There’s nothing better than a light spring salad when the weather’s warm and the evenings are long. Not only are salads the perfect way to make the most of your garden furniture this spring, but they also provide the opportunity to sit down with your family during a spring garden get-together with a glass of rosé wine in the sun. Whether you enjoy them as a main meal or as a healthy side dish, salads really are the epitome of this wonderful season.
This spring, make the most of your al fresco dining space with a few of our favourite salad recipes. They’re light, refreshing, and oh-so-easy to make - What’s not to love?
Spring salad with a honey and mustard dressing
This mood-boosting spring salad is simple, delicious and packed with green goodness. Enjoy it as a light lunch or team it with warm garlic bread for a more filling main meal. Discover a medley of fresh veggies, tasty herbs and a tangy honey and mustard dressing for added flavour. Mmm.
· 300g fresh asparagus tips
· 200g garden peas
· 200g new potatoes, scrubbed and halved
· 200g baby courgettes, halved lengthways and sliced
· 1 baby gem lettuce, torn into small pieces
· 4 spring onions, finely sliced
· 2 tbsp toasted pumpkin seeds
· Salt and black pepper
· 2 tbsp olive oil
For the dressing:
· 1 garlic clove, crushed
· 2 tbsp dill, finely chopped
· 2 tbsp chives, finely chopped
· 2 tbsp mint leaves, finely chopped
· 1 tsp wholegrain mustard
· 2 tbsp fresh lemon juice
· 1 tsp runny honey
· 4 tbsp extra virgin olive oil
1. Wash and chop all of your ingredients. Pat them dry with a clean tea towel or kitchen paper.
2. Start with your dressing by placing all of the ingredients into a food processor or blender until the mixture's completely smooth.
3. Add your potatoes to lightly salted boiling water and cook them until they're tender. This should take roughly 10-12 minutes. For the last two minutes, add the peas, drain, and place them into a large bowl.
4. Heat a frying pan and add a tablespoon of olive oil along with the asparagus. Cook for roughly 3-4 minutes, or until the asparagus is lightly charred. Once cooked, remove the tips from the pan and place them in the same bowl as the potatoes and peas.
5. Give the pan a quick wipe (being careful not to burn your fingers) and add the remaining olive oil. Once it’s hot, add the courgette sliced side down and cook for 3-4 minutes, or until lightly charred.
6. As soon as it’s cooked, place it in with the potato mixture. Add the spring onions and lettuce and give everything a good mix.
7. Stir the dressing and pour generously over the salad. Give everything another mix, add the pumpkin seeds and serve. Enjoy!
Thai green papaya salad
This sweet and spicy Thai-inspired salad is a taste sensation. Pair juicy papaya with an assortment of crunchy veggies for a salad that wins over guests with its exotic flavours and satisfying textures.
· 1 red serrano chili, thinly sliced
· 1 large garlic clove, pressed
· 80g green beans, trimmed and cut into 2-inch pieces
· ½ large green papaya
· 1 large carrot
· 80g bean sprouts
· 125g cherry tomatoes, halved
· 10g basil leaves
· 2 tbsp fresh lime juice
· 3 tbsp rice vinegar
· 2 tbsp brown sugar
· 1 tbsp fish sauce
· Chopped roasted peanuts, for serving
1. Using a small bowl, soak the serrano chili in 2 tablespoons of rice vinegar for 15 minutes, then drain.
2. Add the green beans and bean sprouts to a pot of lightly salted boiling water and cook them for two minutes, or until they’re tender. Transfer them to a pot of ice water, drain, and then pat them dry with a clean tea towel or kitchen paper.
3. Place the papaya and carrot into a food processor and shed them. Put them into the same bowl as the beans and add the halved cherry tomatoes and chili.
4. In another small bowl, whisk the lime juice, garlic, brown sugar, fish juice, and the remaining rice vinegar. Add it to the salad, and give everything a good mix.
5. Fold in the basil leaves and add the crunchy peanuts to serve.
Classic and hearty seasonal salad
This refreshing salad brings together all the classic ingredients you know and love, with an added feta twist. If you’re feeling lazy and need a quick and filling dinner, this vibrant veggie platter is so quick and easy to put together, leaving you with more time to enjoy a warm evening in the garden. Time to put your feet up.
· 125g asparagus, tips and stems separated
· 100g frozen peas
· 300g broad beans
· 200g radishes, slices
· 650g Jersey Royal potatoes
· 100g feta cheese, crumbled
· 2 tbsp flat-leaf parsley, chopped
· 2 tbsp breadcrumbs, toasted
· Zest of 1 lemon
For the dressing:
· Juice of 1 lemon
· 1 garlic clove, grated
· 1 tbsp extra virgin olive oil
1. Cook the potatoes in a pot of lightly salted boiling water for 12-15 minutes, or until they become tender. Drain them and leave them to cool before cutting them into even slices.
2. Shave the asparagus stems using a vegetable peeler. Place them into a bowl of cold water.
3. Cook the broad beans and peas for 4-5 minutes in a pot of boiling water. At the last minute, add the asparagus tips. Once cooked, drain and plunge the veg into cold water.
4. To make the dressing, whisk all of the ingredients together until you have a smooth consistency.
5. Then, make the garnish by combining the breadcrumbs, lemon zest and flat-leaf parsley together in a clean bowl. Set this aside for later.
6. Drain the asparagus ribbons and put them into the same bowl as the potatoes, broad beans, peas, radishes and asparagus tips.
7. Cover the salad with your dressing and toss everything so it’s nicely mixed.
8. Serve in a large bowl and top the salad with your garnish and your desired amount of crumbled feta.
Whichever salad recipe you choose (maybe you’ll try all three), we’d love to see your creations. Take a photo of your salad with your Lazy Susan garden furniture and we’ll donate money to charity. Simply send in your snaps to [email protected] or tag us on Instagram or Facebook @lazysusanfurniture.