18 Refreshing Easter Salad Recipes to Delight Your Guests
As the Easter bunny hops into town, it’s time to get creative in the kitchen! Spring is a season of renewal, and what better way to celebrate than with a refreshing and delicious Easter salad? This year, we’ve gathered 18 mouthwatering recipes that will delight your guests and add some springtime charm to your holiday celebration.
From classic deviled egg salads to colorful pea and mint salads, our collection features a wide range of flavors and textures to suit every taste. Whether you’re looking for a light and zesty lemon-honey dressing or a creamy dijon mustard-based potato salad, we’ve got you covered.
Spring Mix with Lemon-Honey Dressing
Spring Mix with Lemon-Honey Dressing Recipe
Celebrate the arrival of spring with this refreshing salad featuring a zesty lemon-honey dressing, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups Spring Mix greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/2 cup sliced red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the Spring Mix greens, cherry tomatoes, and sliced red onion.
2. In a small bowl, whisk together the lemon juice and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Top with crumbled feta cheese, if using.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Easter Egg Radish and Avocado Salad
Add a pop of color and freshness to your Easter celebration with this vibrant salad featuring radishes, avocados, and a hint of citrus. Perfect as a light and healthy side dish or as a unique addition to your Easter brunch.
Ingredients:
– 1 large avocado, diced
– 1 bunch of radishes (about 8-10), thinly sliced into “Easter eggs”
– 1/2 cup freshly squeezed orange juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and radishes.
2. Squeeze the orange juice over the top and drizzle with olive oil.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Carrot and Raisin Salad with Yogurt Dressing
This sweet and tangy salad is a perfect side dish or snack for any occasion. The combination of crunchy carrots, plump raisins, and creamy yogurt dressing will delight your taste buds.
Ingredients:
– 2 cups grated carrots
– 1/2 cup chopped fresh parsley
– 1/4 cup golden raisins
– 1/2 cup plain whole-milk yogurt
– 2 tablespoons honey
– Salt to taste
Instructions:
1. In a large bowl, combine grated carrots and chopped parsley.
2. In a separate bowl, whisk together yogurt, honey, and salt until smooth.
3. Pour the dressing over the carrot mixture and toss to coat.
4. Stir in raisins.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled.
Enjoy your delicious Carrot and Raisin Salad with Yogurt Dressing!
Herbed Potato Salad with Dijon Mustard
A refreshing twist on classic potato salad, this recipe combines the natural sweetness of potatoes with the tanginess of Dijon mustard and a hint of fresh herbs.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 2 tablespoons chopped scallions (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, parsley, chives, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss gently to combine.
5. Garnish with chopped scallions if desired. Serve at room temperature or chilled.
Cooking Time: 10-12 minutes for potatoes, plus assembly time.
Strawberry Spinach Salad with Poppy Seed Dressing
This sweet and savory salad combines fresh strawberries, crunchy spinach, and a tangy poppy seed dressing for a delightful and healthy treat. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint fresh strawberries, hulled and sliced
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons poppy seeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves, sliced strawberries, crumbled feta cheese (if using), and chopped nuts.
2. In a small bowl, whisk together poppy seeds, olive oil, and apple cider vinegar until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Classic Deviled Egg Salad
A simple yet elegant twist on traditional deviled eggs, this salad makes a perfect addition to any gathering or party.
Ingredients:
– 6 large hard-boiled eggs, peeled and chopped
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
2. Stir in chopped chives.
3. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled.
Cooking Time: 10-15 minutes (including chilling time)
Roasted Beet and Goat Cheese Salad
A sweet and tangy salad that combines the earthy flavor of roasted beets with the creaminess of goat cheese, perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 log of goat cheese (chèvre), crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans
– 2 tbsp balsamic glaze (or regular balsamic vinegar)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped nuts.
5. Arrange the roasted beet slices on top of the salad.
6. Drizzle with balsamic glaze (or regular balsamic vinegar).
7. Serve immediately.
Cooking Time: 50 minutes
Cucumber and Dill Salad with Sour Cream
This classic salad is a perfect blend of flavors and textures, featuring crisp cucumbers, tangy dill, and a dollop of creamy sour cream. It’s an easy and light accompaniment to any meal or a satisfying snack on its own.
Ingredients:
– 4-6 cucumbers, thinly sliced
– 1/4 cup fresh dill, chopped
– 2 tablespoons plain sour cream
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber slices and chopped fresh dill.
2. In a small bowl, mix together sour cream and a pinch of salt and pepper.
3. Pour the sour cream mixture over the cucumber mixture, gently tossing to coat.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: 10-15 minutes (includes chilling time)
Bunny-Shaped Pasta Salad with Veggies
Celebrate springtime with a fun and colorful pasta salad shaped like bunnies! This easy-to-make recipe is perfect for a quick lunch or as a side dish for a family gathering.
Ingredients:
– 8 oz bunny-shaped pasta (such as farfalle)
– 2 cups mixed veggies, diced (carrots, cherry tomatoes, cucumber, bell peppers)
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the mixed veggies, cherry tomatoes, and feta cheese (if using).
3. Add the cooked pasta to the veggie mixture and toss to combine.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Colorful Pea and Mint Salad
Brighten up your plate with this refreshing summer salad, bursting with the sweet flavor of peas and the cooling zing of mint. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup fresh green peas
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
– Optional: 1/4 cup crumbled feta cheese (for added tanginess)
Instructions:
1. In a large bowl, combine the green peas and chopped mint.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the pea-mint mixture, and toss to coat.
4. Season with salt to taste.
5. If using feta cheese, crumble it on top of the salad and serve.
Cooking Time: 10 minutes (prep only)
Easter Brunch Fruit Salad with Honey Lime Dressing
Start your Easter celebration with a refreshing and flavorful fruit salad, perfect for brunch or as a light dessert. This sweet and tangy treat is made with a variety of colorful fruits, topped with a zesty honey lime dressing.
Ingredients:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1 cup diced pineapple
– 1 cup diced mango
– 1/2 cup diced kiwi
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons honey
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. In a large bowl, combine the mixed berries, pineapple, mango, and kiwi.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey lime dressing over the fruit mixture and toss to coat.
4. Sprinkle the chopped fresh mint leaves on top and serve immediately.
Cooking Time: 5 minutes
Enjoy your delicious Easter Brunch Fruit Salad with Honey Lime Dressing!
Quinoa Salad with Roasted Vegetables
This hearty quinoa salad is a perfect blend of nutty quinoa, sweet roasted vegetables, and tangy dressing. It’s an ideal side dish or light lunch that’s packed with fiber, protein, and vitamins.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, lemon juice, and honey. Mix well to combine.
5. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Waldorf Salad with Apples and Walnuts
A classic salad gets a sweet twist by adding crisp apples and crunchy walnuts to the mix of juicy grapes, creamy celery, and tangy mayonnaise.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1 cup seedless red grapes, halved
– 2 stalks celery, diced
– 2 tbsp mayonnaise
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. Arrange the diced apple on top of the greens.
3. Sprinkle the chopped walnuts over the apple.
4. Add the halved grapes and diced celery around the apple.
5. Drizzle the mayonnaise over the salad and season with salt and pepper to taste.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None required! This salad is best served fresh.
Broccoli and Bacon Salad with Creamy Dressing
A delicious and healthy salad that combines the crunch of broccoli with the smokiness of bacon, all tied together with a creamy dressing. Perfect for a quick lunch or dinner!
Ingredients:
– 4 cups broccoli florets
– 6 slices cooked bacon, crumbled
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine broccoli and crumbled bacon.
2. In a small bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or chives if desired.
Cooking Time: 10 minutes
Caprese Salad with Easter-Themed Shapes
Celebrate Easter with a colorful twist on the classic Caprese salad! This recipe uses shaped mozzarella and tomato slices to create adorable bunny and egg shapes, perfect for your springtime gatherings.
Ingredients:
– 1 large tomato
– 8 oz. fresh mozzarella cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp. balsamic vinegar
– Fresh basil leaves
– Easter-themed cookie cutters (bunny and egg shapes)
Instructions:
1. Cut the tomato into 1/2-inch thick slices.
2. Use a cookie cutter to shape mozzarella cheese into bunny and egg forms.
3. Arrange the tomato slices on a plate or platter.
4. Place the shaped mozzarella cheese on top of the tomatoes.
5. Drizzle with olive oil and balsamic vinegar.
6. Garnish with fresh basil leaves.
Cooking Time: None! This salad is ready in just minutes.
Enjoy your adorable Easter-themed Caprese salad!
Greek Orzo Salad with Feta and Olives
Experience the flavors of Greece with this refreshing salad, combining tender orzo pasta, crumbly feta cheese, and briny olives. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked orzo
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked orzo, olives, and feta cheese.
2. Sprinkle parsley over the top and drizzle with olive oil and red wine vinegar.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Pineapple and Coconut Ambrosia Salad
A sweet and tangy salad perfect for warm weather gatherings, this Pineapple and Coconut Ambrosia Salad combines the freshness of pineapple with the creamy richness of coconut.
Ingredients:
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1/2 cup crushed pineapple
– 1/4 cup granulated sugar
– 1/4 cup chopped pecans or walnuts (optional)
– 1 tablespoon orange zest
– Salt to taste
Instructions:
1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Fold in the shredded coconut, crushed pineapple, granulated sugar, and chopped nuts (if using).
3. Stir in the orange zest and salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional toasted coconut flakes if desired.
Cooking Time: 10-15 minutes (mostly hands-off)
Layered Jell-O Salad with Fresh Berries
A refreshing and colorful dessert perfect for warm weather gatherings or potlucks. This layered jell-o salad is a twist on the classic recipe, featuring fresh berries as a sweet and tangy addition.
Ingredients:
– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened lemon Jell-O
– 1 cup cold water
– 1 cup heavy cream
– 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
– Whipped cream and additional berries for garnish (optional)
Instructions:
1. In a large bowl, dissolve the lemon Jell-O in boiling water.
2. Add cold water to the mixture and stir until dissolved.
3. Refrigerate the mixture for 30 minutes or until slightly set.
4. Layer the heavy cream over the jell-o mixture.
5. Top with fresh berries, leaving a small border around the edges.
6. Chill the salad in the refrigerator for at least 2 hours before serving.
Cooking Time: None (assemblage only)
Summary
Get ready to delight your taste buds this Easter with these refreshing salad recipes! From classic deviled egg and Caprese salads, to creative twists like bunny-shaped pasta and ambrosia, there’s something for everyone. Try Spring Mix with Lemon-Honey Dressing, or opt for a quinoa salad with roasted veggies. For a sweet treat, indulge in the Easter Brunch Fruit Salad with Honey Lime Dressing. These 18 recipes are sure to bring joy to your Easter celebration.