Name: Colorful Spring Salad for Easter
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 cups mixed greens; 2 cups baby spinach; 1 cup shredded carrots; 1 cucumber, sliced; 1/2 cup radishes, sliced; 1 cup cherry tomatoes, halved; 1 yellow or orange bell pepper, sliced; 3 boiled eggs, sliced; 1/2 cup feta cheese or goat cheese, crumbled; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt to taste; Black pepper to taste

Jump to Recipe·Leave a Review

I like putting together this colorful spring salad for Easter when I want something bright, fresh, and full of seasonal charm. It’s a mix of crisp vegetables, soft textures, and vibrant colors that instantly makes any table feel festive.

Why You’ll Love This Recipe

I enjoy how this salad combines freshness with a visually appealing presentation. The variety of textures keeps every bite interesting, and the light dressing enhances the natural flavors without overpowering them. I also find it perfect for gatherings since it’s simple yet elegant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mixed greens
baby spinach
shredded carrots
sliced cucumbers
radishes
cherry tomatoes
yellow or orange bell peppers
boiled eggs
feta cheese or goat cheese
olive oil
lemon juice
honey
Dijon mustard
salt
black pepper

Directions

I start by washing and preparing all the vegetables. I slice the cucumbers, radishes, and bell peppers, and halve the cherry tomatoes.

I peel and slice the boiled eggs, setting them aside for layering later.

In a large bowl, I combine the mixed greens and baby spinach, then arrange the carrots, cucumbers, radishes, tomatoes, and bell peppers on top to create a colorful mix.

I add the sliced eggs and crumble feta or goat cheese over the salad for a creamy contrast.

For the dressing, I whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth. I drizzle it over the salad just before serving and gently toss everything together.

Servings and timing

I usually prepare about 4 servings.
Preparation takes around 20 minutes, including boiling the eggs, and no additional cooking is required.

Variations

I sometimes add fresh herbs like parsley or dill for extra freshness. When I want a sweeter touch, I include fruits like strawberries or mandarin slices. I also like adding grilled chicken or chickpeas if I want to make it more filling.

storage/reheating

I store the ingredients separately in the refrigerator for up to 2 days. I keep the dressing in a sealed container and only mix it with the salad before serving. I don’t reheat this dish since it’s best enjoyed fresh.

FAQs

Can I make this salad ahead of time?

I prepare all the ingredients in advance and assemble the salad just before serving to keep it crisp and fresh.

What dressing works best for this salad?

I prefer a light lemon-based vinaigrette because it complements the fresh vegetables without overpowering them.

Can I skip the eggs?

I can leave out the eggs if I want a lighter version or replace them with another protein like chickpeas.

How do I keep the salad colorful?

I use a variety of fresh vegetables and avoid overmixing until serving to maintain the vibrant look.

Is this salad suitable for a main dish?

I turn it into a main dish by adding protein such as grilled chicken, tuna, or legumes.

Conclusion

I find this colorful spring salad for Easter to be a perfect combination of freshness, simplicity, and beauty. It’s easy to prepare, adaptable to different tastes, and always brings a cheerful touch to any spring meal.

Colorful Spring Salad for Easter

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and festive spring salad filled with crisp vegetables, creamy cheese, and boiled eggs, all tossed in a light lemon vinaigrette for a fresh and elegant dish.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

3 cups mixed greens
2 cups baby spinach
1 cup shredded carrots
1 cucumber, sliced
1/2 cup radishes, sliced
1 cup cherry tomatoes, halved
1 yellow or orange bell pepper, sliced
3 boiled eggs, sliced
1/2 cup feta cheese or goat cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Wash and prepare all vegetables by slicing cucumbers, radishes, and bell peppers, and halving cherry tomatoes.
Peel and slice the boiled eggs and set aside.
In a large bowl, combine mixed greens and baby spinach.
Arrange shredded carrots, cucumbers, radishes, tomatoes, and bell peppers on top.
Add sliced eggs and crumble feta or goat cheese over the salad.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and serve immediately.