Spring Salad Recipes
Fresh, seasonal salads for spring — free, no ads, no account required
50 Spring recipes
Korean Spring Radish and Sesame Salad
South Asian Moong Sprout Spring Salad
South Asian Cucumber Raita Salad
Southeast Asian Peanut Noodle Grain Bowl
Caribbean Mango Avocado Spring Salad
Mediterranean White Bean and Lemon Salad
Japanese Wakame and Sesame Salad
Middle Eastern Herb-Forward Spring Tabbouleh
Latin American Black Bean and Mango Spring Salad
Mediterranean Herbed White Bean Grain Bowl
British Pea and Mint Spring Salad
West African Jollof-Spiced Grain Bowl
Moroccan Chermoula-Roasted Carrot Salad
Nordic Roasted Beet, Dill, and Horseradish Salad
Argentine Quinoa and Chimichurri Spring Salad
Japanese Miso-Edamame Spring Salad
Sesame-Crusted Tofu and Spring Vegetable Grain Bowl
Vietnamese Green Mango and Herb Salad
South Indian Coconut Vegetable Warm Bowl
South Asian Red Lentil Dal Warm Bowl
Indonesian Gado-Gado Spring Bowl
Chinese Smashed Cucumber Sesame Salad
Vietnamese Bún Bowl with Pickled Vegetables
South Indian Coconut and Lentil Warm Bowl
Korean Sesame Spinach and Rice Bowl
Japanese Edamame Soba Noodle Salad
French Composed Salad with Asparagus and Dijon
Crispy Tofu and Sesame Grain Bowl
Asparagus and Farro Bowl with Lemon Herb Dressing
Avocado and Ruby Grapefruit Salad with Mint
Sweet Pea and Mint Salad with Whipped Ricotta
Radish and Cucumber Salad with Fresh Herbs
Strawberry Spinach Salad with Pecans
Spring Panzanella with Cherry Tomatoes and Burrata
Australian Avocado and Mango Salad with Macadamia
Jicama and Mango Salad with Chile Lime Dressing
Italian Shrimp and Farro Warm Bowl
French Spring Chicken and Quinoa Bowl
North African Date and Fig Bowl with Ricotta
Black Bean and Asparagus Bowl with Avocado Cream
Black-Eyed Pea and Plantain Salad
Moroccan Chickpea and Herb Salad
Chicken and Beet Salad with Dill
British Apple and Blue Cheese Salad
Classic Italian Insalata Verde
British Watercress and Tofu Salad with Cheddar
Caribbean Noodle & Feta Salad
South Asian Chicken and Rice Salad
Paneer Tikka Warm Bowl with Mint Raita
Japanese Roasted Kabocha and Sesame Salad
Spring brings tender greens, radishes, snap peas, and strawberries. These salad recipes are built around what's actually at the market in March through May — not what photographed well last November.
Spring salads are defined by freshness: asparagus shaved thin, pea shoots still snappy, mint and herbs that didn't need a greenhouse. The ingredients are delicate, which means they reward simple treatment — a lemon vinaigrette, a little good olive oil, some shaved Parmesan. Our spring collection spans Mediterranean grain bowls, Japanese-style sesame dressings over baby spinach, Vietnamese herb salads built on rice noodles and fresh mint, and North African grain dishes using herbs at peak ripeness.
Every recipe includes full nutritional data — calories, protein, carbs, fat, fiber — so you can understand what you're eating without guessing. Spring salads built around legumes, tender greens, and whole grains are naturally high in fiber and relatively low in calories. A farro bowl with shaved asparagus and lemon-herb vinaigrette carries 18–22 grams of protein per serving. The nutritional panel shows you the exact number for each recipe.
Spring is when salads work as a real meal again. The season that runs from late March through early June is short — asparagus is only at its best for about six weeks, and pea shoots disappear quickly once the heat arrives. These recipes are designed for that window. They're fast: most come together in under 30 minutes. They store well: grain-based spring salads hold for 3–4 days in the refrigerator when the dressing is kept separate.
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What's in season — March–May
- Asparagus
- Snap peas
- Pea shoots
- Radishes
- Baby spinach
- Arugula
- Strawberries
- Mint
- Chives
- Green onions
- Fava beans
- Fennel
Spring salad questions
What vegetables are in season for spring salads?
In spring (March through May), the best salad vegetables include asparagus, snap peas, pea shoots, radishes, baby spinach, arugula, fava beans, and fresh herbs like mint and chives. These are at their most tender and flavorful before summer heat arrives.
What makes a good spring salad dressing?
Spring salads work best with light, acidic dressings: lemon vinaigrettes, rice vinegar-based dressings, or herb-forward sauces like green goddess or salsa verde. Avoid heavy cream dressings that overpower delicate spring greens. A simple lemon-olive oil vinaigrette with a little Dijon is a reliable base for most spring vegetables.
Can I make spring salads ahead for meal prep?
Yes — spring grain bowls and grain-based salads hold well for 3–4 days when the dressing is kept separate. Store components separately and assemble portions just before eating. Asparagus and snap peas keep better undressed in the refrigerator. Avoid prepping strawberries more than a day ahead since they soften quickly.
Are spring salads good for weight management?
Spring salads built around greens, legumes, and whole grains are high in fiber and protein relative to calories. A grain bowl with asparagus, chickpeas, and a lemon vinaigrette typically runs 350–450 calories with 15–20 grams of protein. Every recipe on Lsalad shows the full nutritional breakdown so you can compare options rather than estimate.
How long does asparagus last after buying it?
Fresh asparagus lasts 3–5 days in the refrigerator. Store it upright in a jar with an inch of water, covered loosely with a plastic bag — the same way you'd store cut flowers. For salads, blanch or shave raw and dress immediately; it deteriorates quickly once cut.