Brighten up your plate this spring with fresh, healthy seasonal produce from our friends at Bite Me More!

Photo by Woodleywondersworks via

Photo by Woodleywondersworks via

In anticipation of the warmer weather ahead (joy!) we’re prepping our palettes for the barrage of fresh, bright greens to hit farm stands this spring. Bored of the same old salad year after year? That’s why we’ve reached out to the authors of bestselling cookbooks Bite Me More and Bite Me More Too, here to provide you with some recipes to liven up your salad bowl this spring.


Spring Recipes

Anything but boring, this salad is sure to excite with the combination of sweet nuts and fruit!


Honey Roasted Walnuts
1 cup walnut halves
1 tbsp honey
3 tbsp sugar
1/2 tsp kosher salt
1/4 tsp chili powder

Citrus Dressing
4 tbsp olive oil
1/4 cup fresh mint leaves
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
2 tsp honey
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Watermelon Salad
3 cups watermelon, cut into 3/4-inch cubes
1/4 cup fresh mint leaves, thinly sliced
5 cups baby arugula
1 cup crumbled goat cheese


Walnuts: Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt and chili powder. Pour over walnuts and mix well. Place on prepared baking sheet and bake 8 minutes. Stir nuts and continue baking 6-8 minutes more until lightly toasted. Remove from oven and let cool before adding to salad.

Dressing: In a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.

Serve: Place watermelon cubes, mint, arugula and honey-roasted walnuts in a large serving bowl. Toss with dressing and gently toss in crumbled goat cheese. Serve immediately.



This energizing salad is chocked with superfoods–featuring avocada, quinoa and kale all together!

1 cup quinoa
2 cups vegetable broth
2 cups chopped kale
1 cup frozen shelled edamame

Creamy Avocado Dressing
1 ripe avocado
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 small garlic clove, minced
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

1 ripe avocado, sliced to garnish each serving


1) Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all liquid is absorbed. Place quinoa in a large bowl and set aside.

2) Fill a large pot with about an inch of water. Place a steamer on the bottom of the pot and add the kale and edamame. Cover and steam over high heat for 2-3 minutes, until kale turns bright green and edamame is defrosted. Plunge greens into a bowl of cold water to prevent further cooking. Drain well and set aside.

3) For the avocado dressing, using a food processor or blender, combine avocado, lemon juice, mayonnaise, white wine vinegar, garlic, parsley, basil, cumin, salt and pepper. Pulse 2 to 3 times, until well combined. Add olive oil gradually and blend well.

4) Add kale and edamame to the quinoa and toss with avocado dressing. Garnish with sliced avocado.

SEVEN BEAN SALAD (serves 8-10)

Featuring all of your favorite beans and a tasty Lemon Dijon dressing, use this salad as a dinner side or the perfect spring lunch!

Get the full ingredient list and recipe at



With berries, rice, feta and apples, this dish doesn’t sacrifice flavor and is a super-filling option.

Get the full ingredient list and recipe at



These adorable and tasty shrimp rolls will make the perfect appetizer at your next spring soiree!

Get the full ingredient list and recipe at

Check out for more perfect seasonal recipes ideas!

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Arielle Sidrane is the Associate Editor at Spa Week Daily.


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