25+ Must-Try Easter Martha Stewart Salad Recipes for Your Feast

Easter is a time for family, celebration, and, of course, delicious food.

When planning your holiday menu, a vibrant and flavorful salad is always a welcome addition to any table.

Enter the wonderful world of Martha Stewart, whose culinary expertise has graced our kitchens for years.

Whether you’re looking for light, fresh salads that highlight the best of spring produce or hearty options to complement your Easter main dishes, Martha Stewart has a salad recipe to suit every taste.

In this article, we’ve rounded up 25+ Easter salad recipes inspired by Martha Stewart’s timeless approach to simple, beautiful, and delicious meals.

From crunchy greens to tangy dressings and everything in between, these salads will bring color, texture, and flavor to your Easter spread.

Whether you’re planning a large family gathering or a more intimate brunch, these recipes are sure to impress your guests.

Let’s dive into these fantastic Martha Stewart salad ideas that will elevate your Easter celebration.

25+ Must-Try Easter Martha Stewart Salad Recipes for Your Feast

Salads are an essential part of any festive meal, and with these 25+ Easter Martha Stewart salad recipes, you have an incredible selection to choose from.

Each recipe reflects Martha Stewart’s dedication to creating dishes that are both beautiful and flavorful, ensuring that your Easter table will be as visually appealing as it is delicious.

Whether you prefer something light and refreshing or rich and hearty, these recipes are versatile enough to pair with any Easter main course.

So, this Easter, skip the usual sides and try one or more of these delightful salads that are sure to be a hit with your guests. Here’s to a fresh, flavorful, and memorable Easter celebration!

Spring Greens Salad with Lemon Vinaigrette

This vibrant Spring Greens Salad with Lemon Vinaigrette is the perfect side dish to brighten up your Easter table. The fresh greens, tangy vinaigrette, and subtle sweetness of honey create a balanced and refreshing taste. The lemon vinaigrette adds a zesty twist, making this salad a crowd-pleaser that complements a variety of Easter main courses. The light, crunchy textures of the salad and the citrusy flavor elevate the whole meal.

• Ingredients:
  • 4 cups mixed spring greens (arugula, baby spinach, watercress, and butter lettuce)
  • 1 small cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup toasted walnuts
  • 1/2 cup crumbled feta cheese
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large mixing bowl, combine the spring greens, cucumber, and red onion.
  2. In a small bowl, whisk together the honey, olive oil, lemon juice, salt, and pepper until emulsified.
  3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
  4. Sprinkle the toasted walnuts and feta cheese on top for extra flavor and texture.
  5. Serve immediately and enjoy the fresh, crisp taste of spring.

This Spring Greens Salad with Lemon Vinaigrette is a quick, easy, and healthy addition to your Easter feast. The balance of creamy feta, crunchy walnuts, and zesty lemon dressing brings out the best of the season’s freshest ingredients. It is a perfect light side dish to pair with heavier Easter meals, offering a refreshing contrast that everyone will enjoy.

Roasted Beet Salad with Goat Cheese and Walnuts

Roasted Beet Salad with Goat Cheese and Walnuts is an elegant and earthy dish that’s perfect for Easter celebrations. The sweet, roasted beets, paired with tangy goat cheese and crunchy walnuts, create a harmonious flavor profile. The addition of arugula and a balsamic glaze dressing brings it all together, making this salad a memorable dish for your holiday spread.

• Ingredients:
  • 4 medium-sized beets, peeled and cut into wedges
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 cups arugula
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted walnuts
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Toss the beet wedges with 1 tablespoon of olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
  3. Roast the beets for 35-40 minutes, flipping halfway through, until tender.
  4. While the beets are roasting, whisk together the balsamic vinegar, honey, and olive oil to make the dressing. Set aside.
  5. Once the beets are done, let them cool slightly, then arrange the arugula on a serving platter.
  6. Top with roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with the balsamic glaze.
  7. Serve and enjoy this colorful, flavorful salad.

This Roasted Beet Salad with Goat Cheese and Walnuts combines vibrant colors with complex flavors, making it a stunning centerpiece for your Easter table. The combination of earthy beets, creamy goat cheese, and crunchy walnuts offers a satisfying yet light dish. The balsamic dressing adds a sweet and tangy touch that enhances the flavors, making this salad both a visual and culinary delight.

Asparagus and Parmesan Salad with Lemon Dressing

Asparagus and Parmesan Salad with Lemon Dressing is a light and fresh salad that celebrates the delicate flavors of spring. Perfect for Easter, this dish pairs crisp, blanched asparagus with the sharpness of Parmesan cheese and the bright zest of lemon dressing. It’s a simple yet elegant salad that complements any Easter main course, from roasted lamb to glazed ham.

• Ingredients:
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup shaved Parmesan cheese
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Bring a pot of salted water to a boil and blanch the asparagus pieces for 2-3 minutes, until tender-crisp.
  2. Drain and immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant green color.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to create the dressing.
  4. In a serving bowl, toss the blanched asparagus with the lemon dressing.
  5. Top with shaved Parmesan cheese and give it one final toss.
  6. Serve chilled or at room temperature as a refreshing addition to your Easter meal.

This Asparagus and Parmesan Salad with Lemon Dressing is an elegant and light salad that captures the essence of spring. The asparagus offers a delightful crunch, while the Parmesan adds richness, and the lemon dressing provides a refreshing burst of citrus flavor. It’s a sophisticated side dish that will elevate your Easter feast, combining simple ingredients for a stunning result. Perfect for those seeking a fresh and flavorful salad to complement the season’s offerings.

Mediterranean Chickpea Salad with Feta and Olives

The Mediterranean Chickpea Salad with Feta and Olives is a vibrant, hearty salad that brings bold, tangy flavors to your Easter celebration. Packed with protein-rich chickpeas, briny Kalamata olives, and creamy feta cheese, this salad also features refreshing cucumber and cherry tomatoes. The lemon-oregano dressing ties everything together, making it a light yet satisfying side dish for your holiday meal.

• Ingredients:
  • 2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

The Mediterranean Chickpea Salad with Feta and Olives is a colorful, nutrient-packed salad that adds a burst of flavor to your Easter spread. With its combination of protein-rich chickpeas, tangy feta, and olives, it’s filling yet light, making it an excellent side dish for heavier main courses. The lemon-oregano dressing gives it a zesty kick that perfectly complements the freshness of the vegetables. This salad is a great option for a make-ahead dish, as the flavors only improve after sitting for a while.

Avocado and Citrus Salad with Honey-Lime Dressing

This Avocado and Citrus Salad with Honey-Lime Dressing is a refreshing, light, and nutrient-rich dish that makes a perfect side for your Easter gathering. The creamy avocado paired with sweet oranges and grapefruits offers a delightful balance of flavors, while the honey-lime dressing ties everything together with a touch of sweetness and zest. This vibrant salad is a great way to welcome spring with its fresh, bright flavors.

• Ingredients:
  • 2 ripe avocados, sliced
  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Salt and freshly ground black pepper to taste
  For the dressing:
  • 1 tbsp honey
  • 2 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp chili flakes (optional)
• Instructions:
  1. In a large bowl, combine the sliced avocados, orange segments, grapefruit segments, and red onion.
  2. In a small bowl, whisk together the honey, lime juice, olive oil, and chili flakes (if using).
  3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
  4. Garnish with fresh cilantro and a sprinkle of salt and pepper before serving.

This Avocado and Citrus Salad with Honey-Lime Dressing is an ideal choice for those looking for a refreshing, health-conscious side dish to add to their Easter table. The combination of creamy avocado, citrusy sweetness, and a slightly tangy dressing creates a burst of flavors with every bite. It pairs beautifully with grilled meats, seafood, or as a standalone dish for a lighter Easter meal. The honey-lime dressing adds a touch of sweetness and a zesty finish, making this salad both vibrant and satisfying.

Pear and Blue Cheese Salad with Candied Pecans

This Pear and Blue Cheese Salad with Candied Pecans offers a delightful blend of sweet, savory, and crunchy textures, making it an elegant choice for your Easter meal. The sweetness of ripe pears, paired with the sharpness of blue cheese, is complemented by the richness of candied pecans. The tangy vinaigrette adds the perfect finishing touch, making this salad a sophisticated addition to your holiday feast.

• Ingredients:
  • 4 cups mixed salad greens (arugula, spinach, and watercress)
  • 2 ripe pears, cored and sliced
  • 1/4 cup crumbled blue cheese
  • 1/2 cup candied pecans (or walnuts)
  • 1/4 red onion, thinly sliced
  For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large bowl, toss the mixed greens, pear slices, blue cheese, and red onion.
  2. In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Sprinkle the candied pecans on top for a crunchy, sweet contrast.
  5. Serve immediately and enjoy the blend of textures and flavors.

The Pear and Blue Cheese Salad with Candied Pecans is a refined and flavor-packed dish that’s perfect for Easter. The sweetness of the pears, richness of blue cheese, and crunchy candied pecans create a delightful contrast of flavors and textures that will impress your guests. The tangy vinaigrette ties everything together, making this salad a memorable addition to your Easter menu. It’s light, refreshing, and indulgent all at once, offering a sophisticated flavor profile that pairs well with a variety of main courses.

Shaved Brussels Sprout Salad with Parmesan and Walnuts

This Shaved Brussels Sprout Salad with Parmesan and Walnuts is a fresh, crunchy, and satisfying salad that’s perfect for an Easter celebration. The thinly shaved Brussels sprouts offer a mild bitterness that pairs wonderfully with the nutty crunch of walnuts and the savory richness of Parmesan cheese. Tossed in a simple lemon vinaigrette, this salad is a great side dish that balances the heavier flavors of the main course while providing a burst of green.

• Ingredients:
  • 1 lb Brussels sprouts, trimmed and thinly shaved
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 tbsp fresh parsley, chopped (optional)
• Instructions:
  1. Using a mandolin or sharp knife, shave the Brussels sprouts into thin slices and place them in a large mixing bowl.
  2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant, then roughly chop them.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the Brussels sprouts and toss to coat evenly.
  5. Add the toasted walnuts and Parmesan cheese, and toss gently again.
  6. Garnish with fresh parsley if desired and serve immediately.

This Shaved Brussels Sprout Salad with Parmesan and Walnuts is a vibrant and flavorful salad that brings a new twist to your Easter spread. The bitterness of the Brussels sprouts is balanced by the nuttiness of the walnuts and the sharpness of the Parmesan, creating a deliciously complex flavor. The bright lemon vinaigrette enhances the freshness of the sprouts, making it a perfect side dish to pair with rich Easter mains like roast lamb or ham.

Honey-Glazed Carrot and Pecan Salad

The Honey-Glazed Carrot and Pecan Salad is a sweet and savory dish that highlights the natural sweetness of carrots, complemented by the richness of pecans and a honey glaze. Perfect for Easter, this salad is both colorful and full of flavor. The addition of fresh herbs adds a touch of freshness, making it a great side dish that feels both indulgent and light.

• Ingredients:
  • 4 large carrots, peeled and cut into thin ribbons
  • 1/2 cup pecans, toasted
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 tbsp fresh parsley, chopped
• Instructions:
  1. Using a vegetable peeler, shave the carrots into long ribbons and place them in a large bowl.
  2. In a small pan, heat the olive oil and honey over medium heat for 2-3 minutes until the mixture begins to bubble. Stir in the cinnamon, lemon juice, salt, and pepper.
  3. Pour the honey glaze over the carrots and toss to coat.
  4. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant. Roughly chop them and add them to the salad.
  5. Toss everything together and garnish with fresh parsley. Serve immediately for a warm, comforting salad.

The Honey-Glazed Carrot and Pecan Salad offers a perfect balance of sweet and savory, making it an ideal addition to your Easter meal. The tender, slightly sweet carrots combined with the crunchy toasted pecans create a delightful texture contrast, while the honey glaze and cinnamon add depth to the flavors. This salad can be served warm or at room temperature, offering flexibility for your Easter dinner prep.

Caprese Salad with Balsamic Reduction

A classic Caprese Salad with Balsamic Reduction is a simple, elegant dish that brings together fresh mozzarella, ripe tomatoes, and fragrant basil, making it a perfect addition to your Easter table. The addition of a balsamic reduction adds a rich, tangy sweetness that elevates the flavors of this classic Italian salad. It’s a refreshing, light choice that pairs beautifully with Easter mains, from lamb to roasted chicken.

• Ingredients:
  • 4 ripe tomatoes, sliced
  • 8 oz fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  For the balsamic reduction:
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
• Instructions:
  1. To make the balsamic reduction, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has thickened to a syrupy consistency. Remove from heat and let cool.
  2. On a large platter, arrange the tomato slices and mozzarella slices alternately.
  3. Scatter fresh basil leaves over the top of the tomatoes and cheese.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Finish by drizzling the cooled balsamic reduction over the salad.
  6. Serve immediately, either as a starter or alongside your Easter feast.

The Caprese Salad with Balsamic Reduction is a refreshing, classic choice for Easter. The combination of juicy tomatoes, creamy mozzarella, and fresh basil makes for a light, flavorful salad that feels indulgent yet simple. The sweet and tangy balsamic reduction takes this salad to the next level, adding depth and richness to the fresh ingredients. It’s an easy-to-make dish that looks as beautiful as it tastes, making it a wonderful side for your holiday spread.

Roasted Beet and Goat Cheese Salad with Walnuts

The Roasted Beet and Goat Cheese Salad with Walnuts is a colorful and earthy dish that combines sweet roasted beets with tangy goat cheese, toasted walnuts, and a simple balsamic dressing. The earthy flavor of the beets pairs beautifully with the creamy, slightly tart goat cheese, while the walnuts add crunch and richness. This salad is a perfect addition to your Easter table, bringing a vibrant splash of color and a balanced blend of flavors.

• Ingredients:
  • 4 medium beets, peeled and cut into wedges
  • 1/4 cup walnuts, toasted and roughly chopped
  • 4 oz goat cheese, crumbled
  • 4 cups mixed greens (arugula, spinach, or baby greens)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the beet wedges in 1 tbsp olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper and roast for 30-35 minutes, or until tender.
  3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and remaining 1 tbsp olive oil. Season with salt and pepper.
  4. In a large bowl, combine the mixed greens, roasted beets, and toasted walnuts.
  5. Drizzle the dressing over the salad and toss gently to coat.
  6. Top with crumbled goat cheese and serve immediately.

The Roasted Beet and Goat Cheese Salad with Walnuts is a dish that delivers on both flavor and visual appeal. The roasted beets add natural sweetness, which contrasts wonderfully with the creamy tang of goat cheese and the crunchy, nutty walnuts. The balsamic dressing enhances the flavors with a slight tang, making this salad a perfect complement to any Easter main dish. This salad is not only beautiful but also healthy and satisfying, offering a great balance of textures and flavors.

Grilled Asparagus Salad with Lemon-Garlic Dressing

Grilled Asparagus Salad with Lemon-Garlic Dressing is a fresh and flavorful way to enjoy one of the season’s best vegetables. The grilled asparagus offers a smoky, charred flavor, while the lemon-garlic dressing provides a bright, tangy kick. This salad is light and refreshing, making it a perfect side dish for your Easter meal, whether paired with roasted meats or seafood.

• Ingredients:
  • 1 lb asparagus, trimmed
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped (optional)
• Instructions:
  1. Preheat the grill or grill pan over medium-high heat.
  2. Toss the asparagus in 1 tbsp olive oil and season with salt and pepper.
  3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
  4. While the asparagus is grilling, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
  5. Once the asparagus is grilled, transfer it to a serving platter and drizzle with the lemon-garlic dressing.
  6. Garnish with fresh parsley if desired and serve immediately.

The Grilled Asparagus Salad with Lemon-Garlic Dressing is a simple yet flavorful salad that makes a perfect Easter side dish. The smoky flavor from the grilled asparagus pairs perfectly with the tangy, garlicky dressing, creating a refreshing and light dish. The vibrant green asparagus is not only beautiful but also packed with nutrients, making this salad a healthy and delicious choice for your holiday meal. It’s quick to prepare and works wonderfully alongside roasted or grilled meats.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing is a refreshing and sweet salad that highlights the natural sweetness of ripe strawberries paired with fresh spinach and a tangy poppy seed dressing. This salad combines crisp greens, juicy berries, and a creamy dressing, making it a perfect side dish for Easter brunch or dinner. The poppy seed dressing adds a hint of sweetness that complements the flavors beautifully.

• Ingredients:
  • 4 cups fresh spinach, washed and dried
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled feta cheese (optional)
  For the dressing:
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp poppy seeds
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large bowl, combine the spinach, sliced strawberries, red onion, slivered almonds, and feta cheese (if using).
  2. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified.
  3. Drizzle the dressing over the salad and toss gently to coat.
  4. Serve immediately as a light and flavorful side dish.

The Strawberry Spinach Salad with Poppy Seed Dressing is a fresh and flavorful dish that adds a pop of color and sweetness to your Easter meal. The combination of tender spinach, juicy strawberries, and the crunchy almonds creates a perfect balance of textures, while the creamy, sweet-tangy poppy seed dressing ties it all together. This salad is not only a delicious and healthy addition to your table but also a great way to enjoy the best of spring’s produce. It pairs wonderfully with grilled meats, seafood, or as a standalone dish for a lighter Easter celebration.

Roasted Sweet Potato and Kale Salad with Tahini Dressing

The Roasted Sweet Potato and Kale Salad with Tahini Dressing is a warm, hearty salad that brings together earthy kale and roasted sweet potatoes, dressed in a creamy tahini dressing. This dish is vibrant, nutrient-packed, and full of flavor, making it an ideal side dish for an Easter meal. The natural sweetness of the roasted sweet potatoes contrasts beautifully with the slightly bitter kale, while the tahini dressing adds a rich, savory depth.

• Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cups kale, chopped and stems removed
  • 1/4 cup pumpkin seeds (optional)
  For the tahini dressing:
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1-2 tbsp water (to thin out the dressing)
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
  3. While the sweet potatoes are roasting, massage the kale with a bit of olive oil and a pinch of salt to soften the leaves.
  4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and water. Add more water if needed to reach a creamy consistency. Season with salt and pepper.
  5. Once the sweet potatoes are done, let them cool slightly before adding them to the kale.
  6. Drizzle the tahini dressing over the salad and toss gently to coat. Sprinkle with pumpkin seeds if desired.
  7. Serve immediately, either warm or at room temperature.

The Roasted Sweet Potato and Kale Salad with Tahini Dressing is a hearty and nutritious dish that’s both comforting and refreshing. The sweetness of the roasted sweet potatoes blends perfectly with the rich, earthy kale, while the tahini dressing provides a creamy and savory finish. This salad is an excellent choice for Easter, as it’s not only filling but also packed with vitamins and minerals. It pairs wonderfully with a variety of main dishes and is sure to impress your guests with its vibrant colors and delicious flavor.

Avocado, Tomato, and Cucumber Salad with Cilantro Lime Dressing

The Avocado, Tomato, and Cucumber Salad with Cilantro Lime Dressing is a fresh, zesty salad that captures the bright flavors of spring. Creamy avocado, juicy tomatoes, and crisp cucumbers come together in a refreshing combination that is elevated by a tangy cilantro lime dressing. This salad is light yet satisfying, making it a perfect addition to an Easter feast.

• Ingredients:
  • 2 ripe avocados, diced
  • 2 medium tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1/4 red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped
  For the cilantro lime dressing:
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large bowl, combine the diced avocado, chopped tomatoes, cucumber, and red onion (if using).
  2. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until the dressing is well combined.
  3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.
  4. Sprinkle fresh cilantro over the top and serve immediately.

The Avocado, Tomato, and Cucumber Salad with Cilantro Lime Dressing is a light, vibrant salad that makes the perfect side dish for your Easter celebration. The creamy avocado pairs wonderfully with the juicy tomatoes and crunchy cucumber, while the cilantro lime dressing adds a bright, zesty flavor that’s both refreshing and satisfying. This salad is easy to prepare and can be made in minutes, making it an excellent choice for a hassle-free but delicious addition to your Easter spread.

Greek Salad with Lemon Oregano Vinaigrette

This Greek Salad with Lemon Oregano Vinaigrette is a fresh and Mediterranean-inspired dish that brings together crisp cucumbers, ripe tomatoes, Kalamata olives, and creamy feta cheese. Tossed in a tangy lemon and oregano dressing, this salad is flavorful and light, making it an excellent accompaniment to your Easter meal. Its combination of bright, zesty flavors and satisfying textures is sure to complement any dish.

• Ingredients:
  • 2 cucumbers, sliced
  • 2 large tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled or cut into cubes
  • 2 tbsp fresh parsley, chopped
  For the lemon oregano vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. In a large bowl, combine the sliced cucumbers, chopped tomatoes, red onion, olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper to make the vinaigrette.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Garnish with fresh parsley and serve immediately.

The Greek Salad with Lemon Oregano Vinaigrette is a timeless and refreshing dish that brings a burst of Mediterranean flavors to your Easter table. The tangy feta, briny olives, and crunchy vegetables are perfectly complemented by the bright, zesty vinaigrette. This salad is not only delicious but also quick to prepare, making it an ideal choice for a light, yet flavorful addition to your Easter feast. It pairs beautifully with lamb, grilled chicken, or seafood.

Note: More recipes are coming soon!