5 Fresh Crave-Worthy Spring Salads

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By Carolina Santos-Neves

YAY for Spring! Besides the longer days and hints of summer daze it also means it’s time for heavy squashes and other starchy vegetables to step aside and make way for the lighter, cooling foods we’re craving now.

Putting together a perfect Spring salad that’s tasty, satisfying and full of nutrients is easier than you might think. Start by selecting your favorite veggies like spinach, asparagus, or artichokes. For color, flavor and more variety on the plate, throw in some fruit such as tart grapefruit and sweet berries, fresh herbs, and toasted nuts or a cooked whole grain. Craving protein? Grill up a moderate portion of sustainably caught salmon, tuna, organic chicken or grass-fed steak.

The key to bringing it all together is whipping up a dressing you love, to add even more flavor plus a dose of healthy fats to help your body absorb all those nutrients in the produce. Make it creamy with vitamin E-rich tahini, add some gut health-boosting fermented goodness with miso, or give it a spicy kick with ginger.

Before you know it, you’ll be saying so long to pricey mixed-salad chains and hello to your new favorite homemade spring salad recipe. Here are 5 awesome recipes to get you started.
 

BABY KALE, AVOCADO & RED QUINOA WITH MISO-BASIL DRESSING 

Kale, made sprightly with a miso-basil dressing, is enhanced with avocado, red quinoa, and pink grapefruit. 

ARUGULA & WHEAT BERRY SALAD WITH CILANTRO-TAHINI DRESSING

Sugar snap peas, olives, raisins, and wheat berries fortify the light arugula and mint combination. 

SPINACH, AVOCADO & HAZELNUTS WITH GINGER-TAMARI DRESSING

This tamari, maple syrup, ginger dressing adds zest to the spinach and avocado base.

GRILLED SALMON, CHICKPEAS & BIBB LETTUCE SALAD WITH CURRIED YOGURT DRESSING

A curried Greek yogurt dressing drizzled on grilled salmon is packed with heart-healthy and vitamin-packed ingredients.  

STEAK, BROCCOLI & GOAT CHEESE SALAD WITH HONEY MUSTARD VINAIGRETTE

Grass-fed steaks with goat cheese and broccoli make a hearty dinner any time of year. 

 

 
All photos by Constance Weissmuller
Bio: Chef Carolina Santos-Neves is a co-founder of ComodoColonia Verde and Comparti. She was an editor at Epicurious for 5 years, and is a graduate of the Chefs Training Program at the Natural Gourmet Institute