In Eugene, spring is salad season, but that doesn’t mean boring bowls of lettuce. With crisp radishes, tender asparagus, earthy beets and fresh herbs from local markets, these three salad recipes will bring new life to your lunch or dinner table using seasonal ingredients.
Ava’s Spring Bean Salad
Protein-packed, flavorful and perfect for meal prep . Enjoy this hearty, herbaceous salad all week long — it gets better as it sits!
Ingredients:
– 1 can chickpeas, drained (save 1 tablespoon of liquid)
– 1 can black beans, drained
– 1 can white beans (cannellini or navy), drained
– 3 large radishes, diced
– 1 garlic clove, finely minced
– 1/4 red onion, finely chopped (or 2 scallions for a milder bite)
– 1 small cucumber, diced (optional, for crunch)
– 1 handful fresh parsley, chopped
– 1 handful fresh mint or dill (or both), chopped
– Zest of 1 lemon
– Juice of 1 lemon
– 2–3 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili flakes (optional, for heat)
– 1 tablespoon chickpea liquid (aquafaba)
– Salt and freshly cracked black pepper to taste
Instructions:
In a large bowl, mix the chickpeas, black beans, white beans, radishes, red onion (or scallions) and cucumber if using.
Add the minced garlic, lemon zest and chopped herbs.
In a small jar or bowl, whisk together the olive oil, lemon juice, mustard, cumin, smoked paprika, chili flakes, chopped herbs, chickpea liquid, salt and pepper until creamy and well blended.
Pour the dressing over the salad and toss well to coat.
Let sit in the fridge for at least 30 minutes before serving to allow the flavors to develop.
Spring asparagus salad with lemon vinaigrette
This light and zesty salad highlights Oregon spring produce and brings a bright pop of flavor to any meal.
Ingredients:
-1 bunch asparagus, trimmed and cut into 2-inch pieces
-4 radishes, thinly sliced
-1 stalk green garlic, minced (or substitute 1 garlic clove)
-4 cups mixed spring greens
-2 tablespoons olive oil
-1 tablespoon lemon juice
-1 teaspoon Dijon mustard
-Salt and pepper to taste
-Optional: shaved Parmesan or toasted almonds for topping
Instructions:
Bring a pot of salted water to a boil. Blanch asparagus for 2 minutes until bright green then transfer to an ice bath to cool.
In a large bowl, toss the greens, radishes and cooled asparagus.
In a small bowl, whisk together the olive oil, lemon juice, mustard, green garlic, salt and pepper.
Pour the dressing over the salad and toss gently to combine.
Top with cheese or nuts if using, and serve chilled or at room temperature.
Classic Spinach beet salad with farro
Classics are classics for a reason. In-season spinach and beets just work with goats cheese and crunchy toasted walnuts. If you are looking for a filling salad, the farro turns this dish into a full meal!
Ingredients:
– 4 cups fresh spinach, rinsed and dried
– 2 medium beets, roasted, peeled and sliced
– 1/2 cup uncooked farro
– 1/4 cup goat cheese, crumbled
– 1/4 cup toasted walnuts
– 1/4 red onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
Cook the farro according to package instructions. Drain and let cool.
To roast the beets, wrap them in foil and bake at 400 degrees for 45 to 60 minutes until tender. Let cool before peeling and slicing.
In a large bowl, combine the spinach, cooked farro, roasted beets, goat cheese, walnuts and red onion.
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, mustard, honey, salt and pepper.
Pour the dressing over the salad and toss gently to coat.
Serve at room temperature or chilled.
