Breadcrumbs ![Great Spring Salads To Try This Season](https://media.sheerluxe.com/cxCbbkd5WFBWMrGej3EpW_xfnpw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-site-assets-130426-thumb-hero-x-spring-salads.jpg?itok=EgXicBv5) Image: Ottolenghi [Recipes](/life/food/recipes) / 13 April 2026 # Great Spring Salads To Try This Season For fresh, fuss-free dishes that still feel considered, these spring salads tick every box. Ideal for everything from easy lunches to relaxed entertaining, we asked Donna Hay and Yotam Ottolenghi to share their go-to recipes… ByHeather Steele / [ Save To My Favourites ](/user/login?destination=/markdownify/node/52005) Image: Ottolenghi All products on this page have been selected by our editorial team, however we may make commission on some products. ## YOTAM OTTOLENGHI [ ![](https://media.sheerluxe.com/C3CQ8Mm5ys5eDG_9vhExiO7SQMM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-130426-spring-salads-broccoli-salad.jpg?itok=qjNrrOxB) ](https://ottolenghi.co.uk/) ## Chopped Broccoli Salad With Peanut & Goji Dressing *This is a hearty chopped salad that utilises the whole broccoli, head to stalk. The dressing is fruity and nutty from the goji berries, sumac and peanut butter. It's a great one for meal prep as it makes a big batch and keeps very well in the fridge for a few days.* Serves 4 Ingredients 100g of freekeh (or farro, quinoa, bulgur or spelt but the alternatives will vary in cooking time, so cooked just until softened) 570g jar of queen chickpeas, drained and rinsed (or use another cooked chickpea as an alternative) 1 medium head of broccoli 20g of mint leaves, roughly torn 80g of salted, roasted peanuts 120ml of olive oil 100ml of apple cider vinegar 1 ½ tbsp of maple syrup 2 tbsp of sumac 4 tbsp of peanut butter ¼ red onion, finely sliced into half moons 50g of goji berries Method Step 1 Rinse the freekeh and cover with 400ml of water and half a teaspoon of salt. Bring to a boil, then cover with a lid, reduce to a low simmer and cook for 15-20 minutes, until softened. Once cooked, drain any remaining water and set aside to cool. Step 2 Peel and discard as much of the tough skin from the broccoli stalk as you can, then grate the whole broccoli on the coarse side of a box grater (alternatively finely chop it with a sharp knife or use a food processor). Add to a large mixing bowl along with the freekeh, chickpeas and mint and toss to combine. Step 3 In a separate bowl, whisk together the oil, vinegar, maple, sumac, peanut butter, and 1.5 teaspoons of salt. Stir in the onion and goji berries and set aside for 10 minutes to soften, then add two thirds of the dressing to the broccoli and toss to combine. Step 4 To serve, transfer the broccoli to a serving platter and drizzle over the remaining dressing. [ ![](https://media.sheerluxe.com/iJhzsZnl3QC-pyxp19vceEdYHe4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-130426-spring-salads-yuzu-salad-with-peanuts.jpg?itok=Yae9W4y-) ](https://ottolenghi.co.uk/) ## Yuzu Dressed Slaw With Fried Peanuts & Thai Basil *The dressing here is sharp and light rather than clingy – yuzu and soy rather than anything creamy – so give it a quick toss just before eating. The wakame gets dressed first, soaking up the flavour before being mixed through the vegetables. A mandoline makes the slicing easier, though a sharp knife does the job. You can also serve it piled onto seaweed sheets and folded up like little tacos.* Serves 6-8 Ingredients 120ml of rapeseed oil 150g of red skin peanuts or regular raw peanuts 15g of wakame ½ cabbage, red or white (or a combination of the two) 2-3 carrots, cut into thin matchsticks 2 mild red chillies, thinly sliced 20g of picked Thai basil 10g of snacking seaweed sheets For the yuzu dressing: 15g of ginger, peeled and finely grated 3 tbsp of rice vinegar 3 tbsp of soy sauce 3 tbsp of yuzu juice 1 tbsp of lime juice 1 tbsp of fish sauce 2 tbsp of palm or soft brown sugar Pinch of fine sea salt Method Step 1 Place a small frying with the oil on medium heat. Once hot, add in the peanuts and fry for 4-6 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper, scatter over some salt and set aside to cool. Keep the oil in the pan, off the heat. Step 2 Meanwhile, rehydrate the wakame in boiling water for 3 minutes, then drain and run under cold water to cool. Squeeze out all the water and set aside until needed. Step 3 In a large bowl, whisk all the dressing ingredients together, along with 3 tablespoons of the oil from the peanuts and half a teaspoon of salt. Add the wakame, mix really well, then add in the cabbage and carrots and toss together. Step 4 To assemble, place one third of the slaw onto a serving platter, scatter over some of the peanuts, chillies and basil. Repeat twice more and then drizzle over the remaining oil from the peanuts. Just before eating, crumble some of the seaweed sheets on top, adding more as you eat, for the crispy texture. [ ![](https://media.sheerluxe.com/Te3PWggWNu1fcBCejS85iu7G_CE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-130426-spring-salads-sticky-carrot-salad.jpg?itok=q31kr3Ks) ](https://ottolenghi.co.uk/) ## Sticky Date Spiced Carrots *The dressing for these roasted carrots is made by melting dates with roughly chopped lemon and baharat to create a tangy, smokey and sweet sauce. It’s balanced out by the bright pickled onions and herbs. This can be served warm or at room temperature.* Serves 4 Ingredients 700g of carrots, peeled and cut on the diagonal into 1cm thick pieces 4 tbsp of olive oil ½ tsp of smoked paprika ½ tsp of ground cumin 50g of walnuts For the herby pickled walnuts: ½ red onion, finely sliced into half moons 1 small red chilli, finely sliced 3 lemons, one kept whole and the other juiced for 3 tbsp of juice 20g of coriander leaves 20g of mint leaves For the date dressing: 1 tbsp of baharat 7g of pitted medjool dates, roughly chopped ½ tsp of Aleppo chilli flakes 1.5 tsp of date syrup Method Step 1 Preheat the oven to 200°C. Step 2 Combine the carrots, 2 tablespoons of oil, paprika, cumin and 1.5 teaspoons of salt on an oven tray lined with baking paper. Roast for 35 minutes, stirring once, until starting to char around the edges. Step 3 At the same time, toast the walnuts on a small tray in the oven for 5-8 minutes, then roughly chop. Step 4 Meanwhile, make the herby pickled onions. In a small bowl, toss together the onion, chili, 2 tablespoons of lemon juice and ¼ teaspoon of salt and set aside for 15-20 minutes, until slightly softened, then add about a third of the herbs. Step 5 For the date dressing, trim the ends off the whole lemon, carefully slice off and discard the peel and pith, then roughly chop the lemon flesh, removing any pips. Heat the remaining 2 tablespoons of oil in a medium frying pan on a low heat, then add the baharat, dates, chopped lemon, aleppo and a teaspoon of salt. Cook for 5-8 minutes, stirring occasionally, until the dates have softened and the flavours have melded together. Remove from the heat, stir through a tablespoon of lemon juice and the date syrup and transfer the mixture to a large mixing bowl. Add the carrots, walnuts and remaining herbs and gently mix to combine. Step 6 To serve, spoon the carrots onto a platter and top with the herby pickled onions. Visit[OTTOLENGHI.CO.UK](https://ottolenghi.co.uk/) --- ## DONNA HAY [ ![](https://media.sheerluxe.com/aaiS21qRkapGYctxz_zzjgBDaOE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fradicchio-pickled-nectarine-salad.jpg?itok=ZalPkitO) ](https://amzn.to/4ch745F) ## Radicchio & Pickled Nectarine Salad *Nectarines are the star of this super fast salad featuring crisp, slightly bitter radicchio, creamy goat’s cheese and a zingy juniper-spiked dressing.* Serves 6 as a side Ingredients 1 large radicchio, trimmed and leaves separated 200g soft goat’s cheese Pickled nectarines ⅓ cup (80ml) extra virgin olive oil ¼ cup (60ml) white wine vinegar 1 tablespoon honey 1 tablespoon juniper berries, crushed Sea salt and cracked black pepper 3 nectarines, thinly sliced To serve: Micro (baby) mint leaves (optional) Method Step 1 To make the pickled nectarines, place the oil, vinegar, honey, juniper berries, salt and pepper in a bowl and whisk to combine. Step 2 Place the nectarines in a shallow dish. Pour the pickling liquid over and allow to stand for 5 minutes. Step 3 Place the radicchio on a serving platter. Top with the nectarines, goat’s cheese and mint leaves, if using. Serve with the pickling liquid drizzled over. [ ![](https://media.sheerluxe.com/SseGwAlBW-yirhpVBbwYQCO-4Zk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fcucumber-celery-dill-salad.jpg?itok=yNQ3wZSd) ](https://amzn.to/4ch745F) ## Cucumber, Celery & Dill Salad *Think of this simple salad as the crunchy, tangy, creamy bowl of freshness your table was missing!* Serves 6 as a side Ingredients 4 Lebanese cucumbers, thinly sliced 6 stalks celery, trimmed and shaved using a vegetable peeler ½ cup (10g) small dill leaves 1⅔ cups (400g) sour cream 2 teaspoons finely grated lemon rind Sea salt and cracked black pepper Method Step 1 Combine the cucumber, celery and dill. Step 2 Combine the sour cream, lemon rind, salt and pepper. Step 3 To serve, spread the sour cream mixture over a serving plate and top with the cucumber, celery and dill. [ ![](https://media.sheerluxe.com/4dME5pTm7kl-0UrCV9nmQna4rWU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-130426-spring-salads-lemon-leaf-charred-haloumi.jpg?itok=j9iA5yPN) ](https://amzn.to/4ch745F) ## Lemon Leaf-Charred Haloumi *If you have lemons in abundance in your garden or on your balcony, you’ll know how fragrant their leaves are! I’ve used them to wrap haloumi before frying them, which infuses the cheese with so much herbaceous lemony flavour.* ***Cook’s note:** The lemon leaves impart a deep lemony flavour and look great on the table, however they are not suitable for eating.* Serves 6 as a starter Ingredients 675g haloumi, cut into 18 x 1½cm (½ inch) slices 36 lemon leaves, washed and dried+ 500g mixed tomatoes, thinly sliced extra virgin olive oil, for drizzling 2 tablespoons oregano leaves Sea salt and cracked black pepper To serve: Crusty baguette and lemon wedges Method Step 1 Place a haloumi slice on each lemon leaf and sandwich with another lemon leaf. Step 2 Heat a large frying pan over medium heat. In batches, add the haloumi sandwiches and cook for 4-6 minutes on each side or until charred. Remove from the heat. Step 3 Place the tomatoes in a serving bowl. Drizzle with oil and sprinkle with the oregano, salt and pepper. Step 4 Serve the haloumi with the tomatoes, baguette and a squeeze of lemon. [ ![](https://media.sheerluxe.com/Te3BJzV5qSnNg7ActxgfQ-Ia2kM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fdonna-hay-sunshine-lemon-and-sea-salt_0.jpg?itok=dHm7lFlr) ](https://amzn.to/4ch745F) *Sunshine, Lemons and Sea Salt* by Donna Hay (£28, Fourth Estate) is out now. 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