Cooking with the seasons
Spring Salads Recipes
Crisp, leafy, and colorful salads made with the first vegetables of the season. They are easy to toss together and good for lunch, picnics, or a side at supper.
Filters (2)
1 recipe match your filters
About Spring Salads
Spring salads start with tender lettuces, baby spinach, and young greens. Add peas, shaved asparagus, radishes, cucumbers, and spring onions for crunch. Fresh herbs like mint, parsley, and dill bring a lot of flavor. Most are dressed with lemon, olive oil, or a mild vinegar.
These salads are lighter and greener than what you would find in other sections. Summer sides tend to be heartier and made to go with the grill. Winter comfort food is warm and filling. Spring salads are cool, quick, and lean on raw or barely cooked vegetables, with maybe an egg, cheese, or nuts to make them a meal.
Questions folks ask
What goes in a spring salad?
Tender lettuce, spinach, peas, asparagus, radishes, herbs, and a simple lemon dressing are common. You can add eggs, cheese, or nuts.
How do I keep salad greens crisp?
Dry them well after washing and store them in the fridge with a paper towel. Add dressing only when you are ready to eat.
Can I make a spring salad ahead of time?
Yes, you can prep the parts ahead. Keep the greens, toppings, and dressing apart, then toss just before serving.
Kitchen tips
- Wash and dry greens well. Wet leaves make the dressing slide off.
- Dress the salad right before serving so the leaves stay crisp.
- Blanch peas or asparagus for a minute, then cool in cold water to keep them bright.
- Slice radishes and cucumbers thin so they mix well with soft greens.
- Add a boiled egg, beans, or nuts when you want the salad to be a full meal.