Spring salads are the easiest way to eat with the season. They feel light, yet still satisfying.
After winter, I find myself craving crisp greens with lots of bright flavor, like lemon and herbs. Ultimately, what I want is a spring salads that taste fresh and is quick, too.
This guide makes it simple. You will find salads for lunch, dinner, and gatherings. You will also get easy ways to keep salads from getting soggy. Plus, I will share dressing ideas that work with any spring produce.
If you want a salad that counts as a meal, you are covered. I will show you how to add protein and crunch. Then you can mix and match with what you have.
Spring Salads With Crisp Greens and Seasonal Produce
1. Bright Spring Mix Salad
This bright spring mix salad is my go-to when I need a fast, fresh side. Mixed spring greens get topped with cucumber, cherry tomatoes, and shredded carrots. Creamy avocado and crumbled feta add richness without feeling heavy.
Roasted pumpkin or sunflower seeds bring a satisfying crunch. The citrus herb vinaigrette tastes sunny and light. It uses olive oil, lemon juice, orange juice, Dijon, maple syrup, and fresh herbs.
Toss gently, then sprinkle on the feta and seeds. I like it with grilled chicken, salmon, or a simple soup. This recipe also works for meal prep, if you keep the dressing separate. Add extra herbs right before serving for an even fresher finish. Swap feta for goat cheese, or skip it for dairy-free.
2. Spiralized Greek Salad
This spiralized Greek salad is crisp, salty, and perfect for warm days. Spiralized cucumber or zucchini creates light ribbons that stay refreshing. Cherry tomatoes add juicy sweetness. Kalamata olives and pepperoncini bring punch and tang. Crumbled feta adds creamy saltiness, so the salad tastes bold and fast.
The dressing is simple and bright. It is lemon juice and extra virgin olive oil with garlic powder and Greek seasoning.
Season with salt and pepper, then toss well. I serve it with grilled chicken, kebabs, or pita and hummus. It also holds up in the fridge, since it has no leafy greens. Let it sit 10 minutes so flavors meld. Add oregano and extra lemon zest for lift. If you want protein, add chickpeas or leftover tuna.
3. Spring Roll Salad
This spring roll salad gives you the flavor of a shrimp spring roll, without the wrapping. Vermicelli noodles make it satisfying, yet still light. Add shredded purple cabbage, cucumbers, carrots, green onions, and jalapeño for crunch.
Cilantro and mint add a fresh, cool finish. Shrimp brings quick protein, and avocado adds creaminess. The peanut lime ginger dressing is the star. It mixes peanut butter, soy sauce, rice vinegar, garlic, ginger, honey, sriracha, and lime juice.
Toss everything, then top with crushed peanuts. I prep the veggies ahead, then dress right before eating. It is perfect for lunches, picnics, and busy weeknights. Use cooked chicken or tofu if you skip shrimp. Thin the dressing with water, if needed. A lime wedge on top wakes it up.
4. One Bowl Easter Salad
This easy Easter salad is quick, colorful, and made for a spring table. Start with leafy greens, then add strawberries and raspberries for a sweet, fresh bite. Almonds bring crunch and a little elegance. The jam vinaigrette makes it feel special with almost no effort.
It blends olive oil, lemon juice, jam, honey, salt, pepper, and poppy seeds. Whisk it in a bowl, then drizzle and toss right before serving. I love this salad next to ham, roast chicken, or a creamy pasta. It also works for brunch spreads and potlucks.
To keep berries pretty, add them last. Serve immediately for the best texture. You can swap raspberries for blueberries, or add goat cheese for creaminess. A pinch of lemon zest makes it pop.
5. Strawberry Spinach Chicken Salad with Goat Cheese and Almonds
This strawberry spinach chicken salad is light, filling, and perfect for spring lunches. Baby spinach makes a tender base, and grilled chicken adds satisfying protein. Fresh strawberries bring a sweet, juicy contrast.
Crispy bacon adds smoky crunch, while feta adds tangy creaminess. Sliced almonds finish it with extra texture. The creamy poppyseed dressing tastes sweet and tangy. It uses oil, honey, mayo, Dijon, balsamic vinegar, white wine vinegar, poppyseeds, and salt.
Drizzle, then toss gently, so the berries stay intact. I like serving it with crusty bread. Leftovers keep best when you store dressing separately. For extra brightness, add sliced red onion or a squeeze of lemon. It is great for date night, yet easy for weekdays.
6. Greek Spring Salad with Chickpeas, Cucumbers, Feta, and Herbs
This Greek chickpea salad is bright, crunchy, and filling enough for lunch. It starts with rinsed chickpeas, cucumber coins, and juicy cherry tomatoes. Then, kalamata olives and red onion add that classic briny bite. Crumbled feta brings creamy saltiness, so every forkful tastes bold.
The dressing stays simple and clean: olive oil plus red wine vinegar. Dried oregano pulls it together fast.
I like the touch of fresh dill; it makes the salad taste extra springy. Toss gently, then chill it if you want a deeper flavor. It also travels well for picnics and meal prep. Serve it with warm pita, grilled chicken, or salmon.
7. Crunchy Ramen Noodle Salad
This crunchy ramen cole slaw is a potluck classic with serious texture. Start with coleslaw mix and an Asian salad blend for built-in crunch. Then add chopped green onions and sunflower seeds for extra bite.
Crushed ramen noodles go in next, and they soften slightly as the salad rests. That is the magic here. The tangy dressing uses canola oil, white vinegar, rice wine vinegar, and sugar. It also uses a ramen seasoning packet for a savory punch. Stir everything together, then chill for at least two hours.
The flavors meld, and the noodles turn pleasantly chewy. Serve it with grilled chicken, fish, or burgers. It is easy, no-cook, and crowd-friendly.
8. Colorful Thai Peanut Slaw
This crunchy peanut slaw tastes fresh, creamy, and zingy. It is packed with green cabbage, purple cabbage, carrots, and red bell pepper. Then green onions and cilantro keep it bright. The peanut dressing is the star, and it comes together fast.
Whisk peanut butter with lite coconut milk, tamari, maple syrup, and lime juice. Next, drizzle it over the slaw and toss until coated. Let it sit for 10 to 15 minutes, so the flavors soak in.
It stays crisp, yet it softens just enough. I like extra chopped peanuts on top for crunch. Serve it with grilled chicken, shrimp, or tofu. It also holds up for a couple of days.
9. Asparagus Ribbon Salad with Honey, Mustard, and Lemon Balsamic
This asparagus ribbon salad feels elegant, but it is simple. You shave asparagus into thin ribbons, so it eats like a spring veggie salad. Then add chopped roasted almonds for crunch and richness.
Fresh herbs go in next, and they lift the whole bowl. The dressing is sweet, tangy, and bold. It mixes olive oil, lemon, white balsamic vinegar, honey, and roasted garlic mustard. Drizzle and toss right before serving.
That timing matters, because asparagus softens in the dressing. I like this salad alongside salmon, roast chicken, or a quiche. It also works as a starter for spring dinners. Finish with fleur de sel and pepper, then serve immediately.
10. Spring Greens Chicken Caesar Salad
This spring greens chicken Caesar is a lighter twist on the classic. Tender asparagus and shaved fennel bring a fresh, crisp bite. Poached chicken makes it satisfying, while crispy bacon adds salty crunch.
The quick dressing keeps it punchy. It uses lemon zest and juice, mustard, aioli, and fish sauce. So you get Caesar flavor without extra steps. Toss lettuce with spring onion, fennel, and asparagus. Then add shredded chicken and bacon. Spoon the dressing over the top, then finish with parmesan.
Reserve some of the fennel fronds for a pretty finish. Serve it right away for the best crunch. It is perfect for a warm lunch or an easy dinner with bread.
11. Chicken Salad with Grapes or Strawberries (spring twist)
This almond chicken salad is bright, creamy, and perfect for spring lunches. Shredded chicken gets tossed with crisp celery and sweet grapes. Slivered almonds add a salty crunch in every bite.
The dressing is the twist; it blends lemon zest and juice with mayo, olive oil, and a little sour cream. So it tastes fresh, not heavy. Let it chill before serving, and the flavors meld beautifully. Spoon it into croissants, wrap it in lettuce, or pile it on toasted bread.
I like it for meal prep because it holds up well in the fridge. Add extra pepper and a few fresh herbs for a clean finish.
12. Tuna Salad Bowls with Crunchy Veg
This Mediterranean tuna salad is a no-mayo lunch that still feels satisfying. It comes together fast, and it tastes bright and briny. Flaky tuna mixes with chopped cucumber and red onion for crunch. Olives and capers add punch, while roasted red peppers bring a sweet, smoky note.
Fresh dill and parsley keep it lively. Lemon juice and garlic pull everything together, with olive oil as needed. Serve it over greens, tuck it into a pita, or eat it straight from the bowl. It is also great for meal prep since it stays flavorful after chilling.
Add a spoonful of Greek yogurt if you want a creamy finish.
13. Lentil Salad with Arugula
This lentil salad is hearty, fresh, and ideal for spring meal prep. The lentils cook in broth, so they start out flavorful. Then you add cherry tomatoes, cucumber, and red onion for a crisp texture.
Arugula brings a peppery bite that keeps it from feeling flat. Dried cranberries add sweet pops, while sliced almonds add crunch. A simple vinaigrette of olive oil, red wine vinegar, oregano, salt, and pepper ties it together. Fresh basil adds a final lift.
Serve it as is for lunch, or pair it with grilled chicken or salmon. It keeps well in the fridge and needs no reheating.
14. Farro Salad with Roasted Veg
This grilled vegetable farro salad is chewy, colorful, and perfect for warm-weather dinners. Farro gives it a hearty base, with a nutty bite. Zucchini and bell peppers get grilled for light char and extra flavor. Then you mix in spinach, tomatoes, artichoke hearts, and crumbled feta.
Fresh dill and parsley make it taste bright and garden fresh. The lemon shallot dressing adds tang, plus a hint of sweetness from honey.
Serve it as a side, or make it a main with grilled chicken or shrimp. It also travels well for potlucks since it holds up for days. Chill it, and the flavor gets even better.
15. Orzo Salad with Cucumbers, Feta, and Herbs
This lemon orzo pasta salad is light, zesty, and made for spring gatherings. Tender orzo gets tossed in a simple lemon vinaigrette, so every bite tastes bright. Crisp cucumber and juicy tomatoes add freshness and crunch. Olives and artichokes bring a briny, Mediterranean vibe that feels effortless.
A handful of fresh herbs finishes it with a clean, grassy lift.
It works as a side for grilled chicken or salmon, and it also stands alone for lunch. I like it for picnics because it tastes great cold. Make it ahead, then refresh it with an extra squeeze of lemon before serving.
16. Strawberry Salad with Balsamic
This strawberry arugula salad is fresh, peppery, and sweet. Arugula forms the bold base, and it tastes like spring. Then, thin-sliced strawberries add juicy brightness. Fresh basil gives a herby lift in every bite. Red onion and radish add crisp crunch and gentle bite.
Goat cheese or feta adds tangy creaminess, or use diced avocado. Roasted salted sunflower seeds bring a salty crunch. Add thin jalapeño slices for optional heat. The balsamic vinaigrette is fast and balanced.
Whisk olive oil, balsamic, Dijon, maple syrup or honey, garlic, salt, and pepper. Drizzle, toss, and serve right away. I like it with grilled chicken or salmon for a simple spring dinner. Store salad and dressing separately; it keeps well for days.
17. Rainbow Veggie Salad
This rainbow salad is a crunchy, colorful spring showpiece. It comes together fast with simple shopping and chopping. Start with chopped tomatoes, shredded carrots, and diced yellow pepper. Then add green onions and crisp English cucumber for freshness.
Edamame and drained beans boost protein, so it eats like a meal. Purple cabbage adds snap, and red onion adds bite. Blueberries give a sweet pop that surprises in a good way. Pepitas finish it with a nutty crunch.
Choose your favorite dressing; vegan green goddess is a great match. Serve it at a potluck, or plate it as an easy weeknight side. Because it has no lettuce, it stays crisp even after tossing. I like leftovers chilled, then re-tossed before serving.