Anything But Boring Spring Salads
After months of soups, stews, and roasted root veggies, we’re ready to trade in our sweet potatoes for some fresh greens! A wide variety of fresh fruits and vegetables are now in season, bursting with flavor and and ready to brighten your plate. In an effort to say goodbye to winter and celebrate spring, we’ve selected three of the freshest salad recipes to help you celebrate spring.
Bright Spring Green Salad
FromLove & Lemons
Full of green veggies, this bright green salad showcases some of spring’s best produce.
Basil & mint dressing:
¼ cup mix of fresh basil and mint
1 small garlic clove
1 tablespoon lemon juice, plus some zest
1 tablespoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Sea salt and fresh black pepper, to taste
Spring greens salad:
1 bunch of asparagus
½ cup peas
4 handfuls of salad greens
½ cup chickpeas, drained and rinsed
3 radishes, sliced
½ cup mozzarella balls, sliced
Handful of toasted pistachios, chopped
Handful of basil, mint and/or chives, chopped
To make vegan-friendly, substitute mozzarella for avocado
- Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice and zest, balsamic, olive oil, and salt and pepper. Taste and adjust seasonings. Set aside.
- Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
- In a large bowl, toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and mozzarella. Add dressing and toss again. Add the pistachios, chives, and mint.
- Transfer the salad to a platter and serve.
Quinoa is high in protein and a good source of fiber and iron, making this salad a delicious, hearty meal!
Apricot Ginger Dressing:
3 tablespoons apricot preserves
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons ginger, grated
salt and pepper to taste
1 cup quinoa
1 3/4 cup water
1/4 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
1/4 cup green onions, sliced
1/4 cup mint, chopped
1/4 cup parsley, chopped
- Bring the water, quinoa and dried apricots to a boil, reduce the heat and simmer with the lid, until the quinoa is tender and has absorbed the water (about 15 minutes). Remove from heat and let sit for 5 minutes, covered.
- Mix the quinoa, almonds, green onions and mint.
- In a separate bowl, mix the apricot preserves, oil, lemon juice, ginger, salt and pepper.
- Combine both mixtures in a large bowl and serve.
FromFit Foodie Finds
Together with a delicious citrus vinaigrette, sliced fruit and nuts, this kale salad is a little bowl of heaven!
1 1/2 tablespoons Extra Virgin Olive Oil
4 tablespoon orange juice
2 tablespoons honey
1 tablespoon apple cider vinegar
pinch of salt
6 dates, pitted and quartered
4 giant handfuls of baby kale
1 orange, peeled and sliced
1 apple, thinly sliced
1/2 cup walnuts, chopped
1/4 cup feta crumbled (optional)
- Whisk oil, orange juice, honey, apple cider vinegar and salt into a small bowl and set aside.
- Place kale in a large bowl. Pour dressing and massage into kale. Add the dates, orange and apple slices, walnuts, and feta, mixing until well combined. Serve & enjoy!
We love salads all year round, but spring is a great time to brighten things up and enjoy the fresh produce. What’s your favorite thing about spring?
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