomatoes, cut in half 

1/2 white onion, finely chopped 

1/2 English cucumber, peeled and sliced in half 

1/2 bunch of flat leaf parsley, washed with leaves picked

1/2 avocado, peeled and sliced 

3 eggs, soft boiled (optional) 

1 lime, juice and zest 

-salt & pepper

-toasted bread crumbs

-shredded parmesan cheese 

Rinse any loose dirt from lettuce and parsley leaves and pat dry.  Once lettuce are dry, tear larger leaf pieces into smaller pieces and leave smaller lettuce bunches in tact. Place lettuce and parsley leaves in a large bowl along with all remaining ingredients except avocado, eggs, toasted bread crumbs and cheese. Toss salad with your favorite vinaigrette and season with salt and pepper, lime zest and a squeeze of lime juice. Place salad on a plate, layering lettuce and chopped vegetables. Top with sliced avocado and soft boiled eggs. Sprinkle toasted bread crumbs over salad and top with shredded cheese. Serve immediately.