36 spring salad recipes you'll want to make all season
Spring has sprung. It's time for these bright and colourful salads that celebrate the best of the season's harvest.
Quinoa salad with pomegranate, pumpkin and ashed goat's cheese
Photo: John Paul UrizarCrunchy slaw with peanut-lime dressing
Photo: Ben DearnleyDanielle Alvarez's farro with broad beans, ricotta salata, mint and lovage
Photo: William MeppemZucchini salad with pecorino, currants, sunflower seeds and lemon
Photo: William MeppemRice salad with peas, mint, zucchini, lemon and pine nuts
Photo: Ben DearnleyGreen asparagus, lentil and labne salad
Photo: Chris ChenTuna salad with zucchini, radish and sesame dressing
Photo: Ben DearnleyFlaked trout, blood orange and fennel salad
Photo: Ben DearnleyKohlrabi mosaic salad with almonds
Photo: Ben DearnleyCharlie Carrington's Yemenite pickled cabbage and chickpea salad
Photo: Ben DearnleyPhil Wood's goat's cheese salad with fennel and peas
Photo: Mark RoperCress salad with ginger-date dressing
Photo: Ben DearnleyPoached chicken and millet salad with peas and mint
Photo: William MeppemChicken salad with asparagus and quinoa
Photo: William MeppemGrilled broccolini with peas, goat's curd and mint
Photo: William MeppemZucchini, guanciale, mozzarella and fregola salad
Photo: Dean WilmotSalade printemps with goat's curd and herb vinaigrette
Photo: Chris CourtFior di latte, pea, broad bean and lemon salad
Photo: Chris ChenThe Summertown Aristologist's spring salad with fresh curd
Photo: Mark RoperOsteria Illaria's grilled fennel and asparagus salad
Photo: Mark RoperAvocado and tuna brown rice bowl
Photo: William MeppemRed quinoa and quail egg salad
Photo: William MeppemGrilled asparagus, peas and amba-spiced labne
Photo: Ben DearnleyBaby cos and herb salad with garlic vinaigrette
Photo: Ben DearnleyPaula Wolfert's orange and grated carrot salad with orange-flower water
Photo: William MeppemBroad bean, crisp pancetta and poached egg salad
Photo: William MeppemGoat's cheese and potato salad
Photo: Ben DearnleyBurrata with herb oil and cucumber
Photo: Ben Dearnley