Taste Of Spring Salad Recipe

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Carolyn Hair


I love the taste of watercress and use it in many of my salads instead of lettuce. It's so nutritious too so I like to buy a bunch every week. It's such a pretty little leaf it reminds me of Spring. These are the ingredients I happened to have on hand today so for my lunch I created this quick and easy salad that's bursting with a variety of spring flavors. I like to use healthy organic ingredients as often as possible, but not necessary. If you have some edible flowers, you can garnish each individual salad with a few. The vinaigrette recipe makes a half cup and just use as much as desired. If you have some extra vinaigrette left over, you could drizzle it over some crisp steamed and chilled asparagus as a side dish for another meal. All the spring ingredients make a lovely presentation. Will be posting a picture of my special salad soon. I hope you enjoy this as much as I did.


★★★★★ 1 vote

4 - 6
25 Min


  • 1 bunch
    watercress, rinsed, dried and stems removed
  • 10 - 12
    fresh asparagus spears, steamed, chilled and cut in 2 inch pieces
  • 6 - 8
    radishes (easter egg radishes are nice), sliced or cut in half lengthwise if small
  • 12
    grape or pear tomatoes (red and yellow), cut in half
  • 1 large
    peeled carrot, thinly sliced at an angle
  • 1
    avocado, cubed
  • 3
    hard boiled eggs, cut in half

  • 1/4 c
    apple cider vinegar (unfiltered)
  • 1 Tbsp
    raw honey (my favorite)
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    dill weed
  • 1/2 tsp
    sea salt
  • 1/4 c
    extra virgin olive oil (organic is best)



  1. Pull out your prettiest pastel colored salad bowl to serve one large salad or you can use 4 -6 individual salad plates or bowls.
  2. Boil your eggs, cool, peel and cut in half and set aside
  3. Boil water for asparagus, let steam for 2 - 3 minutes, depending on thickness, drain and chill in fridge while prepping other ingredients
  4. For the Vinaigrette: In a small bowl, whisk together honey, dijon mustard and Apple Cider Vinegar until nice and smooth, add the celery seed, dill weed, sea salt and whisk some more, then gradually pour olive oil in while still whisking until completely emulsified. Set aside. You can store the vinaigrette in a small jar in the fridge for 2 or 3 days if you have some left over.
  5. Cut the steams off the watercress, rinse well and dry. (I use my salad spinner) Put in bowl(s)
  6. Cut chilled asparagus into approx. 2" pieces and add to watercress
  7. Add your radishes, (thinly sliced or cut in half from stem to tail)
  8. Cut your baby pear or grape tomatoes in half and add to salad
  9. Add your peeled and thinly sliced carrot to salad
  10. Peel and cube avocado and add to salad vegetables
  11. Garnish salad with Boiled Egg Halves sprinkled with salt and pepper
  12. Drizzle Celery Seed and Mustard Vinaigrette over salad. When you toss the salad, the combination of flavors taste really well together

Printable Recipe Card


Course/Dish: Other Salads

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