I saw this photo of a delicious winter turns spring salad and I had’t been able to stop thinking of it. It is inspired from the restaurant Souvla in San Francisco, as written by the blog Recipe Tin Eats, and it is filling, crunchy, filling and light all at once.

I know there are a handful of fennel haters around here, and I use it often because I love it. You’ll get your crunch from snap peas here, so you can skip the fennel with no other changes.

It does need some crunch and fat, so sub in any sort of nut and cheese you wish. It isn’t photo worthy, but I also love crumbly crackers or chips on top of green salads for texture.