18 Best Spring Salad Recipes with Fresh Ingredients

If spring had an official food, I’m pretty sure it would be salad. Once the days start getting longer and the weather warms up a bit, I’m suddenly craving meals that feel fresh, colorful, and not too heavy. These spring salad recipes are the kind you’ll actually look forward to making, whether you’re throwing together a quick lunch or putting something easy on the table for dinner.

What I love about this collection is the variety. You’ll find light, veggie-packed salads alongside heartier, protein-filled ones that can easily stand in for a full meal. They’re perfect for busy days, lazy weekends, and everything in between. A good large salad bowl, a sharp chef’s knife, and a simple whisk or mason jar for dressing are really all you need to make any of these come together fast.

These are also the kinds of recipes that fit right into real life. Many of them are great for meal prep, easy to customize with what you already have, and simple enough to throw together without much effort. Grab your favorite meal prep containers, maybe fire up the grill pan or use a store-bought rotisserie chicken to save time, and dinner is basically handled. Fresh, easy, and exactly what spring cooking should feel like.

Fresh & Veggie-Forward Spring Salads

These lean light, bright, and produce-focused. Perfect for early spring vibes.

1. Avocado Salad

This is one of those salads that just feels right this time of year. It’s fresh, simple, and packed with creamy avocado that pairs perfectly with crisp veggies and a bright, zippy dressing. Nothing fussy, nothing heavy, just clean flavors that work for lunch, dinner, or even as a side when you want something lighter on the table. It comes together fast, uses minimal ingredients, and still feels a little special, which is exactly what I’m always craving once spring rolls around.

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2. Asparagus Salad with Soft-Boiled Eggs

This one feels like spring on a plate. Tender asparagus, perfectly jammy eggs, and a light, flavorful dressing come together in a way that’s fresh but still satisfying. It’s the kind of salad that works just as well for a simple lunch as it does alongside dinner, and it somehow manages to feel both light and comforting at the same time. When asparagus is in season, this is exactly the sort of easy, no-stress meal I find myself making again and again.

Servings: 4

Ingredients:

For the Salad:

• ½ pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 ½ cups spinach
• 1 ½ cups arugula
• ½ cup radishes, thinly sliced
• ¼ cup red onion, thinly sliced
• 4 soft-boiled eggs (see instructions below)
• 1 tsp kosher salt
• ¼ tsp ground pepper
• Lemon wedges for serving (optional)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Fresh herbs (such as dill, parsley, or chives), chopped

Instructions:

1. Bring a pot of water to a boil. Gently add the eggs and simmer for 4-6 minutes for softly set yolks. Remove and transfer to an ice bath to cool. Once cooled, peel and set aside.

2. In the same pot of boiling water, add the asparagus pieces and cook for about 5 minutes until tender-crisp.

3. Add the peas and cook for an additional 1-2 minutes. Immediately drain and transfer to an ice bath to stop the cooking process. Drain and set aside.

4. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.

5. In a large bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.

6. Divide the salad among serving plates. Halve the soft-boiled eggs and place on top of each salad serving.

7. Garnish with fresh herbs like chives or parsley if desired, and serve with lemon wedges on the side.

3. Goat Cheese & Asparagus Salad

This one is a spring favorite for a reason. You’ve got tender asparagus, creamy goat cheese, and just the right balance of fresh and savory flavors that make every bite feel bright and satisfying. It’s light enough for warmer days but still feels a little fancy, even though it’s super easy to throw together. Perfect for lunch, a simple dinner, or serving alongside just about anything when you want something fresh without overthinking it.

Servings: 4

Ingredients:

For the Salad:

• 1 pound (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups (about 120g) mixed salad greens (such as arugula, spinach, or baby greens)
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (40g) red onion, thinly sliced
• 1/2 cup (about 120g) goat cheese, crumbled
• 1/4 cup (30g)  walnuts
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper

For the Vinaigrette:

• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) Dijon mustard
• 1 teaspoon (7g) maple syrup

Instructions:

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp.

2. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.

3. In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.

4. In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.

5. Drizzle with the vinaigrette and toss gently to coat the ingredients. Season with salt and pepper.

6. Divide the salad among plates or serve in a large bowl. Top with crumbled goat cheese and toasted nuts if desired.

7. Garnish with additional salt and fresh cracked pepper to taste, if you like.

4. Goat Cheese Salad with Roasted Beetroot

This one has that perfect mix of earthy, creamy, and fresh that just works this time of year. The roasted beetroot adds a little sweetness, the goat cheese brings that creamy tang, and everything comes together with a light dressing that keeps it feeling bright and spring-ready. It’s the kind of salad that feels special enough for guests but easy enough to make on a regular weeknight, which is always a win in my book.

Servings: 2

Ingredients:

• 1 large beetroot, peeled and thinly sliced
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 2 tablespoons red vinaigrette
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat your oven to 400°F (200°C).

2. Arrange the beetroot slices on a baking sheet and drizzle them with olive oil. Roast for 20-25 minutes until they’re tender.

3. In a large bowl, mix together the salad greens, roasted beetroot, crumbled goat cheese, and chopped walnuts.

4. Pour the red vinaigrette over the salad, season with salt and pepper, and toss everything gently to combine.

5. Serve right away and enjoy your tasty beetroot goat cheese salad!

5. Waldorf Salad

This is one of those classics that never really goes out of style, especially once the weather starts warming up. It’s crisp, a little sweet, and super refreshing, with just the right mix of crunch and creaminess. It works great as a light lunch, an easy side, or even something to bring along to a spring get-together when you want a dish that feels familiar but still fresh and seasonal.

Servings: 2

Ingredients:

• 2 green apples
• 1 small bunch of seedless grapes
• 1/3 cup pecans and walnuts, chopped
• 2 pinches of salt
• 3 tbsp mayonnaise
• 3 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/2 cup celery stalks, finely chopped

Instructions:

1. In a dry skillet over low heat, toast the pecans and walnuts for 3–4 minutes, stirring constantly. Allow them to cool slightly, then chop finely.

2. In a large bowl, combine the chopped celery, halved grapes, and toasted nuts.

3. In a separate bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, and salt until smooth.

4. Wash and core the apples, then cut them into small cubes. Add them to the bowl with the celery and grapes, and pour the dressing over the top.

5. Gently toss the salad until everything is evenly coated. Chill in the refrigerator for about 15 minutes before serving, if desired.

6. Collard Greens Salad

This one is a great option when you want something fresh but a little more substantial. The greens hold up really well, especially once they’re lightly dressed, and they soak up all that flavor in the best way. It’s bright, hearty without being heavy, and perfect for spring when you’re craving salads that actually keep you satisfied long after the last bite.

Servings: 4

Ingredients:

• 1 bunch collard greens, stems removed and leaves thinly sliced
• 3 slices bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste
• ¼ cup chopped red onion
• ¼ cup toasted pecans or sunflower seeds
• ¼ cup dried cranberries or raisins

Instructions:

1. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

2. Add the sliced collard greens and gently massage them with your hands for 2–3 minutes to help soften the leaves.

3. Add the red onion, pecans, cranberries, and crumbled bacon to the bowl.

4. Toss everything together until well coated, then let the salad rest for about 10 minutes before serving so the flavors can blend.

Protein-Packed Spring Lunch Salads

Cold, easy, and ideal for lunches, picnics, and light dinners.

7. Tuna Salad

This is one of those easy, no-fuss salads that just makes life simpler in the spring. It’s light, creamy, and full of fresh flavor without feeling heavy, which makes it perfect for quick lunches or easy dinners when you don’t feel like cooking. The lemon and herbs keep everything bright, the crunch from the veggies adds texture, and it comes together in minutes using pantry staples, which is always a win on busy days.

Servings: 3-4

Ingredients:

• 2 cans of tuna in oil, drained very well
• ⅓ cup mayonnaise
• ¼ tsp black pepper (add more to taste)
• 1–2 tbsp finely chopped onion (just enough for subtle flavor)
• ½ cup chopped red bell pepper (or any color, for sweetness and crunch)
• 1–2 tsp lemon juice
• 1 tbsp chopped parsley or dill (for freshness)
• Small pinch of salt

Instructions:

1. Add the drained tuna to a large bowl and gently flake it with a fork.

2. Stir in the red bell pepper, onion, parsley, lemon juice, black pepper, and mayo.

3. Mix until everything is evenly combined and coated.

4. Give it a taste and adjust with extra lemon juice, pepper, or herbs if needed.

5. Serve right away, or pop it in the fridge for 15 to 20 minutes to let the flavors come together.

8. Chicken & Avocado Salad

This is one of those spring salads that feels fresh, filling, and super satisfying all at once. The creamy avocado pairs perfectly with the chicken, and the lime and seasonings keep everything light and bright instead of heavy. It’s easy to throw together, great for quick lunches or simple dinners, and works just as well piled onto greens, tucked into a wrap, or even spread on toast when you want something a little different but still easy.

Servings: 2-3

Ingredients:

• 2 cups cooked canned chicken, shredded or chopped
• 1 large ripe avocado, or two small ones, mashed
• 1/2 cup cherry tomatoes, halved (optional)
• 1/4 cup chopped fresh cilantro or parsley
• 3 tablespoons plain Greek yogurt
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika or chili powder
• 1/4 teaspoon cumin (optional for warmth)
• Salt and black pepper, to taste
• Optional: diced cucumber or jalapeño for crunch or heat

Instructions:

1. Combine the chicken, avocado, tomatoes, and herbs in a large mixing bowl.

2. In a separate small bowl, whisk together the Greek yogurt, lime juice, and seasonings until well blended.

3. Pour the yogurt dressing over the salad ingredients and gently toss until everything is evenly coated.

4. Taste and adjust the seasoning as needed, then serve on a bed of greens, tucked into a wrap, or spread over toast.

9. Chopped Chicken Salad

This is the kind of salad I reach for when I want something fresh but still hearty enough to actually fill me up. Everything’s chopped nice and small, so you get a little bit of everything in every bite, which makes it extra satisfying. It’s easy to customize with whatever veggies you have on hand and works great for lunches, light dinners, or even meal prep when you want something simple and reliable during the spring weeks ahead.

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Hearty Spring Dinner Salads

More filling, but still fresh enough for spring evenings.

10. Chicken Fajita Salad

This is one of those salads that feels bold and fresh at the same time, which is exactly what I want once spring rolls around. You still get all those warm, seasoned chicken and sautéed veggie flavors, but everything’s balanced out with creamy avocado, juicy tomatoes, and a squeeze of lime to keep it light. It’s filling enough for dinner, great for meal prep, and perfect when you want something colorful and satisfying without feeling weighed down afterward.

Servings: 3

Ingredients:

• 2/3 lb chicken breast, cut into strips
• 1 avocado
• 1 cup mixed bell peppers, cut into strips
• 1/2 red onion, cut into strips
• 3 tbsp olive oil (for marinade)
• 1 tbsp olive oil (for frying)
• 1/3 tsp salt
• 1/3 tsp ground cumin
• 1/3 tsp ground coriander
• 1/3 tsp black pepper
• 1/3 tsp paprika
• 1 tbsp lime juice
• 12–15 cherry tomatoes, halved or quartered
• Chopped parsley or cilantro (optional)

Instructions:

1. In a bowl, whisk together 3 tablespoons of olive oil with the salt, cumin, coriander, black pepper, and paprika. Add the chicken strips and toss until evenly coated, then let marinate for 30 minutes to 2 hours.

2. Cook the marinated chicken in a pan over medium heat for 7 to 8 minutes, turning halfway through, until fully cooked.

3. Transfer the cooked chicken to a paper towel–lined plate to soak up any excess oil.

4. Using the same pan, heat the remaining tablespoon of olive oil. Add the bell peppers and red onion and sauté for 5 to 6 minutes, until slightly softened, then remove from the heat and let cool for about 5 minutes.

5. In a large bowl, combine the cooked chicken, sautéed vegetables, and cherry tomatoes.

6. Gently fold in the diced avocado, lime juice, and chopped herbs.

7. Mix until everything is well combined, then chill in the refrigerator for about 30 minutes if desired before serving.

11. Southwestern Chicken Salad

This one brings all the bold, zesty flavors without feeling heavy, which makes it such a great spring option. Between the tender chicken, crunchy veggies, creamy dressing, and that squeeze of fresh lime, every bite feels bright and satisfying. It’s perfect for easy lunches, light dinners, or even scooped up with chips or tucked into lettuce cups when you want something fun but still fresh.

Servings: 4-6

Ingredients:

Base:

• 2 cans chicken, drained and flaked OR 2 cups shredded rotisserie chicken
• 1/2 cup corn (canned or thawed from frozen)
• 1/2 cup canned black beans, rinsed and drained
• 1/3 cup red bell pepper, finely diced
• 1/4 cup red onion or green onions, finely diced
• 1 small avocado, diced (add just before serving)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Dressing:

• ½ cup mayo or Greek yogurt (or a mix of both)
• 1 tsp hot sauce or chipotle sauce
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• ½ tsp salt
• ¼ tsp pepper

Instructions:

1. Add the chicken, corn, beans, red bell pepper, cumin, paprika, salt, pepper, avocado, lime juice, mayo or Greek yogurt, parsley, and hot sauce to a large bowl.

2. Gently stir until all the ingredients are evenly combined.

3. If time allows, cover and chill for at least 15 minutes so the flavors can come together.

4. Serve with tortilla chips or crostini, or spoon it into lettuce cups or wraps.

12. Cobb Salad with Hard-Boiled Egg

This is one of those salads that always feels like a full meal, but still fits right in with spring eating. You’ve got a little bit of everything going on, which makes every bite interesting and satisfying without being too heavy. It’s perfect for those days when you want something fresh and filling, whether that’s a relaxed lunch or an easy dinner that doesn’t require much extra effort.

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Bold & Savory Chopped Salads

Big flavors, lots of texture. These feel satisfying without being heavy.

13. Italian Chopped Salad with Salami & Mozzarella

This one is perfect when you’re craving something fresh but still packed with flavor. With crunchy veggies, savory bites, and creamy mozzarella all chopped together, it feels hearty without being heavy, which is exactly what spring salads should be. It’s great for lunches, easy dinners, or even sharing at a get-together when you want something that feels a little special but comes together fast.

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14. Chopped Grinder Salad

This one is basically all the best parts of a deli sandwich, just without the bread. It’s loaded with crunchy lettuce, savory meats, melty cheese, and all those tangy, briny add-ins that make every bite exciting. It’s filling enough to count as a full meal, perfect for spring lunches or easy dinners, and great when you want something hearty but still fresh and no-fuss.

Servings: 6

Ingredients:

• 6 cups romaine lettuce, chopped
• 1 cup smoked turkey, chopped
• 1 cup honey ham, chopped
• 1 cup dried salami, chopped
• 1 cup pepperoni, chopped
• 1 cup sliced provolone cheese, chopped
• 1 cup quartered grape or cherry tomatoes
• 1/3 cup banana peppers, chopped
• 1/3 cup roasted red peppers, chopped
• 1 cup creamy Italian dressing, for serving

Instructions:

1. Spread the lettuce evenly across the bottom of a large salad bowl.

2. Layer the chopped turkey, ham, salami, pepperoni, provolone cheese, tomatoes, banana peppers, and red peppers over the lettuce.

3. Gently toss everything together until well combined.

4. Serve with creamy Italian dressing spooned over the top or on the side.

15. Antipasto Salad

This one is a spring favorite when you want something bold, fresh, and seriously satisfying. You get crisp greens mixed with savory bites, creamy cheese, and all those tangy, briny extras that make every forkful interesting. It feels hearty enough for dinner but still light and refreshing, especially with that simple homemade dressing pulling everything together.

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Spring Pasta & Grain Salads

Great for meal prep, potlucks, and make-ahead spring meals.

16. Chicken Caesar Pasta Salad

This one is perfect for those spring days when you want something fresh but still a little comforting. It’s got that classic, creamy flavor everyone loves, mixed with tender pasta and chicken so it actually fills you up. Great for make-ahead lunches, easy dinners, or bringing along to a potluck, it’s the kind of salad that disappears fast and always feels like a safe, crowd-pleasing choice.

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17. Orzo Pesto Pasta Salad

This one is light, fresh, and exactly what I want once the weather starts warming up. The orzo keeps it hearty enough to count as a real meal, while the pesto, lemon, and fresh veggies keep everything bright and spring-ready. It’s perfect for lunches, easy dinners, or bringing along to a get-together, and it’s one of those salads that somehow tastes even better after it’s had a little time to chill.

Servings: 6

Ingredients:

• 1 ½ cups orzo pasta
• ½ cup basil pesto
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• ½ cup mozzarella pearls or diced fresh mozzarella
• ¼ cup black olives, sliced
• ¼ cup chopped walnuts, toasted (optional)
• ¼ cup Parmesan cheese, grated
• Juice of ½ lemon
• Salt and black pepper, to taste

Instructions:

1. Cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool.

2. In a large bowl, toss the cooled orzo with the pesto until evenly coated.

3. Add the cherry tomatoes, cucumber, red onion, mozzarella, olives, and pine nuts. Toss gently to combine.

4. Stir in the lemon juice and Parmesan cheese, then season with salt and black pepper to taste.

5. Serve right away or refrigerate for about 30 minutes to let the flavors blend.

18. Orzo Salad with Olives and Feta 

This one is light, tangy, and full of fresh flavor, which makes it such a great choice for spring. The orzo gives it just enough substance, while the olives and feta add that salty bite that keeps every bite interesting. It’s easy to make ahead, perfect for lunches or potlucks, and one of those salads that works just as well on its own as it does alongside grilled chicken or fish.

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Spring salads are the kind of meals that just make life feel a little easier. They’re fresh, flexible, and perfect for mixing and matching based on what you’re craving or what’s already in your fridge. From quick lunches to simple dinners and easy dishes for sharing, these are the recipes you’ll find yourself coming back to all season long.