Traditional recipes

Chopped Spring Salad

Chopped Spring Salad

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely grated
  • 2 tablespoons finely chopped chives, plus more for serving
  • 2 tablespoons finely chopped mint, plus more for serving
  • Kosher salt, freshly ground pepper
  • ½ English hothouse cucumber, chopped (about 1 cup)
  • 3 radishes, trimmed, chopped
  • 1 cup thinly sliced sugar snap peas
  • ¾ cup cherry tomatoes, quartered

Recipe Preparation

  • Whisk yogurt, oil, lemon juice, garlic, Sriracha, 2 Tbsp. chives, and 2 Tbsp. mint in a small bowl to combine; season with salt and pepper and let dressing sit at least 1 hour to allow flavors to meld.

  • Just before serving, toss cucumber, avocado, scallions, radishes, peas, and tomatoes in a large bowl to combine; season with salt and pepper. Divide evenly among plates and drizzle with dressing. Top with chives and mint.

  • Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Recipe by Jenny Rosenstrach and Andy Ward,

Nutritional Content

Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 11 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 30Reviews SectionA really delicious spring salad! We added arugula, tempeh, and a little sweet potato to make it a meal! I will definitely make again and again. The dressing is especially easy to make compared to other salad dressings I've made before.amandoNashville, TN04/11/20Crisp, fresh, uses many spring veggies. I did not add avocado because all the avocados I bought were bad. I added pea shoots for another ingredient. Delicious, and all my dinner guests complimented on it.Sabrina HarveyMinneapolis04/20/19

Recipe Summary

  • 10 ounces pearl onions, peeled
  • 2 ears corn, husked
  • 3 small, thin yellow squash, quartered lengthwise
  • 3 small, thin zucchini, quartered lengthwise
  • Olive oil, for brushing
  • Salt and freshly ground pepper
  • 2 baby Japanese or Kirby cucumbers, cut in half lengthwise and then into 1/4-inch-thick slices
  • 1 Hass avocado, pitted, peeled, and cut into 1/2-inch dice
  • 1 bunch watercress, stems trimmed
  • Shallot and Sherry-Wine Vinaigrette

Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.

Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.

Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.

Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.

Add reserved corn, cucumbers, avocado, and watercress gently toss. Pour the vinaigrette over the salad. Toss, and serve.


33 Fresh, Colorful Spring Salads That'll Make It Easy to Eat Your Veggies

These bright, refreshing salads make the most of the season.

One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce (like lettuce, green beans, peas and radishes) than in one of these delicious spring salads. From healthy lunch ideas to the perfect side dish for ham (start planning your Easter dinner menu now!), these spring salad recipes will convince the whole family to eat their greens.

The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.

Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.


Spring Chopped Salad

This colorful and flavorful salad is just perfect for warm spring days!

by Einat Admony
From - Posted on May 20, 2014

This delicious salad is a snap to prepare and serves as an ideal side dish or light lunch.

Ingredients

Lime Vinaigrette
3 Tbsp. olive oil Pinch freshly ground black pepper
1 Tbsp. fresh lime juice Pinch sugar
¼ tsp. kosher salt

Salad
5 or 6 fistfuls baby spinach, sliced into thin strips ⅓ c. store-bought crispy shallots or fried onions
1 c. canned corn kernels, drained 1 small avocado, cut into small cubes
1 c. canned black beans, drained and rinsed 1 jalapeño chili, cored, seeded and diced
1 small red bell pepper, cored, seeded and
diced (about 1 cup)
3 Tbsp. fresh cilantro or basil, finely chopped

Preparation

1. Slowly whisk olive oil into lime juice. Then add salt, pepper and sugar.

2. Toss all the salad ingredients together with the lime vinaigrette.

Serves 4 to 6.

Nutritional Information (six servings): Calories: 210 Fat: 14g Cholesterol: 0mg Sodium: 360mg Total Carbohydrates: 17g Dietary Fiber: 6g Sugars: 3g Protein: 4g.


Chopped Salad Recipe Ingredients

Here’s what you’ll need to make this chopped salad recipe:

  • Iceberg lettuce and radicchio – They create the salad’s fresh, crisp base. The green and red leaves are so pretty together!
  • Red onion – For crunch and sharp, oniony flavor.
  • Cherry tomatoes – With all that crisp lettuce and onion, you need something juicy to balance them out.
  • Chickpeas – Try roasting them for extra crunch!
  • Pearl mozzarella and provolone cheese – Why use one cheese when you could use two? I love the contrast of the soft mozzarella and the firm provolone.
  • Pepperoncini – With their tangy, spicy flavor, they take this chopped salad to a whole new level!
  • A lemon vinaigrette – This simple vinaigrette is like a homemade version of Italian dressing. Made with lemon juice, red wine vinegar, shallot, garlic, and dried oregano, it’s bright, tangy, and super easy to whisk together.
  • Dried oregano – This simple, delicious garnish fills the whole salad with fresh Italian flavor.

Gaby also calls for cubed Genoa salami, but I skip it to make this recipe vegetarian. Instead, I season it with a few generous pinches of salt while assembling. That way, I don’t miss the meat at all! You could also replace the salami with chopped sun-dried tomatoes or roasted red peppers. Let me know what variations you try!

Find the complete recipe with measurements below.

In the past, I’ve made chopped salad with romaine lettuce, but I’m obsessed with the mix of iceberg lettuce and radicchio in Gaby’s recipe. Because both come in round heads, you can slice them into uniform thin strips. The onion slices have a similar shape too, so everything mixes together perfectly.

Whisk together the salad dressing ingredients, chop up the veggies, and toss to combine! Trust me, you’re going to love this one.


Tip #2: don’t be afraid to bring Mediterranean veggies into the mix

If you don’t think of aubergines, squash and courgettes as salad material, it’s time to make the shift. Bringing those bad boys into your life – and salad bowl – is guaranteed to make you feel a lot more enthusiastic about the salad on your plate.

Try: The fat Mo salad (serves 2-4) from Big Zuu’s Big Eats by grime artist Big Zuu, published by BBC Books.

Packed with crispy aubergine slices, juicy tomatoes and tonnes of flavour, this salad will leave you feeling totally satisfied. Plus it’s pretty low-fuss, with just a handful of ingredients to prep.

Ingredients

  • 1 large aubergine (about 300g), sliced into 0.5cm rounds
  • 75ml extra-virgin olive oil
  • 1 red chilli, finely chopped
  • 100g cherry tomatoes, roughly diced
  • juice of 1⁄2 lemon
  • 1 garlic clove, crushed
  • handful of parsley, roughly chopped
  • handful of mint, roughly chopped
  • sea salt and ground black pepper, to taste

Method

Place a griddle pan over a high heat.

Working in batches, place the aubergine slices on the hot griddle and cook for 2 minutes, or until the underside has nicely charred. Turn the slices over and cook for a further 2 minutes. Set the grilled slices aside in a bowl.

When all the aubergine slices have been grilled, toss them in 2 tablespoons of the olive oil and a sprinkle of sea salt and set aside while you make the dressing.

To make the dressing, mix together the chilli, tomatoes, lemon juice, garlic and herbs with the remaining olive oil. Season well with salt and pepper. Lay the grilled aubergine slices on a serving plate and drizzle with the garlicky dressing. Serve immediately.


6. Couscous & Fresh Herb Stuffed Peppers

Get ready to stuff your face with these healthy, delicious and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper is a perfect midweek meal!

Ingredients

4 peppers (any colours), tops cut off, stemmed and seeded

2 cups cooked Israeli couscous
1 cup fresh or defrosted frozen peas
½ cup crumbled Feta cheese
2 tbsp chopped oil packed sun-dried tomatoes
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp crushed red pepper flakes
¼ cup crumbled Feta cheese

Directions

1)To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.

2)In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.


Variations

A good salad recipe is always flexible, and this spring salad is no exception. Here are a few of my favorite ways to change it up:

  • Swap the cheese, or skip it. Use soft goat cheese or mini mozzarella balls instead of feta, or skip the cheese to make this asparagus salad vegan.
  • Mix up the veggies. Use whatever looks good at the farmers market or grocery store! If you can’t find radishes, shaved kohlrabi or Japanese turnips would be a great substitute. I also like to make this spring pea salad with blanched sugar snaps or green beans instead of the asparagus.
  • Try a different nut or seed. Toasted almonds, walnuts, or pepitas would be fantastic.
  • Switch the dressing. If you happen to have pesto on hand, it makes a delicious dressing for this spring salad! If your pesto is thick, thin it out with extra olive oil or lemon juice.
  • Make a spinach salad. If you can get your hands on tender baby spinach, this asparagus, pea, and radish salad is a perfect way to use it.
  • Add an extra pop of pink. Top the salad with a few pickled red onions.

Let me know what variations you try!


What’s in the Dressing

The dressing is bright and acidic thanks to the juice and zest of a lemon. Two tablespoons of crème fraîche or sour cream adds richness without making the salad heavy.

It’s seasoned with lots of fresh chives, which pair well with spring vegetables. Consider making a double batch of the dressing, since it will last for several days in the fridge and is tasty with virtually any salad green or drizzled over both raw and cooked vegetables.


Chopped Spring Salad

The cooked vegetables can be made one day in advance and stored on a paper towel-lined tray in the refrigerator.

Trim and scrub the beets and place in a small saucepan with 1/2 teaspoon salt and enough water to cover by 1 inch. Bring to a boil and then simmer until tender (beets should pierce easily with a paring knife), about 15 minutes. (Time will vary depending on the size of the beets.) Once tender, turn off the heat and let sit for 10 minutes.

Bring another small pot of water to a boil, and prepare an ice-water bath in a large bowl. Wash and trim the asparagus by cutting off the tough lower half. Cut remaining stalks into 1-inch pieces, and set aside. Wash snap peas and trim ends, removing any strings. Cut into thirds. When the water boils, add 1 teaspoon salt, asparagus, snap peas and carrots. Cook until the asparagus and peas turn bright green, 30 seconds to 1 minute. Drain them in a colander, rinse with cold water, and dunk into the ice bath. Let sit until vegetables are cool. Drain the vegetables well, blot them with paper towels, and set aside.

Pour out the hot cooking liquid from the beets and add cold water. When the beets are cool enough to handle, rub the skins off with your hands (under water), then cut them into quarters. If using larger beets, cut them into 1/2-inch pieces. Set aside.

Zest lemon and set zest aside. In a small bowl, whisk together mustard, lemon juice, and a pinch of salt and pepper. Slowly drizzle in the oil while continuing to whisk until the dressing is emulsified. Adjust seasoning.

In a large serving bowl, arrange the vegetables in sections or rows. Drizzle with the dressing and sprinkle the lemon zest (to taste) over the top. When ready to serve, toss all of the ingredients together.