Raw Zucchini, Squash, and Fennel Salad
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Detoxing after a winter filled with rich pastas and hearty roasts? Reach for this raw zucchini, squash, and fennel salad. The dish has all our favorite spring ingredients, from fresh corn and snap peas to zesty lemon.
All-In Smoked Salmon and Caper Salad
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Protein packed and full of flavor, this salad is a filling meal on its own. Not a fan of smoked salmon? Trade fish for roast chicken and top with the dill, caper and garlic dressing.
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Kale Citrus Salad
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As the warmer months draw near, we can't wait to start tossing fruit in our salads. Try this kale citrus salad recipe for a new-season flavor combination. It's loaded with unexpected ingredients like pomegranate, red onion, cranberries, and green apple. What's more, kale is high in fiber and rich in vitamins like folate and magnesium, making it great for digestion.
Shredded Brussels Sprout Salad With Orange
Tahini Dressing
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Tangy, textured and loaded with nutrients, this thrown-together shredded Brussels sprout salad is a lunchtime staple in the making. Simply slice up the raw vegetable ingredients and toss with the tahini, orange, and honey salad dressing for a super simple healthy meal to go.
Pea, Potato, and Acidulated Shallots With Creamy Dill Dressing
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The perfect side dish to complement a hearty lunch or dinner, this fresh pea, potato, and acidulated shallots salad is a healthy go-to. The real hero is the creamy dill dressing—a rich blend of raw cashews, dill, dijon mustard, and agave nectar. Prepare it at the start of the week and store this side dish in the fridge to give your meal a healthy spring makeover.
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Broccolini and Edamame Salad With Coconut
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Edamame and coconut don't normally appear in the same dish, but British super chef Yotam Ottolenghi perfects the pairing in a salad recipe from his vegetarian cookbook Plenty More. Try this inventive combination in place of your regular steamed greens for an Asian-inspired twist.
Chili Lime Cucumber Noodles on Salted
Watermelon
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Once you've tried a spiralizer you'll want to transform every vegetable in your fridge into long, delicious noodles. The super handy chef's tool grates ingredients like cucumber or carrot into thin strands, making it a detox-friendly alternative to pasta or noodles. Give it a try with this chili lime cucumber noodle salad, which is served on a piece of watermelon dusted in chipotle powder for an extra-flavorful bite.
Beet and Orange Salad
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We love a no-cook meal and this beet and orange salad ticks all our boxes. A combination of beets, goats cheese, orange, and pine nuts on a bed of couscous, it takes just seven minutes to prepare. Drizzle with quality olive oil and it's ready to serve!
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Dill and Cucumber Salad
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Craving a salad that's full of flavor? This dill and cucumber dish might look plain, but appearances can be deceiving. The recipe calls for sliced cucumber to be sprinkled with salt, sugar, and vinegar then left in the fridge for an hour to pickle.
Green Salad With Edible Flowers
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A truly photogenic spring recipe, Martha Stewart's green salad with edible flowers is a celebration of the new season. The simple base of baby salad greens gets a hint of color and quirk with mini viola flowers. It's almost too pretty to eat.
via TheDomaine.com
