After the winter, your body needs a good dose of vitamins, and that’s where good spring salads come in handy. Indulge yourself and your family in a way that pleases the eye and keeps everyone happy and hungry. Stay tuned as in the following; we will introduce the 6 best spring salads.
Carrot salad with feta
Preparation time: 30 minutes, Making time: 20 minutes
Ingredients (for 4 servings):
- 2 bunches of carrots
- 8 tablespoons of homemade crunchy muesli
- 2 tablespoons of honey
- 2 tablespoons butter
- 1 pomegranate
- 200 g feta
- Mint leaves
- Coriander leaves
- 5 tablespoons sunflower oil
- 1 teaspoon honey
- 1 tablespoon lemon juice
- Salt, pepper
Instructions:
Trim the carrots and mix them with the honey. Then, sauté them in butter so that the honey caramelizes. Spread on plates, adding granola and pomegranate balls and garnish each serving with mint and cilantro leaves. Sprinkle the cheese over the salad. Beat the oil with the honey and lemon juice and season the mixture with salt and pepper. Pour the dressing over the salad and serve.
Salad with turkey and feta
Preparation time: 40 minutes, Making time: 15 minutes
Ingredients (for 4 servings):
- 200 g leaf lettuce
- 150 g canned chickpeas
- 1 red onion
- 200 g cherry tomatoes
- 300 g turkey breast meat
- Salt, pepper
- 1 tablespoon Dijon mustard
- 200 g feta
- Oil
- 100 ml olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
Instructions:
Fry the meat until tender, add salt and pepper to taste and coat both sides with mustard. Then, brown in oil on both sides until golden brown. Wash the lettuce and put it in a bowl. Then add the chopped cherry tomatoes, chopped onion and drained chickpeas.
Blend everything. Then, add the chopped parsley, salt and pepper. Spread the salad on plates, put the meat cut into pieces and the crumbled cheese and drizzle everything with the dressing.
Bacon and Egg Salad
Preparation time: 30 minutes, Making time: 20 minutes.
Ingredients (for 4 servings):
- 300 g lettuce
- 8 hard-boiled eggs
- 1 bunch of carrots
- 1 tablespoon butter
- 1 tablespoon honey
- 200 g sliced English bacon
- 200 g sour cream
- Salt, pepper
- Olive oil
- Lemon juice
Instructions:
Lay out the bacon on a baking sheet lined with parchment paper and fry until crisp. Cut the carrots lengthwise into slices and mix them in a bowl with the honey. Then, roast them in the butter so that the honey caramelizes a bit.
Rinse the lettuce, place it in a bowl and drizzle with oil and lemon juice. Then spread it on the plates. Put the crispy bacon, browned carrots and chopped eggs. In the end, add some sour cream and season everything with salt and pepper.
Salad with peas and tofu
Preparation time: 30 minutes, Making time: 20 minutes.
Ingredients (for 4 servings):
- 500 g frozen peas
- 1 tablespoon of butter
- A handful of mint leaves
- 2 shallots
- 1 chili pepper
- 400 g marinated tofu with garlic
- Salt, pepper
- Oil
- A handful of baby spinach
Instructions:
Chop the shallots finely. Then fry them in butter and add the peas. Pour in a bit of water and sauté briefly. Pour off or let the remaining liquid evaporate. Add salt and pepper to the mixture, and stir in the mint leaves, spinach, and chopped chili pepper. In a different pan, brown the diced tofu in oil. Distribute the peas on plates or bowls and add the tofu at the end.
Salad with asparagus
Preparation time: 30 minutes, Making time: 5 minutes
Ingredients (for 4 servings):
- 200 g lamb’s lettuce
- 400 g green asparagus
- 300 g cherry tomatoes
- 1 tablespoon balsamic vinegar
- 4 tablespoons olive oil
- Salt, pepper
- 4 tablespoons Greek yogurt
- 1 tablespoon lemon juice
Instructions:
Cut the tomatoes into slices, place them in a bowl and add balsamic vinegar, olive oil, salt and pepper. Cut off the ends of the asparagus and place in boiling salted water for 5 minutes. Distribute the asparagus among bowls or plates and add the seasoned tomatoes and cooked asparagus. To finish, dress the salad with a dressing of yogurt, lime juice, salt and pepper.
Chicken salad with sprouts
Preparation time: 30 minutes, Making time: 5 minutes
Ingredients (for 4 servings):
- 200 g roast chicken
- 200 g rice noodles
- A handful of coriander
- 1 sprig of mint
- 150 g bamboo shoots
- 100 g pea pods
- 2 chili peppers
- 2 teaspoons grated ginger
- 2 teaspoons sesame oil
- 2 crushed garlic cloves
- 2 tablespoons fish sauce
- 4 tablespoons water
- 2 teaspoons cane sugar
- Juice of 1 lime
Instructions:
Place all the ingredients for the dressing in a bowl and mix. Mince the cilantro and add it to a bowl. Then add the mint leaves, the chopped sugar snap peas and the bamboo shoots. Blend everything and add the chopped chili peppers and chopped meat. Boil the rice noodles according to instructions. Distribute in bowls, add the cilantro mixture, and pour the dressing over everything.
