Listen, I know what you're thinking. Salads? Boring diet food or that little side dish no one ever eats, right? But here's the thing—salads don't have to be that way anymore. We've moved way past the days of iceberg lettuce and sad slices of cucumber. These days, salads are packed with flavor, texture, and enough protein and fiber to keep you full and satisfied. The secret? Adding hearty ingredients like beans, nuts, and even cheese to your greens, and creating dressings with high-quality oils and fresh herbs that deliver a punch of flavor you won’t forget.
Now, if that sounds like something you'd want to dive into (and trust me, you do), check out these spring salads from the cookbook Salad Meals. These dishes are so filling and flavorful, they can easily take center stage at your next meal. And let’s be real—if you’re not careful, your friends and family might start begging for salad every time they come over. Who knew greens could be this exciting?
Spring Leafy Salad
(Serves 2)
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Let's kick things off with a salad that’s fresh, vibrant, and full of seasonal ingredients. Here’s what you’ll need:
10 1⁄2 oz. stale bread, blitzed to crumbs
31⁄2 tbsp. olive oil
1 garlic clove, grated
Zest of 1 lemon
1 tsp. fennel seeds
Large pinch hot pepper flakes
1 head chicory
1 head little gem lettuce
2 carrots
2 asparagus spears
1 baby cucumber
10 Brussels sprouts, finely sliced
1 handful chervil or dill, chopped
1 bunch tarragon, chopped
Directions:
1. In a skillet over medium heat, fry the bread crumbs in olive oil for about 5 minutes, stirring frequently. Once they start to brown, add the grated garlic and lemon zest. Keep frying until everything is golden and fragrant. Now, toss in the fennel seeds and hot pepper flakes, and fry for another minute. Let it cool.
2. On two plates, place the chicory and little gem lettuce as your base.
3. Using a vegetable peeler, shave the carrots, asparagus, and cucumber into ribbons. Add these to the plates along with the finely sliced Brussels sprouts.
4. To finish it off, drizzle your salad with the dressing* and sprinkle the herbs and crispy bread crumbs on top.
*For the dressing: In a bowl, mix together a grated piece of ginger, 2 grated garlic cloves, 2 chopped shallots, 4 tablespoons of toasted sesame oil, 2 tablespoons of rice wine vinegar, 2 teaspoons of brown miso paste, 1 diced red chili, and the zest and juice of 2 limes.
PER SERVING: 1,002 calories, 20 grams protein, 105 grams carbs, 16 grams fiber, 16 grams sugar, 59 grams fat.
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Spiced Carrot Salad
(Serves 2)
This next salad is all about the bold and aromatic flavors of roasted carrots, paired with a smoky pesto and a sprinkle of smoked almonds. Here's what you'll need:
10 rainbow carrots, with tops
4 tbsp. olive oil
1 tsp. fennel seeds
1 tsp. coriander seeds
Zest and juice of 1 clementine
1 tbsp. honey
1 handful smoked almonds
3⁄4 cup grated Parmesan
1 handful basil leaves
1 red chili
1 handful arugula
Directions:
1. Preheat your oven to 350°F. Cut the tops off the carrots and set them aside. On a baking sheet, toss the carrots with 1 tablespoon of olive oil, fennel seeds, coriander seeds, clementine zest, and honey. Roast for about 20 minutes, tossing halfway through to ensure even cooking.
2. In a blender, combine a large handful of carrot tops with the clementine juice, honey, Parmesan, basil leaves, red chili, and the remaining olive oil. Add 3 tablespoons of water and a pinch of salt. Blend until smooth. Set the pesto aside.
3. Once the carrots are done roasting, toss them with half of the pesto, a handful of arugula, and some crispy chickpeas*. Divide the salad between two plates, and drizzle the remaining pesto on top.
*For the chickpeas: Preheat your oven to 425°F. Pat 14 oz. of chickpeas dry, then toss them with 1 teaspoon of kosher salt and 3 tablespoons of olive oil. Roast for 15 minutes. Add the zest of 1 lemon and 1 teaspoon of hot pepper flakes, then continue roasting until the chickpeas are crispy.
PER SERVING: 1,027 calories, 30 grams protein, 79 grams carbs, 19 grams fiber, 28 grams sugar, 72 grams fat.
Fava Bean and Pea Salad
(Serves 2)
For our final salad, we're diving into the world of fresh, seasonal produce with a fava bean and pea salad that's as colorful as it is delicious. Here’s the list of ingredients:
1 3⁄4 cups podded fava beans
2 ⁄3 cup fresh peas
Zest and juice of 1⁄2 lemon
1 small handful mint leaves
1 handful pea shoots
2 handfuls mixed greens
1 handful croutons
2 burratina balls or 1 burrata
Directions:
1. In a medium saucepan, bring slightly salt
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