30+ Easy Easter Dinner Salad Recipes to Refresh Your Holiday Table

Easter is a time for family gatherings, delicious meals, and festive celebrations. While the main course often takes center stage, a fresh, vibrant salad can be the perfect complement to your Easter dinner spread.

Whether you’re looking for a light and refreshing option or a more indulgent dish to balance out the richness of the meal, the right salad can elevate your Easter feast.

From crisp greens and juicy fruits to creamy cheeses and crunchy nuts, there are endless ways to incorporate seasonal ingredients into your salads.

In this blog post, we’ve compiled over 30 Easter dinner salad recipes that will inspire you to create the perfect side dish for your holiday table.

These salads are not only flavorful but also packed with color, making them as visually stunning as they are delicious.

30+ Easy Easter Dinner Salad Recipes to Refresh Your Holiday Table

With over 30 Easter dinner salad recipes to choose from, you’ll never run out of ideas for adding variety, flavor, and texture to your holiday meal.

Whether you prefer a light, tangy salad with fresh greens or a more indulgent option with creamy cheeses and crunchy toppings, there’s something for everyone in this collection.

These recipes will help you celebrate the season’s bounty and impress your guests with vibrant and flavorful salads that perfectly complement your Easter dinner.

So, gather your ingredients, get creative, and enjoy making these mouthwatering salads that will become a highlight of your Easter feast!

Springtime Strawberry Spinach Salad

This Springtime Strawberry Spinach Salad is a delightful, vibrant dish that captures the essence of Easter. It combines fresh spinach leaves, sweet strawberries, tangy feta cheese, and crunchy almonds, all dressed in a simple balsamic vinaigrette. Perfect for a light, refreshing Easter dinner, this salad offers both color and taste, bringing the flavors of spring to your table. The combination of sweet and savory ingredients makes this salad a crowd-pleaser that complements any main course.

Recipe:

• 4 cups fresh spinach, washed and dried
• 1 ½ cups fresh strawberries, sliced
• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• ½ small red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

1. In a large bowl, combine spinach, strawberries, feta, and red onion.
2. In a small skillet, toast the sliced almonds over medium heat for 2-3 minutes until golden brown, then set aside.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle the toasted almonds on top just before serving.

This Springtime Strawberry Spinach Salad is a celebration of fresh, spring flavors. The sweetness of strawberries contrasts perfectly with the sharpness of feta and the savory depth of balsamic dressing. It’s a vibrant, easy-to-make salad that can be served as an appetizer or alongside your main Easter dinner dishes. The crunchy almonds add a delightful texture, making it not only visually appealing but also deliciously satisfying.

Classic Deviled Egg Salad

A creative twist on the classic deviled eggs, this Deviled Egg Salad combines the rich flavors of hard-boiled eggs with a creamy, tangy dressing. This Easter-inspired salad is full of bold flavors and creamy textures, ideal for anyone who loves the traditional deviled eggs served at holiday meals. It’s a comforting, satisfying salad that’s easy to prepare and will be a hit at your Easter dinner.

Recipe:

• 6 hard-boiled eggs, peeled and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon smoked paprika
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste
• 4 cups mixed greens (e.g., arugula, spinach, and lettuce)

1. In a medium-sized bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
2. Gently mix the ingredients until the eggs are coated with the creamy dressing.
3. In a large bowl, place the mixed greens as the base for the salad.
4. Spoon the deviled egg mixture on top of the greens and sprinkle with fresh chives.
5. Garnish with additional smoked paprika for a burst of color and flavor.

The Classic Deviled Egg Salad is a hearty yet refreshing dish that brings a nostalgic flavor to the Easter table. The creaminess of the egg mixture paired with the lightness of mixed greens creates a delightful contrast. This salad is the perfect side dish for those who love the rich flavors of deviled eggs, but want to try something a little different. The fresh chives and paprika add a finishing touch that makes each bite flavorful and memorable.

Roasted Beet and Goat Cheese Salad with Walnuts

This Roasted Beet and Goat Cheese Salad with Walnuts is a sophisticated, yet easy-to-make salad that adds color and elegance to your Easter dinner. Roasting the beets brings out their natural sweetness, which pairs beautifully with the tangy goat cheese and crunchy walnuts. A light honey-balsamic vinaigrette ties all the ingredients together, making this salad an ideal balance of flavors. It’s a perfect choice for anyone looking to add a gourmet touch to their holiday meal.

Recipe:

• 3 medium-sized beets, peeled and cut into wedges
• 4 ounces goat cheese, crumbled
• ½ cup walnut halves, toasted
• 4 cups arugula or mixed greens
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 30-35 minutes, or until tender, flipping them halfway through. Let them cool slightly.
3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper to create the vinaigrette.
4. Arrange the greens on a platter and top with roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the vinaigrette over the salad just before serving and toss gently to combine.

The Roasted Beet and Goat Cheese Salad with Walnuts is a delightful combination of earthy, creamy, and crunchy textures. The sweetness of the roasted beets is balanced by the tanginess of the goat cheese and the richness of the walnuts. This salad not only offers a variety of flavors and textures but also adds a beautiful pop of color to your Easter dinner. It’s an elegant dish that will impress your guests while being simple enough to prepare in advance, making it a perfect addition to your holiday spread.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a refreshing, light, and healthy choice for your Easter dinner. Packed with chickpeas, cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, this salad is full of vibrant flavors and textures. It’s dressed in a zesty lemon-oregano vinaigrette, which brings everything together beautifully. Not only is it quick to prepare, but it’s also a great option for vegetarians and anyone seeking a fresh, satisfying salad to complement their Easter feast.

Recipe:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives, pitted and sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the vinaigrette.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

The Mediterranean Chickpea Salad is a refreshing and nutrient-packed dish that brings a taste of the Mediterranean to your Easter table. The combination of crisp vegetables, briny olives, and creamy feta, all dressed in a zesty vinaigrette, is both satisfying and light. This salad makes for a perfect side dish, offering a balance of flavors and textures that will complement any main course, especially grilled meats or roasted lamb. It’s also a great make-ahead option for those looking to save time on Easter Sunday.

Carrot and Apple Slaw with Poppy Seed Dressing

The Carrot and Apple Slaw with Poppy Seed Dressing is a sweet and tangy salad that combines the crisp crunch of fresh carrots with the tartness of green apples. Tossed in a creamy, slightly sweet poppy seed dressing, this salad is light yet satisfying. It’s a wonderful addition to any Easter dinner spread, offering both color and flavor to balance heavier dishes. This slaw is quick to make, and its refreshing taste will make it a favorite at your holiday table.

Recipe:

• 4 medium carrots, peeled and grated
• 2 green apples, cored and julienned
• ½ cup thinly sliced red onion
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon poppy seeds
• Salt and pepper to taste

1. In a large bowl, combine the grated carrots, julienned apples, and red onion.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper.
3. Pour the dressing over the carrot and apple mixture, tossing gently to coat.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Carrot and Apple Slaw with Poppy Seed Dressing offers a delightful balance of sweetness and tang, making it the perfect refreshing side dish for Easter. The crunch from the carrots and apples, combined with the creamy dressing, creates a texture that is both satisfying and light. Whether you’re serving it alongside ham, lamb, or roasted chicken, this slaw will complement your Easter meal beautifully. Its quick prep time and ability to be made ahead of time make it a stress-free addition to any holiday spread.

Pear and Gorgonzola Salad with Candied Walnuts

The Pear and Gorgonzola Salad with Candied Walnuts is an elegant salad that combines the sweetness of ripe pears with the bold, creamy flavor of Gorgonzola cheese. The addition of candied walnuts adds a delightful crunch and sweetness that balances the rich flavors of the cheese and pears. Dressed with a light balsamic vinaigrette, this salad is perfect for Easter, offering sophistication and refreshing flavors that will please guests with varying tastes.

Recipe:

• 2 ripe pears, cored and sliced
• 4 ounces Gorgonzola cheese, crumbled
• ½ cup candied walnuts
• 4 cups mixed greens (e.g., arugula, spinach, and watercress)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

1. In a large bowl, arrange the mixed greens as the base of the salad.
2. Scatter the sliced pears, crumbled Gorgonzola cheese, and candied walnuts over the greens.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the vinaigrette.
4. Drizzle the vinaigrette over the salad just before serving, and toss gently to combine.

The Pear and Gorgonzola Salad with Candied Walnuts is a decadent, yet light, dish that brings elegance to any Easter dinner. The sweetness of the pears complements the sharpness of the Gorgonzola, while the candied walnuts provide the perfect touch of crunch and sweetness. This salad’s balance of flavors makes it an ideal choice for a special holiday meal, and its vibrant colors will add a sophisticated flair to your dinner table. It pairs wonderfully with a variety of main courses, including roasted meats or a fresh spring risotto.

Asparagus and Lemon Caesar Salad

The Asparagus and Lemon Caesar Salad is a fresh, modern twist on the classic Caesar salad, perfect for Easter dinner. It features tender asparagus spears, crisp Romaine lettuce, and a zesty lemon-infused Caesar dressing. The dressing brings a tangy brightness, while the asparagus adds a seasonal touch. This salad is not only flavorful but visually stunning, with its vibrant green colors, making it an excellent side dish to complement any main course during your Easter celebration.

Recipe:

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 4 cups Romaine lettuce, chopped
• ½ cup freshly grated Parmesan cheese
• ¼ cup croutons
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• Salt and pepper to taste

1. Steam or blanch the asparagus in boiling water for about 3-4 minutes, or until tender but still crisp. Drain and set aside to cool.
2. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, mayonnaise, Worcestershire sauce, minced garlic, salt, and pepper to make the dressing.
3. In a large bowl, combine the chopped Romaine lettuce and cooled asparagus.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with Parmesan cheese and croutons just before serving.

The Asparagus and Lemon Caesar Salad offers a refreshing and vibrant twist on the traditional Caesar, making it an ideal side dish for Easter. The combination of the crisp asparagus and the creamy, citrusy dressing creates a light yet satisfying salad. The addition of Parmesan and croutons provides that classic Caesar crunch, while the bright lemon elevates the flavor profile, giving it a springtime freshness. This salad pairs beautifully with roasted or grilled meats, and its sophisticated flavors are sure to impress your guests.

Roasted Sweet Potato and Arugula Salad with Maple-Dijon Dressing

The Roasted Sweet Potato and Arugula Salad with Maple-Dijon Dressing is a warm and hearty salad that combines the earthy flavors of roasted sweet potatoes with the peppery bite of fresh arugula. The maple-Dijon dressing adds a sweet and tangy element that ties everything together, making it an excellent choice for Easter dinner. This salad offers a comforting yet light balance of flavors, with the roasted sweet potatoes adding a savory touch to the salad’s freshness.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• ½ cup goat cheese, crumbled
• ¼ cup pecans, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, turning halfway, until they are golden and tender.
3. While the sweet potatoes roast, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to create the dressing.
4. In a large bowl, toss the arugula with the roasted sweet potatoes, crumbled goat cheese, and toasted pecans.
5. Drizzle the maple-Dijon dressing over the salad and toss gently to coat.

This Roasted Sweet Potato and Arugula Salad with Maple-Dijon Dressing is a perfect combination of warmth, sweetness, and tang, making it an excellent addition to any Easter meal. The roasted sweet potatoes offer a soft, earthy flavor that pairs wonderfully with the peppery arugula, while the maple-Dijon dressing brings a sweet and tangy balance. The crunch of toasted pecans and the creamy goat cheese adds both texture and richness. This salad is not only flavorful but also nourishing, making it a great option for Easter dinner.

Cucumber, Avocado, and Tomato Salad with Cilantro Lime Dressing

This Cucumber, Avocado, and Tomato Salad with Cilantro Lime Dressing is a bright, refreshing, and healthy choice for your Easter spread. The creamy avocado, crisp cucumber, and juicy tomatoes create a delightful mix of textures, while the cilantro lime dressing adds a zesty, fresh kick. This salad is simple to prepare and is packed with flavor, making it an excellent side dish that complements a wide range of main dishes during Easter dinner.

Recipe:

• 2 cups cucumber, diced
• 2 medium tomatoes, diced
• 1 ripe avocado, diced
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

For the dressing:

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

1. In a large bowl, combine the cucumber, tomatoes, avocado, red onion, and cilantro.
2. In a separate small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Adjust seasoning with additional salt and pepper if necessary.

The Cucumber, Avocado, and Tomato Salad with Cilantro Lime Dressing is a light and vibrant dish that brings a burst of freshness to your Easter meal. The combination of creamy avocado, crunchy cucumber, and juicy tomatoes is elevated by the tangy cilantro lime dressing, making each bite a refreshing experience. This salad is perfect for those looking for a healthy and flavorful addition to their dinner, and its bright colors and flavors will surely stand out on your Easter table. It’s quick to prepare, making it a great choice for busy holiday meal planning.

Strawberry Spinach Salad with Poppy Seed Dressing

This Strawberry Spinach Salad with Poppy Seed Dressing is a delightful, spring-inspired salad that combines the sweetness of fresh strawberries with the mild, earthy flavor of spinach. Tossed in a tangy poppy seed dressing, this salad is the perfect balance of sweetness and zest. The crunchy almonds and creamy goat cheese add texture and richness, making it a wonderful, light yet satisfying side dish for Easter dinner. It’s colorful, vibrant, and full of fresh flavors that will brighten any holiday meal.

Recipe:

• 4 cups fresh spinach, washed and dried
• 1 ½ cups fresh strawberries, sliced
• ¼ cup sliced almonds, toasted
• 2 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• Salt and pepper to taste

1. In a large bowl, combine the fresh spinach, sliced strawberries, and crumbled goat cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle the toasted almonds on top just before serving.

The Strawberry Spinach Salad with Poppy Seed Dressing is a sweet, tangy, and refreshing addition to your Easter table. The vibrant strawberries paired with creamy goat cheese create a perfect harmony, while the toasted almonds add a satisfying crunch. The poppy seed dressing offers just the right amount of sweetness to complement the fresh spinach, making this salad both flavorful and light. It’s an ideal side dish for Easter, especially when served alongside roasted meats or as part of a brunch spread. Its easy preparation and fresh ingredients make it a standout choice for your holiday feast.

Roasted Beet and Goat Cheese Salad with Walnuts

This Roasted Beet and Goat Cheese Salad with Walnuts is an elegant and flavorful side dish that brings earthy sweetness from the roasted beets, creamy richness from the goat cheese, and crunch from the toasted walnuts. Dressed in a balsamic vinaigrette, this salad offers a perfect combination of savory and sweet flavors. The vibrant color of the beets adds visual appeal, making this salad not only delicious but also beautiful, making it a perfect addition to your Easter dinner table.

Recipe:

• 4 medium beets, peeled and cut into wedges
• 4 cups mixed greens (e.g., arugula, spinach, and baby kale)
• 4 ounces goat cheese, crumbled
• ¼ cup walnuts, toasted
• 1 tablespoon olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, and arrange them on a baking sheet. Roast for 25-30 minutes, turning halfway, until the beets are tender and caramelized.
3. While the beets roast, toast the walnuts in a dry pan over medium heat for 3-4 minutes, until fragrant.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
5. Once the beets are roasted and cooled, arrange the mixed greens on a platter, top with the beets, goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad just before serving.

The Roasted Beet and Goat Cheese Salad with Walnuts is a sophisticated and flavorful dish that will make a statement on your Easter table. The sweetness of the roasted beets contrasts beautifully with the tangy goat cheese, while the walnuts provide a delicious crunch. Dressed in a simple balsamic vinaigrette, this salad offers a perfect balance of savory, sweet, and earthy flavors. It’s not only visually stunning with its rich colors, but also a delicious and healthy side dish that pairs wonderfully with lamb, roasted chicken, or even a fresh spring pasta.

Broccoli and Cauliflower Salad with Bacon and Cheddar

This Broccoli and Cauliflower Salad with Bacon and Cheddar is a hearty, comforting side dish that brings together the crunch of fresh vegetables with the savory flavors of crispy bacon and sharp cheddar cheese. Tossed in a creamy dressing, it’s a rich, satisfying option for Easter dinner. Whether you serve it as a side or light main course, this salad provides a great balance of freshness and indulgence, making it a popular choice for both children and adults.

Recipe:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• ½ cup sharp cheddar cheese, shredded
• ½ cup cooked bacon, crumbled
• ¼ cup red onion, finely chopped
• ¼ cup sunflower seeds (optional)

For the dressing:

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey
• Salt and pepper to taste

1. In a large bowl, combine the broccoli and cauliflower florets, cheddar cheese, crumbled bacon, red onion, and sunflower seeds (if using).
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetable mixture and toss gently to coat.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The Broccoli and Cauliflower Salad with Bacon and Cheddar is a rich and flavorful salad that offers a perfect combination of fresh, crunchy vegetables and savory, indulgent toppings. The creaminess of the dressing ties it all together, while the bacon adds a satisfying crunch. This salad is a great choice for Easter because it complements both light and hearty main dishes, and its flavors are universally loved. It can also be made ahead of time, making it a convenient option for those looking to save time while preparing for the holiday meal.

Pear and Blue Cheese Salad with Candied Walnuts

This Pear and Blue Cheese Salad with Candied Walnuts is a sweet and savory dish that offers a delightful contrast of flavors and textures. The ripe pears bring a natural sweetness that pairs beautifully with the tangy blue cheese, while the candied walnuts add a crunchy, sugary touch that elevates the entire salad. Lightly dressed with a simple balsamic vinaigrette, this salad is a perfect balance of indulgent and refreshing elements, making it an ideal choice for Easter dinner.

Recipe:

• 4 cups mixed greens (e.g., arugula, spinach, and baby kale)
• 2 ripe pears, cored and sliced
• ½ cup blue cheese, crumbled
• ¼ cup candied walnuts (recipe below)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

For the candied walnuts:

• ¼ cup sugar
• 1 tablespoon water
• ½ cup walnut halves

1. To make the candied walnuts, combine sugar and water in a small pan over medium heat. Stir until the sugar dissolves, then add the walnuts. Cook for about 3-4 minutes, stirring constantly, until the walnuts are coated in a syrupy glaze. Remove from heat and let cool.
2. In a large bowl, combine the mixed greens, sliced pears, crumbled blue cheese, and cooled candied walnuts.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The Pear and Blue Cheese Salad with Candied Walnuts is a sophisticated and flavorful salad that brings together the best of sweet, savory, and crunchy elements. The fresh pears add a juicy sweetness, while the creamy blue cheese provides a rich and tangy contrast. The candied walnuts give the salad an extra layer of indulgence, making it a standout dish for Easter dinner. This salad pairs wonderfully with roasted meats, particularly lamb or duck, and its beautiful presentation will surely impress your guests.

Chickpea and Cucumber Salad with Lemon Tahini Dressing

The Chickpea and Cucumber Salad with Lemon Tahini Dressing is a refreshing and healthy option for Easter. Packed with protein-rich chickpeas, cool cucumbers, and a zesty lemon tahini dressing, this salad is both nourishing and light. The tahini dressing adds a creamy richness, while the fresh herbs and lemon bring bright, vibrant flavors. It’s a perfect salad for those looking for a vegetarian or gluten-free side dish that is also full of flavor and texture.

Recipe:

• 2 cups canned chickpeas, drained and rinsed
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Salt and pepper to taste

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

1. In a large bowl, combine the chickpeas, diced cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, garlic, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Adjust the seasoning with additional salt and pepper if necessary.

The Chickpea and Cucumber Salad with Lemon Tahini Dressing is a light yet satisfying dish that is perfect for spring celebrations like Easter. The cool cucumbers and fresh herbs add a crispness, while the chickpeas provide a hearty, protein-packed base. The lemon tahini dressing ties everything together with its creamy, tangy flavor, making this salad not only healthy but also full of depth. It’s a versatile dish that pairs well with grilled meats, but it can also stand alone as a light meal or side for vegetarians and vegans.

Grilled Peach and Burrata Salad with Prosciutto

The Grilled Peach and Burrata Salad with Prosciutto is a gourmet salad that combines the sweet smokiness of grilled peaches with the creamy richness of burrata cheese, all balanced by the salty bite of prosciutto. This salad is a perfect addition to your Easter dinner, offering a refreshing yet indulgent combination of flavors. The dressing, made with olive oil and balsamic glaze, ties the dish together with a hint of sweetness and tang.

Recipe:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 8 ounces burrata cheese, torn into pieces
• 4 slices prosciutto, torn into pieces
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

1. Preheat your grill or grill pan to medium-high heat.
2. Drizzle the peach halves with olive oil and season with salt and pepper. Grill the peaches for 2-3 minutes on each side, until lightly charred and softened.
3. In a large bowl, toss the arugula with the grilled peaches, torn burrata, and prosciutto.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

The Grilled Peach and Burrata Salad with Prosciutto is a stunning dish that captures the essence of spring and summer flavors. The smoky sweetness of the grilled peaches pairs perfectly with the creamy burrata cheese, while the prosciutto adds a savory contrast. The simple yet flavorful dressing brings everything together, enhancing the natural sweetness of the fruit and the richness of the cheese. This salad is an elegant choice for Easter, offering a unique and delicious combination that will impress your guests while providing a balance of fresh and indulgent ingredients.

Note: More recipes are coming soon!