Seasonal Salads

It’s the time of year when comfort foods start to take a back seat to lighter, fresher, and, well, prettier dishes. These salads are all that and a bag of flavors

Move over, iceburg lettuce. Step aside, boring greens. These recipes, bursting with seasonal produce, take the concept of “salad” to a whole new level.

Big Leaf Fruit Salad
This super salad starts with three different colorful lettuces. Classic springtime combinations including strawberries and lemon are featured here, but you don’t have to limit yourself to these flavors—fruits like blackberries, oranges, raspberries, or mangoes work just as well.
Serves: 4
  • For the vinaigrette:
  • ¼ cup fresh lemon juice
  • 2 Tbs. honey
  • 1 Tbs. shallots, minced
  • 1 tsp. minced fresh thyme
  • ½ tsp. kosher salt
  • ¼ tsp. red pepper flakes
  • 2 Tbs. vegetable oil
  • 2 Tbs. olive oil
  • For the sugared almonds:
  • 2 Tbs. unsalted butter:
  • ¾ cup slivered almonds
  • 2 Tbs. sugar
  • pinch of salt
  • For the salad:
  • 2 heads butter lettuce leaves
  • 2 heads Belgian endive leaves
  • ½ head radicchio leaves
  • 4 oz. prosciutto, thinly sliced
  • 2 cups strawberries, halved
  1. Combine all ingredients except the oils for the vinaigrette. Whisk in both oils and set aside.
  2. Sauté almonds in butter over medium heat until golden. Off heat, add sugar and salt. Salt lettuce leaves to taste, then toss with the vinaigrette. Garnish with prosciutto, strawberries, and almonds.
Nutrition Information
Calories: 450 Fat: 33g Saturated fat: 7g Carbohydrates: 29g Sugar: 21g Sodium: 1080mg Fiber: 6g Protein: 14g Cholesterol: 30mg

Fresh Asparagus Salad with Fennel & Grapefruit
Crisp-tender asparagus, fennel, and tart grapefruit star in this refreshing and filling seasonal salad. Fennel and grapefruit have an affinity for each other, and take asparagus to new heights
Serves: 8
  • For the vinaigrette:
  • 2 Tbs. canola oil
  • 1 Tbs. white wine vinegar
  • 1 Tbs. fresh grapefruit juice
  • 1 Tbs. honey
  • 1 Tbs. minced shallots
  • 1 tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • For the salad:
  • 1 ½ cups chopped fresh asparagus
  • ½ fennel bulb, sliced paper-thin (4–5 oz.)
  • 2 grapefruits, peeled and cut into segments
  1. Bring a large pot of salted water to a boil.
  2. For the vinaigrette, whisk together oil, vinegar, grapefruit juice, honey, shallots, Dijon, and salt in a bowl.
  3. For the salad, cook asparagus in boiling water, 2 minutes; transfer to a bowl of ice water with a slotted spoon, then drain.
  4. Combine asparagus, fennel, and grapefruit segments in a bowl. Add vinaigrette, toss to coat.
Nutrition Information
Calories: 70 Fat: 3g Saturated fat: 0g Carbohydrates: 10g Sugar: 7g Sodium: 85mg Fiber: 2g Protein: 1g Cholesterol: 0mg

Spring Roll Salad
Spring rolls are a traditional food served during Chinese New Year celebrations in, you guessed it, spring. This fresh, meal-worthy salad has all the flavor and crunch of this seasonal favorite minus the wrap and fryer.
Serves: 2
  • For the shrimp:
  • ¾ lb. large shrimp, peeled, deveined
  • 1 tsp. red curry paste
  • 1 tsp. sugar
  • 1 tsp. vegetable oil
  • Pinch salt
  • For the vinaigrette:
  • 3 Tbs. fresh lime juice
  • 2 Tbs. sugar
  • 1 Tbs. fresh ginger, minced
  • 2 tsp. fish sauce
  • 2 tsp. chili garlic sauce
  • 2 tbs. vegetable oil
  • For the salad:
  • 2 oz. dry rice noodles
  • 3 cups iceberg lettuce, shredded
  • ½ cup carrot, julienned
  • ½ cup cucumber, seeded, sliced into half-moons
  • ½ cup fresh bean sprouts
  • ½ cup red bell pepper, diced
  • ¼ cup fresh cilantro leaves
  • ¼ cup torn fresh mint leaves
  • Chopped peanuts for garnish
  1. Marinate shrimp with curry paste, sugar, oil, and salt for at least 15 minutes. Meanwhile, prepare the vinaigrette and salad components.
  2. Combine lime juice, sugar, ginger, fish sauce, and chili garlic sauce for the vinaigrette in a bowl. Gradually whisk in the oil and set aside.
  3. Soak noodles in boiling water until soft, 3–4 minutes. Drain and rise in cold water, pulling apart any clumped noodles with your fingers.
  4. Prepare vegetables and herbs for the salad, keeping each separate.
  5. Sauté marinated shrimp in oil in a grill pan or skillet over medium-high heat. Cook on both sides until firm, about 5 minutes total.
  6. Assemble salads, dividing components between two plates. Top with shrimp and peanuts, then toss with vinaigrette to taste.
Nutrition Information
Calories: 480 Fat: 18g Saturated fat: 1g Carbohydrates: 55g Sugar: 21g Sodium: 1530mg Fiber: 4g Protein: 27g