Jump Into Spring With These Crunchy Salads

Warm Wheat Berry Salad with Fava Beans and Trout Roe

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

Spicy Thai-Style Zucchini Carrot Salad

Spicy Thai-Style Zucchini Carrot Salad

Marinated Celery and Avocado 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.

Arugula, Radicchio, and Fennel 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 »

Watermelon Radish, Ahi Tuna, and Snap Pea 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.

Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Celery, radishes, and fennel bring the crunch in this green salad tossed in a bright lemon vinaigrette. Get the recipe for Crunchy Spring Salad »