30+ Delicious Easter Potluck Salad Recipes to Brighten Your Table

Easter is a time for family gatherings, festive meals, and sharing delicious dishes with loved ones. If you’re hosting or attending an Easter potluck, you’ll want to bring something fresh, light, and flavorful to the table.

Salads are the perfect solution—they’re easy to prepare, customizable, and a great way to incorporate seasonal spring ingredients.

Whether you’re looking for something light and refreshing, hearty and satisfying, or full of vibrant colors, there’s a salad for every taste and occasion.

In this collection of 30+ Easter Potluck Salad Recipes, you’ll find a variety of salads that are as beautiful as they are delicious, making them ideal for your next Easter gathering.

From classic flavors to creative twists, these salads will impress your guests and complement your Easter feast.

30+ Delicious Easter Potluck Salad Recipes to Brighten Your Table

No Easter potluck is complete without a delicious and vibrant salad that complements the main dishes and brings a touch of spring to the table.

Whether you’re preparing a crisp vegetable medley, a hearty grain salad, or a zesty fruit combo, the right salad can elevate your Easter meal.

With these 30+ Easter Potluck Salad Recipes, you’re sure to find options that suit your taste, dietary preferences, and the spirit of the season.

These recipes are designed to be both simple to prepare and bursting with fresh, seasonal flavors, making them the perfect choice for your Easter celebration.

So, gather your ingredients, get creative, and bring one (or more!) of these salads to your next Easter potluck!

Classic Deviled Egg Salad

Deviled Egg Salad takes the beloved flavors of deviled eggs and turns them into a creamy, satisfying salad perfect for any Easter potluck. With its tangy dressing, rich eggs, and crunchy vegetables, this salad is a crowd-pleaser that brings a nostalgic touch to your celebration. The addition of mustard and pickle relish enhances the flavor, making it even more irresistible.

Recipe:

• 8 large eggs, hard-boiled and chopped
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle relish
• 1 teaspoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onion
• Fresh parsley, chopped for garnish

Instructions:

1. Begin by boiling the eggs. Place them in a pot of cold water, bring to a boil, then reduce the heat and simmer for 10-12 minutes. Once cooked, remove the eggs, cool them under cold running water, peel, and chop into small pieces.
2. In a large mixing bowl, combine mayonnaise, Dijon mustard, pickle relish, vinegar, salt, and pepper. Whisk until smooth.
3. Add the chopped eggs, celery, and red onion to the dressing and gently fold them in until the salad is well-coated.
4. Taste and adjust seasoning as necessary, adding more salt or pepper if desired.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Garnish with fresh parsley before serving.

This Classic Deviled Egg Salad brings the best of both worlds to your Easter potluck—a familiar deviled egg flavor with the texture and richness of a salad. It’s easy to make, full of flavor, and can be prepared ahead of time, making it an ideal dish for busy holiday gatherings. The fresh crunch of vegetables paired with the creamy dressing is sure to be a hit on the table.

Spring Garden Pasta Salad

Brighten up your Easter celebration with this vibrant Spring Garden Pasta Salad, packed with fresh, seasonal vegetables and a zesty vinaigrette dressing. The addition of al dente pasta makes this dish hearty, while the colorful mix of bell peppers, cherry tomatoes, and cucumbers adds a refreshing crunch. This salad is not only a feast for the eyes but also for the palate, combining freshness with the perfect amount of tangy and savory flavor.

Recipe:

• 12 oz pasta (rotini or bow tie works well)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the cooked pasta with diced bell peppers, cucumber, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until the dressing is smooth.
4. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
5. Garnish with fresh basil and refrigerate for at least 30 minutes before serving to let the flavors meld.

This Spring Garden Pasta Salad is a fresh and vibrant addition to your Easter potluck. The combination of crunchy vegetables and a tangy dressing pairs beautifully with the al dente pasta. Not only is it easy to make, but it can also be prepared ahead of time, which makes it perfect for a hassle-free gathering. The bright colors and refreshing flavors will bring a touch of spring to any table.

Sweet Potato & Pecan Salad

Sweet Potato & Pecan Salad is a unique, wholesome dish that pairs tender roasted sweet potatoes with crunchy pecans and a tangy vinaigrette. The sweetness of the potatoes complements the rich, nutty pecans and the savory dressing, making this salad an elevated choice for Easter. It’s not only a great side but also an excellent option for guests looking for a vegetarian or gluten-free dish that’s full of flavor.

Recipe:

• 3 medium sweet potatoes, peeled and cubed
• 1/2 cup pecans, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the cubed sweet potatoes on a baking sheet in a single layer and drizzle with olive oil. Season with salt, pepper, and cinnamon.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are golden and tender.
3. While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant.
4. In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper to make the dressing.
5. Once the sweet potatoes are done, let them cool slightly before combining them with the toasted pecans and red onion in a large bowl.
6. Pour the dressing over the salad and toss gently to combine.
7. Garnish with fresh thyme or parsley and serve warm or at room temperature.

Sweet Potato & Pecan Salad is a delicious and wholesome dish that will add a hearty and unique touch to your Easter potluck. The earthy sweetness of roasted sweet potatoes, paired with the crunch of toasted pecans and the tangy vinaigrette, creates a perfectly balanced salad. It’s a crowd-pleasing option that can be enjoyed by guests of all dietary preferences. This salad’s warm and comforting flavors make it an ideal addition to your spring gathering.

Creamy Broccoli and Bacon Salad

This Creamy Broccoli and Bacon Salad is a perfect addition to your Easter potluck with its rich, creamy dressing, crunchy broccoli, and crispy bacon. The savory, smoky bacon pairs beautifully with the slightly bitter crunch of the fresh broccoli, making every bite a balanced treat. This salad offers a delightful contrast of textures and flavors, with a touch of sweetness from the dressing to balance out the savory notes. It’s a crowd-pleasing dish that will disappear quickly from the buffet table!

Recipe:

• 4 cups broccoli florets, blanched
• 6 slices bacon, cooked and crumbled
• 1/2 red onion, finely diced
• 1/2 cup sunflower seeds (optional)
• 1/2 cup shredded cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Begin by blanching the broccoli florets in boiling water for 2-3 minutes, then transfer them to ice water to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the blanched broccoli, crumbled bacon, red onion, sunflower seeds, and shredded cheddar cheese.
3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
4. Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
6. Garnish with additional bacon or sunflower seeds if desired.

Creamy Broccoli and Bacon Salad is a decadent dish that brings a satisfying crunch, smokiness, and creaminess to the table. It’s perfect for an Easter potluck, providing a savory contrast to other lighter, fresher dishes. The balance of textures—from crunchy vegetables to crispy bacon—makes it an irresistible treat that everyone will love. Best of all, it’s easy to prepare and can be made ahead of time, saving you time during your holiday preparations.

Fresh Fruit and Feta Salad

For a light and refreshing side dish, this Fresh Fruit and Feta Salad is a perfect addition to your Easter spread. The sweetness of fresh strawberries, blueberries, and oranges balances out the salty tang of feta cheese, creating a unique flavor profile that is both sweet and savory. Topped with a light honey-lime dressing, this salad is vibrant, healthy, and bursting with spring flavors. It’s a great choice for those looking for a lighter, fruity option to complement heavier main dishes.

Recipe:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 orange, peeled and segmented
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/2 tablespoon olive oil
• Pinch of salt

Instructions:

1. In a large bowl, combine the strawberries, blueberries, and orange segments.
2. Sprinkle crumbled feta cheese and chopped mint over the fruit.
3. In a small bowl, whisk together honey, lime juice, olive oil, and a pinch of salt until well combined.
4. Drizzle the dressing over the fruit mixture and gently toss to coat.
5. Garnish with additional mint or feta if desired.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate.

This Fresh Fruit and Feta Salad is the perfect light and refreshing side for your Easter potluck, offering a delicious combination of sweet fruit and savory feta. The honey-lime dressing brings everything together, adding just the right amount of sweetness and tang. This vibrant salad can be prepared in advance and is sure to be a favorite among guests looking for something lighter and more colorful to enjoy. It’s the perfect complement to a variety of dishes and will add a fresh burst of flavor to your celebration.

Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad is a gourmet and elegant addition to your Easter potluck. Roasted beets bring a subtle earthiness that pairs beautifully with the tangy creaminess of goat cheese. Tossed with fresh greens and a light vinaigrette, this salad is a sophisticated dish that feels indulgent without being overwhelming. With its rich, earthy flavors and vibrant colors, this salad is as much a feast for the eyes as it is for the taste buds.

Recipe:

• 4 medium beets, peeled and cut into wedges
• 4 cups mixed greens (arugula, spinach, or baby kale work well)
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, flipping halfway, until tender and slightly caramelized.
2. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until the vinaigrette is smooth.
4. Once the beets are roasted, let them cool slightly before assembling the salad. In a large bowl, combine the mixed greens, roasted beets, toasted walnuts, and crumbled goat cheese.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Serve immediately or refrigerate for up to 1 hour before serving.

Roasted Beet and Goat Cheese Salad is a sophisticated and flavorful dish that will impress your guests at any Easter potluck. The sweet, earthy beets and tangy goat cheese create a balanced contrast, while the toasted walnuts add a satisfying crunch. This salad can be made ahead and is ideal for those seeking a more elegant, savory option at their celebration. The vibrant colors and complex flavors make it a standout choice for any spring gathering.

Apricot and Almond Spinach Salad

The Apricot and Almond Spinach Salad combines fresh, vibrant spinach with the sweetness of dried apricots and the crunch of toasted almonds, making it an irresistible addition to your Easter potluck. The subtle sweetness of apricots, paired with the nuttiness of almonds and the richness of a honey-balsamic dressing, offers a wonderful balance of flavors. This salad is both refreshing and hearty, providing a beautiful contrast to other dishes while also being a visually stunning centerpiece.

Recipe:

• 5 cups fresh spinach, washed and dried
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a dry skillet, toast the sliced almonds over medium heat for 2-3 minutes, until they are golden brown and fragrant. Set aside to cool.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. In a large bowl, toss the spinach with chopped apricots and crumbled goat cheese (if using).
4. Drizzle the dressing over the salad and toss gently to coat.
5. Garnish with the toasted almonds and serve immediately.

This Apricot and Almond Spinach Salad brings together sweet, tangy, and savory flavors in a way that will delight your guests at your Easter potluck. The combination of dried apricots and almonds pairs wonderfully with fresh spinach, making this salad light yet satisfying. The honey-balsamic dressing adds the perfect balance of sweetness and acidity, while the optional goat cheese adds richness. This dish not only tastes incredible but also looks beautiful on any table, making it an excellent choice for spring gatherings.

Tangy Cabbage and Carrot Slaw

A crunchy and tangy Cabbage and Carrot Slaw is the perfect side dish for your Easter potluck, offering a refreshing and vibrant contrast to heavier dishes. The combination of shredded cabbage and carrots with a zesty dressing made of apple cider vinegar and mustard creates a burst of flavor that will complement the other dishes on your menu. This slaw is not only flavorful but also a great make-ahead dish, as it improves in taste after sitting for a while in the fridge.

Recipe:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, and sliced red onion.
2. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth and well-combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover the slaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

Tangy Cabbage and Carrot Slaw is a classic dish that’s perfect for any Easter potluck. Its bright, crisp textures and vibrant flavors offer a refreshing contrast to richer, heavier dishes. The tangy apple cider vinegar and mustard dressing gives the slaw a zing that will make it a crowd favorite. Easy to prepare and even easier to enjoy, this slaw is also great for making ahead of time, making your Easter preparations that much simpler.

Roasted Asparagus and Tomato Salad

The Roasted Asparagus and Tomato Salad combines the earthy flavors of roasted asparagus with the juicy, sweet burst of roasted tomatoes, creating a light yet flavorful dish for your Easter table. Tossed with a simple balsamic vinaigrette and fresh basil, this salad is fresh, flavorful, and visually striking with its vibrant green and red colors. This dish is a perfect springtime option, bringing seasonal produce to the forefront while offering a unique twist on traditional salads.

Recipe:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the asparagus and tomatoes with olive oil, salt, and pepper.
2. Roast the vegetables for 15-20 minutes, until the asparagus is tender and the tomatoes have softened and slightly caramelized.
3. While the vegetables roast, whisk together balsamic vinegar and honey in a small bowl to make the dressing.
4. Once the vegetables are roasted, let them cool slightly before transferring them to a serving bowl.
5. Drizzle the balsamic dressing over the vegetables and toss gently.
6. Garnish with fresh basil and serve warm or at room temperature.

Roasted Asparagus and Tomato Salad is a delightful, simple dish that brings together two of spring’s best vegetables. The roasting process enhances the natural sweetness of the tomatoes and brings out the earthiness of the asparagus, making them the perfect pairing. The balsamic vinaigrette adds just the right amount of tang and sweetness, while fresh basil adds an aromatic touch. This salad is not only tasty but also visually stunning, making it an excellent choice for any Easter potluck gathering.

Citrus and Avocado Salad

This refreshing Citrus and Avocado Salad is a vibrant and light addition to your Easter potluck, perfect for balancing out richer dishes. The creamy texture of ripe avocados pairs beautifully with the juicy, tangy burst of citrus fruits like oranges and grapefruits. Topped with a simple citrus dressing, this salad offers a mix of sweet, savory, and slightly tangy flavors that will leave guests craving more. It’s an ideal choice for spring gatherings, with fresh ingredients that scream seasonality and freshness.

Recipe:

• 2 ripe avocados, peeled, pitted, and sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the avocado slices, orange segments, grapefruit segments, and red onion.
2. In a separate small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until the dressing is well emulsified.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Garnish with chopped cilantro and serve immediately.

Citrus and Avocado Salad is a perfect way to add brightness and a touch of elegance to your Easter table. The combination of creamy avocado with citrus fruits creates a satisfying contrast of textures, while the simple honey-lime dressing enhances the natural flavors of the ingredients. This salad not only looks stunning but is also light and refreshing, making it a great option to balance out heavier dishes. It’s a delightful spring salad that’s easy to prepare and sure to be a hit at any potluck.

Caprese Pasta Salad

Caprese Pasta Salad takes the classic flavors of a Caprese salad—fresh tomatoes, mozzarella, and basil—and combines them with pasta for a hearty yet light dish that is perfect for Easter potlucks. The tangy balsamic glaze and fresh herbs give this salad a burst of flavor, while the pasta adds substance and makes it filling enough to serve as a side or even a main dish. This dish is both visually appealing and delicious, with a perfect balance of tang, creaminess, and freshness.

Recipe:

• 1 pound rotini or penne pasta, cooked and cooled
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella, cubed or bocconcini
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic glaze
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, mozzarella, and basil.
2. Drizzle olive oil and balsamic glaze over the salad, then toss everything together to coat evenly.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Caprese Pasta Salad is a simple yet flavorful dish that brings together the best of summer flavors, making it a great addition to any Easter gathering. The combination of sweet tomatoes, creamy mozzarella, and fragrant basil makes every bite delightful, while the balsamic glaze adds a touch of sweetness and tang. This pasta salad is a versatile side dish that can be enjoyed by all, offering a satisfying balance of textures and flavors. It’s easy to prepare, can be made ahead, and is guaranteed to be a crowd-pleaser.

Sweet Potato and Kale Salad

Sweet Potato and Kale Salad is a hearty and nutritious option for your Easter potluck, offering a balance of earthy flavors and textures. Roasted sweet potatoes add a natural sweetness, while kale provides a robust, slightly bitter contrast. Tossed with a simple maple-dijon dressing, this salad is a wholesome, vibrant dish that’s packed with vitamins and flavor. It’s perfect for anyone looking for a lighter, yet filling, salad to complement their Easter spread.

Recipe:

• 2 large sweet potatoes, peeled and diced
• 4 cups kale, chopped
• 1/4 cup olive oil, divided
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• 1/4 cup sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in 2 tablespoons of olive oil and season with salt and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, prepare the kale by massaging it with a tablespoon of olive oil until softened.
3. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and the remaining olive oil until smooth.
4. Once the sweet potatoes are done, let them cool slightly before adding them to the kale.
5. Drizzle the dressing over the salad and toss to combine.
6. Garnish with sunflower seeds if desired and serve immediately.

Sweet Potato and Kale Salad is a nourishing and satisfying choice for your Easter potluck, packed with nutrients and natural sweetness. The roasted sweet potatoes add depth and a comforting touch, while the kale provides a vibrant contrast. The maple-dijon dressing ties the flavors together, enhancing the natural sweetness of the sweet potatoes. This salad is perfect for anyone looking for a healthy yet indulgent dish that’s as delicious as it is nutritious. It’s sure to be a favorite among guests seeking a wholesome, flavor-packed side.

Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad is a visually stunning and flavor-packed addition to your Easter potluck. The earthy sweetness of roasted beets pairs beautifully with the creamy, tangy goat cheese and crunchy walnuts. Dressed with a honey-balsamic vinaigrette, this salad offers a sophisticated balance of flavors that will impress your guests. It’s a light yet satisfying dish that’s perfect for spring, showcasing the best of seasonal produce.

Recipe:

• 3 medium beets, peeled and diced
• 4 cups mixed greens (such as arugula or spinach)
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, or until fragrant.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
4. Once the beets have cooled slightly, combine them with mixed greens in a large bowl.
5. Drizzle the dressing over the salad and toss gently.
6. Top with crumbled goat cheese and toasted walnuts before serving.

This Roasted Beet and Goat Cheese Salad is a delightful combination of earthy sweetness, tangy creaminess, and crunchy texture, making it an ideal choice for your Easter potluck. The roasted beets bring a rich flavor, while the goat cheese adds creaminess and depth. The honey-balsamic dressing ties everything together with just the right amount of sweetness and acidity. This salad is not only delicious but also visually appealing, with vibrant colors that brighten up any table, making it a fantastic spring dish that’s both hearty and refreshing.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a healthy and flavorful choice for your Easter potluck, offering a fresh and tangy combination of chickpeas, cucumbers, tomatoes, olives, and feta cheese. With the bright flavors of lemon, olive oil, and oregano, this salad brings the taste of the Mediterranean to your table. It’s simple to prepare, full of textures, and packed with protein, making it a satisfying and nutritious dish that complements any Easter spread.

Recipe:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Mediterranean Chickpea Salad is a vibrant, refreshing, and easy-to-make dish that is sure to be a hit at your Easter potluck. The combination of protein-packed chickpeas, crunchy vegetables, briny olives, and creamy feta creates a salad that’s both satisfying and full of flavor. The lemon-oregano dressing adds a bright, tangy note that perfectly complements the other ingredients. This salad is not only delicious but also incredibly versatile, making it a great addition to any spring gathering.

Spring Pea and Ricotta Salad

Spring Pea and Ricotta Salad is a fresh and light dish that highlights the sweetness of young spring peas paired with creamy ricotta cheese. Tossed with a lemony vinaigrette and garnished with fresh mint, this salad is a celebration of spring’s bounty. It’s an elegant yet simple side dish that brings together fresh ingredients in a delightful, flavorful combination, making it the perfect addition to your Easter spread.

Recipe:

• 2 cups fresh peas (or frozen peas, thawed)
• 1/2 cup ricotta cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 2-3 minutes until tender, then drain and cool under cold water. If using frozen peas, simply thaw them.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. In a large bowl, combine the peas, ricotta cheese, and fresh mint.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill in the refrigerator for 20-30 minutes to allow the flavors to meld.

Spring Pea and Ricotta Salad is a light, refreshing, and visually stunning dish that’s perfect for celebrating the flavors of spring. The sweetness of the peas combined with the creamy ricotta cheese creates a delightful texture contrast, while the lemony dressing brightens up the entire salad. Fresh mint adds a burst of herbal freshness that elevates the dish even further. This salad is simple to make yet full of flavor, making it a perfect addition to your Easter potluck or any spring gathering.

Note: More recipes are coming soon!