The main ingredients of the spring salad are, of course, fresh cucumbers, greens in the form of onion feathers, parsley, dill, you can also add radishes and cabbage. But all these vegetables are best served in conjunction with vegetable oil or vegetable fats (sour cream, cream or mayonnaise).

The greater the variety of vegetables, the greater the benefits of a spring salad that will help our bodies cope with beriberi after a long and cold winter.

In addition to vitamins, this salad saturates the body with fiber, which normalizes the functioning of the gastrointestinal tract. Salad is rightfully considered dietary as it is easily digestible and brings only benefits.

SALAD INGREDIENTS:

Fresh cabbage 100-150 grams.

Fresh cucumber 2-3 pcs.

Radishes 3-4 pcs.

A bunch of dill.

A bunch of green onion feathers.

3-4 boiled eggs.

INGREDIENTS FOR DRESSING:

Sour cream 100 grams.

Olive oil 25-30 grams (can be replaced with any vegetable). 4-5 tablespoons.

Lemon juice 15-20 grams. Tablespoon

10-15 grams of mustard ready. Tea spoon

Salt pepper to taste.

A teaspoon of honey.

COOKING PROCESS:

☑ Let's start cooking spring. It needs to be shredded.

☑ Then cut the straw in half for greater convenience.

☑ After the cabbage, cut the cucumber. It can be cut in any shape.

☑ Mode radishes into quarters then quarters in half.

☑ Finely chop the dill.

☑ Cut the green onion.

☑ Eggs are pre-cooked and cooled to room temperature. Cut them with an egg cutter.

☑ If you don't have it on hand, you can cut the eggs into cubes.

☑ We put all the chopped vegetables in a bowl and proceed to prepare the dressing for our salad.

THE PROCESS OF PREPARING THE REFILLING:

☑ In a bowl, mix all the ingredients and mix everything well until smooth with a whisk.

☑ We send our dressing to vegetables and mix everything well.

☑ If necessary, you can salt to your liking.

☑ Spring salad of fresh vegetables is ready to eat

Bon Appetit.

This salad has been popular for hundreds of years. And its relevance is growing every day. It is not difficult to cook it; it is important to cook it only from fresh vegetables, as wilted cucumbers or greens can give off bitterness, which will definitely spoil your culinary masterpiece.

INGREDIENTS:

2-tomatoes.

1-2 fresh cucumbers.

0.5 onion heads.

Parsley, dill, cilantro optional.

Salt and allspice to taste.

Vegetable oil for dressing.

COOKING PROCESS:

☑ Rinse vegetables well under running water.

☑ If the cucumber does not give off bitterness, then you can not remove the peel from it, but be sure to cut off the “ass”.

☑ Cut tomatoes only with a well-sharpened knife. If you cut with a blunt knife, all the juices will flow out of the tomato and the salad will not be so juicy. And in general, the knife of a good cook should always be sharp.

☑ Onion cut into half rings.

☑ Tomatoes diced mode.

☑ Cucumbers are also cut into cubes.

☑ Finely chop the greens and send this whole story into one large bowl.

☑Salt, pepper, season with vegetable oil and mix well, lifting vegetables from the bottom.

☑ Be sure to check for salt before serving.

Now your salad is completely ready to be served on the table. Bon appetit.

Salad with cucumber garlic and sesame seeds video

Very original salad recipe. There is something new in this salad, namely, combinations of such products as cucumber, garlic and sesame, I think you don’t see such a combination every day. Nevertheless, the salad is very edible.

Bon Appetit.

Spring salad with chicken breast and cheese

Chicken meat, especially the breast, will complement the vegetables in the salad well, so why not make a spring salad with the addition of chicken meat. It will turn out tasty and satisfying. Two in one so to speak.

INGREDIENTS:

Tomatoes 2-3 pcs.

Chicken fillet 200-250 grams.

Hard cheese 120-150 grams.

Some greens (lettuce, dill)

Sour cream or mayonnaise.

Canned corn 1 can.

Canned pineapple (pieces).

Salt pepper to taste.

COOKING PROCESS:

☑ Boil the chicken fillet, cut into cubes and fry in a pan until a pleasant blush appears.

☑ Wash the tomatoes and cut into cubes.

☑ Grate the cheese.

☑ Finely chop lettuce or dill.

☑ It remains to collect the salad. Put the sliced ​​​​food into a deep bowl.

☑ We open canned foods (pineapple and corn), drain the brine and send the contents to the rest of the products.

Corn can be replaced with green peas or beans.

☑ Dress the salad with sour cream or mayonnaise, salt and mix everything well. Taste for salt, add salt if necessary.

Leave the salad for 20-30 minutes to soak. And in the future it will already be possible to lay it out in salad bowls and serve it to the table.

Bon Appetit!!!

Are you about to lay a festive table? You do not know how else you can surprise guests and loved ones? Prepare more delicious, unusual salads, and luck is guaranteed to you! After all, salads are the best option not only for the daily diet, but also for the festive table. Thanks to the variety of products, you can prepare salads for every taste, taking into account the taste preferences of each person. Someone loves light vegetable salads - there are a huge number of types. Others prefer hearty meats, and there are plenty of them too. And how many recipes for fish and fruit salads! Salads fill our body with all the necessary substances and elements - fiber, proteins, fats, carbohydrates, trace elements, mineral salts and vitamins, so necessary for our body in early spring.

Avocado salad with tomatoes and sweet peppers

Ingredients:

1 avocado
1 large tomato
1 teaspoon lemon juice
1/2 sweet red pepper
1/2 chili pepper
1 clove of garlic
1-2 tablespoons chopped green onions
2 tablespoons chopped cilantro, parsley or dill
1-2 tablespoons of mayonnaise
ground black pepper and salt

Instruction: Peeled pitted avocado, mash with a fork until gruel is obtained, add lemon juice and mix. Scald the tomato with boiling water, remove the skin, and finely chop the pulp. Chop the peeled garlic. Remove the seeds from the sweet pepper and chili and chop very finely. Combine prepared products, add green onions, mix well, salt, pepper, season with mayonnaise and mix again. Keep the finished salad for 30-40 minutes in the refrigerator and serve with chips or salty croutons.

Arugula salad with shrimps

Ingredients:

1 tomato
115 g peeled king prawns
75 g arugula
5 ml oyster sauce
50 ml olive oil
10 ml soy sauce
20 g pine nuts

Instruction: Arugula has a bright taste. However, a girl who watches her weight and health has other reasons to love this salad: it improves metabolism and digestion, contains a lot of vitamin C and iodine. Lay the washed and dried arugula on a serving plate. Separately mix together the oyster sauce and some of the olive oil. Pour the arugula with the resulting sauce. Fry the shrimp in the remaining olive oil, adding soy sauce at the end of cooking. Cut the tomato into slices, fry the pine nuts. Arrange the shrimp and tomato slices around the edges of the arugula, and sprinkle the dish with toasted pine nuts.

Pineapple salad with cheese

Ingredients:

250 g canned pineapples
250 g hard cheese
3 garlic cloves
3-4 st. l. mayonnaise
salt

Instruction: Drain the liquid from the pineapple and cut into large cubes together with the cheese. Pass the peeled garlic through a garlic press or grate, mix with mayonnaise, season pineapples with cheese with this mixture, salt, mix. Let the salad stand for 10-15 minutes before serving.

Salad "Spring"

Ingredients:

50 g boiled beets
1 orange
1 fresh cucumber
1 green onion
100 g balsamic vinegar
30 g sugar (3 tsp)
10 ml olive oil (1 tablespoon)
70 g feta cheese
2 g sesame (a pinch)

Instruction: Boiled beets cut into small cubes. We peel the orange, remove the film from each slice, cut the slices into 3 parts. We clean the fresh cucumber from the skin and seeds and cut into cubes, like beets. Making balsamic syrup. To do this, heat balsamic vinegar with sugar on the stove, evaporate by 1/3.
Add to beets. In another bowl, mix cucumbers with orange, a pinch of salt and olive oil. We spread the salad in layers: the first layer is half the volume of beets, the second is half the volume of orange and cucumbers, the third is feta cheese, cut into neat cubes. Top the feta with toasted sesame seeds (if the sesame is not fried, it will be damp) and finely chopped green onions. Decorate the dish with balsamic syrup.

Avocado, grape and cheese salad

Ingredients:

200 g avocado
1 small bunch of green and black grapes
150 g edam cheese
1 fig
1 teaspoon mustard
1/2 tablespoon chopped green onion
1 tablespoon peeled pine nuts
white wine vinegar

Instruction: Rinse the grapes, dry them, separate the berries from the twigs and cut them in half, removing the seeds. Cut the avocado in half, cut off the peel, and cut the pulp along with the cheese into small sticks. Pour the pine nuts into a dry frying pan and, stirring, fry. Prepare the dressing: wash the figs, cut in half, take out the pulp with a spoon and mash it slightly. Add mustard, green onions, vinegar, salt and ground pepper to it and mix well. Then, continuing to stir, add vegetable oil. Combine grapes, avocado and cheese, pour dressing over, mix, put in a salad bowl, sprinkle with pine nuts, let stand for 10 minutes, and then serve.

Beet salad with cheese

Ingredients:

600 g young medium-sized beets
3-4 st. l. olive oil
6-7 art. l. balsamic vinegar
salt and black pepper
150 g blue cheese (roquefort, gorgonzola)
1-2 tsp sesame

Instruction: Boil the beets and cut into 4 parts (if the tubers are large - into 6-8). Heat the oil in a saucepan, put the beets in it and fry for 2-3 minutes. Pour in the vinegar, season with salt and pepper. Transfer to a bowl, let cool and refrigerate for several hours. Before serving, crumble the cheese on top of the beets and then sprinkle the dish with sesame seeds. Can be served with arugula.

Mixed salad with chicken and vegetables

Ingredients:

120 g chicken fillet
1 egg
40 g white bread pulp
5 g curry
10 g grated parmesan cheese
30 g green salad mix
1 radish
1 cucumber
orange juice from 1/3 orange
2 g mustard
10 g honey
30 g olive oil

Instruction: Beat the chicken fillet on one side, roll in the egg and breading from white bread, curry and parmesan. It turns out a yellow fillet. Drizzle it with olive oil. Radishes, apple cut across, cucumbers - slices. Make the dressing: Combine orange juice, mustard, honey, olive oil, and salt in a blender.
Roast the chicken in a preheated oven for 180°C for 10 minutes. Remove, cut obliquely into small plates and carefully spread over the entire plate. Put the salad mixture on top of the chicken fillet. On top of the salad - plates of vegetables: radish, cucumber, apple in random order. Pour in the sauce. Garnish the dish with hard goat cheese.

Eggplant, mint and feta salad

Ingredients:

1 eggplant
2 tbsp. l. olive oil
1/4 pumpkin
100 g feta cheese
2 tbsp. l. freshly chopped mint
1 st. l. lemon juice

Instruction: Cut the eggplant in half, cube the pumpkin and bake the vegetables in the oven, drizzling with olive oil for 15-20 minutes. Mix pumpkin in a deep bowl with feta, fresh mint and lemon juice. Add salt and black pepper. Stuff the eggplant halves with the mixture.

Salmon salad with herbs

Ingredients:

150-200 g salted salmon
150 g soft lightly salted cheese
80 g mixed salads
3 cucumbers
1 small lemon
3-4 st. spoons of olive oil
dried italian herb blend
salt pepper

Instruction: Wash the lettuce leaves thoroughly and dry them, put them in a salad bowl. Cut the fish into thin slices. Squeeze the juice from the lemon and mix it with vegetable oil, season with salt, pepper and dry herbs. Pour half the dressing over the chopped fish, mix well and leave for 10 minutes.
Cut the peeled cucumbers into thin slices, add to the salad. Cut the cheese into cubes, add to the salad. Add remaining dressing to salad and toss to combine.
Put prepared fish in a salad bowl, mix lightly so as not to damage the fish. Arrange the salad on plates and serve.

Tuna salad with pomegranate

Ingredients:

Lettuce and arugula 200 g
1 can of canned tuna
1 pomegranate
2 eggs
salt, black ground pepper
lemon juice
cherry tomatoes

Instruction: Remove the tuna fillet from the jar, let the juice drain and cut into small cubes. Cut the pomegranate with a knife, carefully break it in half and remove the seeds. Mix finely chopped eggs, pomegranate seeds, lettuce, cherry tomatoes and tuna, add salt and pepper to taste. Dress the salad with sunflower oil and lemon juice.

Recipes for simple and delicious salads

Prepare a delicious vitamin salad according to our detailed recipe. Spring salad is a light, simple meal that can even be put on the festive table.

20 minutes

76 kcal

5/5 (1)

Spring has already awakened the dormant grasses, the air is filled with delicate aromas and birdsong. At this time, you want something fresh, light and unusually tasty. In this case, what could be better than a tender, vitamin spring salad?

During the winter, the body is tired of boiled, fried, fatty foods, and only the very sight of greenery already lifts the mood. I really like to cook spring salads with cucumber and egg, with radish, various recipes with cabbage and carrots are also good, but today I propose to use for our first salad the whole range of spring greens led by spinach.

We will do wonderful vitamin bomb, which is able to fill the body with essential acids, minerals, trace elements and a huge amount of vitamins. Add boiled eggs to make it satisfying and tasty, and all this will be flavored with a spicy dressing based on olive oil with lemon, honey and French mustard. As a result, improved mood and excellent, radiant appearance. Let's cook the most healthy and delicious spring salad.

Spring salad with spinach, greens and egg

Kitchenware:

Required Products

For refueling:

• 4 tablespoons of olive oil;
• 2 teaspoons of honey;
• 3 teaspoons French mustard;
• 2 tablespoons of lemon juice;
• half a teaspoon of black pepper;
• salt to taste.

Choice of Ingredients

Of course, all the greens for the salad, if you do not grow it yourself, better to buy in the market. Choose only the freshest greens. When choosing arugula, pay attention to the leaves, the taste of this plant depends on the size of the leaf.

The smaller the leaf, the more bitterness in it. So be guided by your taste. Spinach, which can be safely attributed to the royal estate of vegetables in terms of its taste and useful qualities, must be chosen with special attention. It is worth asking where it was brought from, in which farm it was grown. Spinach has the ability to absorb all the pollution of the environment in which it grew.

Fresh spinach leaves should be fresh, elastic, crispy (to check, squeeze the leaf with your fingers), juicy, rich, green. When fresh, they should have a pleasant, appetizing aroma. The amount of greens in the salad can be adjusted to your liking.

If you really like cilantro, you can put more of it, if not, replace with more parsley. The same goes for all other ingredients.

Cooking sequence

1. Place in a small saucepan boil 4 eggs (it will take 7 minutes).





2. Now take the spinach and remove the chord (legs, stalks) with your hands, it is unpleasant in taste, tough and fibrous. Roll up the leaves and cut into strips of the length you need. Put in a salad bowl.


3. Now let's prepare the salad dressing. Take a separate bowl and mix all the ingredients for the dressing. First pour olive oil, honey, lemon juice, French mustard, pepper and stir.
   
4. Salt the salad to your liking and top with the dressing. Mix the salad well (I do this with two forks), and you can serve this miracle to the table.
   

Spring salad with cabbage and cucumber

And one more recipe is very simple, unusually tasty and fresh spring salad with young cabbage and cucumber, herbs, feather onions and radishes, dressed with olive oil and lemon juice.

From such a simple set of products you get a wonderful, light, vitamin salad. And the seeds of cumin (zira) will give it a unique spicy flavor and a taste of freshness (in addition, zira removes cabbage flatulence).

It will take time: 20 minutes
You get servings: 4-5.
Kitchenware: large salad bowl (salad bowl); knife; cutting board; paper towels; a small saucepan to boil eggs; a small bowl for mixing the dressing.

Required Products

• 400 grams of young cabbage;
• a bunch of dill and parsley;
• 4 medium sized cucumbers;

• a teaspoon of cumin seeds (zira);
• salt to taste;
• 20 grams of feather onions;

Spring salad recipes

In a spring salad you can add all the healthy foods that you have in your refrigerator, if they are compatible with each other. All the greens that appear in the spring, as well as cucumbers, cabbage, lettuce, arugula, spinach, feather onions, feel free to send all this to your salad bowl.

Works great with all these vitamin products boiled chicken meat, boiled eggs, cheeses(like feta and parmesan) and fresh mushrooms. In salad dressing, it is recommended not to mix vegetable and animal fats (for example, sour cream with vegetable oil).

Otherwise, there are no restrictions for your culinary fantasies on the topic of spring salad. For dressing, you can use soy sauce, balsamic vinegar, lemon juice, French mustard, any vegetable oil or sour cream, yogurt, mayonnaise.

And yet, marigold petals, flax seeds, sesame or sunflower seeds can become a pleasant addition and decoration to your spring salad.

Write to us if you liked my salads, and maybe you have your signature spring salad, share the recipe with us, we will be happy. Cook with love. I wish everyone happiness.

Light salads with hints of spring and warmth: 7 excellent and simple recipes that will diversify your menu.

Spring salad with radish and orange dressing

The recipe for this salad is simple, but the magic of taste is in its dressing. For 4 servings you need:

• 14-16 radishes, washed and cut into large slices (as in the photo of the salad);
• 100g feta cheese, cut or broken into small pieces
• 2 tbsp chopped mint leaves;

For refueling:

• 1 glass of orange juice;
• 1 tbsp olive oil;
• 1/2 tsp curry powder;
• salt to your taste.

Cooking:

Put the chopped radishes in a salad bowl, mix with feta cheese and mint.

Now let's prepare the dressing: pour the juice into a small saucepan or pan, put on medium heat and bring to a boil. Boil it for 8-10 minutes, then mix with curry and olive oil. Pour into saucepan and let cool.

Dress salad when serving.

Salad with apple, radish and red cabbage

Fresh, juicy and spring vegetable salad for every day. For it you will need:

• 2 cups finely chopped red cabbage;
• 8-10 chopped radishes;
• 2 medium apples, peeled and core removed
• 1 small red onion;
• bunch of parsley.

Cut the apples into strips, cut the onion into half rings. Mix shredded cabbage, radishes, apples and onions in a large bowl.

Spring salad with cucumber and yogurt dressing

For 4 servings of this refreshing salad you will need:

• 3 small cucumbers, cut into slices;
• 0.5 kg cherry tomatoes, cut in half;
• half a red onion, cut into half rings;
• 1 garlic clove, finely chopped;
• 2 tbsp chopped mint;
• 2 tbsp finely chopped parsley;

For refueling:

• 100 ml. natural yogurt;
• 1 tsp lemon juice;
• salt, pepper to your taste.

Preparing such a salad is very simple: mix all the ingredients in a salad bowl. Dressing is also simple: mix yogurt with lemon juice and add "pepper". Dress up the salad and start eating it quickly!

Mediterranean salad - recipe with photo

Elegant and light, this simple vegetable salad is the perfect companion for any lunch or dinner. For 4-6 servings, you need the following ingredients:

• 4 cups of any salad mixes (fortunately, there are enough of them in stores now);
• 2 small tomatoes;
• 3 medium cucumbers;
• 1 red onion;
• 100 gr Feta cheese

Salad with radish, iceberg lettuce and avocado

For the salad you need to take:

• a small head of iceberg lettuce;
• 8-10 radishes (fresh), cut into circles;
• a couple of stalks of green onions, finely chopped;
• 1 avocado, peeled and cut into slices;
• some dill.

Cut or tear iceberg lettuce into small pieces. Mix lettuce leaves with chopped radish, green onion and dill. When serving, garnish the salad with avocado slices and drizzle.

Spring salad with radish and blue cheese

An excellent salad for lunch or dinner - light, crispy and so springy. For 4 servings you will need:

• 2 carrots, peeled and washed;
• 15 radishes, washed;
• 100 gr. blue cheese;
• small head of iceberg lettuce

Dressing that will pleasantly enrich the salad:

• 4 tbsp mayonnaise;
• 4 tbsp sour cream;
• 1 tbsp red wine vinegar;
• 1/4 tsp Worcestershire sauce (can be substituted for soy sauce)
• salt and pepper to taste

Let's get cooking:

Cut carrots into bars or rings, as you like more. Cut the radish into thin slices. Break the cheese into small pieces with your hands. Tear lettuce leaves with your hands into pieces of 5-6 cm.

Put the vegetables in a salad bowl and mix everything. Sprinkle with cheese on top.

To prepare the dressing, mix all the ingredients in one bowl. Salad should be watered with dressing immediately before serving.

Spring salad with strawberries and goat cheese

An original salad of greens and strawberries, you can surprise your guests and household with it.

For 4 servings of salad you need:

• 3 art. baby spinach;
• 3 cups watercress;
• 2.5 cups fresh strawberries, chopped
• 1/3 st. green onion, finely chopped;
• handful of pecans, cut into small pieces
• 70 gr. goat cheese

For refueling:

• 1 tablespoon pure maple syrup or brown sugar
• 2 tablespoons red wine vinegar;
• 1 tablespoon of olive oil;
• 1/4 teaspoon salt;
• freshly ground pepper to taste.

Cooking:

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl.

Mix watercress, spinach and strawberries in a bowl. Divide the salad between plates when serving. Sprinkle portions with goat cheese and nuts, and drizzle with dressing.

Advice! If you want the nuts in the salad to be crunchy, fry them in a dry frying pan over medium heat for about 2-4 minutes.

With the arrival of the long-awaited spring, you want to throw off everything superfluous and enjoy the ease. You can start by updating the already rather boring winter diet. Therefore, today we propose to recall the recipes for preparing spring salads.

citrus freshness

How to cook a spring salad, even a novice cook knows. The main thing is that it contains fresh vegetables or fruits, not too satisfying dressing and some exquisite component. In this regard, a spring salad with beets and grapefruit is just what you need. Cut half of the boiled beets into cubes. Remove the peel from the grapefruit, peel the slices from the films and cut the pulp into three parts. In one bowl, mix the beets with 30 ml of balsamic vinegar, in the other - combine arugula or any other greens with grapefruit, flavor 1 tbsp. l. olive oil and a pinch of salt. Mix both parts, sprinkle with pomegranate seeds and walnuts - a delicious spring salad is ready.

cabbage mosaic

Cabbage of any variety is one of the main ingredients of spring salads. It goes well with a variety of products and gives the dish a juicy note. In addition, spring cabbage salad is saturated with vitamins and healthy fiber. We will need a head of white cabbage, which we chop and mix with 1 grated carrot. Pour 100 g of dried apricots with boiling water for 5 minutes, then put them in a colander and finely chop. Now we mix all the ingredients in a salad bowl, add parsley and pour over the salad with dressing from the juice of 1 lemon and 2 tbsp. l. vegetable oil.

Spicy zest

How to make a spring salad in a hurry? Take the standard set of vegetables that every refrigerator has and complement it with an interesting dressing. So, for starters, cut into cubes 2 fresh cucumbers and 5–7, cut small tomatoes into several pieces. Lettuce leaves, a bunch of parsley and 5-6 green onion feathers are chopped with a knife. Now proceed to refueling: add 4 tbsp. l. olive oil, juice of half a lemon and 1 clove of garlic passed through a press. Mix the resulting sauce well and season the vegetables with it. The mild spicy taste and low calorie content of spring salad will please even those who are vigilantly watching their figure.

Hen in spring dress

Spring salad with chicken breast and fresh herbs is the perfect combination that the whole family will love. Add avocado and pomegranate seeds to it, and you get a great vitamin salad. It is good because the composition of the ingredients can be freely changed, creating new combinations. Cut the chicken fillet weighing 300 g into pieces and simmer in a pan for 20 minutes until all the liquid has boiled away, or cook on the grill. In the meantime, let's take care of the rest of the products. We tear lettuce leaves with our hands, cut 3 cherry tomatoes in half, clean the avocado and cut into slices. When the chicken is ready, mix all the ingredients in a salad bowl and season with your favorite sauce. This salad can be served with garlic rye or wheat croutons.

Little Meat Joys

Another good solution when you want something tasty and not too satisfying. First of all, we cut into strips of non-hard cheese and ham, into strips of bell pepper. Add 150 g of sweet corn to them, then mix all the ingredients. For the sauce, in a bowl, mix 3 tbsp. l. olive oil, 1 tsp. lemon juice, salt, pepper to taste. Dress the salad and mix gently with two forks. There should not be too much sauce, otherwise the salad will turn out watery and lose its taste.

Improvisation with sticks

Some housewives prefer to cook a spring salad with crab sticks. They love it for its ease of preparation and successful flavor combinations that help diversify the daily menu. If unexpected guests appear on the threshold, our quick recipe will always come to the rescue. The original salad serving will become a spring accent. First of all, cut 200 g of crab sticks and 1 cucumber and mix with canned corn. We take out the pulp from medium tomatoes and make edible salad bowls out of them, then put the salad in them, season with a sauce of 3 tbsp. l. mayonnaise, 1 tsp lemon juice and 1 tbsp. l. sour cream. Before serving, decorate the salad with fresh herbs.

Do you have a favorite spring salad recipe with a photo or good ideas of your own composition? Be sure to share them with other readers. Let's make a menu for the new season together!