12 Delicious Salad Recipes for Spring

Can you believe it? It’s officially the first day of spring!

With snow still on the ground and a chill in the air, I’m trying my very best to get into the spring spirit. But being apart of the #SpringSaladCelebration is the perfect way to celebrate the warmer weather approaching and lots of delicious greens on my plate. 

If you’re stuck in a salad rut, then you are going to LOVE all the amazing salads a part of this celebration. 

I find I tend to make the same salads over and over again. It gets kinda boring amiright??

I’m sure you know the feeling – after a long day at work, you want to whip up something healthy but you feel like your creative salad energy is zapped and so you default back to your usual. 

I get it. Between trying to get your kids to eat something green and then of course, trying to whip up a healthy and tasty dressing, what ends up on the plate isn’t all that exciting. 

Well girrrrl, that’s all about to change. Because when nutrition-foodies are put to the test to create something tasty, healthy and all around amazing – you know we’ve got your back. 

Here are 12 incredibly healthy and tasty spring salads brought to you by amazing nutritionists who just looooove their food (especially their greens!):

Aleyda (The Dish On Healthy) – Crunchy Thai Quinoa Salad

Jordana Hart (ihartnutrition) – Chickpea Cucumber Salad

Joy McCarthy (Joyous Health) – Spring Inspired Detox Salad

Julie Daniluk – Hot Detox Beet Bop Salad

Kim D’Eon – Shred Into Spring Salad

Marni Wasserman – Zesty Apple Fennel Salad

Marta (Organic Food For Kids) – Spring Asparagus & Spinach Salad

Meghan Telpner (Academy of Culinary Nutrition) – Wild Rice Protein Salad

Rachel Bies (The Healthy Bies) – Sour Cabbage & Fennel Salad

Rachel Molenda – Dandelion Citrus Salad

Sisley Killam (The Pure Life) – Sweet Potato Arugula Quinoa Salad

I’ve got my delicious Kale, Apple & almond Salad recipe below. Get ready to whip up something yummy.


Tuscan Kale, Apple & Almond Salad
Serves 2
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Prep Time
5 min
Prep Time
5 min
  1. 1 large bunch Tuscan (Lacinato) kale
  2. 1 medium apple (I used local and organic Ambrosia apples)
  3. 2 tablespoons sliced almonds
  4. 1 tbsp hemp seeds
  5. 2 tbsp organic thompson raisins
  6. 1 ounce Parmigiano-Reggiano, grated (optional, but adds the perfect salty bite!)
  8. 1 teaspoon Dijon mustard
  9. 2 teaspoons raw honey
  10. Juice of 1 lemon
  11. 2-3 tablespoons extra virgin olive oil
  12. Pinch of salt
  1. To make the dressing: whisk the lemon, mustard, honey and oil together in a small bowl. Season with salt to taste.
  2. To make the salad: remove the kale leaves from the stems and discard the stems.
  3. Slice the leaves thinly or break them up with your hands (you should have roughly 5-6 cups).
  4. Place the kale in a salad bowl and add the dressing. Massage the dressing into the kale, coating all of the leaves well. This will help "tenderize" the leaves.
  5. Add the apple, raisins, hemp seeds and almonds and toss to combine.
  6. Sprinkle with cheese on top and serve.
Holistic Wellness https://holisticwellness.ca/
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