Seasonal fruits and vegetables are key ingredients when it comes to enjoying a crisp, flavorful salad. Celebrate the essence of spring with one (or all) of these tasty salad recipes.
In-season produce is picked once it fully ripens, which means the nutrients have had time to fully develop. This means when you eat more seasonal fruits and vegetables, you’re not only getting more nutrients, but you’ll save a few bucks, too.
Spinach Strawberry Salad
This vibrant spinach strawberry salad has so many beautiful qualities. Not only does it celebrate in-season produce, like strawberries and spinach, but it’s packed with nutrition.
The fruit, red onions, pecans, and feta cheese all work flawlessly together to create a dish that truly delivers. The best part is the recipe includes a homemade, balsamic poppy seed dressing that further enhances the greens.
Serve it with a chargrilled chicken breast or salmon, or eat it alone. Either way, you’ll undoubtedly be satisfied.
Get the Recipe: Well Plated
Boston Lettuce and Radish Salad
This Boston lettuce and radish salad only requires a few humble ingredients, but it packs an extreme punch of flavor. If you’re a fan of radishes, now is the best time to eat them.
Enjoy these interesting little root vegetables, combined with Boston lettuce, but don’t stop there. Luckily, radish leaves are perfectly edible, so you can chop those up and throw them right in the mix. Just make sure you thoroughly wash them first and remove any dirt or sand.
Get the Recipe: Food and Wine
Italian Artichoke Salad
Artichokes hit peak season between March and May, which is why this recipe made our list. It only takes about 10 minutes to prepare, but it provides a ton of flavor and texture in each bite.
This salad only has five ingredients, but the dressing is where it gets all its character. Grill up a nice cut of steak or marinated chicken breast to top off this wholesome salad.
Get the Recipe: Wholesome Yum
Roasted Asparagus and Tomato Pasta Salad
If you like your salad with a little more oomph, try this hearty, healthy pasta version. This recipe calls for asparagus, which is in-season and cheaper than usual.
You’ll also handcraft a dressing with shallots, Dijon mustard, herbs, and in-season lemon. The flavors will surely dance on your taste buds after you add the Kalamata olives and crumbled goat cheese.
Get the Recipe: My Recipes
Cucumber Tomato and Avocado Salad
This oh-so-tasty recipe is wholesome and filled with colorful ingredients, like cucumber, red onion, and some tomatoes of your choice.
Every crunchy bite is an excellent reminder that fresh veggies taste so darn good—especially at harvest time. You can continue to enjoy this one even after the hot weather arrives. Take it to your first summer barbeque!
Get the Recipe: Well Plated
Spring Pasta Salad with Lemon Vinaigrette
This balanced, bright salad is filled with tasty ingredients, like asparagus, peas, lemon juice, and plenty of herbs. What’s great is the author encourages substitutions.
Add some fresh baby spinach, halved cherry tomatoes, and feta cheese for a bit of extra flair. This salad tastes fantastic on its own, but would accompany a chicken or fish dinner nicely, as well.
Don’t skip the lemon, though; the tart, tangy flavor provides the perfect kick of liveliness.
Get the Recipe: With Food and Love
Grilled Pineapple Kale Salad
If you fancy a crisp, fresh salad that will provide sweet and savory flavors, alike, this one is for you! Grilled pineapple is the perfect way to jazz up a salad (or any recipe).
This recipe calls for curly kale, but you’re welcome to substitute baby spinach or any greens you prefer. Add some grilled asparagus for an extra “springy” salad, and don’t shy away from the orange-ginger dressing.
Complete this with some fresh-squeezed orange juice (use in-season navel oranges), ginger paste, sesame oil, and vinegar. You’ll love the powerful punch of flavor!
Get the Recipe: Hunger Thirst Play