Spring is here. (Yay!) And you know what that means? Lots of fresh green salads!
I’m so excited to start this season off right that today I wanted to share my top 10 healthy salads for spring! Let’s get to it!
1. GINGERED SEA VEGETABLE SALAD
Are you getting enough sea vegetables in your diet? Seaweed is full of good stuff like B Vitamins, folic acid, and Vitamins C and E. It is also incredibly rich in minerals like magnesium and calcium and a good source of iodine, iron, and chlorophyll.
I know seaweed doesn’t necessarily sound delicious, but this salad combines it with apple juice for a little sweetness that takes away any “ocean-y” taste. If you’re curious about how to get more sea vegetables into your diet, I highly recommend starting with this salad.
2. BEET SALAD WITH LEEKS AND PARSLEY
Is there anything better than fresh beets in spring? Don’t get me wrong- I know there are some serious beet haters out there… but my guess is that you’ve always had beets from a can rather than fresh. Am I right? If you love beets (or are ready to try to repair your relationship with them), this salad is a must.
3. PASEO CHICKEN SALAD WITH CARAMELIZED ONIONS
Umm, umm, ummm. If you live in Seattle or have ever visited this beautiful city, you’ve probably heard of this amazing Cuban restaurant called Paseo. This salad was inspired by one of my favorite dishes that I still dream about to this day. (And if you’re vegetarian/vegan, don’t worry – it’s easy to sub the meat in this recipe for tofu!)
4. DAIKON CARROT SALAD WITH ALMONDS
This is one of my favorite simple side salads that combines daikon radish with carrots, broccoli stalks, almonds and a tangy dressing. Tip: It’s a great way to use up broccoli stalks that might otherwise be thrown in the compost.
5. COLLARD GREEN COLESLAW
Coleslaw is one of my favorite side dishes, but I find that most coleslaw recipes have too much mayo and many of them even include sugar. In this version, there’s no need for sugar when we combine naturally sweet vegetables like carrots and parsnips with shredded collard greens. This coleslaw is also a great way to sneak more dark, leafy greens into the diets of children and any picky-eating adults.
6. HOW TO MAKE MASSAGED KALE SALAD
Have you tried massaging kale yet? I know kale seems like a tough, bitter green, but once you combine it with olive oil, sea salt, and lemon juice and give it a little massage with your hands, it will turn into the most tender, delicious salad! Sure, maybe it sounds strange, but the results are totally worth it!
7. SOUTHWEST SALAD WITH JALAPENO LIME DRESSING
A few years ago I was obsessed with this salad and spent an entire summer eating it nonstop. One of my favorite things about it is the dressing because it’s oil-free and is made with avocado, giving it much more nutritional value than your average dressing (especially if it comes from a bottle!) This salad can easily be adapted depending on your dietary needs and the raw flax chips are a great way to enjoy chips if you can’t have traditional corn tortilla chips in your diet
8. ROASTED FENNEL AND SPRING VEGETABLE SALAD
Fennel is one of those spring veggies that can really confuse people and I’m often asked the question: What do I do with this?!
My answer is simple: roast it! This salad combines the best flavors of spring along with a slightly sweet and tangy dressing. This salad was one of my favorite dinners during my plant-based days, but you can also leave out the lentils and sub a protein source of your choosing.
9. KALE CAESAR SALAD
Oh brother, the things I have shared with you on this blog… This amazing salad comes along with a story about how I stayed up one night hiding from my “apartment ghost” and taught myself how to make croutons from old bread. Just know that you can always leave the croutons off and hopefully you will enjoy this salad someplace that’s not haunted. (haha)
10. HOW TO MAKE A WEEK’S WORTH OF HEALTHY LUNCHES IN UNDER 60 MINUTES
Any guesses what this tutorial is about? 
Salads are one of my favorite meals and they also make really easy lunches! If you need to pack a lunch for work/school or just to take on-the-go, this tutorial will help you to get everything prepped and ready in under 60 minutes!
And, if you’re still in the mood for more salads after all this, check out some of my favorite dressing recipes below. I know making dressing from scratch might seem complicated or time-consuming at first, but I promise that once you try it, you’ll never go back to that bottled stuff! (note: all recipes are dairy-free and gluten-free)
- Creamy Cashew Ranch Dressing
- 4 Dressings Made with Mustard
- Apple Cider Vinaigrette
- Sweet and Tangy Mango Salad Dressing
- (Vegan) Green Goddess Salad Dressing
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