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Recipes

16 Crunchy Spring Salads

When spring arrives, be ready for a bounty of fresh produce

By SAVEUR Editors


Published on March 14, 2018

Spring always brings an abundance of deliciously fresh vegetables ready to eat. This spring, take advantage of the colorful produce with our best spring salads. Start off with an arugula, radicchio and fennel salad to lighten up your spring eating. Or if you want to add more color, try throwing in some fruit like blood oranges and sweet pomelos, or even some ahi tuna in a salad with watermelon radishes and snap peas. Dandelion greens are also a useful ingredient for salad, its bitterness pairing well with all kinds of other produce. Whichever salad you choose, make sure you use fresh produce to get the most out of spring. Here are our best spring salads so you can eat all the delicious veggies you want.

Purslane, a sour-tasting green, forms the backbone of this refreshing herb salad from cookbook author Suzanne Zeidy, but watercress can be used in its place. Get the recipe for Purslane and Herb Salad »

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York. Get the recipe for Thai Pomelo Salad (Dtam Som Oo) »

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »

Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together. Get the recipe for Spicy Thai-Style Zucchini Carrot Salad »

Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal. Get the recipe for Marinated Celery and Avocado Salad »

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

At Los Angeles' Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad. Get the recipe for Watermelon Radish, Ahi Tuna, and Snap Pea Salad »

Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad. Get the recipe for Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette »

A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios. Get the recipe for Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing »

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing. Get the recipe for Kohlrabi and Watercress Salad »

Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson. Get the recipe for Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette »

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe for Honey-Grilled Chicken with Citrus Salad »

This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. Get the recipe for Fresh Peas With Lettuce and Green Garlic »

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »

Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily. Get the recipe for Blood Orange and Onion Salad »

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