Try These Twists For Superior Spring Salads

When the temperatures warm up, the home improvement stores are filled to the brim with plants, and the produce aisles at grocery stores begin to be more varied, salads become more prominent as a meal. While salads for some can be seen as “bird food” or even “girl food,” salads can be hearty, filling, and varied with these additions.

Varied Cheeses

If you are not dairy-free, consider adding feta or goat cheeses to add a tangy flavor to salads. If you are dairy-free, there are great dairy-free alternative cheese shreds to add to salad.

Beyond Traditional Veg

Blanched cut asparagus add a great crunch to salads. Don’t forget about fresh peas as well – if you don’t have fresh, thawed frozen peas work too. Avocado adds a creamy texture to salads while packing healthy fat. Sliced radishes add a pop of color to salad and crunch – bonus that kids may magically like them in “chip” size versus whole. Add kohlrabi or sugar snap peas for extra fun and crunch. Shaved brussel sprouts add a texture and greens to a salad.

Vary the Traditional Veg

If you have picky eaters or looking to add variety to salads, consider carrot shreds instead of sliced carrots. Marinated beets and even mushrooms change the flavor profile enough for a variety for everyone to try. What about baby corn or bamboo shoots for more crunch and variety? Even if you don’t have the bounty of fresh produce, some canned veg adds pizazz to salads. What about olives?

Fresh Herbs

While it isn’t typical to add fresh herbs to salads themselves, they aren’t just for salad dressing. Consider tossing in chives for an added zesty zing to your salads. Basil is a natural complement to salads with tomatoes. If you are making a Greek salad with feta cheese and tomatoes, don’t forget about adding fresh mint to your salad.

That’s Nuts

Nuts like pistachios, sunflower seeds, pumpkin seeds, and peanuts (although they aren’t actual nuts) add crunch and protein to salads. Consider toasted almonds or walnuts for extra flavors profile changes.

But Those Beans

If you have some mixed beans, leftover chickpeas, or even kidney beans – these are a great addition to salads adding protein and flavor to salads. Beans will soak in the flavors of dressings adding a bonus of flavor to spring salads.

Just Add Fruit

Salads aren’t just for vegetables. Add sliced strawberries to a salad with salty balsamic and creamy goat cheese for a change. Mandarin oranges, sliced chicken, and rice noodles add an Asian flair to a crunchy salad. Sliced pears can add a nice crunch to salads. Think beyond the regular salads and mix in your family’s favorites.

More Than Lettuce

The greens in salads don’t have to be just iceberg or romaine lettuce. Consider mixing up greens with mixed greens like arugula, butter, watercress, or red leaf lettuce. And you don’t have to stick to just one lettuce type for salad – be a rebel and mix them all together for a variety of peppery flavors or crunch.

Let Them Eat Meat

You don’t have to stick to one flavor of the meat. Add chicken, steak, veggie burgers, salmon, tuna with any flavor profile. This is a great place to mix in leftovers. If you made a steak but don’t have enough for everyone to have a typical portion, consider slicing them and adding them to salads.  

Even More

Crunchy rice noodles and tortilla strips can add an extra crunch and style to salads. Crotons, or even chopped crunchy bread, can elevate a salad.

Don’t Forget Pasta

Not all salads are greens. There are noodle salads, orzo salads, and even potato salads that can be varied and provide a fun element to meals.

Salads are not all the same and are great places to mix in leftovers. They aren’t just for lunch or a side and can easily be a main meal if you add in some of these varieties. What salads will you make this spring?