3 Spring Salad Recipes | ENTERTAINING WITH BETH

Learn how to make my three spring salad recipes for Easter! From a easy cucumber salad, to a charred asparagus salad and a dried fruit and nut Couscous salad with fresh mint! All these salad recipes are easy, healthy and so beautiful too. Enjoy!

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Cucumber Salad Pairs with: BBQ Lemon Chicken http://bit.ly/2oUWaM0
Charred Asparagus pairs with: Lobster Thermidor http://bit.ly/2HfozTu
Couscous pairs with: Cinnamon Chicken Recipe http://bit.ly/2FBTL2h

Serves 6

3 English Cucumbers
4 radishes
2 cups (300 g) Sugar Snap Peas
Salt and Pepper to taste
¼ cup (60 ml) light sour cream
1 tbsp (15 ml) fresh dill, minced
Edible Flower garnish

Slice cucumbers and radishes into thin disks using a sharp knife or mandolin. Keep the skins on for a pretty presentation. Place in a large bowl. Add snap peas.

Add sour cream, dill, salt and pepper. Gently toss to coat.

Transfer salad to a serving bowl, garnish with an edible flower such as a nasturtium, pansy or marigold (found in the produce section of better supermarkets)

Serves 6

2 bunches of thin asparagus
drizzle of olive oil
Salt and Pepper to taste
1 ½ tsp (7.5 ml) Dijon Mustard
1 ½ tsp (7.5 ml) white balsamic vinaigrette
3-4 tbsp (45ml-60ml) grapeseed oil
½ tsp (2.5 ml) fresh thyme. minced
1 tbsp (15 ml) shallot, minced
½ tsp (2.5 ml) fresh lemon zest for garnish

Trim asparagus ends to remove the tough fiber. It’s ideal at this point to trim to the size of your cast-iron pan so they lay flat.
Heat a cast-iron pan on high heat. Drizzle olive oil in pan. Add asparagus and allow to cook, in a single layer (you may need to do this in batches) until asparagus begins to char and turn golden brown. Do not overcook. Just cook long enough to char and then remove asparagus and transfer to a plate to cool.

In a small bowl whisk together the mustard and vinegar. Slowly add the grapeseed oil until emulsified and smooth. Add thyme and shallot, stir to combine.

Place asparagus on a long, rectangular plate. Drizzle dressing over spears, garnish with fresh lemon zest.

Serves 6-8

1 ½ cup (350 ml) of water
2 tbsp (30 g) butter
½ tsp (2.5 ml) salt
1 ½ cups (270 g) Couscous
½ cup (75 g) raw sliced almonds
½ cup (75 g) raw pistachios, shelled
1/3 cup (50 g) dried cherries
1/3 cup (50 g) golden raisins
1-15 oz (450g) can garbanzo beans, drained rinsed
½ cup (120 ml) fresh mint, chopped

In a large sauce pot bring water, butter and salt to a boil. Then add couscous. Turn off heat and cover for 5 mins. Fluff couscous with a fork and transfer to a large mixing bowl to cool.

Meanwhile, preheat oven to 350F (176C). Place almonds on a baking sheet in a single layer. Bake almonds for 6-8 minutes until roasted and golden brown. Set aside to cool.

To the cooled couscous add roasted almonds, raw pistachios, dried cherries, golden raisins, and garbanzo beans. Toss to combine. Keep refrigerated just until ready to serve. Moments before serving, add fresh mint, toss to combine.

Serve in a shallow bowl so couscous is piled high like a pyramid. Garnish with a sprig of mint.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.


  1. So I am a big food junky I love love looking at certain chefs cook and my family love me cooking and always ask me who are my favorite chefs and well I tell them my number one right now is Beth and you can find her on YouTube … I am always posting your videos on Facebook .. keep up the wonderful idea and recipes 💗

  2. Loving these ideas! Please Beth remember to make the Essentials per type of cooking in products and utensils ❤ I am slowly growing my kitchen collection, and your so inspiring that I would love for you to share your recommendations 😍

  3. Hi Beth! I’m one of your subscribers and love your recipes like these salads! Could you make recipes for people with heart problems? Thank you! I will make these salads with a little modification just for me😊🌷. Thank you.

  4. Your recipes are wonderful, Beth. More importantly, there’s this beautiful element of joy and comfort in your videos that will brighten up anybody’s day. I feel like you’re like a family friend that everyone would like to hang out with and swap recipes. I cannot wait for Easter. ❤️

    PS: By the way, Trader Joe should sponsor you. It’s my favorite grocery store. 😁

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