April 17, 2024

Tasty Salad Recipes To Enjoy Spring

General, Healthy Living, Nutrition

Spring is in the air, and that means more fresh produce available to eat! One of the best ways to enjoy leafy greens, ripe tomatoes, and other tasty veggies and fruits is in a salad. Whether you want it as an appetizer, a snack or a meal, salads are packed with nutrients and delicious flavors. Enjoy your spring with these salad recipes!

Healthy Taco Salad

This taco salad has a “healthy” twist with it as it uses veggie “taco meat.” This might become one of our favorite summertime meals!


2 corn tortillas, sliced into strips

Extra-virgin olive oil, for drizzling

1 medium head romaine lettuce, chopped

1 cup shredded red cabbage

1/2 cup cooked black beans, drained and rinsed

2 red radishes, thinly sliced

1/2 cup sliced cherry tomatoes and/or pico de gallo

1 avocado, sliced

Jalapeno slices, optional

Cilantro lime dressing, the creamy avocado variation

Sea salt

Lime wedges, for serving

For the full recipe, visit Love and Lemons.

Italian Chopped Salad

Enjoy this light, fresh salad full of tasty mix-ins! This chopped salad can be served as a meal or side dish, making it very versatile and filling.


For the lemon vinaigrette

1/4 cup extra-virgin olive oil

1 1/2 tablespoons lemon juice

1 tablespoon red wine vinegar

1/2 shallot, finely chopped

1 garlic clove, finely chopped

1 tablespoon dried oregano

1/2 teaspoon sea salt

Freshly ground black pepper

For the salad

1 small head iceberg lettuce

1 head radicchio

1/2 small red onion, thinly sliced

1 pint cherry tomatoes, halved or quartered

1 can chickpeas, rinsed and drained

4 ounces fresh pearl mozzarella, drained

For the full recipe, visit Love and Lemons.

Strawberry Salad

This salad is packed with fresh fruit that we’re sure you and your family will love. Prep time is very quick for this dish as well.


For the salad

6 cups lettuce any kind

1 cup fresh strawberries, sliced

1 cup red grapes, halved

1/2 cup walnuts, chopped (or candied walnuts)

2 tablespoons dried cranberries, chopped

1/4 cup feta cheese, crumbled

For the dressing

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced (about 1/4 cup)

2 teaspoons honey or maple syrup

1 teaspoon Dijon mustard

Sea salt to taste

Black pepper to taste

For the full recipe, visit The Kitchen Girl.

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