Jessica | Balsam Hill Designer

Surprising Spring Salads

salmon salad
by Vichaya Kiatying-Angsulee /

Of the four seasons, spring offers us the most complete sensory experience.

We wake up refreshed by the soft breeze. We watch morning dew drops on petals and blades of grass. We hear nature sing us a symphony of rustling leaves and twittering birds.

And, best of all, we savor this lush season with the freshest fruits and vegetables.

As these amazing salads show, the flavors of spring come with a delicious and surprising twist.


Flavors of the Sea:

Spinach, asparagus, arugula, and cherry tomatoes are among the season’s most popular offerings. When making spring salads, you can pair these flavors with the succulence of grilled salmon as seen in these dishes from

Grilled Salmon and Spinach Salad with Peach Dressing

This dish makes use of light brown sugar with coriander, cumin, salt, and pepper for the spice rub of the fish. The sweet flavor profile is then extended to the peach dressing, which blends the fruit with lime juice, honey, and olive oil. The spinach lends a crisp, leafy texture that complements the savory grilled salmon and tangy fruit dressing.

Grilled Salmon and Asparagus Salad

If your palate prefers the more traditional, you can pair your grilled salmon with asparagus, arugula, and cherry tomatoes. Infuse this salad with the zest of spring by tossing it in a creamy vinaigrette that uses lemon zest and juice with sour cream. The tart dressing matches both the asparagus and bittersweet arugula.

edible flowers
Rainbow Spring Salad by Passionately raw!

Flowers for Your Palate:

Rainbow Spring Salad

Colorful spring blooms deserve room on your plate. This spring salad from Passionately raw! may include any kind of lettuce, but it surprises both your palate and your eyes with a visual feast of edible flowers.

Dominique Allmon recommends tossing it in an orange dressing that uses raw honey and yoghurt.

The Sweet and Savory:

Savory Tart’s Spring Salad

Another mouthwatering surprise of this season is Lynn Gardner’s version of the spring salad featured in her blog Savory Tart.

Lynn tosses together strawberries, arugula, and almonds with blue cheese then dresses it up with white balsamic vinegar and flax seed oil. The soft creaminess of the blue cheese creates a subtle contrast to the sweetness of the strawberries and the crunch of the almonds.

Surprise your palate with this zesty array of spring salads, and savor a kick of spice, sweetness, and tang with every bite.

About the Author
Inspired by my passion for the visual arts and my years of experience in the field of design, I enjoy a life of style and artistry. I am a devoted follower of minimalism and I believe in the marriage of form and function. I try to live by these principles, from my subtle but classic fashion sense when it comes to clothes and jewelry, to the various projects I manage and work on in my professional career Influenced by the refined grace of Coco Chanel, the timeless beauty of my favorite city, Stockholm, and the new ideas and trends I read from design books, I try to infuse my life with elegance and sophistication. Join me on Balsam Hill’s blog to get my tips and advice on home design and personal style.

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Surprising Spring Salads

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