10 refreshing spring salads

Shaved asparagus salad

Spring is prime time for these delicious stalks, and while you can eat them roasted, boiled or grilled – they're also great raw. Just peel them into ribbons with a vegetable peeler and add to salads. Get the recipe. 

Photo, Erik Putz.

Fresh fig salad with blackberries

Mix tender spring shoots with sweet figs and blackberries for a refreshing, Middle Eastern-inspired side salad.  Get the recipe.  

Photo, Erik Putz.

Superfood salad with mimosa vinaigrette

Our powerhouse jumble of fresh ingredients isn’t just packed with nutrition, it’s also delicious and super easy! Get the recipe.  

Photo, Roberto Caruso.

Israeli chopped salad

This fresh, crunchy salad is served with almost every meal in the Middle East. Don’t make it too far in advance, or it will become soupy. Get the recipe. 

P.S. This salad complements our creamy hummus with lamb perfectly. 

Photo, Erik Putz.

Jicama, corn and pepper salad

Pronounced HEE-ka-mah, this root vegetable looks like a turnip –but actually tastes like a cross between turnip and pear. It's best served raw, so simply peel, slice and sprinkle with sea salt. Get the recipe.  

Photo, Erik Putz.

Strawberry salad with rhubarb vinaigrette

Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick. Get the recipe.  

Photo, Erik Putz.

Bistro-style spring salad with asparagus

One of our favourite spring veggies mixes it up with peppery greens and turkey sausage for a satisfying, gourmet-style salad. Get the recipe.  

Photo, Roberto Caruso.

Colourburst citrus chicken salad

Made with only a handful of fresh ingredients (chicken, arugula, avocado, beet), wow your family with this easy triple-tested dish tonight. Get the recipe.  

Photo, Roberto Caruso.

Seared-salmon salad spring veggies

Salmon, avocado, spring peas– this is a lunch salad to turn coworkers green with envy! Get the recipe.  

Photo, Michael Alberstat.

Indian mango-lentil salad

Mangoes are in season and stores are loaded with our favourite variety (Atulfos). Use them in this lettuce-less side salad, and pair with glazed salmon. Get the recipe.

Photo, Roberto Caruso.

From pea shoots to shaved asparagus, crunchy jicama, and a tart rhubarb vinaigrette – there are endless ways to update your plate with seasonal fruits and vegetables.