Spring’s here and fresh green produce is starting to sprout! After months of roasted root veggies it’s time to indulge in spring vegetables. Why not take advantage of the colorful fresh produce and put them together in a healthy vegetarian salad?
Spring marks the beginning of rose season, open windows, no jackets, rooftop drinks and grilling season. Hearty salads make a great lunch and the perfect side to bring along to a bbq! If you’re a fan of meal prepping these vegetarian salads are perfect recipes to include.
Some spring fruits and vegetables are only available for a few weeks or months so hurry on over to the grocery store or farmers market asap. Produce like asparagus, artichokes and fresh greens have a longerseason that rhubarb or ramps, but are at their peak in spring. To make the most of spring produce while it’s here, try one of these delicious vegetarian salad recipes.
1.) Fava Bean and Asparagus Salad
Here is a vegetarian salad full of beautiful green color to celebrate the start of spring! Pistachios and asparagus add a yummy and colorful crunch to this tasty salad. This vegetarian salad recipe goes perfectly with a side of salmon or a marinaded skirt steak. If you can’t find fava beans you can substitute with english peas or sugar snap peas instead. Bon Appetite!
Recipe by Alison Roman for Bon Appetite.
¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ pounds pods)
1 small shallot, finely chopped
2 tbsp. Champagne or white wine vinegar
Freshly ground black pepper
⅓ cup olive oil
1 bunch asparagus, sliced thinly lengthwise on a mandoline
2 cups trimmed watercress or arugula
½ cup mint leaves
2 tbsp. tarragon leaves
2 tbsp. chive blossoms (optional)
1.) Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
2.) Cook fava beans in a large saucepan of boiling salted water untiltender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
3.) Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
4.) Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
2.) Strawberry Rhubarb Salad
The first thing we think of when putting a salad together is vegetables, but fruit is just as versatile and tasty! A great combination of ingredients to stick to is: fresh fruit, some kind of nut, fresh herbs and a light zesty dressing. This vegetarian salad recipe mixes strawberries, mint, hazelnuts and rhubarb with a fresh lemon dressing. Yum! You could just as easily throw these same ingredients on top of some fresh yogurt for a more decadent treat.
Recipe by Wise Sons Jewish Delicatessen.
½ cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tbsp. sugar
1 tbsp. Cointreau or fresh orange juice
1 tbsp. fresh lemon juice
2 lbs. strawberries, hulled, quartered
¼ cup torn fresh mint leaves
1.) Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
2.) Meanwhile, toss rhubarb, sugar, Cointreau and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
3.) ButterMilk Dressed Spring Vegetables
This simple vegetarian salad is the perfect thing to make for your first summer bbq! It’s creamy and delicious with a nice crunch from the smoked almonds. Serve with this burger recipe and a one of the top 5 rose’s under $20 and you’re party menu is complete! The buttermilk dressing in this recipe is easy to make and great to make in bigger batches.
Recipe by Chef Eli Dahlin.
- 1 cup buttermilk
- 1/2 cup cottage cheese (4% milk fat)
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. minced shallot
- 3 tbsp. finely chopped tarragon
- Kosher salt
- 1 medium head of red leaf lettuce, torn
- 2 heads of Boston lettuce, torn
- 1 cup smoked almonds (5 ounces), chopped
1.) In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and shallot until smooth. Scrape the dressing into a small bowl and stir in the tarragon; season with salt and pepper.
2.) In a serving bowl, toss the lettuces with some of the dressing. Garnish with the almonds and serve, passing the remaining dressing at the table.
4.) Quinoa Salad With Spring Vegetables
This salad is full of vegetarian protein and fresh spring produce. It’s the perfect vegetarian salad to meal prep for lunches. To get rid of any bitterness leftover on the quinoa, rinse it quickly under cold water after it’s done cooking. I love throwing a crispy fried egg on top of this vegetarian salad for a little extra protein. Enjoy!
Recipe by Carla Hall for Food & Wine Magazine.
- 1 tbsp. unsalted butter
- 1 cup red quinoa, rinsed and drained
- 1 1/2 cups water
- 1/2 cup white wine
- 2 tarragon sprigs
- 2 thyme sprigs
- 1 cup frozen lima beans
- 1 cup frozen peas
- 3 tbsp. fresh lemon juice
- 3 tbsp. extra-virgin olive oil
- 2 tsp. Dijon mustard
- 2 tsp. honey
- Kosher salt
- Freshly ground pepper
- 5 radishes, thinly sliced (2 cups)
1.) In a medium saucepan, melt the butter over moderate heat. Add the quinoa and cook, stirring, until toasted, about 2 minutes. Add the water, wine, tarragon and thyme and bring to a boil. Cover and simmer over low heat for 20 minutes, until the quinoa is tender; drain any extra liquid if necessary. Discard the tarragon and thyme sprigs. Spread the quinoa on a large rimmed baking sheet and cool to room temperature.
2.) Meanwhile, fill a large bowl with ice water. In a small saucepan of salted boiling water, cook the lima beans for 2 minutes. Addthe peas and cook for 1 minute longer. Drain and immediately transfer to the ice water. When cool, drain again.
3.) In a large bowl, whisk the lemon juice with the olive oil, mustard and honey and season with salt and pepper. Stir in the quinoa, lima beans, peas and radishes and season with salt and pepper. Serve.
5.) Radish and Goat Cheese Salad
This light vegetarian salad really celebrates spring with crisp radishes, topped with goat cheese and an asian inspired vinaigrette. The dressing combines soy sauce, rice wine vinegar and cilantro for an herby punch. It’s super easy to whip together and looks fancy enough to impress any guests. Win. Win!
Recipe by Nancy Singleton Hachisu
- 1 bunch French breakfast radishes (about 1 lb.)
- 2 tbsp. minced shallots
- 1 tsp. Kosher salt
- 1 tbsp. brown rice vinegar
- 1 tsp. soy sauce
- 3 tbsp. olive oil
- 2⁄3 cup loosely packed cilantro leaves
- 2 oz. fresh goat cheese, crumbled