Easter Salad recipes add a colorful, festive array to your spring table. They’re light, bright, and beautiful. We’ve gathered some gorgeous salad recipes for your Easter table.
Making Delicious Easter Salad Recipes
Here are pro-tips on making the best Easter salads from Williams and Sonoma. They say salad mistakes are easily avoidable.
3 Common Salad Mistakes and How to Avoid Them
1. NOT DRYING LEAVES
Dry leaves with a towel or salad spinner; any water will prevent the dressing from adhering to greens and dressing will collect in the bottom of the bowl, making for a limp salad.
2. NOT TOSSING SALAD
It’s worth it to hand-toss each salad just before you eat it; this ensures consistency in flavor throughout. Add in dressing a small amount at a time, re-shaking just before each use, to avoid over-dressing it.
3. NOT HITTING A RANGE OF FLAVOR AND TEXTURE NOTES
A good salad will hit multiple elements of taste (sweet, salty, sour, bitter) as well as texture (soft, creamy, crispy). Use ingredients like citrus, cruciferous greens and avocados to achieve this.
Easter Salad Recipes for Your Spring Table
These crisp, fresh, colorful Easter salads will have your guests asking for seconds.
“Combining asparagus with two kinds of peas, this beautiful salad captures the freshness of the new season. The vegetables are cooked briefly in boiling water, a technique known as blanching, and then plunged into a bowl of ice water to stop the cooking and preserve their bright green color. To tame the bite of the raw shallot, we toss it with a little vinegar and let stand for a few minutes before tossing the salad.”
“This cool and creamy salad is the perfect side for any spring or summer meal. Dress it up for Easter brunch, but keep the recipe on file for a quick summertime side to bring to a last-minute cookout.”
“Peppery arugula, flavorful mint, salty pancetta and pungent Gorgonzola all add tons of flavor to this spring salad, which is why a simple dressing of Champagne vinegar and olive oil is best. This is the perfect salad to make when your garden is overflowing with fresh mint.”
"Lemon and shallots marry for a bright taste that’s ideal for a ladies’ lunch or light supper. If you can’t find haricots verts, use regular green beans instead. Opt for penne pasta, instead of casarecce, if you already have it on hand. We love how quickly this recipe comes together—just 30 minutes! You’ll love the bright citrusy flavor paired with the perfect amount of crunch from the green beans.”