These Spring Salads May Be Detox-Friendly, But They Don’t Taste That Way
So fresh and so clean.
Published Oct 3, 2019 3:41 PM
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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’ve consumed this fall and winter (hopefully not just speaking for ourselves here), it’s only right that we offset those holiday indulgences with some lighter, healthier fare.
While for many January is all about detoxes and fad diets (Whole30, anyone?), we’re hoping to expand our culinary efforts. In an attempt to master big-batch cooking, we’re joining the meal-prep movement. Enter: fresh spring salads we can pack for lunch. Here are our favorites for eating clean—restrictive diets need not apply.
Spring Potato Salad With Asparagus and Peas
It’s a nutritious revamp on the beloved barbecue side dish, courtesy of Crowded Kitchen. Throw in some purple and red potatoes for visual interest, if you can find them.
Easy Fennel Salad
The Modern Proper’s creation requires only three ingredients (plus seasoning), making it the ideal thing to whip up for a quick lunch at home or in the office. Pro tip: Pick up some good-quality Parmesan at your local farmers’ market to kick this simple fare up a notch.
Green Goddess Potato Salad
Featuring a medley of crunchy green veggies, pickled shallots, and fragrant garden herbs, The Bojon Gourmet’s take on the classic potato salad is prime for spring. For any vegetarians in search of something more filling, the eggs and potatoes in this will do the trick.
Kale Salad With Savory Tahini
Crispy chickpeas and spicy kimchi give a classic kale salad an unexpected twist—along with curried roasted vegetables and a homemade tahini dressing.
Arugula Salad With Shaved Parmesan Three Ways
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) so you don’t get stuck in a rut.
Spring Pea and Carrot Salad With Carrot Top Pesto
More than just aesthetically pleasing (seriously, look at all those colors), Half Baked Harvest’s recipe features a savory pesto that makes creative use of carrot-top greens. It minimizes cooking waste one healthy dish at a time.
Kale Avocado Salad
Featuring a simple dressing of lemon, olive oil, and Dijon, this option from Hot for Food might just become your new go-to for those mornings when you’re running late. It takes mere minutes to assemble and will last in the fridge till that 1 p.m. hanger rolls around.
Peach & Burrata Caprese Salad
While the obvious highlight of the dish is peaches, the salted peanut–garnished burrata comes in a close second. Serve this up as a side dish at dinnertime to wow your guests.
Spring Citrus Salad With Heirloom Radishes
Valencia oranges, fresh mint, and fragrant hints of fennel combine in this refreshing blend that’s chock-full of herbs and bold flavor.
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