Spring Salads

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Spring is the perfect season for fresh green salads.

The days are warmer and spending time in the kitchen is not on my list of things to do today. I’d rather be outside enjoying the sunshine than being in the kitchen preparing a hot meal.

I have a few spring salads that I enjoy and are easy to prep and have ready for an easy meal.

You can easily substitute a heavy meal with a light salad and receive the nutritional benefits of a balanced diet. I like to prep my salad on the weekend, which allows me to quickly have a meal prepared in less than 30 minutes.

Take time for you this spring and enjoy a nutritious meal without spending your evening in the kitchen.

Here are three of my favorite spring salads for you to enjoy.

Spring Cobb Salad


  • 4 Ounces Chicken Boiled / Cubed or Shredded
  • 2 Cups Leafy Green Lettue
  • 2 - 3 Cherry Tomatoes
  • 1/4 Avocado Sliced
  • 1/2 Large Cucumber
  • 1 - 2 Egg Hard Boiled Sliced
  • 1/2 Ounce Parmesan Cheese Shredded
  • Black Pepper To Taste
  • Sea Salt To Taste
  • 1 Lemon Juiced


  • Mix everything together, except for the lemon, in a large bowl. Squeeze the lemon juice on top and you’re ready to go.

Feel free to experiment and add or minus whatever you like as long as it’s healthy.

Colorful Spring Salad


  • 2 Cups Red Leaf Lettuce Mix
  • 1 – 2 Red Radish Sliced
  • 2 Small Carrot Peeled and Cubed
  • 1 Small Cucumber Peeled and Cubed
  • 5 – 6 Black Olives Chopped
  • 1/4 Avocado Sliced
  • 1/4 Cup Chickpeas Cooked
  • 1/2 Teaspoon Olive Oil
  • 1 Lemon Juiced


  • Mix everything together, except for the lemon, in a large bowl. Squeeze the lemon juice on top and that’s it!

Strawberry Pecan Salad


  • 2 Cups Spinach
  • 3 Ounces Strawberries Sliced
  • 1 Ounce Pecans Chopped
  • 1/4 Small Red Onion Thinly Sliced
  • 1/8 Cup Feta Cheese Crumbled
  • 2 Tablespoons Honey Balsamic Vinegar


  • Mix all together and enjoy the flavors of spring.

These are my favorite spring salads, with the Strawberry Salad being my favorite of them all.

Use these salads to get started and then create salads that you and your family enjoy. Keep them balanced with a healthy dose of protein, complex carbs, and fiber. Be careful with your dressings. I use lemon juice on all my green salads and honey balsamic vinegar for my fruit-based salads.

Prep your ingredients on the weekend to make these a quick and easy meal or layer them in mason jars for quick grab-and-go lunches.

Get out of the kitchen, get outside and enjoy your spring.

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