3 Spring Salad Recipes

On hot days in the spring and summer I like a cool light meal, and to take advantage of all the fresh produce in the market.  Below are some of my favorite recipes for this time of year.  Measurements are a rough guide, I largely cook by look, feel and taste.  All recipes below are vegan.

Raw Shitake Chickpea Salad


  • 1 can Chick Peas
  • 8oz Fresh Shitake Mushrooms
  • 1/2 bunch scallions
  • 1 Tablespoon Seasame Oil
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Lime Juice
  • 1 Teaspoon jarred minced garlic
  • 1/2 Teaspoon Parsley Flakes


  1. Mix Seasame oil, Soy Sauce, Rice Vinegar, Lime Juice, Minced Garlic and Parsley Flakes in large bowl and let sit
  2. Drain and rinse chick peas and mix well into dressing
  3. Cut scallions and shiatake mushrooms and in with chick peas.

Black Bean Salad


  • 1 can Black Beans
  • 1 can corn (small or lg depending on your preference)
  • 1 can diced tomatoes with chillis
  • 1/4 lg red onion chopped
  • 1/4 cup balsamic vinegar
  • 1 teaspoon minced garlic
  • 1-2 teaspoons lime juice
  • 1/4 cup olive oil
  • 1/2 teaspoon of chilli powder
  • dried or fresh cilantro
  • Tortilla Chips


  1. Mix equal parts balsamic vinegar and olive oil in salad bowl, add dash of lime juice, forkful minced garlic, chilli powder, and cilantro to taste.
  2. Rinse and drain black beans and corn, and mix into dressing.
  3. Drain tomatoes with chillis and mix into salad with red onion.
  4. For better flavor leave to cool in fridge for half hour, serve with tortilla chips.

Baby Spinach and Strawberry Salad


  • Baby Spinach
  • Strawberries
  • Red Onion
  • Balsamic Vinegar
  • Oil Oil
  • Minced Garlic
  • Oregano

Optional Ingredients:

  • Red Bell Pepper
  • Chick Peas Rinsed
  • Pecans


  1. In a separate bowl mix dressing, equal parts balsamic and olive oil, forkful of minced garlic, and a sprinkle on top of oregano
  2. Chop up veggies and mix with baby spinach
  3. Serve, stir dressing well prior to pouring.

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