3 recipes for spring salads with vitamins

Finally, in the spring, fresh vegetables appeared on the market and in the gardens: onions, leeks, spinach. Light spring salads – only to be loaded with vitamins after winter! Keep a selection of Gard.City recipes.

Green onion salad with egg

This is probably the simplest, most popular and affordable spring salad recipe: green onions are very easy to grow on the windowsill, just by putting the bulbs in the water, you don’t even have to go to the market. .

Green onion saladPhoto: receptes-yulette.in.uaAuthor: Juliet


  • pile of green onions;
  • 2 eggs;
  • salt to taste;
  • sour cream.


Boil strong eggs, fill them with cold water to make them easier to clean. Cut into cubes. Wash and chop the green onions well. Add a pinch of salt, 3-4 tablespoons sour cream and mix. The delicious vitamin salad is ready to eat!

Leek salad

The bright green leek spears stubbornly pierce last year’s layer of leaves: to freedom, to the sun! This wild and spring energy is generously given to us by the forest plant. Just keep in mind that leeks are listed in the Red Book, so don’t uproot the plant in the woods – it’s best to plant in your area.

Leek leaves have three times more vitamin C than green onion feathers, and the volatile content is higher than that of garlic


  • lots of leeks;
  • 2-3 eggs;
  • a bit of salt;
  • sour cream.


The set of cooking products and technology is almost the same as in the onion salad recipe. But there is a difference: leeks must be cleaned before cooking. First, keep the vegetables in cold water for 5 minutes: as the leeks grow on the ground, you need to wash them thoroughly. Then rinse under the tap and remove the transparencies “Covers” of stems. Meanwhile, boil the hard-boiled eggs in salted water (so as not to break), cool, pour water, then clean and dice.

Leek saladLeek saladPhoto: receptes-yulette.in.uaAuthor: Juliet

Finely chop the leeks, mix them with hard-boiled eggs and sour cream, salt to taste.

Dandelion leaf salad

Yes, green and sunny dandelions are not only very beautiful, they are also edible! From the flowers you can cook jam, similar to golden honey. And dandelion leaves – to prepare a vitamin salad. Dandelion is rich in magnesium, potassium and antioxidants, has anti-inflammatory properties. The substances contained in this plant strengthen the heart and nerves, cleanse the body and improve appetite.

Dandelion leaf saladDandelion leaf saladPhoto: receptes-yulette.in.uaAuthor: Juliet

The best time for harvest is April-May, until the leaves are young and have acquired a bitter taste. It is best to collect dandelion leaves outside the city, where there is no car pollution.

In the Netherlands, France, Austria, India, the USA, and even Japan, there are special plantations for the cultivation of dandelions.

Maybe you should fix one in your garden?


  • a pile of dandelion leaves;
  • 2 eggs;
  • sour cream;
  • sal.


Boil the eggs, peel, cut into cubes. Fill the dandelion leaves with water for a few minutes, then rinse well, dry and chop. Combine with hard-boiled eggs and sour cream, add a pinch of salt and enjoy a spring salad that recharges the energy of nature!

More spring recipes on the author’s site Juliet’s recipes in Ukrainian.

Also read: 3 recipes for green borscht: one classic and two original

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