30+ Fresh & Easy Spring Salad Recipes for 2025

Spring is one of my favorite times to enjoy fresh and vibrant salads. The season offers a wonderful variety of crisp and colorful vegetables and fruits that bring life to every dish.

What better way to celebrate this time of year than by exploring 35 unique spring salad recipes?

Each recipe promises to awaken the senses and delight the taste buds. These salads are perfect for family gatherings, potlucks, or just a refreshing meal on a sunny day.

Whether you’re looking to try something new or find a healthy, delicious option, these spring salad ideas will not disappoint.

Read more:

• 27 Cozy & Fresh Spring Soup Recipes
• 20 Must-Try Spring Dinner Recipes
• 25+ Easy Spring Cake Recipes to Try

1. Spring Roll Salad

I make a vibrant spring roll salad that combines fresh veggies with a tangy dressing for a refreshing meal.

Ingredients:

• Rice noodles
• Red peppers
• Cucumbers
• Carrots
• Purple cabbage
• Fresh mint
• Fresh cilantro
• Chopped peanuts
• Sesame seeds
• Peanut sauce

Instructions:

1. Start by cooking the rice noodles according to the package instructions. They should be tender but not mushy.
2. Slice the red peppers, cucumbers, and carrots thinly. Chop the purple cabbage into bite-sized pieces.
3. Mix the cooked noodles and chopped vegetables in a large bowl.
4. Add freshly chopped mint and cilantro for extra freshness.
5. Toss in a handful of chopped peanuts and sesame seeds for crunch.
6. Drizzle a generous amount of peanut sauce over the salad and mix thoroughly.

2. Spring Mix Salad

Making a flavorful spring mix salad is something I truly enjoy. It’s a great way to enjoy fresh flavors with a variety of textures. Here’s a simple recipe I’ve found delightful.

• Ingredients:
• 4 cups spring mix greens
• 1/2 cup fresh blueberries
• 1/4 cup walnuts
• 1/4 cup crumbled goat cheese
• 2 tablespoons balsamic vinaigrette

First, I start by rinsing and drying the spring mix greens. Then, I place them in a large salad bowl. I add the fresh blueberries for a sweet burst of flavor.

Next, I sprinkle the walnuts and crumbled goat cheese over the greens. This adds crunch and creaminess.

Finally, I drizzle the balsamic vinaigrette, tossing everything gently to ensure an even coating.

3. Spring Pasta Salad

Preparing a bright and refreshing spring pasta salad is always a delight. It combines the bright flavors of the season and is great for any meal. Here’s how I put it together:

Ingredients:

• 2 cups cooked pasta (such as fusilli or penne)
• 1 cup cherry tomatoes, halved
• 1 cup arugula or spinach
• 1/2 cup sliced cucumbers

To enhance the salad, I toss everything with a light lemon herb vinaigrette. It brings a fresh and tangy taste that pairs well with the vegetables and pasta. Here’s a simple way to make it:

Dressing Ingredients:

• Juice of one lemon
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh chopped basil or parsley

I mix the dressing ingredients in a small bowl and pour it over the pasta and vegetables. Tossing them together helps the flavors blend perfectly. This dish is colorful, delicious, and perfect for spring!

4. Spring Fruit Salad

A spring fruit salad is one of my favorites because its freshness adds a vibrant and cheerful touch to any meal.

To prepare, I gather the following ingredients:

• Strawberries
• Blueberries
• Kiwi
• Pineapple
• Mint leaves

I cut the fruits into bite-sized pieces and mix them in a large bowl. A drizzle of honey and a splash of lime juice add a refreshing taste. Gently toss the fruits to coat them evenly with the dressing.

This salad is perfect for brunch or as a healthy dessert. The colors and flavors are like a burst of springtime on your plate. Enjoy it chilled for the best taste.

5. Spring Roll Salad with Peanut Sauce

Spring roll salad with peanut sauce is a favorite of mine because it’s light, refreshing, and simple to make. This dish is great for those who enjoy the flavors of spring rolls without the hassle of wrapping. Here’s how I put it together:

Ingredients:

• Rice vermicelli noodles
• Mixed vegetables (carrots, bell peppers, cucumbers)
• Fresh herbs (mint, cilantro)
• Peanut butter
• Lime juice
• Soy sauce

Instructions:

1. Start by cooking the rice vermicelli noodles according to the package instructions.
2. Chop your vegetables and herbs.
3. Mix peanut butter, lime juice, and soy sauce to create a thick peanut dressing.
4. Combine noodles, vegetables, and herbs in a bowl, then drizzle with the peanut sauce.

I always find this salad to be flavorful and satisfying. The peanuts create a creamy dressing that ties the whole dish together. For more details, you may refer to the Food Network’s version of a similar recipe.

6. Spring Pea Salad

Making a spring pea salad is a joy, as it’s light, flavorful, and perfect for the warmer months. The combination of sweet peas and vibrant greens makes this dish both healthy and satisfying.

Here’s what I use for my spring pea salad:

• 2 cups fresh or frozen peas
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 avocado, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

To make the salad, I first blanch the peas for about two minutes until they are tender. Then, I combine them with the tomatoes, red onion, and avocado in a large bowl.

I drizzle olive oil and lemon juice over the top, gently tossing everything together. I finish with a sprinkle of salt and pepper, adjusting the seasoning as needed.

7. Spring Green Salad

Preparing a crisp and colorful spring green salad is a wonderful way to savor the season’s freshest ingredients.

To make this salad, I start with a mix of fresh spinach and arugula as my base. These greens add a bit of peppery flavor without being overpowering.

For the toppings, I choose thinly sliced radishes, which give a nice crunch, and cherry tomatoes for a touch of sweetness. I also like to add some avocado slices for creaminess.

For the dressing, I keep it simple. I whisk together olive oil, lemon juice, a pinch of salt, and freshly ground pepper.

Finally, I like to top the salad with toasted walnuts for a nutty flavor. This combination of flavors and textures makes the salad both delicious and satisfying. It’s perfect for lunch or as a side dish for dinner.

8. Spring Orzo Salad

Making a spring orzo salad is a joy, as it’s packed with bright, fresh flavors that bring every bite to life. The combination of pasta and spring vegetables is delicious. You’ll need these simple ingredients:

• 1 cup orzo, cooked
• 1 bunch asparagus, chopped
• 1 cup peas, either fresh or frozen
• 1/2 cup feta cheese, crumbled
• A handful of fresh parsley and arugula

To make the salad, I start by cooking the orzo according to package instructions. As the orzo cooks, I blanch the asparagus and peas until they’re tender.

Once everything is ready, I combine the orzo, vegetables, and crumbled feta in a large bowl.

For the dressing, I mix olive oil, lemon juice, salt, and pepper for a tangy vinaigrette. Then, I drizzle it over the salad and toss until well-coated. It’s a perfect dish for a light lunch or as a side.

9. Spring Quinoa Salad

Spring quinoa salad is a colorful and healthy choice. I like to use fresh ingredients to capture the essence of the season. Here’s what you’ll need for this refreshing dish:

• 1 cup quinoa
• 2 cups water
• 1 cup asparagus, chopped
• 1/2 cup peas
• 1 avocado, diced
• 1/4 cup fresh basil leaves
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

First, I cook the quinoa by combining it with water in a pot. I bring it to a boil, reduce the heat, cover, and let it simmer for about 12 minutes. Then, I remove it from the heat and let it sit, covered, for another 10 minutes.

While the quinoa rests, I prepare the vegetables. I mix chopped asparagus, peas, and avocado in a large bowl.

Then, I add the cooked quinoa, fresh basil, lemon juice, olive oil, and season with salt and pepper. The result is a vibrant and tasty salad, perfect for any spring meal.

10. Spring Kale Salad

Spring kale salad is a refreshing dish perfect for warmer days. I love using fresh spring ingredients like kale, strawberries, and almonds. These ingredients bring vibrant flavors and textures to the salad.

Start by chopping about 4 cups of kale. Make sure to remove the tough stems. In a bowl, combine the kale with sliced strawberries and a handful of almonds. I like to toast the almonds first for extra crunch.

For the dressing, I mix olive oil, lemon juice, and a hint of honey. Then, toss these together before drizzling the dressing over the salad. Adding avocado gives it creaminess and extra healthy fats, which pairs nicely with the lemony dressing.

This salad can be served as a light lunch or a tasty side dish. It’s a wonderful way to enjoy the freshness of spring and provides a nutritious meal option.

11. Spring Potato Salad

Creating this light and flavorful spring potato salad is a joy, with tender baby potatoes and crisp, fresh vegetables adding a vibrant touch.

Ingredients:

• Baby potatoes
• Radishes
• Scallions
• Arugula
• Chives
• Mustard
• Lemon juice

Instructions:

1. Cook the potatoes in salted water until tender, about 15-20 minutes.
2. Slice the radishes thinly and chop the scallions.
3. In a bowl, mix mustard with lemon juice for the dressing.
4. Toss the potatoes with radishes, scallions, arugula, and chives.
5. Drizzle the dressing and mix well.

12. Spring Onion Salad

A spring onion salad is one of my favorites to prepare because of its crisp texture and refreshing flavor. To prepare it, start by gathering the ingredients: fresh spring onions, cherry tomatoes, cucumber, and feta cheese.

Here’s how I make it:

• Slice a bunch of spring onions.
• Halve the cherry tomatoes.
• Chop a cucumber into thin slices.
• Crumble some feta cheese.

In a large bowl, I combine the spring onions, tomatoes, and cucumber. Then, I sprinkle the crumbled feta on top. For the dressing, mix olive oil, lemon juice, salt, and pepper. Drizzle it over the salad.

I often chill it for about 30 minutes before serving. The flavors blend nicely, making it a refreshing dish for warm days. This recipe is perfect for light lunches or as a side dish at dinner.

13. Vietnamese Spring Roll Salad

This Vietnamese Spring Roll Salad is like enjoying all your favorite spring roll flavors in a bowl. It combines fresh and vibrant ingredients into a refreshing dish.

The base of the salad includes thin rice noodles, diced cooked shrimp, and crisp vegetables like julienned cucumber and shredded carrots. Fresh herbs, such as cilantro and mint, add a fragrant touch.

For the dressing, I like to use a blend of peanut butter, lime juice, and soy sauce. It brings a tangy and slightly nutty flavor. If the dressing seems thick, I stir in warm water to achieve the right consistency.

I finish it off with a sprinkle of chopped peanuts for added crunch and flavor. This dish is quick to prepare and perfect for a light lunch or dinner. It’s a simple, delicious way to experience Vietnamese cuisine without the hassle of rolling.

14. Spring Vegetable Salad

A vibrant and refreshing spring vegetable salad is always a delight to make. It brings together the vibrant tastes of the season with a mix of crunchy and tender vegetables.

Ingredients:

• 1 cup arugula
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced cucumbers
• 1/4 cup radishes, thinly sliced
• 1/4 cup carrots, shredded
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

First, I toss the arugula, cherry tomatoes, cucumbers, radishes, and carrots together in a large bowl. I find that these vegetables balance each other well, offering a mix of peppery, sweet, and crisp flavors.

Next, I whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Then, I pour this dressing over the salad, gently tossing to coat everything evenly.

This simple vinaigrette adds brightness to the vegetables, enhancing their natural taste.

15. Spring Chicken Salad

Spring chicken salad is a favorite of mine because it’s light, refreshing, and easy to prepare. To prepare it, I begin by boiling red-skinned potatoes.

I cover them with water, add salt, and cook until they’re tender. Once done, I drain them and let them cool.

Next, I blend some chives, tarragon, and white wine vinegar with yogurt using a food processor. This forms a tangy dressing that ties the salad together beautifully.

For the salad mix, I toss cooked chicken slices, cucumbers, radishes, and bell peppers with the dressing in a large bowl. I season with salt and pepper for a bit of extra flavor.

Finally, I divide the salad onto plates and serve it right away. It’s a great choice for a light, flavorful meal. The combination of crunchy veggies and tender chicken makes it perfect for springtime.

16. Hy-Vee Spring Salad Recipe

A crisp and colorful salad is always a favorite, especially in spring. The Hy-Vee Spring Salad stands out with its delightful combination of fresh flavors.

I start with Hy-Vee’s veggie deluxe blend as the base. It includes two types of lettuce, carrots, red cabbage, radishes, and snow peas. These ingredients bring crispness and color to the dish.

For a zesty touch, I drizzle lemon vinaigrette over the top. It brightens the salad, adding a tangy flavor that complements the veggies perfectly.

When making this salad, I sometimes add my favorite toppings like nuts or seeds for extra crunch. This salad is versatile and can be adjusted to suit anyone’s taste with a selection of fresh produce.

17. Spring Strawberry Salad

Making bright and refreshing strawberry salads is one of my favorite things to do in spring. Here’s an easy recipe to try!

Ingredients

• 2 cups fresh spinach leaves
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinaigrette

Instructions

1. In a large bowl, combine the spinach, strawberries, feta cheese, and almonds.
2. Drizzle with balsamic vinaigrette and toss gently to mix.
3. Serve immediately for a refreshing treat.

For more variety, try adding grilled chicken or avocado slices. This can enhance the salad and make it more filling.

18. Shrimp Spring Roll Salad

Shrimp spring roll salad is a favorite of mine because it’s light, refreshing, and easy to prepare.

It includes most of your favorite spring roll ingredients tossed in a bowl. Instead of using rice paper, everything is mixed together, making it quick to prepare.

For my salad, I use fresh shrimp, sliced cucumber, shredded carrots, and Napa cabbage. The creamy peanut dressing ties all the flavors together perfectly.

If you’re a fan of different proteins, chicken or tofu can be swapped in easily.

To make the dressing, I whisk together peanut butter, lime juice, soy sauce, and a bit of ginger. This gives the salad a bold and slightly tangy taste.

19. Spring Lettuce Salad

Preparing a spring lettuce salad is a joy, as it’s both fresh and wonderfully flavorful. This simple recipe combines colorful ingredients with a hint of sweetness and crunch.

First, I gather my ingredients:

• Fresh spring mix lettuce
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Feta cheese, crumbled
• Pecans, toasted

To enhance the flavors, I prepare a light lemon vinaigrette. I mix olive oil, lemon juice, honey, salt, and pepper in a small bowl.

Here’s how I put it all together:

1. In a large salad bowl, I toss the spring mix, cherry tomatoes, cucumbers, and red onions.
2. I sprinkle the feta cheese and pecans on top.
3. Then, I drizzle the lemon vinaigrette over everything.
4. Finally, toss gently before serving to ensure every bite is coated.

This salad is perfect for a light lunch or a refreshing side dish.

20. Spring Chopped Salad

When I think about making a fresh spring chopped salad, I start with bright and colorful veggies. Chopped carrots, bell peppers, and cucumbers are must-haves for their crunch and color. I love mixing them with fresh greens like arugula and spinach.

Adding protein makes the salad hearty. Grilled chicken or chickpeas are my top choices. They bring extra flavor and make the meal more filling.

A simple dressing ties everything together. I prefer a lemon vinaigrette. It’s super easy to make with just lemon juice, olive oil, salt, and pepper. Drizzle it on the salad and toss everything to coat.

For an extra touch, I might sprinkle feta cheese or sunflower seeds on top. They add a yummy contrast and make every bite exciting. This salad captures the essence of spring with every forkful.

21. Spring Couscous Salad

I often make a spring couscous salad when I’m craving something light and fresh. It’s perfect with fluffy couscous, crisp veggies, and a zesty dressing.

For this salad, you’ll need the following ingredients:

• 1 cup of pearl couscous
• 1 cup of peas
• 1 cup of chopped asparagus
• 1/2 cup of feta cheese
• 1/4 cup of chopped fresh herbs
• Olive oil, to taste
• Salt and pepper, to taste

First, I cook the couscous according to the package instructions. Meanwhile, I sauté the asparagus and peas in olive oil for about 7-10 minutes until they’re soft.

Once everything is ready, I mix the couscous with the cooked vegetables, feta cheese, and fresh herbs. A drizzle of olive oil and a sprinkle of salt and pepper complete the dish.

This salad is vibrant and full of flavor, making it perfect for any spring meal. Consider trying variations with exciting ingredients, such as this delightful Spring Couscous Salad with Feta Vinaigrette.

22. Spring Panzanella Salad

Spring Panzanella salad is a favorite of mine because it’s bursting with freshness and lively flavors. To start, I preheat the oven to 375 degrees Fahrenheit.

Then, I line a baking sheet with parchment paper and toss cubed bread with olive oil, salt, and pepper. Into the oven, it goes until the bread is golden and crisp.

For the salad, I mix ripe tomatoes, cucumbers, bell peppers, and onions. Fresh basil adds a nice kick. Then, I combine everything with a simple dressing made from olive oil, vinegar, salt, and pepper.

To finish, I gently toss the roasted bread with the mixed veggies and dressing. In each bowl, I break feta into large pieces and add them, making sure the bread soaks up the dressing. This recipe is a beautiful dish that brings out the best flavors of spring.

23. Spring Spinach Salad

A crisp spring spinach salad is one of my favorites to make, as it complements the warmer weather beautifully. This salad is full of flavor and easy to prepare. Here’s how I make it:

• Ingredients:
• 6 cups fresh spinach leaves
• 4 slices crisp bacon, crumbled
• 3 hard-boiled eggs, sliced
• 1 cup sliced radishes
• 1/4 cup honey vinaigrette dressing
• Instructions:

1. Start by washing and drying the spinach leaves. Place them in a large salad bowl.
2. Add the crumbled bacon, sliced eggs, and radishes on top.
3. Then, drizzle the honey vinaigrette over the salad.
4. Toss gently until everything is well coated.

This salad is simple yet tasty. It’s perfect for a light lunch or a side dish. The combination of crispy bacon and fresh vegetables is always a winner in my book.

24. Spring Farro Salad

I enjoy making spring farro salad because it combines hearty grains with fresh, vibrant vegetables.

To prepare it, I cook the farro in vegetable stock until tender. This gives it great flavor and texture. Then, I toast the uncooked farro for a few minutes to enhance its nutty taste.

Next, I gather fresh ingredients like cucumber, radishes, and shallots. These add a crisp texture to the salad. I also like to include chickpeas and tangy crumbled feta.

I toss everything together with a simple dressing. A homemade vinaigrette with olive oil, lemon juice, salt, and pepper works perfectly. The salad can be served warm or cold.

This dish pairs well as a side with a main course or can stand alone as a light meal.

25. Spring Asparagus Salad

Spring asparagus salad is simple to make and packed with fresh flavors. I start by blanching asparagus to keep it crisp and bright. This process only takes a few minutes.

For this salad, I use:

• 1 pound of fresh asparagus
• Chopped walnuts for crunch
• Minced garlic for extra flavor
• Olive oil for dressing
• Lemon juice for a tangy punch
• Salt and pepper to taste

To prepare, I:

1. Blanche the asparagus in boiling water for about 3 minutes.
2. Drain and rinse with cold water to stop the cooking process.
3. Then, I toss the asparagus with walnuts, garlic, olive oil, lemon juice, salt, and pepper.

This simple recipe is ready in about 10 minutes and is a perfect fit for a spring meal. The combination of fresh asparagus and the tangy dressing makes it a standout dish.

26. Spring Lettuce Salad Recipe

I enjoy making a simple yet refreshing spring lettuce salad. It’s perfect for brightening up any meal and brings a crisp, fresh taste to the table.

First, I gather my ingredients: crisp romaine or mixed greens, thinly sliced radishes, and cherry tomatoes. I like to use a variety of colors for a vibrant mix.

A light lemon and olive oil dressing enhances the fresh taste of the lettuce without overpowering it. It’s as simple as whisking together lemon juice, olive oil, salt, and pepper.

I’ve found that adding crumbled goat cheese brings a creamy texture that pairs well with the crisp vegetables. This classic combination makes the salad feel complete.

This salad brings the freshness of spring into your meals and is super simple to prepare. Give it a try for a delightful springtime treat.

27. Thai Spring Roll Salad

Making a Thai spring roll salad is a joy, as it’s packed with fresh, vibrant flavors that make every bite exciting. It combines all the flavors of traditional spring rolls in a bowl.

To start, I gather ingredients like rice noodles, shredded carrots, cucumber sticks, and leafy greens. Fresh herbs such as mint and basil add aroma and depth.

For protein, I often include grilled shrimp or tofu. This adds a satisfying texture and flavors to the mix.

Next, I whip up a tangy peanut dressing. In a bowl, I combine peanut butter, soy sauce, lime juice, and a dash of sesame oil. A bit of chili paste gives it a spicy kick.

Once everything is ready, I toss the vegetables and protein in the dressing. Each bite is refreshing and flavorful.

28. Spring Noodle Salad

A light and refreshing spring noodle salad is always a favorite of mine. It’s simple to prepare, and I’d love to guide you through the process!

First, I cook rice noodles. I bring a pot of lightly salted water to a boil, add the noodles, and let them cook for about 5-6 minutes. Once they’re tender, I strain and rinse them with cold water.

For the veggies, I mix carrots, bean sprouts, and fresh herbs like parsley, basil, and mint. Sometimes, I add cucumber slices for extra crunch.

To bring everything together, I use a tangy peanut dressing. Mixing the dressing with the noodles and vegetables makes the flavors really pop.

29. Spring Beet Salad

A spring beet salad is one of my favorites to make because it’s both effortlessly vibrant and bursting with amazing flavor. The roasted beets add a sweet and earthy flavor that pairs well with tangy cheese and crunchy nuts.

Ingredients:

• 2 large beets, roasted and sliced
• 4 cups mixed greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

To prepare this salad, I start by tossing the mixed greens with olive oil, balsamic vinegar, salt, and pepper. Next, I add the roasted beets on top. I then sprinkle crumbled goat cheese and walnuts for added texture.

This salad is perfect for a light lunch or as a side dish during spring gatherings. It’s fresh, colorful, and full of flavor, perfect for the season.

30. Spring Harvest Salad

Creating a Spring Harvest Salad is always a delight, as it highlights fresh, seasonal ingredients in every bite. To start, I use a mix of leafy greens to form the base. Baby lettuce or spinach works well for this.

In a bowl, I combine cooked asparagus, sugar snap peas, and crunchy radishes. These bring vibrant colors and textures, perfect for spring meals. Fresh herbs like dill or parsley can add extra flavor.

For the dressing, I mix together lemon juice, lemon zest, a minced garlic clove, and some dijon mustard. A bit of honey and a touch of black pepper balance the taste. I slowly whisk in olive oil until the dressing is smooth.

Finally, I drizzle the dressing over the salad and toss everything together. The combination of flavors is refreshing and satisfying.

31. Spring Bean Salad

I enjoy making a fresh and vibrant spring bean salad. It’s simple and delightful.

Ingredients:

• 1 cup green beans, trimmed
• 1 cup yellow beans, trimmed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

To begin, I bring a pot of water to a boil and blanch the green and yellow beans for two minutes. After that, I immediately transfer them to an ice bath to stop the cooking.

I toss the beans, tomatoes, and onion in a bowl. Then, I mix olive oil, lemon juice, salt, and pepper for the dressing.

I pour the dressing over the salad and gently toss it all together. This salad makes a refreshing side dish for any spring meal.

32. Spring Macaroni Salad

This spring macaroni salad perfectly blends fresh ingredients and vibrant flavors. I always start with a good base of cooked macaroni.

Then, I mix in cherry tomatoes, cucumbers, and olives to add a refreshing taste. Feta cheese gives a creamy texture that complements the vegetables beautifully.

Here’s a quick way to prepare it:

Ingredients:

• 2 cups macaroni
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup olives, sliced
• 1/2 cup feta cheese, crumbled

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon oregano

Instructions:

1. Cook the macaroni according to the package instructions.
2. Mix in tomatoes, cucumbers, olives, and feta cheese.
3. Combine olive oil, lemon juice, and oregano for the dressing.
4. Toss everything together and serve chilled.

It’s best enjoyed outside with a gentle spring breeze.

33. Spring Lentil Salad

For a fresh spring lentil salad, I start by cooking the lentils. I combine lentils with water and a bay leaf in a saucepan, bringing it to a boil.

Once boiling, I reduce the heat and let it simmer for 15-20 minutes until the lentils are soft but firm.

For crunch and color, I choose vibrant vegetables like radishes, asparagus, and snap peas.

I toss the cooked lentils and vegetables with a light lemon vinaigrette. This dressing lifts the whole salad and enhances the flavors.

For serving, I sometimes layer the salad over creamy tahini yogurt sauce. It’s a delightful addition and adds a cool and creamy touch to the fresh salad.

This vegan, adaptable, and gluten-free salad makes it a versatile dish for many gatherings. You can check out the recipe at Feasting At Home’s Spring Lentil Salad if you want more detailed instructions.

34. Spring Radish Salad

A fresh and zesty spring radish salad is always a favorite of mine. Here’s how I make it:

Ingredients:

• 1 bunch of red radishes, thinly sliced
• 2 cups mixed greens (such as spinach and arugula)
• 1/2 cup sliced cucumber
• 1/4 cup chopped parsley
• Dressing: olive oil, lemon juice, salt, and pepper

I start by whisking together the dressing ingredients. A blend of olive oil and lemon juice adds a nice zest.

Then, I toss the radishes, greens, cucumber, and parsley in a large bowl. I drizzle the dressing over the salad and gently toss it again.

This salad is simple but offers a refreshing taste perfect for spring. It’s great on its own or as a side dish.

35. Spring Broccoli Salad

Spring Broccoli Salad is one of my favorites to make because it’s light, fresh, and perfectly suited for the season.

The ingredients I use are:

• Fresh broccoli florets
• Crisp apple slices
• Dried cranberries
• Sunflower seeds
• Red onion
• Bacon bits

For the dressing, I mix together:

• Mayonnaise
• Apple cider vinegar
• Honey

First, I toss the broccoli, apples, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl.

Then, I whisk the mayonnaise, apple cider vinegar, and honey together until smooth.

Finally, I pour the dressing over the salad and mix everything well.

This salad is best when chilled in the refrigerator for at least an hour. The flavors meld together beautifully, creating a refreshing and crunchy side dish for any meal.

Conclusion

When I explore the joy of spring salads, I find they bring a burst of color and taste to any table.

The key is using fresh, seasonal ingredients like leafy greens, peas, and carrots.

One of my favorite combinations includes crisp lettuce with a sprinkle of walnuts, juicy blueberries, and creamy goat cheese. Simple and delicious!

Here are some ingredients I often use in spring salads:

• Baby spinach
• Cherry tomatoes
• Fresh herbs (like basil and mint)

These ingredients not only add flavor but also provide essential nutrients. For example, vitamin-rich greens and antioxidant-packed tomatoes.

I always enjoy experimenting with dressings. A light vinaigrette made with olive oil, lemon juice, and honey can enhance the flavors without overpowering them.

Here’s a quick glance at how to create a basic vinaigrette:

Mix these ingredients together, and it’s ready to drizzle over your salad!

Spring salads can also be a vibrant addition to any meal. Whether used as a side dish or a light main course, they have versatility.

They are a great way to embrace the season’s freshness and enjoy healthier meals.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.