Spring is the season for vitamins, and with warm May weather on the way, it’s the perfect time to treat yourself to fresh spring salads while filling your body with essential vitamins and minerals. To get the most out of these salads, try to use the freshest, most organic greens you can find.
AdmiGram.com has put together five simple, delicious spring salad recipes for anyone who loves fresh greens. They’re quick to make — just a couple of minutes each — and perfect for enjoying every day.
Top 5 Recipes for Everyday Spring Salads
Classic Spring Salad with Walnuts and Orange
© Jose Nicdao / Flickr
Ingredients:
- White cabbage – 500 g (1 lb)
- Tomatoes – 100 g (4 oz)
- Cucumbers – 100 g (4 oz)
- Carrots – 100 g (4 oz)
- Walnuts – 100 g (4 oz)
- Orange – 100 g (4 oz)
- Apple cider vinegar – 1 tbsp
- Salt and spices – to taste
How to make it:
Finely shred the cabbage and carrots, add salt and vinegar, and mix well. Let it sit for 5–10 minutes so the cabbage softens slightly. Meanwhile, slice the tomatoes and cucumbers, and chop the walnuts. Cut the orange in half: slice one half into rounds for garnish, and squeeze the juice from the other half. Toss the cabbage mixture again, then add the tomatoes and cucumbers. Top with chopped walnuts and finish with a drizzle of fresh orange juice.
Spring Spinach Salad with Cheese
© City Foodsters / Flickr
Ingredients:
- Spinach leaves – 200 g (7 oz)
- Lettuce leaves (butterhead, leaf, or oakleaf) – 200 g (7 oz)
- Tomatoes – 100 g (4 oz)
- Hard cheese – 100 g (4 oz)
- Apple cider vinegar – 1 tbsp
- Olive oil – 1 tbsp
- Salt and spices – to taste
How to make it:
Tear or chop the spinach and lettuce leaves — using a mix of neutral and slightly bitter greens works especially well here. Slice the tomatoes thinly, then gently combine everything with a pinch of salt. Drizzle with vinegar and olive oil, and let the salad sit for 3–5 minutes. While it rests, shave the hard cheese into thin slices and scatter over the top before serving.
Country-Style Spring Salad
© Larry / Flickr
Ingredients:
- Radishes – 200 g (7 oz)
- Lettuce leaves (butterhead, leaf, oakleaf, or arugula) – 300 g (10 oz)
- Homemade cottage cheese – 100 g (4 oz)
- Walnuts – 50 g (2 oz)
- Prunes – 50 g (2 oz)
- Apple cider vinegar – 1 tbsp
- Vegetable oil – 1 tbsp
- Salt and spices – to taste
How to make it:
Thinly slice the radishes, season with salt, vegetable oil, and vinegar, and let them marinate for 5–7 minutes. Meanwhile, tear or slice the lettuce leaves and combine with the cottage cheese, walnuts, and prunes in a serving bowl. Once the radishes have marinated, spoon them on top without stirring them in — this lets their pink juices trickle down through the salad for a marbled, colorful finish.
Assorted Spring Salad Platter
© Andrzej MadPole Szymański / Flickr
Ingredients:
- White cabbage – 100 g (4 oz)
- Tomatoes – 100 g (4 oz)
- Cucumbers – 100 g (4 oz)
- Carrots – 100 g (4 oz)
- Bell pepper – 100 g (4 oz)
- Asparagus – 100 g (4 oz)
- Cold-smoked meat – 100 g (4 oz)
- Olive oil – 2–3 tbsp
- Salt and spices – to taste
How to make it:
This one’s more of a composed platter than a tossed salad, so use a separate bowl for mixing each component before arranging it. Finely shred the cabbage and carrots, toss with a little olive oil and salt, and arrange in a band across one side of a large serving plate. Next, combine the bell pepper, asparagus, and smoked meat with a drizzle of olive oil, and arrange in a second band alongside the first. Finish with the tomatoes and cucumbers, sliced and seasoned, in a third band. Serve with the components side by side so guests can mix them to taste.
Spring Garden Cobb-Style Salad
© Andrzej MadPole Szymański / Flickr
Ingredients:
- White cabbage – 200 g (7 oz)
- Tomatoes – 200 g (7 oz)
- Eggs – 5 large
- Apple cider vinegar – 1 tbsp
- Olive oil – 0.5 tbsp
- Salt and spices – to taste
How to make it:
This is the simplest salad on the list, ready in about 10 minutes. Start by hard-boiling the eggs. While they cook, slice the tomatoes and cabbage, then massage the cabbage gently with your hands to soften it and release its juices. Drizzle with olive oil and vinegar. Once the eggs are done, peel and cut them into wedges. Arrange everything on a plate, season with salt and spices, and serve.
image on top: logan jeffrey / Unsplash
