50+ Fresh And Flavorful Easter Salad Recipes for Every Occasion

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

As we celebrate this joyous occasion, we often look for fresh and vibrant dishes that not only satisfy the taste buds but also make our holiday spread feel special.

While the main courses and desserts often steal the spotlight, salads are the unsung heroes of any Easter meal.

They bring color, freshness, and a delightful balance to heavier dishes.

Whether you’re looking for something light and refreshing, rich and indulgent, or even a creative twist on traditional favorites, we’ve got you covered with 50+ Easter salad recipes that will leave your guests impressed and your taste buds dancing.

These recipes are perfect for both brunch and dinner, catering to all tastes, preferences, and dietary needs.

So, roll up your sleeves and get ready to make this Easter’s salad game stronger than ever!

50+ Fresh And Flavorful Easter Salad Recipes for Every Occasion

From tangy, fruit-filled salads to hearty, vegetable-rich options, the wide variety of Easter salad recipes available ensures that there’s something for everyone.

Salads not only add a refreshing element to your Easter table, but they also allow you to incorporate seasonal ingredients like fresh greens, vibrant fruits, and roasted vegetables that are perfect for the spring season.

With 50+ recipes to choose from, you can experiment with bold new flavors or stick to the classic combinations that never fail.

This Easter, let your salads be the star of the show by offering your guests a colorful and delicious array of options to enjoy.

No matter which one you pick, each of these recipes will help make your holiday meal both beautiful and memorable.

Spring Garden Greens Salad

This vibrant and fresh Spring Garden Greens Salad is the perfect dish to celebrate Easter. Packed with a variety of fresh, seasonal greens, crunchy vegetables, and a tangy lemon vinaigrette, it brings the crispness of spring into every bite. With a mix of textures and colors, this salad is not only visually stunning but also rich in nutrients, making it a delightful and healthy addition to your Easter spread.

Ingredients:

• 2 cups mixed salad greens (such as arugula, spinach, and butter lettuce)
• 1 cup sliced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced radishes
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted sunflower seeds
• 1/4 cup fresh herbs (parsley, mint, or dill)

Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine all the salad ingredients.
2. In a small jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are coated.
4. Garnish with fresh herbs and serve immediately.

This Spring Garden Greens Salad is an exceptional way to brighten your Easter table. The combination of crunchy vegetables and fresh greens provides a satisfying yet light meal that pairs perfectly with the richer Easter main dishes. The lemon vinaigrette adds a refreshing and zesty kick, making each bite feel like a celebration of the season. It’s simple, refreshing, and full of flavor—an ideal way to mark the arrival of spring.

Roasted Beetroot and Goat Cheese Salad

A beautifully earthy and creamy combination, this Roasted Beetroot and Goat Cheese Salad is an elegant dish for your Easter table. The sweetness of roasted beets pairs wonderfully with the tangy, rich flavor of goat cheese, while the walnuts add a touch of crunch. Drizzled with a balsamic glaze, this salad brings a balance of savory, sweet, and tangy flavors that are perfect for an Easter gathering.

Ingredients:

• 2 large beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts, roughly chopped
• 1 tbsp fresh parsley, chopped

Balsamic Glaze:

• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets in olive oil, salt, and pepper, and place them on a baking sheet.
2. Roast the beets for 25–30 minutes or until they are tender and slightly caramelized. Allow them to cool slightly.
3. In a small saucepan, heat balsamic vinegar and honey over low heat. Stir occasionally until the mixture thickens to a syrupy consistency. Set aside.
4. On a serving platter, layer the arugula, roasted beets, crumbled goat cheese, and walnuts.
5. Drizzle the balsamic glaze over the salad and sprinkle with fresh parsley.
6. Serve immediately and enjoy!

The Roasted Beetroot and Goat Cheese Salad is a perfect balance of flavors that combines sweetness, creaminess, and crunch. Its earthy beets and tangy goat cheese are elevated by the richness of toasted walnuts and the sweetness of balsamic glaze. This dish feels luxurious yet simple enough to prepare, making it an excellent choice for your Easter meal. It’s a sophisticated yet comforting option that will impress your guests and celebrate the season with vibrant colors and delightful tastes.

Strawberry and Spinach Salad with Poppy Seed Dressing

This Strawberry and Spinach Salad with Poppy Seed Dressing is a fresh, fruity dish that brings a light, sweet contrast to the savory Easter meal. The combination of sweet strawberries, tender spinach, and crunchy almonds, all dressed in a tangy-sweet poppy seed dressing, makes this salad both refreshing and indulgent. It’s a wonderful way to showcase the fruits of the season and offer a burst of color to your Easter table.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese (optional)

Poppy Seed Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, sliced almonds, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, poppy seeds, salt, and pepper until smooth.
3. Drizzle the poppy seed dressing over the salad and toss gently to combine.
4. Top with crumbled blue cheese, if desired, and serve immediately.

This Strawberry and Spinach Salad with Poppy Seed Dressing is a delightful and colorful dish that adds a touch of sweetness to your Easter spread. The fresh strawberries and spinach create a refreshing base, while the poppy seed dressing ties everything together with its sweet and tangy flavor. The toasted almonds provide a satisfying crunch, and the optional blue cheese gives a creamy, bold contrast. This salad is not only visually striking but also offers a perfect balance of flavors that will make your Easter meal feel extra special.

Avocado and Citrus Salad

The Avocado and Citrus Salad is a fresh and vibrant dish that combines creamy avocado with the zesty burst of citrus fruits. Perfect for Easter, this salad is light yet satisfying, offering a refreshing contrast to heavier dishes. The avocado adds richness, while the citrus fruits bring bright, tangy flavors that pair beautifully with a honey-lime dressing. This salad is not only a treat for the taste buds but also a feast for the eyes with its vibrant green and orange colors.

Ingredients:

• 2 ripe avocados, diced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds

Honey-Lime Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, gently combine the diced avocados, orange segments, grapefruit segments, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Sprinkle the toasted pumpkin seeds on top and serve immediately.

The Avocado and Citrus Salad is a bright, light dish that beautifully celebrates the flavors of spring. The creaminess of the avocado and the refreshing tang of the citrus fruits make this salad a wonderful balance of textures and flavors. The honey-lime dressing enhances the natural sweetness of the fruit, while the pumpkin seeds add a crunchy finish. It’s a perfect addition to any Easter meal, providing a burst of color and a refreshing contrast to more savory or rich dishes.

Grilled Asparagus and Parmesan Salad

For a savory and slightly smoky side dish, the Grilled Asparagus and Parmesan Salad is an excellent choice for Easter. The grilled asparagus brings a rich, earthy flavor, which pairs beautifully with the sharpness of Parmesan and the sweetness of a balsamic drizzle. The salad is simple to prepare but delivers complex, bold flavors that will impress your guests. It’s a perfect option for those who want a more savory, vegetable-forward salad on their Easter table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 tbsp fresh lemon juice

Balsamic Glaze:

• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper, then grill for about 3-5 minutes, turning occasionally until tender and lightly charred.
3. In a small saucepan, combine balsamic vinegar and honey, simmering until it thickens into a syrupy glaze.
4. Arrange the grilled asparagus on a platter, drizzle with the balsamic glaze, and top with shaved Parmesan and toasted pine nuts.
5. Finish with a squeeze of fresh lemon juice and serve immediately.

The Grilled Asparagus and Parmesan Salad is a simple yet elegant dish that brings the smoky flavor of grilled asparagus into the spotlight. The combination of salty Parmesan, crunchy pine nuts, and tangy balsamic glaze makes this salad both satisfying and flavorful. It’s an easy dish to prepare, yet it feels refined enough for any special occasion, making it an ideal choice for Easter. This salad offers a savory alternative to fruit-based salads, balancing out the flavors of your meal with a touch of sophistication.

Pomegranate and Kale Salad

The Pomegranate and Kale Salad is a nutrient-packed, festive dish that’s perfect for an Easter gathering. The hearty kale pairs wonderfully with the sweet, jewel-like pomegranate seeds, which offer a burst of freshness. The salad is dressed in a light lemon dressing that enhances the flavor of the kale without overpowering it. This salad is not only packed with vitamins but also adds a pop of color to your table, making it a beautiful and healthy choice for your Easter celebration.

Ingredients:

• 4 cups kale, stems removed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts, toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced red onion

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, massage the chopped kale with a little olive oil and salt to soften the leaves.
2. Add the pomegranate seeds, toasted walnuts, crumbled feta, and red onion to the kale.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately, garnished with extra feta or pomegranate seeds if desired.

The Pomegranate and Kale Salad is a vibrant, nutrient-rich option that balances the hearty, slightly bitter flavor of kale with the sweetness of pomegranate seeds. The walnuts add a satisfying crunch, while the feta brings a creamy contrast. The lemon dressing ties everything together with a tangy, fresh finish. This salad is not only a nutritious addition to your Easter meal but also a beautiful and festive dish that will impress your guests with its rich colors and bold flavors.

Carrot and Raisin Salad with Honey Yogurt Dressing

This Carrot and Raisin Salad with Honey Yogurt Dressing is a sweet and creamy option for your Easter table. The combination of grated carrots and raisins offers a natural sweetness, while the creamy dressing made from yogurt and honey adds a rich texture. This dish is refreshing, healthy, and full of flavor, making it a great side or light dish to complement your Easter feast. The addition of chopped nuts or seeds can enhance the texture, adding a satisfying crunch to each bite.

Ingredients:

• 3 large carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup chopped walnuts or sunflower seeds (optional)

Honey Yogurt Dressing:

• 1/2 cup plain Greek yogurt
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a large bowl, combine the grated carrots, raisins, and walnuts or sunflower seeds if using.
2. In a separate small bowl, whisk together the yogurt, honey, lemon juice, cinnamon, and salt until smooth.
3. Pour the dressing over the carrot mixture and toss to coat evenly.
4. Serve immediately, or chill for 30 minutes before serving for an extra refreshing taste.

The Carrot and Raisin Salad with Honey Yogurt Dressing offers a perfect balance of sweet, creamy, and crunchy elements. The honey yogurt dressing enhances the natural sweetness of the carrots and raisins, while the walnuts or sunflower seeds add a satisfying crunch. This salad is not only delicious but also versatile, making it a great addition to your Easter meal. Whether served as a side or a light dessert, it’s a refreshing dish that will please both adults and children alike.

Caprese Salad with Balsamic Reduction

A classic Italian salad, the Caprese Salad with Balsamic Reduction brings together the rich flavors of fresh tomatoes, mozzarella, and basil. Topped with a sweet and tangy balsamic reduction, this dish is simple yet elegant and perfect for Easter. The fresh ingredients shine through in every bite, and the balsamic reduction adds depth and sweetness that perfectly complements the flavors. It’s a light, refreshing option that’s full of color and flavor.

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• Salt and pepper, to taste

Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1 tsp honey (optional)

Instructions:

1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the vinegar reduces by half and thickens to a syrupy consistency. If desired, add honey to balance the acidity.
2. Arrange the sliced tomatoes and mozzarella alternately on a platter, layering them with fresh basil leaves.
3. Drizzle the balsamic reduction over the salad and season with salt and pepper.
4. Serve immediately as a refreshing starter or side dish.

The Caprese Salad with Balsamic Reduction is a timeless dish that brings together fresh, simple ingredients for a delicious and visually stunning salad. The sweetness of the balsamic reduction elevates the natural flavors of the tomatoes and mozzarella, while the fresh basil adds a fragrant herbaceous note. This salad is a light yet satisfying option for Easter, and its bold colors and rich flavors will undoubtedly be a hit on your holiday table. Its simplicity and elegance make it a perfect addition to any Easter gathering.

Sweet Potato and Spinach Salad with Tahini Dressing

The Sweet Potato and Spinach Salad with Tahini Dressing is a hearty and nutritious dish that combines roasted sweet potatoes with fresh spinach for a comforting yet healthy salad. The earthy sweetness of the sweet potatoes is balanced by the creamy, nutty tahini dressing, making this salad both flavorful and satisfying. This dish can be served warm or at room temperature, making it a versatile addition to your Easter meal. With its vibrant colors and robust flavors, it’s a wonderful way to add variety to your spread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds (optional)

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• Salt and pepper, to taste
• Water, to thin the dressing (as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized.
2. In a large bowl, combine the fresh spinach, roasted sweet potatoes, red onion, and seeds (if using).
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to achieve a creamy, pourable consistency.
4. Drizzle the tahini dressing over the salad and toss to combine.
5. Serve warm or at room temperature.

The Sweet Potato and Spinach Salad with Tahini Dressing is a rich and flavorful dish that combines the sweetness of roasted sweet potatoes with the earthy flavor of spinach. The tahini dressing ties everything together with its creamy, nutty flavor, making each bite satisfying and comforting. This salad is a perfect addition to your Easter meal, offering a nutritious yet indulgent option that can be served warm or at room temperature. It’s a beautiful way to highlight the season’s produce while adding a rich depth of flavor to your Easter spread.

Cucumber and Mint Yogurt Salad

A refreshing and light dish, the Cucumber and Mint Yogurt Salad is a cooling side that pairs beautifully with Easter’s richer main courses. The crisp cucumbers are balanced with a creamy, tangy yogurt dressing, while the fresh mint adds an aromatic touch of brightness. This salad offers a cooling contrast and is incredibly easy to prepare, making it an ideal choice for any spring or summer gathering. Its vibrant flavors and simple ingredients will make a delightful addition to your Easter table.

Ingredients:

• 2 large cucumbers, peeled and thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely sliced (optional)
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, chopped mint, and red onion (if using).
2. In a small bowl, whisk together the yogurt, lemon juice, olive oil, salt, and pepper until smooth and creamy.
3. Pour the dressing over the cucumber mixture and toss gently to coat all the ingredients.
4. Serve immediately or chill for 30 minutes to allow the flavors to meld.

The Cucumber and Mint Yogurt Salad is the ultimate refreshing side dish for Easter. The cooling cucumber and tangy yogurt dressing provide a soothing and light contrast to more indulgent dishes. The mint adds a fresh, aromatic kick that elevates the overall flavor. This salad is quick to prepare and can be served immediately or chilled to enhance its refreshing qualities. Its simplicity and lightness make it a perfect addition to any springtime meal.

Pear, Gorgonzola, and Walnut Salad

The Pear, Gorgonzola, and Walnut Salad is a sophisticated and flavorful dish that pairs perfectly with Easter brunch or dinner. The sweetness of the ripe pears complements the bold, tangy Gorgonzola cheese, while the walnuts provide a satisfying crunch. This salad is elevated with a simple, sweet vinaigrette that ties together the diverse flavors. It’s a delightful balance of sweet, savory, and crunchy elements that will add a touch of elegance to your Easter meal.

Ingredients:

• 2 ripe pears, cored and sliced
• 4 cups mixed salad greens (arugula, spinach, or butter lettuce)
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup toasted walnuts
• 1/4 red onion, thinly sliced
• 1/4 cup dried cranberries (optional)

Honey-Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the salad greens, pear slices, Gorgonzola cheese, walnuts, red onion, and dried cranberries (if using).
2. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until well combined.
3. Drizzle the vinaigrette over the salad and toss gently to combine, making sure all ingredients are coated.
4. Serve immediately as a delicious, elegant side.

The Pear, Gorgonzola, and Walnut Salad is a perfect balance of sweet, savory, and nutty flavors that work wonderfully together. The fresh, juicy pears complement the rich, tangy Gorgonzola cheese, while the walnuts and optional dried cranberries add texture and a hint of sweetness. The honey-balsamic vinaigrette rounds out the dish with a smooth, slightly tangy finish. This salad is ideal for Easter as it’s both elegant and easy to prepare, providing a sophisticated contrast to heavier holiday dishes.

Grilled Peach and Burrata Salad

The Grilled Peach and Burrata Salad is a deliciously unique and slightly indulgent option for your Easter celebration. Grilled peaches bring out their natural sweetness, which pairs beautifully with the creamy and delicate texture of burrata cheese. This salad is drizzled with a tangy balsamic glaze, which complements the sweetness of the peaches and adds depth to the flavor profile. It’s a sweet and savory dish that’s visually stunning and sure to impress your guests with its complexity and simplicity.

Ingredients:

• 3 ripe peaches, halved and pitted
• 2 balls of burrata cheese
• 4 cups arugula
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts, toasted

Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and grill for 3–4 minutes on each side until grill marks appear and the peaches are slightly softened.
2. In a small saucepan, bring the balsamic vinegar and honey to a simmer over low heat. Let it cook until it thickens into a syrupy consistency, about 10 minutes.
3. On a platter, arrange the grilled peach halves, burrata cheese, and fresh arugula.
4. Drizzle the balsamic glaze over the salad and top with fresh basil leaves and toasted pine nuts.
5. Serve immediately as a luxurious, refreshing salad.

The Grilled Peach and Burrata Salad is an elegant and decadent dish that’s perfect for an Easter celebration. The sweetness of the grilled peaches contrasts beautifully with the rich, creamy burrata cheese, while the arugula adds a slight peppery note to balance the sweetness. The balsamic glaze enhances the dish with its tangy, complex flavor. This salad is a great choice for a light yet indulgent start to your meal, offering a beautiful combination of textures and flavors that will leave a lasting impression on your guests.

Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad is a vibrant, earthy, and tangy dish that celebrates the flavors of spring. Roasted beets bring out their natural sweetness and pair perfectly with the creamy, slightly tangy goat cheese. The salad is elevated with a balsamic vinaigrette that balances the sweetness of the beets and the richness of the cheese. With its bold colors and sophisticated flavors, this salad is a showstopper for your Easter table and a great way to add some variety to your spread.

Ingredients:

• 4 medium beets, peeled and cubed
• 4 cups mixed greens (arugula, spinach, or butter lettuce)
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts or pecans
• 1/4 red onion, thinly sliced

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the beets are tender and caramelized.
2. In a large bowl, combine the mixed greens, roasted beets, crumbled goat cheese, walnuts, and red onion.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, salt, and pepper until smooth.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, garnished with extra walnuts or goat cheese if desired.

The Roasted Beet and Goat Cheese Salad is a delightful combination of earthy, sweet, and tangy flavors. The roasted beets provide natural sweetness, while the goat cheese adds a creamy and tangy richness that contrasts beautifully. The walnuts give the salad a satisfying crunch, and the balsamic vinaigrette ties everything together with its depth of flavor. This salad is perfect for Easter, offering a hearty yet refreshing option that will impress your guests with its bold colors and flavors.

Apple, Celery, and Walnut Salad

The Apple, Celery, and Walnut Salad is a crisp and refreshing dish that combines the sweetness of apples with the crunchiness of celery and the rich texture of walnuts. This salad is complemented by a tangy lemon vinaigrette that brings all the flavors together. The light, fresh ingredients make this an ideal side dish for Easter, adding a nice contrast to heavier main courses while providing a satisfying mix of textures and flavors.

Ingredients:

• 2 large apples, cored and sliced
• 2 celery stalks, thinly sliced
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh parsley, chopped

Lemon Vinaigrette:

• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the apple slices, celery, walnuts, and parsley.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth.
3. Pour the vinaigrette over the salad and toss gently to coat the ingredients evenly.
4. Serve immediately, garnished with extra walnuts or parsley if desired.

The Apple, Celery, and Walnut Salad is a light and refreshing dish that brings together a wonderful mix of crunchy textures and fresh flavors. The apples provide a natural sweetness, while the celery adds a crisp, refreshing bite. The walnuts bring a rich, nutty depth to the salad, and the lemon vinaigrette adds a tangy brightness that enhances the dish. This salad is a great addition to any Easter meal, offering a fresh and healthy option that’s easy to prepare and full of vibrant flavors.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a hearty and vibrant dish that’s full of Mediterranean flavors. This salad combines the protein-packed goodness of chickpeas with fresh vegetables, Kalamata olives, and crumbled feta cheese. The lemon-oregano dressing brings everything together with a zesty and aromatic touch. This salad is filling yet light, making it a perfect side dish for Easter that’s both nutritious and bursting with flavor.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

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

The Mediterranean Chickpea Salad is a flavorful and satisfying dish that is rich in protein and perfect for a light yet filling Easter side. The chickpeas provide a hearty base, while the cucumber and tomatoes add freshness, and the olives and feta bring salty, tangy notes to the salad. The lemon-oregano dressing ties everything together with a bright and aromatic flavor. This salad is a great way to bring Mediterranean flavors to your Easter meal, offering a healthy and colorful option that is both easy to prepare and full of vibrant, fresh ingredients.

Note: More recipes are coming soon!