What’s best about spring salads is their ease. They demand little of the cook. Add a drizzle of olive oil, a squeeze of lemon, and flash of fresh herbs to nearly any spring vegetable, whether raw or cooked, and you have a fine plate of food on your hands. Scatter on toasted nuts or crumbled cheese to elevate things further with little effort. Below you’ll find 21 salad recipes that feature the finest that spring has to offer including asparagus, artichokes, radishes, snap peas, strawberries, watercress, arugula, favas, English peas, and leeks. These recipes all lean on the lighter end of the spectrum and make a terrific lunch or a side dish for dinner. Add a source of protein to nearly any of these—whether grilled chicken, slow roasted salmon, or warm lentils—to make a complete meal.
