20+ Easy Spring Salads for Dinner
Spring is here! Time to put away heavy meals and enjoy light, tasty spring salads for dinner.
Fresh veggies from gardens and markets make these meals special. They fill you up but won’t weigh you down when nights get warmer.
These salads mix sweet, tangy, and savory tastes that wake up your taste buds.
I love how they bring color to my table. You’ll find so many choices here – from fruity to hearty options that work great for quick meals.
Easy Spring Salads for Dinner
You’ll love these fresh dinner ideas! From sweet strawberry mixes to zesty citrus blends, these spring salads bring bright flavors to your table. Each one takes just minutes to make but tastes amazing.
Bright Spring Salad
Mix baby greens with snap peas and radishes for a pop of color on your plate. I add lemon juice and olive oil – so simple!
The crunch makes me happy. You can toss in some herbs too. My kids even eat this one without fuss.
Last week, I made this when friends came over, and they all asked for the recipe!
Spinach Strawberry Salad
Sweet red berries shine against dark green spinach leaves. Add some nuts for crunch and goat cheese for creamy bits.
The mix of sweet and tangy makes your mouth happy. You need just five minutes to throw this together.
I make this twice a week when strawberries are in season because it’s so good!
Spring Mix Salad
Grab a bag of spring mix and add blueberries and walnuts. Drizzle with honey and a bit of oil.
The leaves are soft while the fruit and nuts give a nice texture. You can make this in three minutes flat. It goes with almost any main dish you can think of.
Spring Nicoise Salad
Boiled eggs and green beans sit on asparagus spears with baby potatoes. Add olives and tuna for a French-inspired meal.
The mix fills you up but feels light. You’ll feel like you’re eating at a fancy café. This keeps well in the fridge for lunch the next day.
Citrus Avocado Salad
Juicy orange segments and creamy avocado chunks make this bright and filling. Add red onion for zip and a pinch of salt.
The sweet-salty mix wakes up your taste buds. You can prep the oranges ahead of time. I crave this when the weather first turns warm.
Pea and Asparagus Salad
Fresh peas pop in your mouth next to tender asparagus spears. Add mint leaves and a light lemon dressing.
The green colors look like spring on a plate! You can use frozen peas if fresh aren’t around. My garden’s first asparagus always goes into this dish.
Steak Strawberry Salad
Thin slices of steak pair with sweet berries for a mix that surprises your mouth. Add blue cheese crumbles and red onion too. The mix of meat and fruit tastes amazing.
You won’t need a big portion to feel full. This turns salad into a real meal that even meat lovers enjoy.
Mediterranean Cucumber Chickpea Salad
Cool cucumbers and hearty chickpeas make a filling mix with lots of crunch. Add feta, olives, and red pepper for color and zip. This keeps well for days in your fridge.
You can stuff it in pita bread for lunch. I make a big batch on Sundays for quick meals all week.
Strawberry Burrata Salad
Creamy cheese balls sit next to sweet red berries on a bed of greens. Drizzle with thick balsamic glaze for a sweet-tangy kick.
This looks fancy but takes just minutes. You’ll want to eat it slowly to enjoy each bite. My guests always ask for seconds when I serve this.
Shrimp, Asparagus, and Avocado Salad
Pink shrimp, spears asparagus, and creamy avocado make this pretty and filling. Add a squeeze of lime and a dash of hot sauce if you like.
The mix of textures feels special. You can use cold or warm shrimp. This makes me feel like I’m eating at a beach resort!
Roasted Carrot Green Goddess Salad
Sweet roasted carrots get dressed up with herbs and creamy green dressing. You can also add some grains like farro or quinoa to make it more filling.
The mix of warm and cool elements works so well. You can roast the carrots ahead of time. The colors in this bowl always make me smile.
Watermelon, Feta, and Mint Salad
Juicy red cubes mix with white cheese and green mint for a summer treat. Add a splash of lime juice and a crack of black pepper. The sweet-salty combo is so refreshing.
You’ll want to make this on hot days. I serve this at every cookout from May through September.
Roasted Sweet Potato and Feta Salad
Warm orange chunks of sweet potato sit on greens with tangy cheese crumbles. Add some seeds or nuts for extra crunch and good fats.
This fills you up like a real meal. You can eat it warm or cold. The sweet-salty mix makes my taste buds so happy.
Caprese Salad with Balsamic Glaze
Red tomatoes, white cheese, and green basil make this simple but perfect. Drizzle with thick, sweet balsamic glaze and good olive oil.
The classic combo never gets old. You need just four main things to make it. I grow tomatoes and basil just for this dish!
Beet Salad with Goat Cheese and Balsamic
Deep red beets and white goat cheese make this pretty and earthy. Add some nuts and maybe orange segments too.
The sweet beets and tangy cheese balance each other. You can use pre-cooked beets to save time. This always reminds me of fancy restaurant meals.
Butter Lettuce Salad with Green Goddess Dressing
Soft lettuce cups hold herbs, avocado, and a creamy green dressing. Add some crisp veggies to contrast with the tender leaves.
This simple base lets the dressing shine. You can add chicken or fish to make it more filling. The herbs in this make my whole kitchen smell amazing.
Pear and Blue Cheese Walnut Salad
Sweet pear slices, bold cheese, and crunchy nuts create a perfect bite every time. Add a honey dressing to bring it all together. The mix of sweet fruit and strong cheese works so well.
You can use any kind of pear you find. This was the first “fancy” salad I learned to make.
Chopped Greek Salad
Tiny cubes of cucumber, tomato, and feta cheese make every bite full of flavor. Add olives and a simple dressing of lemon and olive oil. No lettuce means this keeps well for days.
You can add chickpeas to make it more filling. I bring this to every potluck in spring and summer.
Kale Chickpea Salad with Lemon Vinaigrette
Hearty greens and protein-packed beans make this a real meal in a bowl. Massage the kale with oil to make it tender and less bitter. This keeps well even with dressing on it.
You can add any veggies you have on hand. The lemon makes all the flavors pop!
Spinach Blueberry Salad
Tiny blue gems pop against dark green leaves for a pretty and tasty mix. Add some nuts, avacado chunks and a light dressing to let the fruit shine. The berries burst in your mouth with each bite.
You can use frozen blueberries in a pinch. My kids think this is like eating dessert with dinner!
Smoked Salmon Salad with Dill Dressing
Pink salmon slices add rich flavor to crisp greens and creamy dressing. Add capers, red onion, and maybe some ripe avocado too. The smoky fish makes this feel special.
You don’t need much salmon to flavor the whole dish. I serve this when I want to feel fancy without much work.
Lemony Shaved Asparagus Salad with Feta
Thin ribbons of raw asparagus curl around your fork with bits of tangy cheese. Add lemon zest and juice for brightness that wakes up your mouth.
The raw asparagus is tender but still has a nice crunch. You can make this in minutes with a vegetable peeler. I found this last spring and now can’t stop making it!
Final Thoughts
Spring salads for dinner bring so much joy to my table! They’re quick, fresh, and make me feel good.
You can change them up based on what looks good at the store or what’s growing in your garden.
Add some bread, a bowl of soup, or grilled chicken to make these salads into bigger meals.
I hope you try some of these ideas soon! Which one looks best to you? Make it tonight and see how easy and yummy spring dinners can be.
Let me know which ones become your family favorites. Happy spring eating to you!
