27+ Flavorful Spring Tossed Salad Recipes to Try This Season

Spring is a season of renewal, and what better way to celebrate the fresh energy of the season than with a vibrant and refreshing tossed salad?

Whether you’re hosting a spring gathering, looking for healthy meal ideas, or simply want to enjoy the season’s fresh produce, a tossed salad is a perfect choice.

With the abundance of seasonal vegetables, fruits, and herbs, there are endless possibilities for creating delicious, colorful salads that are not only nutritious but also bursting with flavor.

In this blog post, we’ve compiled 27+ spring tossed salad recipes that showcase the very best of what this season has to offer.

From leafy greens to juicy fruits and creamy cheeses, these salads are packed with variety, texture, and taste.

So, grab your salad bowl, and let’s dive into some creative, light, and refreshing recipes that will become your go-to dishes this spring!

27+ Flavorful Spring Tossed Salad Recipes to Try This Season

As the flowers bloom and the weather warms, it’s the perfect time to explore new, exciting ways to incorporate seasonal ingredients into your meals.

These 27+ spring tossed salad recipes offer a delightful range of flavors and textures, from vibrant citrus and avocado combinations to savory cheese and nut-infused options.

Each salad is designed to bring out the fresh, crisp flavors of the season while providing a healthy and satisfying meal for any occasion.

Whether you’re planning a picnic, hosting a spring BBQ, or simply want a light lunch, these salads are versatile enough to suit any menu.

So, get creative with your favorite ingredients and try mixing and matching flavors for even more springtime salad possibilities.

Enjoy the beauty and bounty of the season in every bite!

Crisp Spring Herb Tossed Salad

This light and refreshing spring herb tossed salad is a delightful combination of fresh greens and vibrant herbs. Perfect for a warm day, the salad features a variety of tender greens, such as arugula and baby spinach, with a zesty lemon vinaigrette that brings out the flavors of spring. A sprinkle of toasted nuts adds a satisfying crunch.

Ingredients:

• 2 cups mixed baby greens (arugula, spinach, and watercress)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds or walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, parsley, mint, cucumber, and red onion.
2. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Top with toasted almonds or walnuts for added texture and crunch.
5. Serve immediately and enjoy!

This crisp spring herb tossed salad is not only packed with vibrant flavors but also incredibly easy to make. The fresh herbs lend a fragrant, aromatic quality, while the lemon dressing provides a tangy burst that enhances the natural flavors of the vegetables. With the added crunch from the toasted nuts, this salad is the ideal side dish for any spring meal or a refreshing standalone lunch.

Sweet Citrus Spring Salad

This sweet citrus spring salad bursts with bright, juicy flavors from seasonal fruits and a tangy honey-citrus dressing. The combination of tangy grapefruit, sweet oranges, and crisp greens makes this salad a perfect choice for a fresh spring dish. With a hint of sweetness from honey and a touch of mustard in the dressing, it’s both balanced and refreshing.

Ingredients:

• 2 cups mixed greens (baby kale, arugula, and lettuce)
• 1 grapefruit, peeled and segmented
• 2 oranges, peeled and segmented
• 1/2 cup sliced strawberries
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp orange juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, grapefruit segments, orange segments, and sliced strawberries.
2. For the dressing, whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper until smooth and well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Top with crumbled goat cheese and chopped pistachios for added creaminess and crunch.
5. Serve chilled and enjoy this vibrant, citrus-infused salad.

This sweet citrus spring salad is a perfect blend of fresh fruits and greens, creating a light yet satisfying dish for the warmer months. The honey-citrus dressing adds a natural sweetness that complements the tartness of the grapefruit and oranges. Whether served as a side dish or a light lunch, this salad offers a refreshing break from heavier meals and is guaranteed to brighten up any plate.

Spring Veggie & Avocado Salad with Lemon Vinaigrette

This hearty yet light spring veggie and avocado salad is filled with colorful vegetables like radishes, peas, and carrots, all complemented by creamy avocado. The lemon vinaigrette brings a fresh, citrusy zing that ties everything together, making this salad the perfect dish for a light lunch or as a side to a larger meal.

Ingredients:

• 1 cup sugar snap peas, blanched
• 1/2 cup radishes, thinly sliced
• 1/2 cup carrots, julienned
• 1 avocado, sliced
• 1 cup mixed baby greens (spinach, lettuce, and arugula)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sugar snap peas, radishes, carrots, and avocado slices with the mixed greens.
2. In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to mix all ingredients.
4. Serve immediately for the freshest taste.

This spring veggie and avocado salad is a wholesome and nutrient-packed dish that celebrates the vibrant flavors of the season. The combination of crisp veggies and creamy avocado provides both texture and richness, while the lemon vinaigrette adds a refreshing and light touch. This salad is a perfect choice for those seeking a wholesome meal that’s both satisfying and full of seasonal goodness.

Spring Garden Herb Salad

This Spring Garden Herb Salad is a fresh, aromatic medley of vibrant greens, herbs, and crunchy vegetables. With a light vinaigrette that’s infused with garlic and lemon, this salad bursts with springtime flavors. It’s perfect for a quick, healthy lunch or as an appetizer that will set the tone for a lovely meal.

Ingredients:

• 1 cup mixed greens (arugula, spinach, and butter lettuce)
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh chives, chopped
• 1/4 cup radishes, thinly sliced
• 1/2 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, basil, chives, radishes, cucumber, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a light and aromatic spring dish.

This Spring Garden Herb Salad is a celebration of fresh, seasonal ingredients that come together beautifully. The combination of tender greens and fragrant herbs creates a light, aromatic dish, while the tangy vinaigrette provides the perfect balance of flavors. It’s an ideal choice when you want a salad that’s not only refreshing but also nourishing and full of vibrant spring energy.

Spring Asparagus & Pea Salad with Feta

Spring Asparagus & Pea Salad with Feta highlights two of the season’s most beloved vegetables—crisp asparagus and sweet green peas—paired with creamy feta cheese for a satisfying and flavorful salad. This dish is dressed in a zesty lemon vinaigrette, which enhances the fresh ingredients, making it an ideal choice for a spring meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas, blanched
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Blanch the asparagus and peas in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the asparagus, peas, crumbled feta cheese, and red onion.
3. For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or refrigerate for a chilled spring dish.

This Spring Asparagus & Pea Salad with Feta is the ultimate way to enjoy two of spring’s most flavorful vegetables. The combination of tender asparagus, crisp peas, and creamy feta is wonderfully complemented by the tangy lemon vinaigrette. Whether as a side dish or a light main course, this salad brings the fresh taste of the season to your table, making it a perfect addition to any spring meal.

Spring Strawberry & Avocado Salad

This Spring Strawberry & Avocado Salad is a sweet and savory combination that offers a perfect balance of flavors. With juicy strawberries, creamy avocado, and a zesty honey-lime dressing, this salad is a delightful, nutrient-packed option for a spring lunch or as a refreshing side to any meal.

Ingredients:

• 2 cups mixed greens (spinach, arugula, and lettuce)
• 1 cup fresh strawberries, hulled and sliced
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced strawberries, avocado slices, and red onion.
2. For the dressing, whisk together the olive oil, honey, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Top with toasted walnuts for an extra layer of flavor and crunch.
5. Serve immediately for a fresh and vibrant spring salad.

This Spring Strawberry & Avocado Salad is the perfect fusion of sweet and savory flavors. The juicy strawberries and creamy avocado work together beautifully, while the honey-lime dressing adds just the right amount of zing. The toasted walnuts provide a satisfying crunch that enhances the salad’s texture. This dish is ideal for those seeking a refreshing, nutrient-rich option to brighten their spring table.

Spring Sweet Potato & Arugula Salad

This Spring Sweet Potato & Arugula Salad combines the earthy sweetness of roasted sweet potatoes with the peppery bite of fresh arugula. The dish is further enhanced by roasted pecans, creamy goat cheese, and a tangy balsamic vinaigrette. It’s a hearty, yet refreshing salad perfect for any spring gathering or as a satisfying main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup roasted pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.
3. In a large bowl, combine the arugula, roasted sweet potatoes, goat cheese, and roasted pecans.
4. For the dressing, whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature for a hearty, satisfying dish.

This Spring Sweet Potato & Arugula Salad brings together the perfect combination of textures and flavors. The earthy sweetness of the roasted sweet potatoes pairs beautifully with the peppery freshness of the arugula, while the goat cheese adds creaminess and the pecans bring a satisfying crunch. The balsamic vinaigrette ties everything together with its tangy and slightly sweet notes. Whether served as a main dish or as a side, this salad is a vibrant and wholesome addition to any spring meal.

Spring Radish & Cucumber Salad with Dill Dressing

This Spring Radish & Cucumber Salad is a light, crisp, and refreshing dish that highlights the fresh, peppery taste of radishes and the cool, mild flavor of cucumbers. The dill dressing, made with Greek yogurt, adds a creamy yet tangy element, making this salad a perfect side for any spring meal.

Ingredients:

• 1 cup radishes, thinly sliced
• 1 cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the radishes, cucumber, red onion, and fresh dill.
2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, olive oil, salt, and pepper to create the creamy dill dressing.
3. Pour the dressing over the vegetables and toss gently to coat evenly.
4. Serve chilled for the freshest and most vibrant taste.

This Spring Radish & Cucumber Salad with Dill Dressing is a wonderfully crisp and cooling dish perfect for springtime. The radishes offer a delightful peppery crunch, while the cucumber adds freshness, and the tangy dill dressing brings everything together beautifully. This salad is not only light and refreshing but also a perfect way to enjoy the first of the season’s vegetables. It pairs wonderfully with grilled meats or can be enjoyed as a standalone light lunch.

Spring Beet & Goat Cheese Salad

This Spring Beet & Goat Cheese Salad is a colorful and elegant dish that highlights the earthy sweetness of roasted beets, paired with the creamy richness of goat cheese. Mixed greens, a sprinkle of walnuts, and a tangy orange dressing complete the salad, making it a perfect dish to serve as a starter or a light main course.

Ingredients:

• 2 medium beets, peeled and roasted
• 4 cups mixed greens (arugula, spinach, and watercress)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap the beets in foil and roast them for 45-60 minutes until tender. Let them cool before peeling and slicing into wedges.
2. In a large bowl, combine the mixed greens, roasted beet slices, goat cheese, and toasted walnuts.
3. For the dressing, whisk together the orange juice, olive oil, Dijon mustard, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately as a vibrant, delicious dish.

The Spring Beet & Goat Cheese Salad is a beautiful and flavorful dish that embodies the colors and freshness of the season. The earthy, sweet beets paired with the tangy goat cheese and crunchy walnuts create a perfect balance of flavors and textures. The fresh orange dressing adds a citrusy zing that brightens up the salad. This dish is an elegant addition to any spring meal, offering a delightful mix of flavors that will leave your guests impressed and satisfied.

Spring Peach & Burrata Salad

This Spring Peach & Burrata Salad is a luxurious and vibrant dish that combines the sweetness of fresh peaches with the creamy richness of burrata cheese. The addition of fresh basil, arugula, and a honey-balsamic glaze creates a balanced and elegant salad that’s perfect for a light summer lunch or as a stunning side dish.

Ingredients:

• 2 ripe peaches, sliced
• 4 oz burrata cheese
• 4 cups arugula
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the peach slices and arugula on a large plate or serving platter.
2. Tear the burrata cheese into pieces and scatter over the peaches and arugula.
3. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and pepper to make the glaze.
4. Drizzle the honey-balsamic glaze over the salad.
5. Garnish with fresh basil leaves and serve immediately.

This Spring Peach & Burrata Salad is an exquisite combination of sweetness, creaminess, and freshness. The juicy peaches provide a delightful contrast to the rich, creamy burrata, while the peppery arugula adds depth and balance. The honey-balsamic glaze ties everything together with a touch of sweetness and acidity. This salad is not only a treat for the taste buds but also visually stunning, making it a perfect choice for special occasions or casual spring meals.

Spring Radicchio & Orange Salad with Almonds

This Spring Radicchio & Orange Salad with Almonds offers a bold yet refreshing combination of slightly bitter radicchio, sweet oranges, and crunchy almonds. A light citrus dressing brings all the elements together, making this salad a perfect accompaniment to grilled meats or a standalone refreshing lunch.

Ingredients:

• 2 cups radicchio, chopped
• 2 oranges, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped radicchio, orange segments, and red onion.
2. In a small pan, toast the sliced almonds over medium heat until golden brown, about 3-4 minutes.
3. In a small bowl, whisk together the olive oil, orange juice, white wine vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently.
5. Top with the toasted almonds before serving.

The Spring Radicchio & Orange Salad with Almonds is a perfect blend of bitter, sweet, and crunchy textures. The radicchio adds a touch of bitterness, which is beautifully balanced by the sweetness of the oranges and the toasted almonds’ crunch. The citrus dressing enhances the flavors, making each bite refreshing and satisfying. This salad is a delightful way to incorporate vibrant spring produce into your meals and pairs wonderfully with grilled or roasted dishes.

Spring Avocado & Quinoa Salad with Lemon Dressing

This Spring Avocado & Quinoa Salad is a nourishing and wholesome dish that combines the creamy texture of avocado with the lightness of quinoa. Fresh vegetables like cucumbers, tomatoes, and peas are mixed in with a tangy lemon dressing, making this salad an ideal choice for a light lunch or a healthy side dish.

Ingredients:

• 1 cup cooked quinoa
• 1 avocado, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh peas (or frozen, thawed)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocado, cucumber, cherry tomatoes, and peas.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature for a refreshing, nutrient-packed meal.

This Spring Avocado & Quinoa Salad is a perfect harmony of textures and flavors. The creamy avocado pairs beautifully with the light quinoa, while the cucumber, tomatoes, and peas add freshness and crunch. The tangy lemon dressing brings everything together, creating a bright and vibrant salad that’s both satisfying and nutritious. This dish is an ideal choice for anyone looking for a quick, healthy meal that celebrates the best of spring ingredients.

Spring Strawberry & Spinach Salad with Poppy Seed Dressing

This Spring Strawberry & Spinach Salad is a light and vibrant dish that combines the sweet juiciness of fresh strawberries with the freshness of spinach. The creamy poppy seed dressing adds a delightful tang, making this salad perfect for a spring picnic, brunch, or as a refreshing side for a main course.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, red onion, feta cheese, and toasted almonds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor.

This Spring Strawberry & Spinach Salad is a delightful celebration of spring’s best flavors. The sweetness of the strawberries perfectly complements the freshness of the spinach, while the creamy feta cheese and crunchy almonds add satisfying texture. The poppy seed dressing is the finishing touch, adding a tangy, creamy contrast that enhances the salad’s vibrant flavors. It’s a perfect dish for any occasion, offering both flavor and elegance in every bite.

Spring Asparagus & Poached Egg Salad

The Spring Asparagus & Poached Egg Salad is a light and nourishing dish that highlights the tender crispness of asparagus and the richness of a perfectly poached egg. With a zesty lemon vinaigrette and a sprinkle of parmesan cheese, this salad is a beautiful and satisfying option for brunch or a light lunch.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 large eggs
• 2 cups mixed greens (arugula, spinach, and frisée)
• 1/4 cup shaved parmesan cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a gentle simmer. Crack the eggs into separate cups and carefully slide them into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Remove the eggs and set them aside.
2. Blanch the asparagus by boiling it in salted water for 2-3 minutes until tender-crisp. Drain and immediately plunge the asparagus into an ice bath to stop the cooking process.
3. In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Arrange the mixed greens, blanched asparagus, and poached eggs on a serving platter. Drizzle with the lemon vinaigrette and top with shaved parmesan cheese.
5. Serve immediately, breaking the poached eggs over the salad before eating for a creamy, decadent bite.

The Spring Asparagus & Poached Egg Salad is a simple yet elegant dish that’s packed with seasonal freshness and vibrant flavors. The tender asparagus and runny poached egg create a beautiful contrast in texture, while the lemon vinaigrette adds a refreshing zing. The parmesan cheese rounds out the flavors, making this salad a delightful and satisfying choice. Whether served for brunch or as a light meal, this dish is the perfect way to celebrate spring’s bounty.

Spring Pea & Mint Salad with Feta

This Spring Pea & Mint Salad is a light and refreshing dish that celebrates the bright flavors of fresh peas and mint. The creamy feta cheese adds richness, while a simple lemon dressing ties everything together. It’s a versatile salad that can be enjoyed as a side dish or as a standalone light meal during the warmer months.

Ingredients:

• 2 cups fresh peas (or frozen peas, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 1-2 minutes, then drain and cool in an ice bath. If using frozen peas, simply thaw them.
2. In a large bowl, combine the peas, fresh mint, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for a light and refreshing meal.

This Spring Pea & Mint Salad is a simple yet flavorful dish that captures the essence of spring. The sweetness of the peas, the freshness of the mint, and the creamy feta come together to create a refreshing combination. The lemon dressing enhances the natural flavors of the ingredients, making this salad a perfect choice for a light lunch or as a side dish for any spring meal. The vibrant colors and fresh flavors make it a true celebration of the season.

Spring Watermelon & Cucumber Salad with Feta

This Spring Watermelon & Cucumber Salad with Feta is a refreshing and hydrating dish perfect for the warmer months. The combination of sweet watermelon, crisp cucumber, and creamy feta creates a delightful contrast of flavors and textures, while a simple mint-lime dressing brings it all together. This salad is a great addition to any outdoor meal or picnic.

Ingredients:

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

Instructions:

1. In a large bowl, combine the watermelon cubes, diced cucumber, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint leaves and serve immediately.

This Spring Watermelon & Cucumber Salad with Feta is the ultimate refreshing dish for hot days. The juicy sweetness of watermelon pairs beautifully with the crisp cucumber and the creamy feta cheese, offering a delightful balance of flavors. The lime dressing adds a zesty kick, while the mint gives the salad a burst of freshness. Whether served as a side dish at a BBQ or as a light, healthy snack, this salad is perfect for any occasion.

Spring Roasted Carrot & Quinoa Salad with Tahini Dressing

This Spring Roasted Carrot & Quinoa Salad is a hearty and nutritious dish that combines sweet roasted carrots with protein-packed quinoa. The tahini dressing adds a creamy, nutty flavor that brings all the ingredients together, making this salad perfect as a main course or a side dish for a spring meal.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 cup cooked quinoa
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot slices with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. While the carrots are roasting, cook the quinoa according to the package instructions.
3. In a small bowl, whisk together the tahini, lemon juice, honey, salt, and pepper to create the dressing. Add a little water to thin the dressing to your desired consistency.
4. Once the carrots and quinoa are done, combine them in a large bowl and toss with chopped parsley.
5. Drizzle the tahini dressing over the salad and serve warm or at room temperature.

This Spring Roasted Carrot & Quinoa Salad with Tahini Dressing is a delicious and satisfying dish that beautifully combines roasted vegetables with whole grains. The sweetness of the roasted carrots complements the nutty flavor of quinoa, while the creamy tahini dressing ties everything together with its rich texture. Perfect for a wholesome lunch or dinner, this salad is a vibrant and nourishing way to enjoy spring produce.

Spring Cherry & Arugula Salad with Goat Cheese

This Spring Cherry & Arugula Salad with Goat Cheese is a vibrant dish that combines the tangy flavor of arugula with the sweetness of fresh cherries and creamy goat cheese. A simple balsamic glaze adds the perfect finishing touch, making this salad both flavorful and visually stunning for any occasion.

Ingredients:

• 2 cups fresh arugula
• 1 cup fresh cherries, pitted and halved
• 1/4 cup goat cheese, crumbled
• 1/4 cup chopped pecans, toasted
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh arugula, cherry halves, and crumbled goat cheese.
2. Toast the pecans in a small pan over medium heat for 3-4 minutes, until golden and fragrant.
3. Drizzle the balsamic glaze over the salad and toss gently to combine.
4. Top with the toasted pecans and season with salt and pepper to taste.
5. Serve immediately for a fresh, light meal.

This Spring Cherry & Arugula Salad with Goat Cheese is a delightful combination of flavors and textures. The peppery arugula pairs perfectly with the sweet cherries, while the creamy goat cheese adds richness. The toasted pecans provide a lovely crunch, and the balsamic glaze ties everything together with a sweet and tangy finish. This salad is a beautiful way to celebrate the fresh, bright flavors of spring and makes an elegant addition to any meal.

Spring Citrus & Avocado Salad

This Spring Citrus & Avocado Salad is a refreshing and vibrant dish that combines the zest of citrus fruits with the creamy texture of avocado. A light honey-lime dressing brings all the ingredients together in this colorful and nutritious salad, perfect for a springtime lunch or as a complement to grilled meats at a BBQ.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the orange and grapefruit segments with the sliced avocado and mixed greens.
2. Add the thinly sliced red onion to the bowl.
3. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for a light and refreshing meal.

This Spring Citrus & Avocado Salad is a perfect way to embrace the vibrant flavors of spring. The citrus fruits provide a burst of juiciness, while the creamy avocado balances out the acidity. The honey-lime dressing adds a subtle sweetness and tang that ties everything together. Whether served as a standalone salad or paired with grilled chicken or fish, it’s a versatile and delicious choice for any occasion.

Spring Pea & Radish Salad with Lemon-Dijon Dressing

This Spring Pea & Radish Salad with Lemon-Dijon Dressing is a crisp and refreshing dish that celebrates the season’s best ingredients. The sweetness of fresh peas is complemented by the peppery crunch of radishes, while a tangy lemon-Dijon dressing brings the flavors to life. It’s a perfect side salad for any spring gathering or light dinner.

Ingredients:

• 2 cups fresh peas (or frozen peas, thawed)
• 1/2 cup radishes, thinly sliced
• 2 cups mixed greens (spinach, arugula, or baby kale)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 1-2 minutes, then drain and cool in an ice bath. If using frozen peas, simply thaw them.
2. In a large bowl, combine the peas, sliced radishes, and mixed greens.
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 gently to combine.
5. Serve immediately for a fresh, light meal.

This Spring Pea & Radish Salad with Lemon-Dijon Dressing is a fresh, vibrant salad that captures the essence of spring. The sweetness of the peas and the peppery bite of radishes create a delicious contrast, while the lemon-Dijon dressing adds a zesty tang. Perfect as a side dish or a light main course, this salad is easy to prepare and brings a burst of flavor to any meal. It’s a celebration of spring’s bounty that’s both nutritious and delicious.

Spring Baby Kale & Goat Cheese Salad with Balsamic Vinaigrette

This Spring Baby Kale & Goat Cheese Salad with Balsamic Vinaigrette is a simple yet flavorful dish that pairs the rich, earthy taste of baby kale with the creamy tang of goat cheese. A balsamic vinaigrette dressing ties it all together, making this salad a perfect addition to any spring meal, whether as a side or a light main course.

Ingredients:

• 4 cups baby kale leaves
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the baby kale leaves with the crumbled goat cheese, toasted walnuts, and dried cranberries.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately for a fresh, flavorful dish.

This Spring Baby Kale & Goat Cheese Salad with Balsamic Vinaigrette is a delightful combination of textures and flavors. The earthy baby kale, creamy goat cheese, and crunchy walnuts offer a satisfying contrast, while the dried cranberries add a touch of sweetness. The balsamic vinaigrette dressing ties everything together with its tangy richness. This salad is a fantastic choice for a light lunch or as a side dish to accompany grilled meats or roasted vegetables.

Note: More recipes are coming soon!