Garden to Table: Spring Salads to Savor
As the flowers start to bloom and the nicer weather brings in some sunshine and happiness, let the meals you eat match the energy of the season. It’s a time of rejuvenation and renewal, reflected in the bounty of fresh produce bursting forth from gardens and farms. What better way to celebrate this season of abundance than with a collection of delicious plant-based salads that showcase the best of spring’s harvest?
Strawberry Spinach Salad with Balsamic Dressing
A mix of sweet and tart and a fabulous pick me up on a sunny day!
Start with a bed of fresh spinach leaves.
Add sliced strawberries for a burst of sweetness.
Top with toasted almonds for crunch.
Drizzle with a tangy balsamic vinaigrette.
Optional: Crumble some vegan feta cheese for an extra layer of flavor.
Asparagus and Quinoa Salad
This salad is more filling and great as a lunch or dinner.
Cook quinoa according to package instructions and let it cool.
Blanch fresh asparagus spears until tender-crisp, then chop into bite-sized pieces.
Toss quinoa and asparagus together
Then add chopped cherry tomatoes, sliced avocado, and fresh herbs like parsley and dill.
Dress with a lemony vinaigrette for a refreshing finish.
Radish and Snap Pea Salad
Thinly slice fresh radishes and sugar snap peas.
Toss with baby arugula for a peppery bite.
Add toasted pine nuts for texture.
Dress with a simple combination of olive oil, lemon juice, salt, and pepper.
Mango and Black Bean Salad
This salad is great for picnics or backyard festivities!
Dice ripe mangoes and combine with black beans (rinsed and drained) in a bowl.
Add diced red bell pepper, chopped red onion, and fresh cilantro.
Squeeze fresh lime juice over the salad and toss gently to combine.
Serve chilled for a refreshing contrast of flavors.
Roasted Beet and Carrot Salad
Roast beets and carrots until tender and caramelized.
Let them cool, then slice into bite-sized pieces.
Arrange on a bed of mixed greens.
Sprinkle with crumbled vegan goat cheese and chopped walnuts.
Drizzle with a maple balsamic glaze for a touch of sweetness.
Spring Pea and Mint Salad
This salad is a great accompaniment to a lunch or dinner.
Blanch fresh peas until just tender, then cool them in an ice bath.
Toss peas with chopped fresh mint leaves, diced cucumber, and thinly sliced radishes.
Dress with a light vinaigrette made with olive oil, white wine vinegar, Dijon mustard, and a pinch of sugar.
Whether enjoyed as a light lunch, a side dish, or a main course, they are sure to bring a taste of springtime freshness to your table. Want to add some extra pizazz to a salad, try crispy chickpeas or maybe some type of pickled vegetable. So, grab your salad bowl and let the flavors of spring inspire your culinary creations. Happy Spring Eating!