28+ Refreshing Spring Luncheon Salad Recipes You’ll Love

Spring is the season of fresh beginnings, vibrant colors, and bountiful harvests.

It’s the perfect time to gather with friends and family for a light yet satisfying luncheon, and what better way to celebrate the season than with a refreshing spring salad?

Whether you’re hosting a casual get-together or preparing a sophisticated spread, salads can be the star of the show with their crisp textures, vibrant ingredients, and flavors that capture the essence of spring.

In this article, we’ll explore 28+ spring luncheon salad recipes that are not only delicious but also versatile.

From tangy citrus and avocado salads to hearty quinoa and roasted vegetable blends, these recipes are packed with seasonal produce, fresh herbs, and dressings that will brighten up any meal.

Whether you prefer a salad that’s light and refreshing or one that’s more filling and satisfying, there’s a recipe here to suit every palate.

Let’s dive into the world of spring salads, where flavor meets freshness in every bite.

28+ Refreshing Spring Luncheon Salad Recipes You’ll Love

Spring salads are the perfect way to celebrate the vibrant flavors and fresh produce of the season.

These 28+ recipes offer a variety of options, from light and refreshing to hearty and satisfying, making them perfect for any spring luncheon.

With a range of colorful ingredients, creative dressings, and healthy options, you can easily curate a menu that delights your guests and leaves everyone feeling nourished.

Whether you’re hosting a brunch, picnic, or casual gathering, these spring salads will undoubtedly add a burst of flavor to your table and make your luncheon unforgettable.

Enjoy the season with these bright, bold, and delicious salad recipes!

Fresh Citrus Chicken Salad

This vibrant salad combines tender grilled chicken with the tang of fresh citrus fruits, creating a refreshing and colorful dish perfect for a spring luncheon. The balance of flavors from the juicy oranges, zesty lemon dressing, and crisp mixed greens is complemented by a hint of sweetness from honey and the crunch of almonds. It’s a light yet satisfying salad that will brighten up any gathering.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 large oranges, peeled and segmented
• 1 cup mixed salad greens (arugula, spinach, and romaine)
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/2 avocado, sliced

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes on each side, until fully cooked. Let them rest before slicing thinly.
2. In a large salad bowl, combine the mixed greens, orange segments, red onion slices, and avocado.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Arrange the grilled chicken slices on top of the salad.
5. Drizzle the dressing over the salad, then sprinkle with toasted almonds for added crunch.
6. Toss gently to combine, ensuring the dressing coats everything evenly.

This Fresh Citrus Chicken Salad is an ideal choice for a spring luncheon, offering a balance of protein, healthy fats, and refreshing citrus that awakens the taste buds. It’s a light and fulfilling dish, perfect for warmer weather when you crave something bright and healthy. The combination of flavors not only satisfies the palate but also adds a burst of color to your luncheon table, making it as pleasing to the eyes as it is to the taste buds.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a showstopper for any spring luncheon. The earthy sweetness of roasted beets pairs perfectly with the creamy, tangy goat cheese and the crispness of fresh greens. A drizzle of balsamic glaze adds an extra layer of richness, while the walnuts provide a delightful crunch. It’s a salad that balances a variety of textures and flavors, making it an elegant choice for your next gathering.

Ingredients:

• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1 tablespoon balsamic glaze

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the beets for 30-35 minutes, or until tender, stirring halfway through for even roasting.
3. In a large bowl, toss the arugula with the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Once the beets have cooled slightly, add them to the salad along with the crumbled goat cheese and toasted walnuts.
5. Drizzle the balsamic glaze over the top and toss gently to combine.

The Roasted Beet and Goat Cheese Salad is a perfect blend of earthy, creamy, and tangy flavors. The roasted beets bring a rich sweetness, complemented by the smooth goat cheese, while the walnuts offer a delightful crunch. The balsamic glaze adds a sweet-and-savory finish that elevates the dish to a sophisticated level. This salad is not only a treat for the taste buds but also a visually stunning addition to your spring luncheon, sure to impress guests with its bold yet balanced flavors.

Strawberry Spinach Salad with Poppy Seed Dressing

This Strawberry Spinach Salad is a classic spring dish, filled with vibrant red strawberries and the fresh crunch of spinach. The sweet and tangy poppy seed dressing ties it all together, adding depth and flavor. The addition of feta cheese and pecans brings a savory and nutty element, making this salad a delightful combination of sweet and savory. It’s light, refreshing, and perfect for a spring gathering.

Ingredients:

• 4 cups fresh spinach leaves
• 1 1/2 cups strawberries, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup pecans, toasted
• 1 tablespoon chia seeds (optional)

For the poppy seed dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the spinach leaves, sliced strawberries, and feta cheese.
3. Drizzle the poppy seed dressing over the salad and toss gently to coat the ingredients.
4. Top with toasted pecans and chia seeds (if using) for added texture and nutrition.
5. Serve immediately or refrigerate for up to an hour before serving.

The Strawberry Spinach Salad with Poppy Seed Dressing is a refreshing and delicious option for a spring luncheon. The sweetness of the strawberries pairs beautifully with the nutty feta cheese and crunchy pecans, while the dressing adds a tangy-sweet finish that elevates the entire dish. It’s a salad that combines both simplicity and sophistication, making it perfect for any occasion. This vibrant dish not only excites the taste buds but also adds a colorful touch to your table, making it a springtime favorite.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a fresh, hearty, and nutrient-packed dish that’s perfect for a spring luncheon. Loaded with protein-rich chickpeas, crisp cucumber, juicy tomatoes, and tangy Kalamata olives, this salad brings a burst of Mediterranean flavors. The lemon-oregano dressing ties everything together, creating a refreshing yet satisfying salad that’s both healthy and filling.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the chickpeas, cucumber, tomatoes, red onion, Kalamata olives, and parsley.
2. In a separate small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with crumbled feta cheese, if using, and serve immediately.

The Mediterranean Chickpea Salad is a vibrant and wholesome dish that’s both nutritious and easy to prepare. Packed with plant-based protein from chickpeas and fresh veggies, this salad is perfect for those looking for a healthy yet satisfying option for a spring luncheon. The tangy lemon-oregano dressing adds a refreshing kick, while the olives and feta cheese provide a burst of savory flavor. It’s a great choice for anyone who enjoys Mediterranean cuisine or simply wants a light, nutritious meal.

Avocado and Shrimp Salad

This Avocado and Shrimp Salad is a light, fresh, and luxurious dish that makes a perfect addition to any spring luncheon. The creamy avocado pairs beautifully with the tender shrimp, while the mixed greens provide a crisp base. A simple lemon-cilantro dressing enhances the natural flavors of the ingredients, making this salad both refreshing and satisfying. It’s a perfect choice for a healthy, yet indulgent meal.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 4 cups mixed greens (spinach, arugula, or butter lettuce)
• 1/4 cup red bell pepper, thinly sliced
• 1 tablespoon fresh cilantro, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove from the heat and set aside to cool.
2. In a large salad bowl, toss together the mixed greens, avocado, red bell pepper, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper to create the dressing.
4. Add the cooked shrimp to the salad, drizzle with the dressing, and toss gently to combine.
5. Serve immediately for the best flavor and texture.

This Avocado and Shrimp Salad is a delightful and light choice for a spring luncheon, combining fresh ingredients that burst with flavor. The creamy avocado and succulent shrimp make it feel like an indulgence, while the tangy lime dressing keeps the dish light and refreshing. The mixed greens add crunch and the red bell pepper gives it a pop of color. This salad is a healthy yet luxurious option that’s perfect for those looking for a satisfying meal that doesn’t feel heavy.

Asparagus and Parmesan Salad

The Asparagus and Parmesan Salad is a simple yet elegant spring dish that celebrates the season’s fresh asparagus. The crisp-tender asparagus pairs perfectly with the rich umami flavor of Parmesan cheese, while the lemon vinaigrette adds a light, tangy brightness. This salad is a great way to showcase the season’s bounty and is ideal for those looking for a quick, healthy, and delicious addition to a spring luncheon.

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 1/4 cup shaved Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh basil or parsley, chopped

For the lemon vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop the cooking process.
2. In a large salad bowl, toss the blanched asparagus with olive oil, lemon juice, salt, and pepper.
3. Drizzle with the lemon vinaigrette and top with shaved Parmesan cheese and chopped fresh basil or parsley.
4. Toss gently to combine, then serve chilled or at room temperature.

This Asparagus and Parmesan Salad is a light and elegant way to enjoy one of spring’s best vegetables. The asparagus provides a satisfying crunch, while the Parmesan cheese adds a rich, savory flavor. The lemon vinaigrette brings everything together with its bright, tangy notes. It’s an ideal salad for a spring luncheon, offering both simplicity and sophistication in a light, refreshing package. The fresh basil or parsley adds a fragrant finishing touch, making this salad a beautiful and flavorful addition to any meal.

Panzanella Salad

Panzanella is a classic Italian salad, perfect for spring luncheons, featuring hearty, crusty bread, juicy tomatoes, and a mix of fresh vegetables. The bread is soaked in a tangy dressing, allowing it to absorb all the vibrant flavors. This salad offers a perfect balance of textures—crunchy croutons, ripe tomatoes, and crisp cucumbers—making it an irresistible and refreshing choice.

Ingredients:

• 4 cups day-old crusty bread, cubed
• 2 large tomatoes, chopped
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 2 tablespoons capers (optional)
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-12 minutes, until golden and crispy.
2. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and basil. Add the toasted bread cubes and toss gently.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to coat evenly. Let the salad sit for 10-15 minutes for the flavors to meld.
5. Garnish with capers, if desired, and serve chilled or at room temperature.

Panzanella Salad is a wonderful, rustic dish that brings together the best of fresh, spring vegetables and hearty bread. The crunchy croutons absorb the dressing beautifully, adding richness to the fresh flavors of the tomatoes and cucumbers. It’s a simple yet flavorful dish that is easy to prepare and perfect for any spring luncheon. The slight acidity of the red wine vinegar and the herbaceous basil create a balance of flavors that elevate this humble salad into something special.

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is a sweet and savory spring dish that highlights juicy, caramelized peaches paired with creamy burrata cheese. The combination of fresh greens, tangy balsamic glaze, and crunchy pistachios creates a stunning and well-balanced salad. It’s a sophisticated and light option that brings out the natural sweetness of peaches and adds a rich, creamy finish with the burrata.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 4 cups arugula or mixed greens
• 1 ball burrata cheese
• 1/4 cup roasted pistachios, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 3-4 minutes per side until they are tender and have grill marks.
3. In a large bowl, toss the arugula or mixed greens with a drizzle of olive oil and a pinch of salt.
4. Arrange the grilled peaches on top of the greens, and tear the burrata into pieces, adding it to the salad.
5. Sprinkle the salad with roasted pistachios and drizzle with balsamic glaze just before serving.

The Grilled Peach and Burrata Salad is a stunning dish that combines the sweetness of grilled peaches with the creaminess of burrata cheese for an indulgent yet light flavor profile. The arugula adds a slight bitterness that contrasts beautifully with the sweet peaches, while the pistachios offer a delightful crunch. A drizzle of balsamic glaze rounds off the dish with its tangy depth. This salad is perfect for a spring luncheon, offering both sophistication and simplicity with its vibrant flavors and elegant presentation.

Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a wholesome and nourishing option for a spring luncheon, packed with protein-rich quinoa and nutrient-dense roasted vegetables. The smoky sweetness of roasted carrots, bell peppers, and zucchini pairs beautifully with the light, fluffy quinoa. Tossed in a lemony dressing, this salad is a balanced and satisfying choice for a healthy meal.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, bell pepper, and zucchini with olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. Meanwhile, cook the quinoa according to package instructions and fluff with a fork.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and parsley. Drizzle with the dressing and toss gently to combine.
6. Serve immediately or refrigerate for a few hours to allow the flavors to meld.

This Quinoa and Roasted Vegetable Salad is the perfect combination of warm roasted vegetables and light, fluffy quinoa, making it a nutritious and filling dish for a spring luncheon. The lemony dressing brings a fresh and zesty contrast to the roasted vegetables’ natural sweetness, while the quinoa adds protein and texture. It’s a versatile and vibrant salad that can be served warm or chilled, making it a great make-ahead option for gatherings. This dish is ideal for anyone looking to enjoy a wholesome and satisfying meal that highlights the flavors of the season.

Cucumber and Feta Salad with Dill

This Cucumber and Feta Salad with Dill is a refreshing, light, and cooling option that’s perfect for spring luncheons. The crisp, hydrating cucumbers are paired with the creamy, salty feta cheese, while the fresh dill adds an aromatic touch. The tangy lemon vinaigrette enhances the flavors, making this salad a vibrant, healthy choice for any occasion. It’s easy to prepare, and its combination of textures and flavors is simply irresistible.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, crumbled feta cheese, fresh dill, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Serve cold as a refreshing side dish.

The Cucumber and Feta Salad with Dill is the ideal light salad for a spring luncheon, offering a refreshing contrast of crisp cucumbers and creamy feta. The fresh dill adds an herbaceous punch, while the tangy lemon vinaigrette ties everything together. The salad is simple yet flavorful and can be made in advance, making it a convenient choice for busy spring gatherings. It’s a great way to enjoy fresh, seasonal produce while keeping things light and healthy.

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a vibrant and earthy dish that’s perfect for a spring luncheon. The sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the arugula adds a peppery bite. The addition of toasted walnuts provides a crunchy texture, and a balsamic vinaigrette dressing ties everything together with a rich, slightly sweet finish. It’s a salad that’s full of bold flavors and great for impressing guests.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, then spread them out on a baking sheet.
2. Roast the beets for 25-30 minutes, or until tender, flipping them halfway through.
3. In a large salad bowl, combine the arugula, roasted beets, goat cheese, and toasted walnuts.
4. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, garnished with additional goat cheese if desired.

The Roasted Beet and Goat Cheese Salad is a visually stunning and flavorful option for a spring luncheon. The sweetness of the roasted beets contrasts perfectly with the tangy goat cheese, and the peppery arugula adds a nice balance. The toasted walnuts offer crunch, while the balsamic vinaigrette enhances the earthy flavors. This salad is not only delicious but also nutrient-dense, making it a perfect choice for a healthy, satisfying lunch. It’s a great way to showcase the seasonal flavors of beets and create a dish that feels both indulgent and light.

Spinach and Strawberry Salad with Poppy Seed Dressing

This Spinach and Strawberry Salad with Poppy Seed Dressing is a vibrant, sweet, and savory dish that’s perfect for a spring luncheon. The juicy, sweet strawberries are paired with fresh spinach, creating a perfect balance of flavors. The poppy seed dressing adds a tangy, creamy finish that enhances the natural sweetness of the strawberries and complements the mild spinach. It’s a colorful and refreshing salad that is both easy to prepare and incredibly flavorful.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts or pecans, toasted (optional)
• 1/4 cup crumbled goat cheese (optional)

For the poppy seed dressing:

• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, sliced strawberries, red onion, and toasted nuts (if using).
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with crumbled goat cheese if desired.
5. Serve immediately for the best flavor and texture.

The Spinach and Strawberry Salad with Poppy Seed Dressing is a light, refreshing, and nutritious dish that’s perfect for celebrating the spring season. The combination of sweet strawberries and tender spinach, along with the tangy poppy seed dressing, creates a delightful balance of flavors. The toasted nuts and goat cheese add extra richness and texture, making this salad a complete and satisfying meal. It’s a simple yet elegant dish that’s sure to be a hit at any spring luncheon.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a vibrant, protein-packed dish that combines the heartiness of chickpeas with the refreshing flavors of cucumber, tomato, and red onion. With a lemony dressing and a sprinkle of feta cheese, this salad captures the essence of Mediterranean cuisine. It’s perfect for a spring luncheon as it’s light yet filling and can be prepared in advance, making it both convenient and flavorful.

Ingredients:

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

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.
5. Chill for at least 30 minutes to allow the flavors to meld.

The Mediterranean Chickpea Salad is a nutritious and satisfying dish that celebrates the bright and bold flavors of the Mediterranean. The chickpeas provide protein, while the vegetables add a refreshing crunch. The tangy feta and olives lend a savory depth, and the lemony dressing pulls everything together. This salad is perfect for spring luncheons as it’s quick to prepare, can be made ahead, and is a great option for guests looking for a light but satisfying meal.

Avocado and Grapefruit Salad

The Avocado and Grapefruit Salad is a refreshing, zesty dish that combines the creamy richness of avocado with the tart, citrusy notes of grapefruit. This salad is balanced with a light vinaigrette and topped with fresh herbs. It’s perfect for spring as it’s light and bright, offering a wonderful contrast of flavors and textures that are both satisfying and energizing.

Ingredients:

• 2 avocados, peeled, pitted, and sliced
• 2 grapefruits, peeled and segmented
• 4 cups mixed greens (such as arugula, spinach, and watercress)
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh mint, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced avocado, grapefruit segments, red onion, and fresh mint.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint if desired.

The Avocado and Grapefruit Salad is a light, refreshing, and nutrient-packed dish that’s perfect for a spring luncheon. The creamy avocado complements the tangy grapefruit, while the mint and lime vinaigrette add a burst of fresh flavor. It’s a salad that’s as visually stunning as it is delicious, making it a great addition to any spring gathering. With its bright colors and bold flavors, this salad will definitely impress your guests.

Asparagus and Lemon Salad

The Asparagus and Lemon Salad is a simple yet elegant dish, highlighting the freshness of spring asparagus. Roasting the asparagus with a drizzle of olive oil enhances its natural sweetness, while the bright lemon dressing provides a perfect acidic contrast. Topped with shaved Parmesan and fresh herbs, this salad is both light and flavorful—ideal for a spring luncheon where simplicity and taste go hand in hand.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup Parmesan cheese, shaved
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast the asparagus for 12-15 minutes, until tender but still slightly crisp.
3. In a small bowl, combine the lemon juice, lemon zest, and a pinch of salt and pepper.
4. Toss the roasted asparagus with the lemon dressing, and garnish with shaved Parmesan and fresh parsley.
5. Serve immediately, or allow the salad to cool slightly before serving.

The Asparagus and Lemon Salad is a refreshing and vibrant option that highlights the fresh flavors of spring. Roasting the asparagus brings out its natural sweetness, which is beautifully complemented by the zesty lemon dressing and the nutty Parmesan. This salad is simple yet elegant, making it an ideal choice for a light but flavorful side dish at any spring luncheon. The combination of textures and the bright, fresh flavors will leave everyone satisfied and refreshed.

Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a hearty yet light dish that combines the nutty flavor of quinoa with the rich, caramelized taste of roasted vegetables. Perfect for a spring luncheon, this salad features seasonal vegetables like bell peppers, zucchini, and carrots, all roasted to perfection. The quinoa adds protein and texture, while a tangy lemon dressing ties everything together. It’s a great choice for a nutrient-dense, satisfying salad that can be served as a main or side.

Ingredients:

• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 carrot, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the bell peppers, zucchini, and carrot with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
2. Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the quinoa, roasted vegetables, and fresh parsley.
5. Drizzle the dressing over the salad and toss to combine. Top with crumbled feta if desired.
6. Serve immediately or chill before serving.

The Quinoa and Roasted Vegetable Salad is a versatile and satisfying dish that brings together the goodness of whole grains and fresh vegetables. The roasted vegetables provide a depth of flavor that complements the nutty quinoa, while the lemon dressing adds a refreshing zing. This salad can be enjoyed warm or chilled, making it an excellent choice for any spring gathering. It’s a well-rounded, nutrient-packed dish that will leave your guests feeling nourished and satisfied.

Watermelon, Mint, and Feta Salad

This Watermelon, Mint, and Feta Salad is a refreshing, light, and flavorful dish perfect for spring. The sweetness of the watermelon pairs beautifully with the tangy feta cheese, while the mint adds a cooling, aromatic element. A drizzle of lime juice ties the flavors together, making it the perfect dish for warm-weather gatherings. This salad is easy to prepare and is sure to be a crowd-pleaser at any spring luncheon.

Ingredients:

• 4 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup feta cheese, crumbled
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, chopped mint, and crumbled feta cheese.
2. Drizzle with lime juice and season with a pinch of salt and pepper.
3. Toss gently to combine.
4. Serve immediately, or chill in the refrigerator for 30 minutes before serving.

The Watermelon, Mint, and Feta Salad is the epitome of a light and refreshing spring dish. The sweet watermelon is perfectly balanced by the tangy feta, while the mint adds a fresh, cooling flavor. This salad is not only a feast for the taste buds but also a colorful addition to any table. With its simplicity and vibrant flavors, it’s a perfect choice for a spring luncheon that will leave guests feeling refreshed and satisfied.

Roasted Sweet Potato and Kale Salad

This Roasted Sweet Potato and Kale Salad combines the earthy flavor of kale with the sweetness of roasted sweet potatoes, creating a dish that’s both hearty and nutritious. Topped with a crunchy, tangy dressing and garnished with pumpkin seeds, this salad is a perfect blend of flavors and textures. It’s an ideal choice for a spring luncheon, offering both comfort and lightness, while also packing in plenty of vitamins and nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup pumpkin seeds
• 1/4 cup crumbled goat cheese (optional)

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, massage the kale with a little olive oil and a pinch of salt to soften the leaves.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
4. Once the sweet potatoes are done, add them to the massaged kale along with the pumpkin seeds and crumbled goat cheese.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or chill before serving.

The Roasted Sweet Potato and Kale Salad is a heartwarming yet light dish that’s perfect for a spring luncheon. The roasted sweet potatoes provide a natural sweetness that balances the earthy kale, while the tangy dressing ties everything together. The addition of pumpkin seeds offers a satisfying crunch, and the optional goat cheese adds a creamy richness. This salad is packed with nutrients, making it a delicious and healthy option for a fresh, springtime meal.

Strawberry Spinach Salad with Poppy Seed Dressing

The Strawberry Spinach Salad with Poppy Seed Dressing is a classic spring dish that combines the sweetness of ripe strawberries with the freshness of spinach. The poppy seed dressing adds a subtle tang and sweetness, enhancing the natural flavors of the fruit and greens. Topped with crunchy almonds and a sprinkle of feta cheese, this salad is a beautiful and vibrant addition to any spring luncheon. It’s easy to prepare, light, and bursting with flavor, making it the perfect dish to kick off the season.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, sliced
• 1/4 cup slivered almonds, toasted
• 1/4 cup feta cheese, crumbled

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, slivered almonds, and crumbled feta cheese.
2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 15-20 minutes to chill before serving.

The Strawberry Spinach Salad with Poppy Seed Dressing is the epitome of spring flavors. The combination of sweet strawberries, fresh spinach, and tangy feta cheese creates a balanced, refreshing dish. The poppy seed dressing brings everything together with just the right amount of sweetness and tang. This salad is easy to prepare and can be served as a side dish or a light main course, making it a perfect addition to any spring luncheon.

Broccoli and Cauliflower Salad with Creamy Yogurt Dressing

The Broccoli and Cauliflower Salad with Creamy Yogurt Dressing is a crisp, crunchy salad that features the best of both broccoli and cauliflower, two vegetables that shine in the spring. The creamy yogurt dressing adds a smooth texture and a touch of tang, making it a refreshing choice for a luncheon. With the addition of sunflower seeds and fresh dill, this salad is both flavorful and satisfying, providing a nutritious option that’s as delicious as it is colorful.

Ingredients:

• 2 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons fresh dill, chopped
• 1/4 cup red onion, finely chopped

For the dressing:

• 1/2 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli, cauliflower, sunflower seeds, fresh dill, and red onion.
2. In a separate small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
5. Serve chilled, garnished with additional fresh dill if desired.

The Broccoli and Cauliflower Salad with Creamy Yogurt Dressing is a crunchy, creamy delight that’s perfect for any spring gathering. The combination of fresh vegetables, tangy yogurt dressing, and crunchy sunflower seeds provides a satisfying texture and flavor. This salad can be made ahead, making it an ideal choice for a busy lunch. With its light, creamy dressing and fresh flavors, this salad is a great way to enjoy the benefits of nutritious vegetables while keeping the meal light and satisfying.

Citrus and Avocado Salad with Honey-Lime Dressing

The Citrus and Avocado Salad with Honey-Lime Dressing is a bright, refreshing dish that combines the creamy texture of avocado with the tangy, sweet notes of citrus fruits. The honey-lime dressing adds a touch of sweetness, making it a perfect balance of flavors. This salad is vibrant in both color and taste, with the citrus offering a burst of freshness, while the avocado provides richness. It’s an ideal choice for a spring luncheon, offering a healthy and satisfying option that is as beautiful as it is delicious.

Ingredients:

• 2 avocados, peeled, pitted, and sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped

For the dressing:

• 2 tablespoons honey
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced avocado, orange segments, grapefruit segments, red onion, and fresh cilantro.
2. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld.

The Citrus and Avocado Salad with Honey-Lime Dressing is the perfect combination of sweet, tangy, and creamy. The citrus fruits provide a refreshing burst of flavor, while the avocado adds richness and texture. The honey-lime dressing ties everything together, creating a salad that is light, vibrant, and full of springtime flavor. This salad is quick and easy to prepare, making it an excellent choice for a spring luncheon that’s both delicious and visually stunning.

Note: More recipes are coming soon!