Now that we are well on our way into summer, you're probably wondering, what makes a great summer salad?

Don't worry. I've got you. In order to capture the essence of summer in a salad it needs to have the following things:

crunch
fresh, in season vegetables
leafy greens
bright citrus dressing
cool and refreshing
HEALTHY AS HECK

The first time I made this salad was on my birthday, which is April 30th. I took one big bite and declared, "This is a BOMB A$% SALAD."

My husband chewing with his eyes closed, opened them and said passionately, "You're right. This is a bomb a$% salad."

My friend Mary came over and I said, Mary, you need to try this BOMB A$% SALAD. She agreed with us, "Oh yes, this is a bomb a&% salad."

I mean a salad has to be pretty darn good for it to earn that title. I'm telling you, it is summer in a bowl.

We had it every day that next week.

Since then, we've had it every single week, and now I just keep the ingredients on hand at all times.

Good for me because guess what, this salad provides you with 288% Vitamin A, 122% Vitamin C, and 21% of your recommended daily intake of Iron.

If you can find fresh field peas, you should use those! Just make sure you cook or blanch them first! You can also use any type of green really, the only one I haven't tried in this salad are mustard greens but I bet they'd be delicious!

Make this salad and let me know what you think! This might be the absolute perfect addition to your 4th of July celebration! Post a pic of your beautiful creation on Instagram, tag me @corrielanderson, and use #itsallofit! Or leave me a comment below!

Happy Summer everyone!

SUMMER IN A BOWL

Recipe Author: Corrie Anderson
Recipe Type: Vegetarian
Serves: 6

4 - 5 toscano kale leaves, cut or torn into strips
1/2 bunch fresh spinach, hand torn (omit if you can't find!)
1/2 bunch gem lettuce, hand torn
1 handful sprouts, sunflower or pea (optional, try your local farmer's market or Whole Foods)
1 cup cooked wheat berries/spelt berries/farro, cooled
2 small carrots, shaved (heirloom if possible)
1 cup snap peas
1 cup sugar peas or field peas**
1/2 cucumber, lightly peeled and sliced
1/2 cup sunflower seeds
OPTIONAL: tiny sprinkles of parm or pecorino

DRESSING

zest and juice of 1 lemon
1 small garlic clove, smashed
3 tablespoons olive oil
kosher salt
freshly ground black pepper

METHOD

Add zest and juice of 1 lemon, smashed garlic clove, olive oil, salt, and black pepper to whatever vessel will be hosting your salad. Use a whisk or a fork to mix all of the ingredients together.

Next add kale, spinach, gem lettuce, sprouts, and wheat berries to bowl. Use your hands or some tongs to make sure they are coated in dressing.

Then add carrots, snap peas, snow peas, and cucumber. Mix it up one more time and then sprinkle with sunflower seeds.

**If you're lucky enough to find fresh field peas, you may want to boil or blanch them before using in a salad. I just started using them this summer, so I am still experimenting with them! Please pass on your wisdom if you have it!

Serving Size: 6Calories: 261 Fat: 16 g St. Fat: 3 gCarbs: 25 gSugar: 3 gSodium: 221 mgFiber: 7 g Protein: 11 g Vit. A: 288% Vita. C: 122% Iron: 21%