8 Fresh and Tasty Spring Salad Recipes

The Best Spring Salad Recipes to Welcome the New Season

The arrival of spring brings warmer weather and an abundance of fresh, seasonal produce. This makes it the perfect time to enjoy light, nutrient-packed salads. With all the delicate greens, tender vegetables, and sweet fruits available, spring salads celebrate the season in the tastiest way.

These salad recipes highlight the most delicious flavors and textures of spring. They are packed with vitamin-rich greens, crisp vegetables, and juicy fruits at their peak. Best of all, spring salad recipes are easy to whip up, customizable, and a healthier alternative to heavy winter meals. Keep reading for 8 bright and fresh spring salad recipes to make this season.

1. Strawberry Spinach Salad with Poppyseed Dressing

This spinach strawberry salad is a springtime classic. Baby spinach leaves provide vitamin C, iron, and folate. Fresh, juicy strawberries add natural sweetness and vitamin C. Toasted almonds crunch for texture. The light poppyseed dressing pulls it all together.

Ingredients:

• 5 ounces baby spinach
• 1 cup sliced fresh strawberries
• 14 cup sliced almonds, toasted
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon poppy seeds
• 14 teaspoon salt
• Freshly ground black pepper

Instructions:

1. In a large bowl, combine the spinach, strawberries, and almonds.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, poppy seeds, salt and pepper to taste.
3. Drizzle dressing over the salad and toss gently to coat.
4. Serve immediately.

2. Asparagus, Pea, and Radish Salad

This spring vegetable salad combines fresh asparagus, sugar snap peas, and radishes over mixed greens. A lemon vinaigrette dresses it up. Feel free to add other seasonal vegetables like carrots or broccoli.

Salad Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas
• 1 cup thinly sliced radishes
• 5 ounces mixed spring greens

Lemon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Add the asparagus and sugar snaps. Cook for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water. Pat dry.
2. In a large bowl, combine the asparagus, sugar snaps, radishes and mixed greens.
3. In a small bowl, whisk together the vinaigrette ingredients.
4. Drizzle the vinaigrette over the salad and toss to coat. Season with salt and pepper if needed.
5. Serve immediately.

3. Chickpea, Cucumber and Tomato Salad

Chickpeas, cucumbers and tomatoes make an easy protein-packed veggie salad. Feta cheese adds richness while fresh herbs like parsley and mint give it freshness. This makes a great healthy lunch or light dinner.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 12 cup crumbled feta cheese
• 14 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumbers, tomatoes, feta, parsley and mint.
2. In a small bowl, whisk together the olive oil, vinegar, garlic and a pinch each of salt and pepper.
3. Drizzle the dressing over the salad and toss gently until combined.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Chill for 30 minutes before serving for best flavor.

4. Spring Lettuce Salad with Fresh Herbs

Lettuces like butterhead, bibb and oak leaf are at their best in spring. Their tender leaves and delicate flavor shine in a simple salad like this one. Dress it up with fresh soft herbs like dill, chives, basil and tarragon.

Ingredients:

• 5 cups mixed lettuces
• 14 cup mixed fresh herbs like dill, chives, basil and tarragon
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Rinse the lettuces and spin or pat dry.
2. Chop the fresh herbs.
3. In a large bowl, combine the lettuces and herbs.
4. In a small bowl, whisk together the olive oil, lemon juice, honey and a pinch each of salt and pepper.
5. Drizzle the dressing over the salad and gently toss to coat.
6. Serve immediately.

5. Grilled Romaine Caesar Salad

Grilling lettuce adds smoky charred flavor to this Caesar salad. Romaine halves are grilled until slightly charred, then topped with creamy dressing, croutons and Parmesan. It's a delicious smoky twist on a classic.

Ingredients:

• 3 romaine lettuce hearts, halved lengthwise
• Olive oil
• Salt and pepper
• 12 cup Caesar dressing
• 14 cup croutons
• 14 cup grated Parmesan

Instructions:

1. Brush the cut sides of the romaine halves with olive oil and season with salt and pepper.
2. Heat a grill or grill pan to medium-high. Add the romaine halves cut-side down. Grill for 2-3 minutes until charred.
3. Transfer romaine to a platter. Drizzle with Caesar dressing and sprinkle with croutons and Parmesan.
4. Serve warm or at room temperature.

6. Watermelon, Feta and Mint Salad

Watermelon transitions from dessert to salad with this easy summer recipe. Cubed watermelon gets tossed with salty feta, fresh mint and lime juice for a sweet, savory and refreshing salad.

Ingredients:

• 3 cups cubed watermelon
• 12 cup crumbled feta
• 14 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, feta and mint.
2. Drizzle with the olive oil and lime juice. Gently toss to combine.
3. Season with salt and pepper to taste.
4. Chill until ready to serve.

7. Peach Caprese Salad

Sweet juicy peaches replace tomatoes in this summery Caprese salad with mozzarella and basil. The peach juice creates a sweet dressing, or drizzle with balsamic vinegar.

Ingredients:

• 2 peaches, sliced
• 8 ounces fresh mozzarella, sliced
• 14 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the peach slices, mozzarella slices and basil leaves on a platter or individual plates.
2. In a small bowl, whisk together the olive oil, vinegar and a pinch each of salt and pepper.
3. Drizzle dressing over the salad.
4. Season with extra salt and pepper if desired.

8. Kale Salad with Chicken, Cranberries and Pecans

Kale provides crunch and nutrients like vitamin K in this hearty spring salad. Grilled chicken, dried cranberries, pecans, and an apple cider vinaigrette make it a satisfying meal.

Salad Ingredients:

• 1 bunch kale, chopped
• 2 cups chopped cooked chicken
• 12 cup dried cranberries
• 12 cup chopped pecans

Apple Cider Vinaigrette:

• 14 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kale, chicken, cranberries and pecans.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. Drizzle vinaigrette over salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.

With all the tender greens, crisp vegetables, and juicy fruits available in spring, its easy to toss together a nutritious and delicious salad. These recipes highlight the seasons best flavors in bowls that celebrate spring. Try one for your next fresh meal or bring one along to a picnic or potluck.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.