10 Easter Salad Recipes to Try
Are you ready to elevate your Easter feast with vibrant and delicious salads? With spring in full swing, it’s the perfect time to bring fresh flavors and colors to your table. These 10 Easter salad recipes not only add excitement to your menu, but they also help you enjoy healthy, tasty options that everyone will love!
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1 Spring Green Delight Salad
Bright, fresh, and full of vibrant flavors, the Spring Green Delight Salad is perfect for any spring meal or gathering. This colorful salad brings together a blend of crisp greens and delicious toppings, making it both nutritious and appealing. Easy to prepare, it’s an excellent choice for your next family gathering or picnic.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 2 cups mixed salad greens (baby spinach, arugula, and romaine)
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup feta cheese, crumbled
- 1/4 cup sunflower seeds
- 1/4 cup balsamic vinaigrette dressing
- Salt and pepper to taste
Instructions:
Start by washing the mixed salad greens thoroughly. Drain and pat them dry with a paper towel to remove excess water. In a large salad bowl, combine the salad greens with the chopped cucumber.
Next, add the halved cherry tomatoes and shredded carrots to the bowl. Toss these ingredients gently to combine.
Then, finely slice the red onion and sprinkle it on top of the salad mixture. Follow this with crumbled feta cheese and sunflower seeds for added flavor and crunch.
Drizzle the balsamic vinaigrette dressing over the salad. Be careful not to add too much at once; you can always add more later. Season with salt and pepper to taste, then toss everything together until all the ingredients are well coated.
Serve the salad immediately on individual plates or as a large bowl for sharing. Enjoy the freshness of this delightful dish!
Tips:
- For an extra boost of flavor, let the salad sit for about 5 minutes after tossing. This helps the ingredients meld together.
- You can add grilled chicken or chickpeas for added protein.
- Feel free to substitute any of the vegetables with your favorites, such as bell peppers or radishes.
Nutrition Facts:
- Calories: 150
- Protein: 5g
- Carbohydrates: 10g
- Fat: 10g
- Fiber: 3g
2 Colorful Easter Veggie Medley
The Colorful Easter Veggie Medley is a bright and cheerful dish that celebrates spring with its vibrant colors and fresh flavors. This veggie medley is not only perfect for your Easter celebration but also easy to make and healthy for the whole family. Get ready to enjoy a delightful mix of colorful vegetables!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (assorted colors)
- 1 cup cucumber, diced
- 1 cup radishes, sliced
- 1 cup carrots, julienned
- ½ cup red onion, thinly sliced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions:
Start by washing all your fresh veggies thoroughly. Chop the cherry tomatoes, bell peppers, cucumber, radishes, and carrots into bite-sized pieces. After that, slice the red onion thinly.
Next, combine all the chopped veggies in a large bowl. This is where the fun begins! Toss them together gently so that the veggies mix well, showing off their beautiful colors.
Now, it’s time to make the dressing. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until it is well blended. Pour this dressing over your veggie mixture and toss everything together again.
Finally, garnish your colorful medley with some fresh herbs to add a pop of flavor. Serve this dish immediately, or let it sit for a few minutes to allow the flavors to meld.
Tips:
- Feel free to add any of your favorite veggies, like zucchini or snap peas.
- For a crunchy twist, sprinkle some nuts or seeds on top before serving.
- This medley can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 150
- Protein: 2g
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 3g
3 Creamy Deviled Egg Salad
Creamy Deviled Egg Salad is a delicious twist on the classic deviled eggs. It’s creamy, tangy, and perfect for brunch, picnics, or as a lunch option. This easy recipe combines all the flavors you love about deviled eggs into a salad that’s both satisfying and delightful.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery, finely chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon fresh dill, chopped (optional)
Instructions:
Start by bringing a pot of water to a boil. Carefully place the 6 large eggs in the pot and boil them for about 10 minutes. Once boiled, remove the eggs and place them in an ice water bath to cool completely.
After the eggs have cooled, peel them under running water to make the process easier. Cut the eggs in half and separate the yolks from the whites. Place the yolks in a mixing bowl and chop the whites into small pieces.
Mash the yolks with a fork and then add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together until it’s creamy and smooth.
Now, fold in the chopped egg whites, 1/4 cup celery, 2 tablespoons green onions, and 1 tablespoon fresh dill if you’re using it. Stir gently until the mixture is well combined.
Serve your creamy deviled egg salad on a bed of lettuce, in a sandwich, or with crackers. Enjoy this simple and tasty dish!
Tips:
- For added texture, you can mix in diced pickles or relish.
- If you prefer a little spice, add a dash of hot sauce to the mixture.
- This salad can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition Facts:
- Calories: 240
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 370mg
- Sodium: 450mg
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
4 Fresh Herb and Asparagus Salad
This Fresh Herb and Asparagus Salad is bright, refreshing, and perfect for any spring gathering. Packed with nutrients and flavor, it features tender asparagus and vibrant herbs that bring a delightful crunch to your meal. It’s a great side dish for a light lunch or a lovely addition to your Easter feast.
Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups mixed fresh herbs (such as parsley, basil, and dill)
- 1/4 cup finely chopped red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
Instructions:
Begin by bringing a large pot of water to a boil. Once boiling, add the asparagus pieces and cook them for about 2-3 minutes until they are bright green and tender-crisp. After that, quickly transfer the asparagus to a bowl of ice water. This helps them keep their vibrant color and crunch. Let them cool for about 5 to 10 minutes.
While the asparagus is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
Next, drain the cooled asparagus and pat it dry with a paper towel. In a large mixing bowl, combine the asparagus, fresh herbs, and red onion. Pour the dressing over the salad and gently toss everything together until well coated.
If you like, sprinkle the crumbled feta cheese on top before serving. This adds a nice creaminess that balances the flavors perfectly.
Tips:
- Feel free to mix and match herbs based on your preference. Cilantro or mint can add a new twist.
- For extra flavor, grill your asparagus instead of blanching it.
- You can prepare this salad a few hours in advance; just keep it stored in the refrigerator until you’re ready to serve.
Nutrition Facts:
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
5 Citrus Burst Quinoa Salad
Citrus Burst Quinoa Salad is a refreshing and colorful dish that’s perfect for any occasion. With a delightful mix of quinoa, fresh veggies, and zesty citrus flavors, this salad brings a burst of sunshine to your table. Plus, it’s easy to make and packed with nutrients!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 orange, peeled and diced
- 1 grapefruit, peeled and diced
- 1 bell pepper, diced (any color)
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Instructions:
First, rinse the quinoa under cold water to remove any bitterness. Then, cook the quinoa in a pot by adding it to 2 cups of water. Bring it to a boil, reduce the heat to low, and cover. Let it simmer for about 15 minutes or until all the water is absorbed.
Once the quinoa is cooked, let it cool for a few minutes. Fluff it with a fork to separate the grains. In a large bowl, combine the cooled quinoa with the diced orange, grapefruit, bell pepper, cucumber, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, and honey (if you’re using it). Pour the dressing over the quinoa salad and toss everything together gently. Add salt and pepper to taste.
Let the salad sit for about 10 minutes to let the flavors meld together before serving. This dish is great chilled or at room temperature.
Tips:
- For extra flavor, add some feta cheese or avocado to the salad.
- Feel free to mix in other veggies like carrots or corn for more color and crunch.
- This salad can be stored in the refrigerator for 3-4 days, making it perfect for meal prep!
Nutrition Facts:
- Calories: 220
- Protein: 6g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 5g
6 Radish and Pea Pod Salad
Radish and Pea Pod Salad is a refreshing and colorful dish that’s perfect for springtime gatherings. With its crunchy radishes and sweet pea pods, this salad adds a vibrant touch to any table. Toss it together in minutes for a healthy side that everyone will love!
Prep Time: 10 minutes
Additional Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
- 1 cup fresh pea pods, trimmed
- 1 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (like parsley or mint) for garnish
Instructions:
Start by washing the pea pods and radishes under cold water. Trim the ends of the pea pods and slice the radishes thinly.
Next, take a large mixing bowl and add the sliced radishes, pea pods, cherry tomatoes, and red onion. Mix them well until combined.
Then, in a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad and toss everything until it’s well coated.
Season the salad with salt and pepper to taste. If you want, you can add some chopped fresh herbs for extra flavor.
Let the salad sit for about 10 minutes at room temperature to let the flavors meld together. Serve it fresh and enjoy!
Tips:
- Feel free to add other vegetables like cucumbers or bell peppers for more variety.
- If you want a bit of crunch, try adding toasted nuts or seeds.
- This salad can be made in advance; just keep the dressing separate until you are ready to serve.
Nutrition Facts:
- Calories: 90
- Protein: 3g
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 3g
- Sugars: 2g
- Sodium: 30mg
7 Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad is a colorful and delicious dish that’s perfect for any occasion, especially Easter! The sweetness of the roasted beets combined with the creamy goat cheese creates a wonderful flavor balance. Plus, it’s easy to make and looks stunning on any table.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
- 4 medium beets, scrubbed clean
- 4 cups mixed salad greens (like arugula, spinach, or mesclun)
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper, to taste
Instructions:
First, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, making sure they are tightly sealed. Place the wrapped beets on a baking sheet and pop them in the oven for about 45 minutes or until they’re tender when pierced with a fork.
Once the beets are done roasting, allow them to cool for a few minutes. Carefully unwrap the foil and peel the skins off the beets. You can use paper towels to help remove the skin easily. After peeling, slice the beets into quarters or bite-sized pieces.
Now, in a large bowl, combine the mixed greens and the roasted beet slices. Sprinkle the crumbled goat cheese and chopped walnuts on top.
Finally, drizzle the balsamic vinaigrette over the salad and toss gently to combine. Taste and add salt and pepper as needed.
Tips:
- For an extra crunch, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad.
- You can add other toppings like sliced apples or dried cranberries for additional flavor.
- If you prepare the beets in advance, this salad can be assembled just before serving for freshness.
Nutrition Facts:
- Calories: 250 per serving
- Protein: 7g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 7g
8 Honey Mustard Rainbow Slaw
This Honey Mustard Rainbow Slaw is a colorful and crunchy salad that is perfect for any gathering or picnic. The sweet and tangy dressing adds a burst of flavor that complements the vibrant veggies beautifully. It’s simple to make and sure to please everyone at the table!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup bell peppers, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- Salt and pepper, to taste
Instructions:
Start by preparing the vegetables. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, bell peppers, cherry tomatoes, and green onions. Toss them gently to mix.
Next, it’s time to make the dressing. In a separate small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until well blended. Add salt and pepper to taste.
Now, pour the dressing over the prepared vegetables. Toss everything together until the veggies are evenly coated in the delicious dressing.
For the best flavor, let the salad sit for about 5 minutes before serving. This allows the flavors to meld together nicely. After that, serve your vibrant salad and enjoy!
Tips:
- For extra crunch, add some sliced almonds or sunflower seeds to the slaw.
- You can substitute the honey with maple syrup for a vegan version of the dressing.
- This slaw can be made a day ahead and stored in the fridge to save time.
Nutrition Facts:
- Calories: 150 per serving
- Total Fat: 6g
- Saturated Fat: 0.5g
- Total Carbohydrates: 22g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 3g
9 Strawberry Spinach Salad with Poppy Seed Dressing
This Strawberry Spinach Salad with Poppy Seed Dressing is a delicious and refreshing dish, perfect for any occasion. The combination of sweet strawberries and fresh spinach creates a vibrant and tasty salad that everyone will love. Plus, the creamy poppy seed dressing adds a delightful twist!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 4 cups fresh spinach, washed and dried
- 1 cup strawberries, hulled and sliced
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup red onion, thinly sliced
For the Poppy Seed Dressing:
- 1/2 cup mayonnaise
- 1/4 cup white sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
Instructions:
Start by preparing the poppy seed dressing. In a bowl, combine the mayonnaise, sugar, apple cider vinegar, poppy seeds, and salt. Whisk everything together until it’s smooth and creamy. Set it aside for now.
Next, in a large salad bowl, add the spinach. Then, gently toss in the sliced strawberries, chopped walnuts, and red onion. If you’re using feta cheese, sprinkle that on top.
Now, drizzle the prepared dressing over the salad. Toss everything gently to coat the ingredients with the dressing. Be careful not to tear the spinach leaves.
Serve the salad immediately to enjoy it fresh, or chill it for a few minutes before serving if you prefer it cool.
Tips:
- You can swap walnut with sliced almonds or pecans for a different flavor.
- Add some grilled chicken or tofu for extra protein.
- For a lighter dressing, use Greek yogurt instead of mayonnaise.
Nutrition Facts:
- Calories: 250 per serving
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 10g
- Protein: 5g
10 Greek Easter Celebration Salad
This Greek Easter Celebration Salad is a vibrant dish that bursts with flavor and color, perfect for your festive gatherings. Full of fresh vegetables, herbs, and a zesty dressing, it brings together the essence of Greek cuisine in a light and refreshing way. Serve it alongside your holiday meal or as a delicious stand-alone dish.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Ingredients:
- 4 cups of mixed salad greens (spinach, arugula, or romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
Start by washing and drying the mixed salad greens thoroughly. Place them in a large salad bowl as your base. Next, add the halved cherry tomatoes and diced cucumber to the bowl.
Now, sprinkle the thinly sliced red onion and Kalamata olives over the top of the vegetables. Add the crumbled feta cheese for that delicious tangy flavor. Finally, toss in the chopped fresh parsley for an extra splash of color.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing. Drizzle this dressing over the salad just before serving.
Toss everything gently to combine all the ingredients well. Make sure the dressing coats each element, enhancing the flavors. Serve immediately and enjoy the freshness of this lovely salad.
Tips:
- To prepare ahead, you can chop the vegetables and store them separately in the fridge. Assemble the salad right before serving for optimum freshness.
- For extra flavor, consider adding some grilled chicken or chickpeas to make the salad more filling.
- If you like a bit of spice, add a pinch of crushed red pepper flakes to the dressing.
Nutrition Facts:
- Calories: 250 per serving
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 400mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 5g
