Spring into Salads!
Indulge your palate's craving for lighter, brighter fare
Hello! And FYI, I just changed the name of this Substack from The Vegan Atlas to Plant-Based Planet, to differentiate it from my main website. Nothing else changes!
I’m a proponent of salads all year round, but especially during this especially freezing and snowy winter, I’m much more inclined toward soups. But now, as the last of the snow is finally melting, I find my craving for salads re-emerging. How about you?
Following is a bountiful array of fresh spring salads to explore. Perfect for the early spring transition, these recipes feature seasonal produce like asparagus, carrots, tender leafy greens, sprouts, and more.
First, I’d like to present an OMG salad recipe that was recently contributed by the publisher of Sabzi: Vibrant Vegetarian Recipes by Yasmin Khan (who you can find here on Substack). I’m just crazy about this book, as you can see from all the post-its (blue is for the recipes I’ve already made; lime green for the ones that I want to try in the weeks ahead).
One nice thing about not being involved in writing more cookbooks of my own is that I get to explore Other People’s Recipes — especially those that open windows to other cultures and new ingredients. (Side note: yes, I’m still writing — having made the genre-jump to visual nonfiction. Inspired by Cats: Writers and Their Mews(es) came out in September; Women Writing Dangerously comes out next February!)
This gorgeous cookbook by Yasmin Khan celebrates all things sabzi — the Persian word for fresh greens and herbs, ingredients that are at the heart of Iranian cuisine. The vibrantly-flavored recipes are eminently approachable and are centered on obtainable ingredients. Many are weeknight-friendly.
Let’s start with a full recipe for a vivid salad that’s perfect for early spring, after which you’ll find a generous selection of more spring salads to link to.
Yasmin Khan’s Fennel, Avocado, and Pistachio Salad
This enticing salad can be enjoyed year round but is especially welcome in late winter and early spring when our palates begin to crave lighter, brighter flavors. Yasmin has this to say:
“This fragrant salad celebrates the delicate flavors of anise with its thin shavings of crunchy fennel and tangles of tarragon, which come together to make a highly aromatic side dish. Tarragon is one of the most underused herbs in Western cooking, but Iranians love it. I adore its peppery, aniseed flavor.”
Recipe is excerpted from Sabzi: Vibrant Vegetarian Recipes [Bookshop.org] © 2025 by Yasmin Khan. Photos Copyright © 2025 by Jonathan Gregson. Used with permission of the publisher, W.W. Norton & Company, Inc.
Yasmin Khan is a London-based food and travel writer, broadcaster, and human rights campaigner. She is the author of three cookbooks: Ripe Figs, Zaitoun, and The Saffron Tales.
Ingredients
2 heads Little Gem lettuce (about 7 ounces/200 g; see note)
1 (8-ounce/230 g) fennel bulb, thinly sliced
1 large handful mint leaves, finely chopped
1 large handful parsley leaves, finely chopped
1 small handful tarragon leaves
3 tablespoons shelled pistachios
2 ripe avocados, peeled, pitted, and sliced
Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar or apple cider vinegar
Salt and freshly ground black pepper
Instructions
Combine the lettuce leaves, fennel, and herbs in a large bowl.
Toast the pistachios in a pan over medium heat for 2 to 3 minutes. Transfer to a cutting board, roughly chop, and add to the salad.
Make the dressing by whisking together the olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) in a small bowl.
Pour over the salad leaves and then use your (clean!) hands to mix it all together, ensuring every leaf is covered with some dressing. Add the avocado and lightly toss again, until coated.
Taste and adjust the seasoning—depending on what you are serving this with, you may want a touch more salt or vinegar. Serve at once.
Note: Little Gem lettuce is basically a young romaine. A good substitute would be the smaller inner leaves of romaine, or a tender lettuce like butterhead, Boston, or Bibb.
Here are more spring-y salads to explore …
Spring Pasta Salad with Asparagus and Peas: This pasta salad is filled with spring flavors, perfect for welcoming the season and enjoying into early summer. If you’re looking for a cold asparagus recipe, you couldn’t have found a more enticing one!
Marinated Artichoke Hearts with Mushrooms & Asparagus: In this recipe for a tasty appetizer dish or first course, marinated artichoke hearts and mushrooms mingle with fresh asparagus and herbs. Lemon juice and half-sour pickles add just the right bright, mild tartness.
Watercress and Bok Choy Salad with Cherry Tomatoes: Watercress is one of the most nutrient-dense foods on the planet, and the best way to enjoy its peppery flavor is in salads like this. Make this easy watercress and bok choy salad your go-to when you want to enjoy this powerhouse leafy green vegetable.
Watercress and Radicchio Salad with Beets and Avocado: The colorful selection of fresh produce in this watercress salad needs little embellishment to offer a heaping portion of refreshment. The mellow flavors of beets, avocado, and apple (or pear) are a nice contrast with the bracing greens.
Bok Choy and Red Cabbage Salad with Snow Peas: The combination of crisp snow peas, bok choy, sprouts, and red cabbage is so appealing and is a feast for the eyes, too. It’s all pulled together with the salty-tangy flavors of sesame-ginger dressing.
Bok Choy and Daikon Salad with Greens and Oranges: Tender greens, sprouts, and tiny oranges add up to a lively accompaniment to stir-fries and noodle dishes. This salad goes beautifully with many types of dishes and is a fantastic late winter-to-spring salad.
Mixed Greens Salad with Cucumber, Radishes, and Herbs: The spring garden is the star of this simple mixed greens salad featuring cucumber, radishes, and fresh herbs. A tender salad dressed in vinaigrette, it’s a fitting accompaniment to most any kind of spring meal.
Boston or Bibb Lettuce Salad with Avocado, Green Beans & Couscous: The key to this simple salad is using the best possible ingredients. Avocado, grape tomatoes, briny black olives, and a small amount of couscous nestle with the tender lettuces. Use quinoa to make it GF.