3 salads for this spring: refreshing and light recipes

The spring It is a great time to take care of ourselves inside and out. We say goodbye to the gray days of winter and welcome the days of warmth and color.

In the same way that we change our habits during the spring, we must also change the dishes we eat; It's time to say goodbye to the strong dishes of the winter and start preparing something fresher than salads.

It is precisely the spring the golden age of this dish by all known. There are thousands of different salads, with all kinds of ingredients, so today we have compiled 3 original salads that you can enjoy this spring with whoever you want.

Spring salad with bulgur


  • ½ cup of bulgur
  • 1 cup of boiling water
  • ½ cucumber
  • 3 crab sticks
  • 1 can of bonito natural
  • 50 gr of feta cheese
  • 1 ripe mango
  • 2 tablespoons of sweet corn

For the sauce

  • 2 tablespoons of mayonnaise
  • 1 tablespoon of old mustard
  • 1 tablespoon of honey

Recipe step by step

  1. Put the bulgur in a pan and pour boiling water in it. Close with the lid and let it rest so that it absorbs the water for 15 minutes.
  2. We went through a sieve to remove the remaining water that may remain.
  3. Cut the mango into cubes and reserve.
  4. Cut the cucumber into slices and the crab sticks into cubes.
  5. We assemble the salad by distributing the bulgur and adding the rest of the ingredients to taste. To play with the flavors, we can previously mix the mango, the cucumber, the crab sticks and the feta cheese cubes in a bowl and distribute them over the bulgur with a spoon.
  6. To prepare the dressing, place in the bowl of the blender the remains of mango that have been together with mustard and honey. We beat until everything mixes well. We add the mayonnaise and mix.
  7. We add the salad and ready.

Warm salad of ham, wild asparagus and grilled pear with mustard and honey dressing


  • 1 escarole
  • 12 slices of ham
  • 2 bunches of wild asparagus
  • 2 pears of fine skin
  • 120 grams of goat cheese curl
  • Extra virgin olive oil

For seasoning

  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon of mustard
  • 1 tablespoon of honey
  • 1 pinch of salt

Recipe step by step

  1. Mix in a bowl all the ingredients of the seasoning and beat well to emulsify it. We test and rectify to our liking. We reserve
  2. We put in a large frying pan to the fire.
  3. Remove the woody end of the wild asparagus and make them in the pan with a little olive oil. We reserve
  4. Using the same pan, we passed the slices of ham, just round and round.
  5. Cut the pears into quarters, remove the heart, and cut each quarter again in half to obtain eight pieces. We pass them through the pan until golden on both sides. We reserve
  6. Place the escarole washed and well drained in a dish. We have the wild asparagus, the slices of ham and the pieces of pear. We crumble the goat cheese on top and we water everything with the seasoning.

Couscous salad with smoked, raisins and pine nuts


  • 300 grams of couscous
  • 100 grams of smoked salmon
  • 1 handful of raisins
  • 1 handful of pine nuts
  • Cherry tomatoes
  • Extra virgin olive oil
  • Butter
  • Balsamic vinegar
  • Fresh basil
  • Salt

Recipe step by step

  1. Put the raisins in a bowl, cover with water and let soak for half an hour.
  2. To make the basil oil from the salad, blanch the basil leaves for a minute in a pan with boiling water. We take them out to a bowl of ice water so they do not lose their green color, drain and dry with paper towels. We put them in the glass of the blender together with a good squirt of virgin olive oil and grind.
  3. We put in a saucepan to the fire the double volume of water that we have reserved of couscous, with a jet of oil and a little salt. When it begins to boil, we separate from the heat, toss the couscous and a little butter, and bring it back to the fire for 2 minutes, stirring constantly with a fork, to sponge the couscous.
  4. We toss in a large bowl the couscous. Add the chopped smoked salmon into small pieces, the pine nuts and the drained raisins, and mix everything gently.

We serve with a ring, filling it with the salad and lightly squeezing the surface with a spoon to give it consistency. We unmold carefully, place on top three or four halves of cherry tomatoes, a little basil oil around and a string of balsamic vinegar. ThemesSpring

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