Is it just us or do you also feel an overwhelming need for fresh produce all of a sudden? Given the number of decadent meals we consumed this winter (hopefully not just speaking about ourselves here), it’s only right that we offset all those holiday indulgences with some lighter, healthier fare.
January was all about detoxes and fad diets (Whole30, anyone?). In February, we joined the meal-prep movement and mastered big-batch cooking. Now, with spring on the horizon, we’re looking to recipes that will inspire a culinary revamp. Enter: fresh spring salads. Here are our favorites for eating clean. Restrictive diets need not apply.
Featuring a medley of crunchy green veggies, pickled shallots, and fragrant garden herbs, The Bonjon Gourmet’s take on the classic potato salad is prime for spring.
Crispy chickpeas and spicy kimchi give the typical kale salad an unexpected twist—along with curried roasted vegetables and a homemade tahini dressing.
Think of Foodie Crush’s arugula mix as the ultimate base for all your spring salads to come. Customize it with toppings of your choice (we love this one featuring pesto shrimp and white beans).
More than just aesthetically pleasing, Half Baked Harvest’s recipe features a savory pesto that makes creative use of carrot-top greens.
We love the subtle hint of sweetness (courtesy of strawberries and cherry tomatoes) that brightens up this grilled chicken and toasted pecan–topped dish.
Switch things up with quail eggs and dress with an unfussy lemon–olive oil vinaigrette. Because sometimes going back to the basics is not boring at all.
What better excuse to eat healthy than with a vibrant dish that is equal parts delicious and beautiful? Green Kitchen Stories’ rainbow salad is further elevated with a honey drizzle and a feta cheese crumble.
Featuring a simple dressing of lemon, olive oil, and Dijon, this spring salad from Hot for Food might just become your new go-to.
We love this cumin- and sumac-spiced take on sweet potatoes from The Index that’s topped with a spicy harissa dressing and toasted hazelnuts for added crunch.
Peach & Burrata Caprese Salad
While the obvious highlight of the dish is peaches, the salted peanut-garnished burrata comes in at a close second.
Consider this your source of inspiration for making the most of a farmers market haul. Gaby’s spring salad features a basil vinaigrette and a medley of seasonal greens.
Jewel-toned heirloom carrots, spice-roasted butternut squash, and hints of plum elevate this recipe to the next level.
Valencia oranges, fresh mint, and fragrant hints of fennel combine in this refreshing spring blend that’s chock-full of herbs and bold flavor.