My COR Kitchen | Spring Salad Recipes

Here we are, already halfway through spring! A walk through the farmers market these days is a feast for the eyes as more colorful and diverse fruits and veggies are being harvested. And what better way to showcase fresh and flavorful seasonal produce than in a salad made with some delicious extra virgin olive oil dressings? We’ve been collecting spring salad recipes in anticipation of warmer days and ingredients like ramps, peas, strawberries, and fresh herbs. The time is now to enjoy them! Click through to find the recipes, and let us know if you give any a try by sharing a photo of your dish on Instagram and tagging it #myCORkitchen!

Amanda of Heartbeet Kitchen’s Strawberry Pesto Caprese Salad:

“Juicy strawberries and soft mozzarella. Herby pesto, with pine nuts and cashews. Simple food that fills our bellies on a hot summer night, crickets singing a love song, white wine in hand.”

A strawberry pesto Caprese salad topped with fresh basil and extra virgin olive oil.

And with pesto made from California Olive Ranch olive oil, this delicious recipe is sure to win everyone over.


From Erin of Naturally Ella, a Green Harissa Chickpea Avocado Salad:

“Over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil.”

A bright green spinach salad with avocado, chickpeas, quinoa, and Arbosana extra virgin olive oil.


From Sonja and Alex of A Couple Cooks, this Greek Sofrito Quinoa Bowl:

“We mixed our version of a sofrito with some cooked quinoa, which makes for a savory, almost meaty texture in this Mediterranean bowl. It’s a filling dish that turned out even more satisfying than we imagined.”

A leafy green salad full of cucumbers, kalamata olives, feta and a tomato sofrito made with extra virgin olive oil.


Roasted Beet Salad with Pea Shoots and Chèvre from Eva of Adventures in Cooking:

“This is just something nice and light I put together for the end of spring/beginning of summer. If you’ve been growing pea shoots this spring, here is a wonderful way to put their leaves to use before the plant comes to the end of its growing season.”

Try roasting the beets in our bolder Miller’s Blend California olive oil for even more complex flavor.


Betty Liu’s Black Garlic Yogurt Pasta Salad:

“Black garlic adds a savory twist to this tangy dressing, and it’s less “spicy” than raw garlic and has a warm, nutty garlicky flavor to it. Greece was where I fell in love with beans, and since then I’ve always had beans available. I’m still obsessed with giant beans, but these little vaqueros are mild yet flavorful as well, a perfect addition to salads and soups.”

Pasta, black garlic, and olive come together with other ingredients to make a delicious salad.

Add one of California Olive Ranch’s lighter, fruitier olive oils to complement the natural warmth and nuttiness of this recipe.


Find Some More California Olive Ranch Salad Ideas

We hope these recipes bring a touch of joy and delight to your spring season this year, and if you’re looking for more delicious salads to highlight some favorite spring flavors and as always, pair well with our extra virgin olive oils, visit our salad recipe page for even more great ideas!