Sweet and Savory Spring Salad Recipes

Now that the weather’s warming up again, it’s time for some lighter fare. Try this recipe for a refreshing tomato and avocado salad, courtesy of Seasons 52, along with recipes for a tomato and avocado salad and a marinated radish and cucumber salad, courtesy of Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services.

Tomato and Avocado Salad

Salad Ingredients

  • 3 medium tomatoes, washed, each cut into 8 wedges
  • 2 ripe avocados, skin removed, pitted, cut into 1-inch pieces
  • ¼ cup fresh cilantro, washed and chopped
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pint packed arugula
  • Drizzle balsamic glaze

Bruschetta Ingredients

  • 1 loaf ciabatta bread, cut into 1-inch slices
  • Extra virgin olive oil for brushing
  • Kosher salt to taste
  • Ground black pepper to taste

Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt, and pepper in a bowl. Gently mix well. Brush both sides of ciabatta slices with olive oil and season with salt and pepper. Sear in a hot frying pan or grill until golden brown. Gently toss tomato and avocado salad with arugula, plate, and drizzle with balsamic glaze. Serve with ciabatta bread.

Marinated Radish and Cucumber Salad


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 (19-oz.) can chickpeas, drained and rinsed
  • 1 pound cucumbers, thinly sliced crosswise
  • 6 large red radishes, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 6 large leaves of your favorite lettuce

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest, and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before it is time to serve, stir in the cucumbers, radishes, onion, and parsley and season with salt and pepper. To serve, put a lettuce leaf down on each plate and scoop marinated mixture on top.

Spiny Lobster, Avocado, and Grapefruit Salad


  • 2 teaspoons shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon table salt
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups spiny lobster meat, cooked and chilled
  • 2 cups baby arugula
  • 1 ripe avocado half, peeled and sliced
  • 1 pink grapefruit, peeled and sectioned
  •  Sea salt to taste

Combine shallots, lemon juice, and salt in a small bowl. Add oil in a stream, whisking to blend. Set aside. Slice cooked lobster meat into 1/2-inch-thick medallions. Arrange arugula, avocado slices, lobster slices and grapefruit sections on two salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste and serve.

Facebook Comments