Easter Salad Recipe

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Introduction
Celebrate spring with this vibrant Easter Salad Recipe, a refreshing mix of crisp greens, colorful vegetables, and creamy dressing. Perfect for holiday gatherings or a light family meal, this salad is a feast for both the eyes and the taste buds. The combination of textures—from crunchy radishes to tender boiled eggs—makes every bite exciting. You’ll learn how to create a visually stunning, flavorful salad that feels as festive as Easter itself while remaining simple enough for any home cook.

Why You’ll Love This Recipe

This Easter Salad Recipe is a showstopper for spring tables. The bright colors of bell peppers, carrots, and purple cabbage bring instant cheer, while the creamy avocado and tangy vinaigrette balance flavors perfectly. The texture contrasts—from crunchy walnuts to silky boiled eggs—make every forkful satisfying. It’s also incredibly versatile, allowing you to add seasonal fruits like strawberries or roasted beets for a sweet twist. Beyond its taste and appearance, this salad is easy to assemble, making it perfect for last-minute entertaining. Whether as a side dish or a centerpiece, this salad elevates any meal and keeps your holiday menu light, fresh, and memorable.

Ingredients

4 cups mixed spring greens, washed and dried
2 medium carrots, julienned or shredded
1 cup purple cabbage, thinly sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 avocado, peeled, pitted, and cubed
4 hard-boiled eggs, halved or quartered
½ cup walnuts or pecans, lightly toasted
¼ cup crumbled feta or goat cheese (optional)
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper, to taste

Pro Tips

Prep Ingredients Ahead – Wash and chop vegetables in advance to save time, and store them in airtight containers in the fridge to maintain crispness.
Balance Flavors – Combine creamy, crunchy, and tangy elements. The avocado and cheese add richness, while lemon juice and mustard give a bright, acidic punch.
Egg Perfection – Boil eggs for exactly 10 minutes for fully set yolks that stay creamy without a gray ring. Immediately cool in ice water to stop cooking and make peeling easier.

Instructions

Step 1: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Taste and adjust seasoning for a balanced, tangy-sweet flavor. Set aside to let the flavors meld while preparing the salad.

Step 2: Prep the Vegetables
Wash and dry mixed greens thoroughly. Julienne carrots, dice bell peppers, and thinly slice purple cabbage. Place all vegetables in a large mixing bowl. The colorful arrangement ensures the salad looks as festive as it tastes.

Step 3: Add Creamy Elements
Cube the avocado and gently fold it into the salad to avoid mashing. Add crumbled feta or goat cheese if using, distributing evenly to create small bursts of creamy flavor.

Step 4: Toast Nuts
Heat a small pan over medium heat and lightly toast walnuts or pecans for 2–3 minutes until fragrant. Toss them immediately into the salad for added crunch.

Step 5: Add Eggs
Peel hard-boiled eggs and cut into halves or quarters. Arrange on top of the salad for a classic Easter presentation. The golden yolks provide a beautiful contrast against the greens and veggies.

Step 6: Dress and Toss
Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly. Ensure you mix carefully to preserve the shape of avocado cubes and eggs. Taste and adjust seasoning if needed.

Step 7: Serve Immediately
Transfer the salad to a serving platter or individual bowls. Garnish with extra nuts, a sprinkle of feta, or a few edible flowers for a festive touch. Enjoy fresh for the best texture and flavor.

Variations

Protein Boost – Add grilled chicken, shrimp, or salmon for a hearty, meal-ready salad.
Fruit Twist – Mix in seasonal fruits like sliced strawberries, mandarin oranges, or pomegranate seeds for sweetness and extra color.
Vegan Version – Skip the eggs and cheese, replace honey with maple syrup, and add roasted chickpeas for protein and texture.

Storage and Serving

Store leftover salad components separately in airtight containers. Keep greens and dressing separate to avoid sogginess. Salad ingredients last 2–3 days in the fridge, but avocado is best added fresh. Serve chilled, either as a side dish alongside roast lamb or ham, or as a light, refreshing main course. Garnish with extra nuts or fresh herbs for an elevated presentation.

FAQs

1. Can I make this salad ahead of time?
Yes, prep vegetables and dressing in advance, but add avocado and eggs right before serving to maintain freshness.

2. What can I use instead of walnuts?
Pecans, almonds, or pumpkin seeds work well for similar crunch and flavor.

3. Can I use a different dressing?
Absolutely. A balsamic vinaigrette or yogurt-based dressing pairs nicely with the salad’s fresh vegetables.

4. How do I prevent avocado from browning?
Toss avocado with a little lemon juice or add it just before serving to maintain its vibrant green color.

5. Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure nuts or dressings are labeled gluten-free if needed.

Conclusion

This Easter Salad Recipe is comfort food at its finest — colorful, fresh, and full of textures that celebrate spring flavors. It’s the kind of dish that brightens any holiday table while keeping your meal light, vibrant, and memorable. Perfect for Easter brunch, family gatherings, or as a stunning side dish, this salad combines simplicity and elegance in every bite.