5 simple salads for the Easter season. Try them all!

During the Easter period, we surround ourselves with a number of delicacies, and we often need to lighten our diet a bit.

Salads are an ideal choice for lightening the diet.

With the onset of spring, we can fully use our own imagination and the possibilities provided by available ingredients, including spring vegetables.

They have chosen for you 5 excellent recipes for Easter salads that the whole family will enjoy.

All are easily digestible and simple.

Come and start preparing them with us.

Easter egg salad

Prepare this luxurious salad from the remaining eggs, which can also be used as a spread on sandwiches. Depending on your taste, you can add spring vegetables or boiled potatoes.

INGREDIENTS

• 6 boiled eggs
• 1/2 cup coarsely grated celery
• 1/4 cup mayonnaise or yogurt
• 2 tablespoons of lemon juice
• 1 small red onion, finely chopped
• salt
• pepper

METHOD

1. First, prepare the dressing by mixing mayonnaise and lemon juice.
2. Dice the eggs and place in a large bowl.
3. Add the celery and onion.
4. Pour over the dressing and mix.
5. Season with salt and pepper.
6. Serve.

Arugula salad with lemon dressing

This lively and simple salad with lemon dressing, fresh parmesan and toasted almonds is a great side dish for Easter dinner and you can make it in less than 15 minutes!

INGREDIENTS

For the salad:

• 140 g arugula
• ¼ cup grated Parmesan or to taste
• ½ cup blanched almonds
• freshly ground black pepper to taste

For the topping:

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon of white wine vinegar
• 2 teaspoons of lemon zest
• 1 teaspoon of honey or agave syrup
• 1 teaspoon Dijon mustard
• ⅛ teaspoon of salt

METHOD

• Heat a large skillet over medium heat.
• Once heated, add the chopped almonds.
• Fry for 3-4 minutes, stirring occasionally, until golden.
• Add olive oil, lemon juice, white wine vinegar, lemon zest, honey, Dijon mustard, and salt to a small glass or bowl.
• If using a jar, cap it and shake to combine.
• If using a bowl, whisk everything together until the ingredients are well combined.
• Add arugula to a large serving bowl.
• Pour the dressing over it and mix.
• Top with toasted almonds and freshly grated parmesan cheese.
• Garnish with a little black pepper.
• The salad is best enjoyed immediately.
• Enjoy it!

Easter potato salad

Try this mayo-free potato salad with fresh dill and marjoram and you’ll never want to eat anything else this Easter!

INGREDIENTS

• 12-14 small red potatoes
• salt and freshly ground pepper
• 4 slices of thickly sliced ​​bacon
• olive oil as needed
• 1/2 yellow onion, halved lengthwise and thinly sliced ​​crosswise
• 2 large stalks of celery, diced
• 2 tablespoons of white wine vinegar
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon ground mustard
• 1/2 cup beef broth
• 2 tablespoons dill, plus more for garnish
• four hard-boiled eggs, chopped
• truffle oil (optional)

METHOD

• Place the potatoes in a large pot, cover with salted water and bring to a boil.
• Reduce heat and cover, simmer until potatoes are tender, about 20 minutes.
• Place 4 eggs in a small saucepan, cover with cold water and bring to a boil.
• Turn off the stove, put a lid on the pot and set the times for 15 minutes.
• When the eggs are ready, plunge them into ice water.
• Set aside.
• In a large skillet, sauté the bacon until crisp, about six minutes.
• Remove the cooked bacon from the fat with a slotted spoon and let it drain on a paper towel.
• Set aside.
• Reserve three tablespoons of the bacon fat for sautéing the celery stalks and onions.
• Heat the bacon fat over medium heat and add the onion and celery stalks.
• Saute until they begin to soften, about 3 minutes.
• Add the vinegar, marjoram, dill, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, and ground mustard and whisk.
• Add the beef broth and stir.
• Carefully place the potatoes, cut into bite-sized pieces, into the pan along with the bacon.
• Cook, tasting carefully, until the dressing thickens and coats the potatoes.
• Add chopped eggs to taste.
• If desired, add two tablespoons of truffle oil to the salad and toss gently.
• Place the salad in a serving bowl and garnish with fresh dill.
• Serve warm.

Creamy Broccoli Salad

This broccoli salad is so incredibly fresh, colorful and delicious that few people can resist it! Add it to your Easter board and you will see it disappear from the table first.

INGREDIENTS

• 5 cups chopped fresh broccoli
• 500 g of bacon
• 1 cup golden raisins
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons of white wine
• vinegar
• 1 red onion, chopped
• 1 cup sunflower seeds

METHOD

• Fry several strips of bacon on a medium-high flame until brown.
• Cut into small pieces and set aside.
• Cut the broccoli so that only the florets remain.
• Then cut them into bite-sized pieces
• Place the broccoli, bacon, seeds, raisins and onion in a bowl.
• For the dressing, mix the mayonnaise, sugar, wine and vinegar.
• Pour it over the broccoli salad and toss.
• Serve immediately!

Easter Cobb Salad

This delicious salad is the perfect centerpiece for your Easter table. It looks great and tastes even better, plus it’s incredibly easy to make!

INGREDIENTS

For the topping:

• 1 large clove of garlic
• 1/2 cup white wine vinegar
• 2 tablespoons of lemon juice
• 1/2 teaspoon of sugar
• 2 tablespoons Dijon mustard
• 2/3 cup olive oil

For the salad:

• 1 bunch asparagus, trimmed
• 5 medium radishes
• 5 hard-boiled eggs, peeled
• 140 g of young cabbage
• 3/4 cup finely grated cheddar
• 1 cup frozen corn kernels, thawed and drained
• 3/4 cup carrots, cut into matchsticks
• 1 and 1/2 cups diced ham

METHOD

• Finely grate the garlic into a pint glass with a tight-fitting lid.
• Add the wine vinegar, lemon juice, sugar, Dijon mustard and oil.
• Season with salt and pepper to taste.
• Seal and shake well to combine.
• Arrange the asparagus in a microwave-safe container.
• Add 2 tablespoons of water and cover with a vented plastic lid.
• Microwave for 2 minutes or until asparagus is crisp-tender.
• Uncover, drain and let cool.
• Cut lengthwise into approx. 2.5 cm pieces.
• Peel the radishes and cut them into thin slices.
• Cut the eggs into cubes.
• Arrange the young cabbage on a large oval plate.
• Sprinkle most of the asparagus, reserving about a third for garnish.
• Arrange the radishes, eggs, cheddar, corn, carrots, asparagus and ham on top of the scallions and asparagus as shown below.
• Serve with dressing served on the side.

We have presented you with 5 recipes for Easter salads that will come to taste.

We can modify the salads according to our own preferences .

We season with fresh herbs such as parsley, basil, rosemary, wild garlic and others.

Spring vegetables that stand out well in salads include mainly radishes, leeks, spring onions, asparagus, peas, lettuce and other salads.

There are no limits to imagination.

And how did you like our recipes today? Write to us in the comments!