Winter weather—much to our dismay—is still sort of lingering, so we here at MyDomaine HQ are willing the seasons to change by swapping our go-to comfort food recipes with some of our spring favorites. If you're sick of breaking out your slow cooker in April too, we've got you covered with five spring salads that'll purge winter from your palette. From a mess of peas tossed together with creamy cashew dressing to a plateful of fresh green herbs topped with a tangy yogurt-based sauce, these spring salads will make you forget all about any stray snowflakes that are still hanging in the air. Ahead are five spring salads best enjoyed alfresco with a glass of rosé (unpredictable early spring weather permitting, of course).
Fava Bean, Avocado, and Mozzarella Salad
The Seasonal Ingredients: Filled with fava beans (also known as broad beans), this bright green spring salad showcases the best of the season's legumes. Not to mention, the sweet peas, creamy avocados, and peppery watercress too.
The Pro Tip: After boiling the broad beans to soften them a bit, "Gently pop the beans from their pods and refrigerate to keep fresh," recommends recipe creator Sarah of Stuck in the Kitchen.
The Clincher: The buffalo mozzarella lends a creaminess to the salad that pairs well with a generous sprinkling of spicy red pepper flakes.
Cauliflower Rice & Spring Pea Salad
The Seasonal Ingredients: Brimming with peas, radishes, and herbs like parsley, mint, and chives, this salad shines a spotlight on some of the freshest flavors of the season while putting the last of that winter cauliflower to good use too.
The Pro Tip: "If you don't have a food processor, some milling with a knife will get the cauliflower florets small enough," to create the cauliflower rice, "as long as you have the patience," explains recipe creator Laura of The First Mess.
The Clincher: The warm garbanzo beans, roasted with a bit of lime zest, a dash of chili powder, and a sprinkle of salt and pepper, make this salad an ideal recipe for transitioning from winter to spring.
Fresh Spring Salad With Pea Shoots
The Seasonal Ingredients: This salad is overflowing with fresh peas and pea shoots, so it should come as no surprise that the official name of this recipe is "A Real Mess of Peas," a very apt choice by recipe creator Laura of The First Mess if you ask us.
The Pro Tip: In the recipe description, Laura of The First Mess explains that she "acidulates the shallots to soften their bite a bit" by "covering them in vinegar" while making the rest of the salad. "Super simple technique, super delicious results," she adds.
The Clincher: The creamy dill dressing. Puréed cashews (soaked overnight in water) give the dressing its creaminess sans dairy, making it vegan-friendly.
Asparagus, Pea, and Spinach Spring Salad
The Seasonal Ingredients: Deemed the "green greenie salad" by recipe creator Sarah of Stuck in the Kitchen, this salad is packed with fresh green herbs like basil, mint, and parsley in addition to seasonal spring staples like asparagus and spinach, which also happen to be green.
The Pro Tip: Just before serving, add a handful of pine nuts to add a nice crunch and a nutty flavor to the salad. Top with microgreens and additional herbs that don't make it into the dressing for an extra dose of green.
The Clincher: The tangy dressing. Comprised of yogurt, lemon zest, and tons of fresh herbs, it's at once creamy and refreshing and complements the hearty spinach beautifully.
Spring Pea & Carrot Salad With Carrot-Top Pesto
The Seasonal Ingredients: This spring salad is loaded with the seasonal highlights: sweet carrots, fresh herbs (notably, basil, parsley, and mint), crunchy snap peas, and fragrant garlic.
The Pro Tip: "Don't skip [the] homemade croutons," advises recipe creator Tieghan of Half Baked Harvest. "Not only are they so easy to make, but um, they are delicious," she adds. Besides, who can resist that satisfying crunch? They're 100% worth the extra effort.
The Clincher: The carrot-top pesto. This recipe minimizes potential food waste by transforming all-too-often-tossed carrot tops into a pesto dressing. Genius!
Up next, yes, "breakfast salad" is a thing (and here's why we love it).