Spring is here and I couldn’t be more excited. Warmer weather, longer days, and vibrant, fresh produce make this my favorite season to cook. To celebrate, here are two bright and easy spring salads that showcase seasonal vegetables.
I love cooking with what’s in season. Spring offers tender lettuces, asparagus, radishes, carrots, and peas — all perfect for simple salads that let produce shine. Both recipes below are quick to assemble and full of fresh flavor.
I often finish these salads with Marinated Red Onions and a drizzle of the pickle oil for a tangy lift. For crunch, try smoky pepitas — they add texture and a toasty flavor. In the Lemon Feta Salad, I recommend sheep’s milk feta in brine when available; it adds a creamier, tangier note.
Below you’ll find the full recipes. Feel free to adapt them to what’s fresh and appealing at your market — these salads are flexible and forgiving. If you try one, please leave a rating and tell me what you loved to pair the dressing with.
Lemon Feta Salad
Lemon Feta Salad
Description
This salad comes together in minutes and tastes bright, creamy, and fresh — perfect for spring.
Ingredients
5 ounces baby romaine lettuce, plus any hearty greens (watercress or bib lettuce optional)
2 pinches kosher salt, to taste
Marinated Red Onions, plus a little of the marinating oil
1–2 lemons (juice one, reserve wedges for serving)
4 ounces sheep’s milk brined feta (if available)
Freshly ground black pepper, to taste
Instructions
1. On a large platter, arrange the baby romaine and any optional greens. Sprinkle lightly with kosher salt.
2. Make a simple dressing by drizzling a tablespoon or two of the Marinated Red Onion oil over the greens. Squeeze the juice of half a lemon (or a whole lemon for more brightness) over the salad. Tuck the lemon wedges into the platter for serving.
3. Crumble the feta over the salad and scatter the Marinated Red Onions on top. Finish with freshly ground black pepper.
4. Optional: add smoky pepitas for crunch.
Crunchy Crispy Easter Salad
Crunchy Crispy Easter Salad
Description
This salad feels like a modern relish platter — bright, crunchy, and full of spring flavor.
Ingredients
Marinated Red Onions
WholeSisters Ranch dressing (recipe below)
1 tablespoon extra-virgin olive oil
12 asparagus, cut into three even pieces
Kosher salt, to taste
3–4 ounces romaine lettuce
1 cup arugula (optional)
1 cup chunked English or Persian cucumbers
1 small bunch radishes, halved
1 six-ounce can California green olives, drained
2–3 medium carrots, sliced
Ranch Dressing (WholeSisters inspired):
1 egg
1 cup light olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2–1 teaspoon onion powder
1/2–1 teaspoon garlic powder
1/2 cup unsweetened coconut milk
1 handful fresh basil and chives, or your favorite herbs
Instructions
1. Prepare the Marinated Red Onions at least two hours ahead so the flavors develop.
2. Make the WholeSisters-style ranch: Blend the coconut milk briefly to recombine any separation, then add the remaining dressing ingredients to a jar and blend with an immersion blender until smooth.
3. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the asparagus, season with salt, and sauté until golden, about 3–4 minutes. Remove from heat and let cool before assembling.
4. On a large platter, lay down the romaine and arugula. Sprinkle with salt. Arrange the carrots, cucumbers, radishes, and olives around the platter. Add the cooled asparagus and top with Marinated Red Onions and a drizzle of the marinating oil.
5. Serve with the ranch dressing on the side and enjoy.