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  • Lisa Evangelos

Spring is in the air!

Spring is in the air and we are on the cusp of our favourite catering season - Wedding & Summer BBQ Season!

Just like most Edmontonians, the Thrive crew LOVE the warmer sunnier weather. We like to spend as much time outdoors as possible whether it be in our own backyard and gardens, grilling steaks and hamburgers (veggie hamburgers, hot dogs and all barbecue accouterments really) or serving brides, grooms and wedding guests in a variety of venues in and around Edmonton. Soaking in the summer vibes.

We still have room for your personal or corporate barbecue, your backyard rehearsal dinner or get together, or even your wedding reception!

We are excited to start cooking up some of our favourite Spring & Summer recipes, and we thought what better excuse do we need to share one of Chef Jered's salad recipes with you.

Simple Summer Berry Salad

Nothing says summer like a fresh salad! Bring this light fresh and fabulous salad with you to your next dinner party and it's sure to be a hit, while getting everyone into the mood for warmer weather!


For the salad:

  • 3-4 handfuls of mixed greens (baby romaine, arugula, spinach & rocket)

  • Feel free to add some fresh herbs like dill or basil

  • 1/2 cup assorted summer berries (we chose blueberries and strawberries but also use raspberries and sour cherries in this recipe - our favourite local U-Pick is Brix'n'Berries)

  • One fresh farmer's market Okanagan peach thinly sliced

  • 1/4 cup to 1/2 cup of crumbled goat cheese

  • Scatter a few edible flowers for that extra touch of spring/summer flair: some easy to use edible flowers from your own garden include:

  • Pansy petals. The largest of the viola-type flowers, all of which you can eat.

  • Carnation petals are sweet and spicy.

  • Calendula petals are mildly tangy.

For the dressing, we love Chef Jered's famous citrus vinaigrette as the perfect addition!

  • 1/4 cup extra virgin olive oil (Chef Jered recommends Mastro)

  • 2 tbsp honey (we are fans of Clover Grove Honey from Drayton Valley!)

  • 1 tbsp grainy dijon mustard

  • 1/8 cup of fresh squeezed lime juice

  • Salt & pepper to taste


  1. Rinse greens and fruit.

  2. Layer the greens, herbs and berries evenly.

  3. Crumble the goat cheese on top of the salad.

  4. If you're planning to eat the salad right away, whisk together dressing ingredients and drizzle over salad. Toss the salad, garnish with edible flowers and enjoy!

  5. If you're taking the salad to a dinner party to share, then whisk together the dressing ingredients and set aside. Toss on site and garnish with edible flowers before serving.

  6. This salad pairs beautifully with one of our favourite {and affordable} summer white wines Vina Esmeralda.

Cheers to warmer weather!

Lisa & Jered Evangelos, Thrive Catering Co.

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