As spring unfolds, it brings an abundance of vibrant vegetables, fragrant herbs, and colorful fruits. Incorporating these seasonal ingredients into salads not only enhances their flavors but also adds a burst of freshness to your meals. Here are three diverse examples of spring salad recipes that are perfect for any occasion, whether you’re hosting a picnic, preparing a light lunch, or looking for a side dish for dinner.
This salad is a celebration of two quintessential spring vegetables: asparagus and peas. It’s light, refreshing, and perfect for a springtime gathering.
Start by trimming 1 pound of fresh asparagus and slicing it into bite-sized pieces. Blanch the asparagus in boiling water for about 2 minutes, then transfer it to an ice bath to stop the cooking process. In a large bowl, combine the blanched asparagus, 1 cup of fresh peas (you can use frozen if fresh isn’t available), 1/4 cup of thinly sliced red onion, and 1/4 cup of crumbled feta cheese. For the dressing, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.
Notes: Feel free to add some toasted nuts like almonds or walnuts for an extra crunch. If you prefer a vegan option, you can omit the feta or substitute it with avocado.
This sweet and tangy salad is perfect for spring, utilizing ripe strawberries and fresh spinach to create a vibrant and colorful dish.
Start with 4 cups of fresh spinach leaves and place them in a large salad bowl. Next, slice 1 pound of fresh strawberries and scatter them over the spinach. Add 1/2 cup of sliced almonds for crunch and 1/4 cup of crumbled goat cheese for creaminess. For the dressing, combine 1/4 cup of apple cider vinegar, 1/4 cup of sugar (or honey), 1/2 cup of vegetable oil, and 1 tablespoon of poppy seeds in a jar. Shake well until combined. Pour the dressing over the salad just before serving, and toss gently to coat.
Notes: This salad pairs wonderfully with grilled chicken or fish for a complete meal. You can also substitute the spinach with mixed greens or arugula for a different flavor profile.
This hearty salad is loaded with protein-rich quinoa and a variety of spring vegetables, making it a perfect main dish or side.
Begin by rinsing 1 cup of quinoa under cold water, then cook it according to package instructions (usually about 15 minutes in water or broth). Once cooked, let it cool slightly. In a large bowl, combine the cooked quinoa, 1 cup of diced cucumbers, 1 cup of halved cherry tomatoes, 1/2 cup of shredded carrots, and 1/4 cup of chopped fresh parsley. For the dressing, mix together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, the juice of 1 lemon, salt, and pepper to taste. Pour the dressing over the salad and mix well.
Notes: This salad can be customized with any seasonal vegetables you have on hand. You can also add chickpeas or grilled chicken for added protein. This dish can be served warm or cold, making it versatile for any occasion.
Enjoy these refreshing examples of spring salad recipes that bring the season’s best flavors to your table!