Spring Salad is a must in spring. Who wouldn’t fall in love with these colors when they sit for lunch or dinner? The weather got warmer just one or two weeks ago although we are in the last month of the season. We’ve missed spring so much this year that I want to enjoy every moment of it before boiling summer arrives. I’m calling it Spring Salad because I feel the beauty and freshness of the season in every bite. I can visualize the blossoms on trees, birds singing on those trees and how people are watching these with admiration. It’s definitely time to leave comforting soups behind and make as many salads as you can.
This is a tangy and a little sweet spring salad with a generous amount of crunchy ingredients. Spring means lovely colors, so I used different colors of tomatoes and combined them with other fresh foods with lovely colors. And this amazing salad came out. Well, sometimes I find it really hard to eat something when it looks too pretty. This spring salad is one of them. I’ve been making different salads these days.
I used tomatoes in three colors, lettuce leaves in two colors, parsley, radishes and some herb sprouts to give the message of spring in a salad bowl. I used the lettuce leaves as the bed for my salad, so didn’t even bother chopping them. I know radishes are not seasonal, but I love these little pink guys all seasons. Don’t they make everything look so pretty? I leave some of them whole as they are so small. These give a very nice crunch, which complements the cherry tomatoes.
You can prepare this spring salad just in 5 minutes. I love to prepare the dressing in a separate bowl, but you can add the dressing ingredients right into the salad bowl. For the dressing, I combined lemon juice, pomegranate molasses, olive oil, a little honey, chili, sumac, salt and dried thyme.
I topped the salad with some feta, but you can leave it out if you want to keep your salad vegan.
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Tangy salad with tomatoes, radishes, herb sprouts and parsley.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
- 4 green lettuce leaves
- 4 red lettuce leaves
- 2 cups halved cherry tomatoes
- ½ cup small radishes, halved or whole
- ¼ cup parsley
- ½ cup herb sprouts of your choice
- 2 tablespoons feta
- 1 tablespoons pomegranate molasses
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon chili
- ½ teaspoon sumac
- ½ teaspoon dried thyme
- Place the lettuce leaves on the bottom of the bowl you are going to serve the salad.
- In a separate bowl, combine halved tomatoes, radishes, parsley and herb sprouts.
- In a small bowl mix all the ingredients for dressing and pour it on the salad. Stir well and transfer the salad on the serving bowl over lettuce leaves.
- Top with feta.
Keywords: spring salad, spring salad recipe