Spring is coming, and with it the perfect time for salads. There are few things more refreshing than a delicious salad made with fresh spring vegetables. We’ve collected some of the best spring and summer recipes. Enjoy!
Spring Salad Recipes
Spring mix salad recipes don’t have to be complex. You can make a spring salad by just getting some tender greens and tossing them with vinaigrette. If you’re looking for a salad in a hurry and you have good greens, this might be your best bet. When you’re selecting your greens, find ones that are bright, fresh, crisp and don’t have visible blemishes. Seasonal greens like arugula, Boston lettuce, mesclun, mache and Bibb lettuce are all great options for a spring salad.
1. Sugar Snap Salad
A spring salad recipe doesn’t have to rely on lettuces or greens. This wonderful, refreshing spring salad from Bon Appetit is mostly made up of peas another wonderful spring vegetable. It does want some time to chill, so it takes planning beforehand. You may get the best results if you make this salad the day before and refrigerate it until you’re ready to eat.
- 1 1/2 pounds sugar snap peas
- 1 bunch radishes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh mint
- 1/2 teaspoon sumac (plus more for garnish)
- 1 tablespoon fresh lemon juice (plus more for seasoning)
- 1 teaspoon white wine vinegar
- 4 ounces crumbled ricotta salata or feta cheese
- Kosher salt and freshly ground black pepper
- To begin, prepare your peas. Trim them, string them, and cut them in half diagonally. Prepare your radishes by trimming them and slicing them thinly. Coarsely chop your mint.
- Boil the peas in salt water for about two minutes, then place them in a bowl of ice water to cool. After they have cooled, place them on a towel to dry.
- Mix the oil, lemon juice, sumac, and vinegar in one bowl. In another bowl, mix the radishes, cheese and peas. Chill both the salad and dressing separately.
- To serve, mix the salad and the dressing and toss. Season with salt and pepper, and add more lemon juice if desired. Garnish with mint and sumac.
2. Summer Salad with Grilled Salmon
Summer salad recipes don’t get much better than the ones with salmon. The salmon gives you great omega-3 fatty acids while the vegetables provide refreshing crispness and important nutrients. Jamesbeard.org provides this next great recipe.
Ingredients for the Dressing:
- 1 tablespoon shallots
- 2 teaspoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Ingredients for the Salad:
- 2 ears sweet corn
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil
Ingredients for the Salmon:
- 4 salmon fillets (6 to 8 ounces each) with skin still on
- Kosher salt to taste
- Freshly ground black pepper to taste
- Extra virgin olive oil
- To begin, husk your corn, mince your shallots, quarter the cherry tomatoes and finely chop the basil. Next, mix the dressing ingredients together to make your vinaigrette.
- Boil your corn in salted water for about four minutes. You want the kernels to barely begin to get tender, not to become overcooked. Allow the corn to cool, then cut the kernels off and add them to the vinaigrette along with the basil and tomatoes.
- Next, season your salmon with salt and pepper on the side without the skin. Cover with oil, then grill the fish on both sides until done. Serve with the salad spooned over the fish.
3. Citrus Spring Salad
Craving something sweet? This next spring salad recipe from foodnetwork.com hardly uses any greens at all, and instead relies on fruit.
- 1 large orange
- 1 grapefruit
- 1 large fennel bulb
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped, toasted walnuts
- Peel and trim the ends of your grapefruit and orange, then cut the membranes from each section of the citrus.
- Make sure to catch the juice, and squeeze the membranes to get as much juice as possible. Thinly slice your fennel and combine the citrus segments with the fennel.
- Next, combine the oil and basil with 3 tablespoons of the juice you collected earlier in a blender.
- Blend until smooth, and season with salt and pepper. Pour your dressing over the fennel and fruit, then add the walnuts and toss.
4. Spring Salad with Walnut and Roasted Onion Dressing
This great spring mix salad recipe from allrecipes.com has an absolutely delicious sauce.
- 2 large onions, sliced into wedges
- 1 tablespoon sugar
- 1 cup olive oil
- 1/2 cup chicken broth
- 6 tablespoons sherry wine vinegar
- 14 cups mixed salad greens
- 1 cup toasted chopped walnuts
- 1/2 red onion, thinly sliced
- Preheat your oven to 400. Drizzle the onions with 2 tablespoons of olive oil, sprinkle the sugar over the top and bake for 30 minutes.
- Then turn and bake for 30 minutes again. Let the onions cool, then puree them along with the remaining oil, vinegar and broth. Add salt and pepper, then chill.
- Combine the greens with the red onion and 1/2 cup of walnuts, then add the dressing and toss.
- Sprinkle the rest of the onion and walnuts over the top when you’re ready to serve.