Energize your meals with these five vibrant salads that celebrate the season’s freshest ingredients.
You’ll love the sweet and savory Berry Spinach Salad, the tender Asparagus and Pea Medley, the zesty Citrus and Fennel Salad, the crisp Radish and Microgreen Bowl, and the stunning Edible Flower Salad with Lemon Vinaigrette.
Each recipe combines bright colors, interesting textures, and balanced flavors that’ll wake up your taste buds.
Discover how these colorful creations can transform your plate into a celebration of freshness and flavor.
Berry and Spinach Salad
Ingredients
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh berries (strawberries, blueberries, raspberries, or a mix), hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Steps
- In a large salad bowl, combine the spinach, sliced berries, and red onion.
- To make the dressing, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
- Just before serving, drizzle the dressing over the salad and gently toss to coat all the ingredients.
- Sprinkle the crumbled feta cheese and toasted almonds over the salad.
For the best flavor and texture, avoid dressing the salad until right before serving to prevent the spinach from wilting.
You can prepare all the components separately and refrigerate them up to a day in advance. Then, assemble them when you’re ready to serve.
For a more substantial meal, add grilled chicken or salmon to this invigorating spring salad.
Roasted Asparagus and Pea Medley
Ingredients
- 1 bunch fresh asparagus (about 1 pound), woody ends trimmed
- 2 cups fresh pea shoots
- 1 cup sugar snap peas, strings removed
- 1/4 cup olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons toasted pine nuts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh chives, chopped
Steps
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the trimmed asparagus on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer.
- Roast the asparagus in the preheated oven for 12-15 minutes, until tender but still crisp, turning halfway through. The cooking time will depend on the thickness of your asparagus.
- While the asparagus is roasting, prepare the dressing by whisking together the remaining olive oil, minced garlic, lemon juice, and a pinch of salt and pepper in a small bowl.
- In a large mixing bowl, combine the pea shoots and sugar snap peas. Add the warm roasted asparagus directly from the oven and gently toss with the dressing.
- Transfer the mixture to a serving platter. Sprinkle with lemon zest, shaved Parmesan, toasted pine nuts, mint, and chives.
- Serve immediately as a warm salad, or let cool to room temperature for a more invigorating option.
For the best flavor contrast, make sure not to overcook the asparagus – it should remain vibrant green with a slight crunch.
The residual heat will slightly wilt the pea shoots, creating a perfect balance of texture.
This salad is best enjoyed fresh, but you can prepare the ingredients ahead of time and assemble just before serving.
Citrus and Fennel Salad
Ingredients
- 3 citrus fruits (blood oranges, regular oranges, or grapefruit), peeled and sliced into rounds
- 1 large fennel bulb, thinly sliced
- 1/4 red onion, thinly sliced
- 2 cups mixed salad greens
- 1/4 cup fresh mint leaves, torn
- 1/4 cup pistachios, chopped
- Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Steps
- Prepare the citrus fruits by cutting off the top and bottom of each fruit, then use a knife to remove the peel and white pith. Slice the citrus fruits into thin rounds and set aside.
- Trim the fennel bulb, reserving some fronds for garnish. Cut the bulb in half and remove the core. Slice the fennel very thinly using a mandoline or sharp knife.
- In a large salad bowl, combine the mixed greens, sliced fennel, red onion, and citrus fruit rounds.
- Make the dressing by whisking together the olive oil, white wine vinegar, honey, salt and pepper in a small bowl until emulsified.
- Pour the dressing over the salad and gently toss to coat all the ingredients. Be careful not to break up the citrus fruit slices.
- Scatter the torn mint leaves and chopped pistachios over the top of the salad. Garnish with reserved fennel fronds.
- Serve immediately for the most invigorating flavor and texture.
This salad is best assembled just before serving to keep it crisp.
For a more substantial meal, add grilled chicken or shrimp.
If blood oranges aren’t in season, you can substitute regular oranges or grapefruit, though the visual impact may vary.
The salad can be made more energizing by chilling the ingredients for 30 minutes before assembly.
Farmers Market Radish and Microgreen Bowl
Ingredients
- 1 bunch fresh radishes, thinly sliced
- 2 cups mixed microgreens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons toasted sunflower seeds
- Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Steps
- Wash all vegetables thoroughly. Slice radishes thinly using a mandoline or sharp knife. Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly.
- In a large salad bowl, gently toss together the microgreens, sliced radishes, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
- Sprinkle crumbled feta cheese and toasted sunflower seeds over the top of the salad.
- Serve immediately to guarantee the microgreens remain crisp and fresh.
For best results, use radishes and microgreens that are harvested fresh.
The peppery bite of fresh radishes pairs beautifully with delicate microgreens, which lose their texture and flavor quickly after harvesting.
If preparing ahead of time, keep the dressing separate and add it just before serving to prevent the greens from wilting.
Edible Flower Salad With Lemon Vinaigrette
Ingredients
- 4 cups mixed salad greens (arugula, baby spinach, butter lettuce)
- 1 cup assorted edible flowers (nasturtiums, pansies, violets, marigolds, borage)
- ¼ cup fresh herbs (mint, basil, chives, dill)
- ¼ cup thinly sliced radishes
- ¼ cup toasted pine nuts
- Lemon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Steps
- Gently wash all edible flowers and herbs in cold water. Place them on paper towels to dry completely, as moisture will cause them to wilt prematurely.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, and Dijon mustard until well combined and emulsified. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, herbs, and radishes. Toss gently with just enough vinaigrette to lightly coat the leaves.
- Sprinkle the toasted pine nuts over the dressed greens.
- Carefully place the edible flowers throughout the salad, distributing them evenly for a visually appealing effect. Larger blossoms can be placed whole, while smaller flowers can be sprinkled throughout.
- Serve immediately on chilled plates with additional vinaigrette on the side.
When working with edible flowers, always verify that they are truly edible varieties and have been grown without pesticides or chemicals.
Never use flowers from florists or garden centers unless labeled explicitly as edible.
Different flowers offer unique flavors—nasturtiums provide a peppery kick, while pansies and violets offer a milder, slightly sweet taste that pairs beautifully with the bright lemon vinaigrette.
Conclusion
You’re now armed with five fresh salads to brighten your table any time of year.
These colorful creations aren’t just meals—they’re tiny celebrations on a plate.
Share these recipes with your friends!
From sweet berries to delicate blossoms, each dish invites you to savor the freshness of wholesome ingredients.
Your body will thank you for these nutrient-rich, energizing combinations that bring a taste of vibrant flavors to every bite.
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