Spring Salad Recipes


There’s no better way to welcome spring back into our lives than to get inspired by all the green goodness outside and transform some of it to our plates. We crunched through some recipes and here present our all-time favorites.


// Zucchini & Chickpea Moroccan Salad //


  • 1 zucchini, cut into chunks

  • 1 can of chickpeas

  • 2 garlic cloves

  • 1 tsp grated ginger root

  • 2 tbs extra virgin olive oil

  • 2 tbs soy sauce

  • 4 tbs honey

  • juice from 1 lemon

  • mix of greens

  • a handful of cranberries (optional)



1. Put the extra virgin olive oil into a frying pan, add minced garlic and freshly grated ginger root. Fry for 2 minutes.

2. Add some water, lemon juice, soy sauce and honey. Let it simmer till it starts to boil.

3. Add zucchini and chickpeas, let it simmer till it softens.

4. Put the mix of greens (lettuce, arugula, spinach etc.) into a bowl and top with the vegetables.

5. Add a handful of cranberries (optional).


// Grilled Tomato & Eggplant Salad //


  • 1 eggplant

  • a vine of cherry tomatoes

  • mix of greens

  • pinch of salt & black pepper

  • pinch of sugar

  • ½ red pepper, finely chopped

  • mint leaves, finely chopped

  • basil leaves, finely chopped

  • feta

  • chili, to taste, finally chopped

  • balsamic vinegar

  • 2 tbs extra virgin olive oil

  • 2 tbs lemon juice



  1. Cut the eggplant into chunks, put it on a frying pan, add the lemon juice, chopped red pepper, chili (optional) and cook on olive oil for 15 minutes till it softens.

  2. Season to taste with salt, pepper and a pinch of sugar.

  3. Cut cherry tomatoes into halves and add to the eggplant. Cook till the skin starts to wrinkle.

  4. Put the mix of greens (lettuce, arugula, spinach etc.) into a ball, place the cooked vegetables and crumble some feta on top.

  5. Drizzle with balsamic vinegar and top with mint and basil leaves.


// Strawberry & Chicken Spinach Salad //


  • 1 boneless, skinless chicken breast

  • a cup of sliced strawberries

  • 5 cups of fresh baby spinach

  • 1 avocado

  • ¼ red onion, thinly sliced

  • feta cheese

  • 2 tbs almonds, sliced

  • 1 tbs balsamic vinegar

  • 1 tbs extra virgin olive oil

  • pinch of salt and black pepper

  • pinch of sugar



  1. Mix the balsamic vinegar, extra virgin olive oil, salt, black pepper and sugar in a bowl.

  2. Cut the chicken breast into pieces and put in a bowl with half of a mixture (save the rest for the dressing). Refrigerate for an hour.

  3. Place the chicken on a hot frying pan and fry for about 20 minutes.

  4. Put the baby spinach, strawberries and red onion into a bowl. Drizzle with the remaining dressing.

  5. Add avocado and chicken. Top with feta and almond slices.