Refreshing Spring Salad Recipes

Spring weather is finally here, and with it we are welcoming fresh sounds, flower dresses, basking in the afternoon sun, sipping sparkling lemon water, and enjoying a delicious Spring salad!

Spring Salad Recipes are fun, delicious, easy to make and the perfect way to welcome the warmer seasons in a healthy way. Today, I’m sharing some of my new favorites that I have been trying for the last few weeks, as well as some of my delicious go-to spring salads that I prepare every year. These spring salads are perfect to enjoy on a fun picnic, or as a light lunch or brunch with friends or family. 

Orzo Cucumber and Basil Spring Salad:

I love orzo and greek inspired dishes during every season. One of my all time favorite soups is made with orzo lemon and chicken. So it's not surprising that I’m trying to add those flavors into my spring diet! This delicious and light spring salad recipe is inspired by many of the salad dishes we have tried in our travels to Greece and other destinations. After great reviews from friends and family, I’ve decided to share it here today. All you need is Orzo, Arugula, Cucumber, red onions, Basil and Feta cheese mixed in a bowl. All the flavors are tied together by a vinaigrette of olive oil, balsamic vinegar, lemon juice and black prepper. 

Ingredients

• 2 cups (dry) orzo pasta

• 1/2 cup sliced cucumbers

• 1/2 cup crumbled feta cheese

• 2 cups arugula

• 1/2 cup sliced red onions

• 1/2 cup  fresh basil, chopped

• 1 tsp salt

• 1 large lemon

• 1/4 cup olive oil

• 1/8 cup of balsamic vinegar

• 1/2 tsp black pepper

Instructions

• Bring salted water to boil and add the orzo pasta to the water, stirring every few minutes, until the pasta is ready (approximately 10 minutes).

• Once the orzo is ready, drain it (do not rinse it), put it in a bowl with the feta, and the onions and add half of the olive oil and the balsamic vinegar and the juice of one lemon half.

• Mix this around while the orzo is still hot, let it cool for a few minutes before adding the rest of the ingredients and chilling in the refrigerator.

• Once chilled, add the arugula, the cucumbers, the fresh basil, the rest of the olive oil, the vinegar, the lemon juice and the black pepper.

• Mix well, refrigerate again, and serve cold.

Mandarine Orange Kale Salad:

This Spring salad recipe has been one of my go-to salads through the years. The flavours scream spring/summer weather, but if I’m honest with you, I prepare this salad all the time! I actually have different versions of it, and this one is my current favorite. It’s inspired by some of my favorite flavors growing up in Cuba, and by some of my favorite salads I’ve tried through the years in NYC.

Ingredients

• 4-5 cups kale or spinach

• 4 small mandarine oranges

• 2 cups strawberry, quartered 

• 1/2 cup crumbled goat cheese

• 1/2 cup caramelized nuts: shaved almonds, pecans, walnuts 

• 1 tsp salt

• 1 tbsp honey

• 1/4 cup olive oil

• 1/8 cup apple cider vinegar

Instructions

Note: This spring salad recipe is very easy to prepare, although a very important part of the final result are the caramelized nuts. If you prefer to caramelize the nuts at home (rather than using store bought) follow the steps below:

For the caramelized nuts:

• Place a NONSTICK SKILLET, on the stove and melt brown sugar and water until bubbling. Add the nuts, cook and stirring for 3-4 minutes, until the liquid has evaporated. Be careful not to let the sugar burn.

• Spread pecans onto a lined baking sheet and let them cool for about an hour.

• To store them, keep them in an airtight container at room temperature (for immediate use) or store them in the fridge for later.

For the salad:

• Take a large bowl and add the kale, strawberries and mandarine oranges. 

• Next, start preparing the dressing. Take olive oil, apple cider vinegar, honey, salt and some juice from the tangerine oranges, and mix in a small bowl until well combined.

• Once ready, add the dressing to a bowl with the rest of the ingredients and top it with the caramelized nuts and the crumbled goat cheese.

• Refrigerate and serve cold.

Last but not least is this spring salad recipe that’s packed with protein and good fats.

Lemony Avocado and Spinach Chickpea Salad.

This salad is not only delicious but it’s also super nutrient dense, which makes it ideal for my vegetarian and vegan friends.  

Ingredients

• 4-5 cups spinach

• 1 small cucumber, chopped

• 2 cups chickpeas 

• 1 carrot, thinly sliced or shredded 

• 1 avocado

• 1 watermelon radish, thinly sliced

• 1 lemon

• 1/4 tsp dried thyme

• 1 tsp salt

• 1 tbsp sesame seeds

• 1/4 cup olive oil

 Instructions

Note: For this spring salad recipe, I cook the chickpeas at home. Below are the steps I follow to cook dry chickpeas or garbanzo beans at home. If you are using canned chickpeas, go directly to the salad part. 

For the chickpeas:

• In a PRESSURE COOKER (SIMILAR TO AN INSTANT POT), add 2 cups of chickpeas and 6 cups of water.

• Seal the lid and cook on high pressure. If you previously soaked the chickpeas overnight, all you need is to have them in high pressure for 10 to 15 minutes. If the chickpeas are unsoaked, I recommend cooking them for an hour. After cooking, release the pressure for 10 minutes before fully opening the lid. Make sure to read the manual for further instructions, as things can vary for each individual pressure cooker.

• Drain the additional liquid.

• To store them, keep in an AIRTIGHT CONTAINER in the fridge.

LARGE SALAD BOWL

For the salad:

• In a large salad bowl, add the chickpeas, carrots, radishes and cucumber. Toss it with olive oil, salt, dried thyme, and lemon juice. 

• Next, let the spring salad chill in the fridge until ready to serve.

• Once cold, put the salad in a serving bowl and top it with the sliced avocado and the sesame seeds. 

• Enjoy!

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 I hope you add these Refreshing Spring Salad Recipes to your list of yummy healthy lunch and dinner ideas, and that you love them as much as we do!

If you love salads, you’ll definitely enjoy these other delicious and healthy recipes! 

Kale and Butternut Squash Salad

Three Salad Recipes with Goat Cheese

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Besitos from the kitchen,

Laura

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