We’re big fans of the spring season here at RUSSH. Not just for the warmer weather (but we’ll wax lyrical about that any day), but for the abundance of fresh produce it brings about, too.
As the days stretch longer and the air turns fragrant with the scent of jasmine, our appetites shift, too. Gone are the slow-cooked comforts of winter — spring calls for lightness, freshness, and a touch of spontaneity. Enter the spring salad: a canvas for crisp vegetables, delicate herbs, and vibrant dressings that speak to the season’s abundance. From crunchy side salads that are best accompanied by barbecues in the setting sun (thank you, daylight savings), to heartier recipes that make the perfect standalone lunch or dinner, there’s plenty to enjoy about the spring season when it comes to salads.
Below, eat with the season and discover our favourite spring salad recipes.
Sardinian tuna salad
Unfortunately, this one doesn’t come with an inbuilt view of the Sardinian coastline. What it does have, however, is a refreshing mix of rocket, snow peas, artichoke, and fagioli beans, served with a simple tin of tuna. Consider it your classic desk lunch, but much (much) better.
Prawn and avocado salad
Nothing says warmer weather to us like fresh seafood. Joel Bennett’s has perfectly captured the mood with this prawn and avocado salad – there’s something a little bit unexpected, but ultra delicious, about the addition of fresh mandarin juice and chipotle seasoning.
Mexican steak and corn salad
Who said salads aren’t hearty? This recipe is as filling as it is delicious, championing Mexican flavours with a hefty dose of protein, thanks to the addition of steak.
Tomato and roasted capsicum panzanella
I like to whip out a Panzanella when I feel like eating a pizza, but a fresher, lighter version. Good quality olive oil and vinaigrette do the heavy lifting here – so don’t be afraid to be generous.
Spring celebration salad
This recipe puts the best of spring produce on show – asparagus, radish, peas, we could go on. It’s all served on a base of grains, and then jazzed up with the addition of broad beans and crumbled feta. Yes please.
Spring greens with pesto dressing
Leave it to Julia Busuttil Nishimura to have our mouths watering through the screen. Here, she’s made our version of the perfect side salad, featuring fresh green vegetables, a healthy serving of spring herbs, and a homemade pesto. Not notes.
