3 fresh spring salad recipes made with seasonal produce
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Spring has a lot of perks – warmer weather, beautiful scenery, and longer days. But perhaps one of the most joyous parts of the season, for foodies everywhere, is the abundance of colourful seasonal fruits and vegetables.
From green beans down to chickpeas, these spring salad recipes make use of the season's bounty in a vibrant and tasty way.
A salad is more than just selecting fruits and vegetables at random, and tossing them into a bowl with some lettuce.
Choosing ingredients that complement each other and a dressing that ties it all together is key. These recipes put their focus heavily on what the spring season has to offer.
Papaya, avocado, green bean, and fennel with sweet chilli
Serves: 4 - 6
100g fine green beans, topped and tailed
1 packet watercress, cleaned
1 large papaya, seeded and peeled
1-2 avocados, peeled and sliced
2-3 bulbs baby fennel, finely sliced
Salt and pepper
50ml sunflower seeds, toasted
50ml lemon juice
50ml sweet chilli sauce
10ml chopped garlic
30ml fish sauce
Blanch the green beans in boiling water for four minutes, refresh in cold water, and set aside.
Line a serving platter with watercress and arrange papaya, avocado, fennel, and beans over the leaves. Season well with salt and pepper, and sprinkle with seeds.
Pour over the dressing and serve immediately.
Dressing: Combine all ingredients in a jug and mix well.
Salmon flower salad
Finely grated zest and juice of 2 lemons
15ml castor sugar
45ml chopped fresh dill
300g piece of salmon or trout fillet
1 packet of mixed salad leaves
4 radishes, finely sliced
1 small cucumber, sliced into ribbons
Olive oil, for drizzling
Combine the lemon zest and juice, sugar, and dill in a shallow, ovenproof dish.
Place the salmon in the marinade and refrigerate for 2 hours.
Preheat the oven to 180°C and roast the salmon in the marinade for 10-15 minutes. Remove, cool, and coarsely flake.
Arrange the salad leaves on a serving platter, with radish, cucumber, and edible flowers.
Put the salmon pieces on top and drizzle with a little olive oil.
Recipes by Angela Day.
Prawn and chickpea salad
500g cooked prawns
1 bunch of spring onions, sliced
2-3 tomatoes, seeded and diced
1 red pepper, diced
400g can of chickpeas, rinsed and drained
60ml shredded basil
125g wild rocket leaves
150g feta cheese, cubed
60ml olive oil
30ml lemon juice
5ml chopped garlic
Salt and pepper
1 small red chilli, seeded and chopped
Combine the prawns, spring onions, peppers, tomatoes, and chickpeas, and toss to combine. Mix in the basil. Add ¾ of the dressing and mix well. Cover your serving plate with a rocket. Spoon over the prawns mixture, scatter over the feta, and drizzle with remaining dressing.
Dressing: Mix all the ingredients together
Recipe by Poppy Ntshongwana