The warm weather is finally here! And I don’t know about you, but when it comes to me, all I want to eat once the temperature rises are salads! They are light, refreshing, and so nutritious! However, making a salad that will actually keep you full for longer than an hour and help you meet a healthy caloric intake can actually be difficult. Especially if you’re a busy girl on the go like I am. That’s why I’ve curated a collection of my favorite vegan spring salad recipes that are not only delicious and nutritious but also perfect for those hectic days when you need a nourishing meal in a pinch.
Sunshine Quinoa Salad
Let’s start with one of my favorite grains — quinoa. Quinoa is the perfect protein-rich addition to any salad, especially when you’re in a rush. My Sunshine Quinoa Salad is packed with colorful veggies, protein-rich quinoa, and zesty lemon dressing, which makes it the perfect light and refreshing meal for springtime. Plus, it’s incredibly easy to make and can be customized with your favorite seasonal vegetables. Simply cook quinoa according to package instructions, and toss in some chopped cucumbers, cherry tomatoes, bell peppers, red onion, fresh herbs, and a squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper, and enjoy!
Strawberry Spinach Salad with Balsamic Vinaigrette
Nothing says spring quite like the sweet and juicy flavor of fresh strawberries! This Strawberry Spinach Salad combines the sweetness of strawberries with the earthy flavor of baby spinach, creamy avocado, crunchy almonds, and tangy balsamic vinaigrette. It tastes so good that you won’t even think about cheating on your healthy diet ever again! To make this salad, simply toss baby spinach with sliced strawberries, diced avocado, toasted almonds, and a homemade balsamic vinaigrette made with balsamic vinegar, olive oil, and Dijon mustard. The combination of sweet and savory flavors makes this salad a delicious treat for any day of the year. But especially spring.
Spring Asparagus and Arugula Salad
Another savory and filling recipe that’s super quick to make at home — Asparagus and Arugula Salad. Tender asparagus spears are lightly roasted until golden and tossed with peppery arugula, creamy avocado, toasted pine nuts, and tangy lemon vinaigrette. The combination of flavors and textures is to die for! To make this salad, simply roast asparagus spears with olive oil, salt, and pepper until tender. Toss with arugula, diced avocado, toasted pine nuts, and a homemade lemon vinaigrette made with fresh lemon juice, olive oil, and a touch of maple syrup. It’s not only a delicious and light lunch, but also makes the perfect side dish for your spring dinners.
Spring Chickpea Salad with Lemon Herb Dressing
Loaded with protein-packed chickpeas, crisp cucumber, juicy cherry tomatoes, and fresh herbs, this salad is as delicious as it is nutritious. To make it, simply combine cooked chickpeas with diced cucumber, halved cherry tomatoes, chopped fresh parsley, and dill in a large bowl. In a separate small bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper to create a tangy herb dressing. Pour the dressing over the salad and toss to coat evenly. Finally, enjoy your lunch.
