Spring is around the corner and coming early this year, according to the groundhog! Explore these fresh spring salads – perfect for a quick lunch, spring picnic, or to accompany dinner. These recipes are packed with seasonal spring produce like asparagus, carrots, leafy greens, and more.
Some of these fresh salads are protein-rich and hearty enough to be the main course. Others compliment a meal perfectly, paired with a stir-fry or simple skillet dish.
Spring Pasta Salad with Asparagus and Peas: This pasta salad is filled with spring flavors, perfect for welcoming the season and enjoying into early summer. If you’re looking for a cold asparagus recipe, you couldn’t have found a more enticing one!
Spring Barley and Asparagus Salad: Peas, cucumbers, and dill give this salad a spring-y flavor, though you can make it year-round if you can find good asparagus. Because barley is so sturdy, this is a great choice for potlucks and outdoor meals.
Marinated Artichoke Hearts with Mushrooms & Asparagus: In this recipe for a tasty appetizer dish or first course, marinated artichoke hearts and mushrooms mingle with fresh asparagus and herbs. Lemon juice and half-sour pickles add just the right bright, mild tartness.
Watercress and Bok Choy Salad with Cherry Tomatoes: Watercress is one of the most nutrient-dense foods on the planet, and the best way to enjoy its peppery flavor is in salads like this. Make this easy watercress and bok choy salad your go-to when you want to enjoy this powerhouse leafy green vegetable.
Watercress and Radicchio Salad with Beets and Avocado: The colorful selection of fresh produce in this watercress salad needs little embellishment to offer a heaping portion of refreshment. The mellow flavors of beets, avocado, and apple (or pear) are a nice contrast with the bracing greens.
Bok Choy and Red Cabbage Salad with Snow Peas: The combination of crisp snow peas, bok choy, sprouts, and red cabbage is so appealing and is a feast for the eyes, too. It’s all pulled together with the salty-tangy flavors of sesame-ginger dressing.
Bok Choy and Daikon Salad with Greens and Oranges: Tender greens, sprouts, and tiny oranges add up to a lively accompaniment to stir-fries and noodle dishes. This salad goes beautifully with many types of dishes and is a fantastic late winter-to-spring salad.
Orange and Watercress Salad with Bok Choy or Belgian Endive: This festive salad has a lively citrus flavor provided by fresh oranges and their juice. Choose between bok choy or Belgian endive. This is fantastic made with a spring orange like Ojai Pixie tangerines.
Purple Daikon Salad with Golden Beets and Bok Choy: With just a few ingredients, you can enjoy this vivid purple daikon salad with golden beets and bok choy. Crunchy and colorful, this delectable daikon and golden beet salad recipe is pulled together with sesame-ginger dressing.
Festive Beet and Carrot Salad: This classic salad made even tastier with chopped walnuts and parsley. It brightens everyday meals and dresses up spring holiday fare. It’s a wonderful choice for Easter and Passover menus.
Mixed Greens Salad with Cucumber, Radishes, and Herbs: The spring garden is the star of this simple mixed greens salad featuring cucumber, radishes, and fresh herbs. A tender salad dressed in vinaigrette, it’s a fitting accompaniment to most any kind of spring meal.
Boston or Bibb Lettuce Salad with Avocado, Green Beans & Couscous: The key to this simple salad is using the best possible ingredients—especially the green beans, in season. Avocado, grape tomatoes, briny black olives, and a small amount of couscous nestle with the tender lettuces.
Spinach and Artichoke Salad with Chickpeas and Olives: Filled with color and texture, this easy salad recipe is visually dazzling. With the addition of red cabbage, bell pepper, chickpeas, carrots, and cherry tomatoes, it’s a feast for the eyes as well as the palate.
Arugula and Apple Waldorf-Style Salad (with Grapes): Inspired by the classic American Waldorf salad, this arugula and apple salad recipe features two kinds of apples along with celery, baby arugula, and walnuts. Grapes are added for extra refreshment.
Vegan Niçoise-Style Salad: Bearing its French elegance beautifully, vegan Niçoise salad is a composed dish that may look fancy but is incredibly easy to make. The traditional version is often made with tuna, but in this version, it’s replaced with baked tofu, which makes a great stand-in.
Cauliflower and Potato Salad with Peas and Olives: Here’s a simple salad combining the two vegetables, not the trendy cauliflower “potato salad” containing no actual potatoes. Cauliflower adds great texture, and the potatoes give the salad heft.
Vegan Buffalo Cauliflower Chickpea Salad: There are quite enough vegan Buffalo cauliflower wings recipes floating around. But this combination of flavors and textures works so well that they’ve been transposed into a vegan Buffalo cauliflower chickpea salad. With a protein boost from chickpeas, this can be a main dish salad, or in smaller portions a hearty side dish. Try serving it in soft tortillas, too!
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