10 Fresh and vibrant salads perfect for your Easter table

@munchingwithmariyah

nothing better than a big bowl of this couscous salad, in the sunshine, with the birds chirping! recipe is on the blog and linked in bio. // spring greens e 4 #couscousrecipe #couscous

♬ original sound - Yasmeen

@cookinwithaynur

Zesty cabbage salad🥬🥕🍋 Ingredients: 1 sweetheart cabbage 1 carrot ½ large English cucumber 4 tablespoon chopped fresh parsley ½ lemon juice 1 teaspoon salt ½ teaspoon black pepper 4 tablespoon extra virgin olive oil #cabbagesalad #springsalad #zestysalad

♬ original sound - Aynur

@harrywwallace

If you were around last year, you may remember this recipe! One of my all time faves. 🫛 Full recipe below, and it’ll be in the Easter recipes newsletter coming soon! Spring Pea Salad with Bacon Fat Vinaigrette - ¾ lb. Snow peas, washed and julienned - 10oz frozen peas - 8oz pancetta - 1 large shallot, thinly sliced - 2 tablespoon champagne or white wine vinegar - 2 tablespoon reserved grease from pancetta - 1 tablespoon dijon mustard - Salt and pepper to taste - Sharp white cheddar cheese, shaved (about 2 oz) Start by julienning the snow peas. Stack about 2 or 3 peas at a time, and slice them into long, thin strips, and set aside. Cut the pancetta into cubes (if needed), and place into a cold pan. Render the fat from the pancetta over low heat, for about 20-25 minutes. Stir the pancetta and scrape the bottom of the pan every so often to ensure even browning. If the bottom of the pan begins to look dry, add a splash of water to deglaze. While the pancetta is rendering, thinly slice the shallot, and place into a small bowl with the 2 tablespoon champagne vinegar. Season with salt and pepper and set aside. In the meantime, blanch and shock the peas. Bring a pot of water to a simmer, and season generously with salt. While the water heats up, prepare an ice bath off to the side. Drop the julienned snow peas into the simmering water, and blanch them for about 20-30 seconds, then transfer to the ice bath. Remove them from the ice bath and place them onto a baking sheet lined with a clean kitchen towel, or place them directly into a salad spinner. In the same water, blanch and shock the bag of frozen peas as well. Allow the peas to dry or spin them in a salad spinner to remove any excess moisture. By now, the pancetta should be about done, so reserve the drippings from the pan and place the pancetta on a paper towel lined plate to cool. To make the vinaigrette, take 2 tablespoon of the reserved pancetta fat, then add the vinegar you used to soak the shallots to a small bowl or container. Add 1 tablespoon dijon mustard, and season with black pepper. Shake or whisk to combine. Taste the vinaigrette to see if any more salt is needed, as the pancetta drippings will be quite salty. In a salad bowl, combine the peas, pancetta, sliced shallots and vinaigrette, and toss to combine. Finish with more black pepper and some big shavings of the sharp cheddar cheese. #easter #easterrecipes #cookwithme #peasalad #salad #sidedish #recipeideas

♬ original sound - Harrison

@danahealthyliving

My sugar reset program will start on March 17! Let me know if you are interested My Moroccan mom’s tomato salad here’s what’s in it. Ingredients: • 2 cups cherry tomatoes, finely chopped @ simpletruth4u • 1 small purple onion, very finely diced • 1 serrano pepper, minced (adjust to your spice level) • Handful fresh cilantro, finely chopped • Juice of 1 fresh lemon @kroger • 3–4 tablespoon high-quality olive oil @costco • Sea salt, to taste @traderjoes • Freshly ground black pepper, to taste @traderjoes Instructions: 1. Cut the cherry tomatoes and place them in a bowl. 2. Add the diced onion, minced serrano pepper, and chopped cilantro. 3. Pour in fresh lemon juice and olive oil. 4. Season with sea salt and black pepper. 5. Mix well and let sit for 10 minutes so the flavors can fully come together.

♬ Se Vienen Cositas - Rawayana

@alexandras.home

There’s something truly special about the simplicity of Greek cuisine — where fresh ingredients and bold flavors come together effortlessly. This Greek chickpea salad is one of those humble dishes that brings sunshine to your table. Whether served on its own or as a side to grilled fish or meat, it’s a wholesome reminder of how good real food can be. Ingredients For the salad: • 1 pound (500g) cooked chickpeas (or canned, rinsed and drained) • 2 ripe tomatoes, chopped • 3 fresh onions (spring onions), sliced • 2 small cucumbers, chopped • 1 small red or yellow onion (or ½ of a large one), finely chopped • 1 green bell pepper, chopped • 1 bunch of fresh dill, finely chopped • 250g feta cheese, gently crumbled by hand For the dressing: • 125g extra virgin olive oil (about ½ cup) • ¼ cup (50ml) red wine vinegar • 2 teaspoons dried oregano • Salt and freshly ground pepper, to taste Instructions If using dried chickpeas: Place them in a bowl with plenty of water and a generous pinch of salt. Soak overnight, or for at least 6–8 hours. Drain, rinse, and boil in fresh water for about 25 minutes, or until soft. Drain again and rinse gently. To assemble the salad: • In a large bowl, combine the chickpeas, tomatoes, cucumbers, spring onions, onion, green pepper, dill, and feta. • In a small bowl or jar, whisk together the olive oil, vinegar, oregano, salt, and pepper until well combined. • Pour the dressing over the salad and toss to coat everything evenly. • Let the salad rest for 10–15 minutes so the flavors can come together. • Serve at room temperature or chilled. Optional: Add a few Kalamata olives for an extra Greek touch. Enjoy with a glass of @Gratsi Wine white — perfect for a light lunch, a picnic, or part of your summer mezze spread. #chickpeassalad #greekcuisine🇬🇷 #cooking #mediterraneansalad #gratsiwine #alexandrashome #fypシ゚viral

♬ Pou 'Ne Ta Hronia - Remastered - George Dalaras

@coops.kitchen

This Blueberry, Cucumber & Feta Spring Salad is a bright & fresh salad that perfectly compliments the warmer weather 🫐🥒✨ enjoy as is or serve with your favorite protein! 🍗 Recipe in bio! 🍽️ @harmonyblends @Beast Health #saladrecipe #springsalad #healthydinner #healthyrecipes #easyrecipes

♬ original sound - Coop’s Kitchen