5 Spring Salad Ideas
As the weather warms up, it’s natural to start craving lighter foods instead of the hearty comfort foods of winter (it’s finally over… we think). It’s perfect timing, as spring vegetables are making a comeback in a big way.
The trick is not to get stuck making the same type of salad over and over — try experimenting with different cooking methods and various forms of vegetables in the salad. For example, asparagus can be shaved with a vegetable peeler or mandoline and eaten raw with a tangy vinaigrette for a crunchier salad, or it can be roasted, chopped, and tossed with some shredded chicken.
Below are some ideas for recipes to make this spring in order to take full advantage of the seasonal bounty available.
Beet Salad with Mint and Basil
Topping sweet and nutritious beets with fresh herbs like mint and basil gives it a lovely aroma and bright color.
Top fresh spring asparagus with a nutty oil and bright orange zest for a refreshing dish.
A fun way to use spring carrots is by making this dressing, often found over greens in Japanese restaurants.
Butter Lettuce with Lemon-Basil Dressing
Light, tender heads of lettuce begin to pop up during springtime, and dressing them with a refreshing vinaigrette like this one is near perfection.
Whole-Leaf Radish and Herb Salad
This bright and rejuvenating salad takes advantage of fresh herbs and spicy radishes.