Easter is just around the corner. And no Easter table is complete without beautiful, bright, colorful Easter salads. We’ve gathered some gorgeous recipes to try.
If you’re serving fresh greens, Williams and Sonoma says we make mistakes that are easily avoidable.
And then you might want to peruse…
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 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.
Recipes: Colorful Easter Salads
These crisp, fresh, colorful Easter salads will have your guests asking for seconds.
Asparagus, Pea and Mint Salad
“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.”
Spinach and Green Salad with Cucumbers, Radishes, and Creamy Mint Dressing
“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.”
Strawberry Salad with Warm Goat Cheese Croutons
“Sweet, acidic strawberries balance the creamy, savory taste of avocado in a springy, mixed greens salad.”
Arugula Salad with Pancetta and Mint
“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.”
Citrus Avocado Salad
“Tis the season for all kinds of glorious citrus! And what better way to eat it than in a Citrus Avocado Salad!”
Warm Asparagus, Radish, and New Potato Salad
“Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator.”
Lemony Green Bean Pasta Salad
“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.”
Shaved Asparagus Spring Salad
“This salad works because of the layering of flavors. If it grows in the spring, I put it in this salad. Thinly sliced radishes, mint, slivered almonds, couscous and a lemon-mustard dressing.”
“Easter Salad (AKA, Strawberry Goat Cheese Salad with Toasted Almonds & Lemon Honey Vinaigrette) is a beautiful, delicious addition to any spring or summer meal!”