01 of 12
Arugula Broiled Lemon Salad
Extremely thin slices of lemons get sprinkled with sugar and lightly broiled, giving them a lightly candied edge as well as chewy browned edges, before being added to this simple salad of arugula dressed with a vinaigrette made from the juices the lemons give off when they cook. It's an elegant use of spring's peppery arugula and sweet lemons. On that note, if you have Meyer lemons, this Arugula Broiled Lemon Salad is a fabulous use of them.
02 of 12
Asparagus Butter Lettuce Salad
Raw asparagus and butter lettuce are tossed with a lemony vinaigrette and topped with mozzarella and pistachios in this very green, springy Butter Lettuce Asparagus Salad. The thinly sliced asparagus has a clean, fresh flavor that will be most delightful to those who've only had this spring vegetable cooked.
If, however, you prefer your asparagus cooked, I love to play with the concept of the "warm salad" where vegetables are cooked, but then tossed in a dressing and treated much like their raw salad brethren, when it comes to asparagus. This Asparagus Cabbage Salad has a bit of hard-cooked egg on top for a sense of richness, and this Asparagus Ramp Salad uses plenty of ramps (a.k.a. wild leeks) for tons of flavor.
03 of 12
Avocado Grapefruit Salad
Sweet and tart grapefruit sections, silky smooth avocado, and lightly crisp butter lettuce combine into an easy and delicious springtime Avocado Grapefruit Salad.
Avocado is also delicious when paired very simply with thinly sliced fennel in this Fennel Avocado Salad, where the avocado becomes almost a dressing for the crisp, anise-like fennel.
04 of 12
Bistro Goat Cheese Salad
This Goat Cheese Salad is a French bistro classic. The trick to getting the disks of breaded goat cheese beautifully browned without destroying the cheese is to deeply chill, even briefly freeze, them before cooking.Continue to 5 of 12 below.
05 of 12
06 of 12
Fava Bean Pecorino Salad
This simple Fava Bean Pecorino Salad is a wonderful way to enjoy the fresh, spring flavor of fava beans. Fava beans and fresh pecorino cheese are a classic Italian preparation. Be sure to serve it by itself (maybe with a bit of bread) as a first course where the fava beans (and all the work that went into shelling them) can shine.
See this Step-By-Step Guide to Shelling Fava Beans if you've never done it before.
07 of 12
Fennel Orange Salad
This Fennel Orange Salad is a traditional Sicilian dish and a perfect palate-cleansing course after a heavy meal or simply to welcome a simple spring meal. I suppose the olives and mint are optional, but for the life of me I can't imagine why you'd leave either of them out.
08 of 12
Gingery Radish Salad
Toss thinly sliced radishes with freshly grated ginger and rice wine vinegar for the easiest - and most refreshing - of spring salads, Gingery Radish Salad.Continue to 9 of 12 below.
09 of 12
Lentil Arugula Salad
Lentils cooked until just tender and ribbon-sliced arugula are tossed with a simple vinaigrette and topped with a bit of feta cheese in this Arugula Lentil Salad.
10 of 12
Strawberry Hazelnut Goat Cheese Salad
Creamy, sweet, nutty, and tart—this Strawberry Hazelnut Goat Cheese Salad has it all. Tangy goat cheese, juicy strawberries, and earthy hazelnuts are joined with a honey mustard balsamic dressing.
Like the idea of using sweet strawberries in savory dishes? Me too. Try this Strawberry Orange Arugula Salad or Strawberry Chile Salsa, which I've been known to serve more as a salad or spooned over greens.
11 of 12
12 of 12
Vietnamese Spring Noodle Salad
The fresh herbs, tender lettuces, and sweet onions of spring make this Vietnamese Spring Noodle Salad delicious. It's also a snap to pull together for a quick dinner and endlessly flexible. Add tofu, such as Vietnamese Black Pepper Tofu, leftover roast chicken, or quickly sauteed shrimp - whatever you like. Top the salad with Vietnamese Dipping Sauce.