Spring Salad

Salads are kind of my thing. I love all kinds of salads, and I normally go overboard with them, but sometimes simplicity is just SO NICE. This salad is just that. It’s simple to make but doesn’t lack in flavor. It’s the perfect salad to pair with a main entree or to load up on for a healthy lunch. In my opinion, salads should never be boring. Feel free to follow this recipes to a “T” or customize it and make it your own!


Spring Salad

Serves 2



4 cups spring greens or baby kale

1/2 cup cherry tomatoes, sliced in halves

1/3 cup red onion, sliced

1/3 cup edamame beans, peas, or white beans

1 large avocado


1/3 cup cilantro infused olive oil

1/3 cup Sicilian lemon aged white balsamic vinegar

* Both oil & vinegar are from The Oil Tree in Oklahoma City.*



For the salad:

Toss all of your ingredients into a large mixing bowl. I recommend letting each person pour his or her own dressing, but you can also toss it all together if you prefer. Please note that salad ingredients are very personal - feel free to use anything you have on hand!

For the dressing:

Mix into a small bowl or mixing cup and stir until well combined. Serve immediately or sore in the refrigerator for up to 7 days.