Bella's Belly Blog

10 Easy Spring Salad Recipes (gluten free, mostly vegan)! Perfect for meal prep or a light, refreshing appetizer this season.

 Green Apple Pistachio Bean Salad (v)

Ingredients
* 1/2 head cabbage, finely chopped
* 1 bulb fennel, finely chopped
* 3-4 stalks celery, chopped
* 1/2 Granny Smith apple, finely sliced
* 1/2 cup pistachios and/or pecans (or preferred nut)
* 1 bunch fresh mint, chopped
* 1 cup great northern beans (canned, rinsed, or cooked)
* 1 lemon, juiced
* 1 tablespoon apple cider vinegar
* 2-3 tablespoons extra virgin olive oil (EVOO)
* Salt & pepper, to taste
* Shredded chicken (optional, for added protein)

Instructions:
1. Finely chop the cabbage and fennel bulb, slice the celery and green apple thinly, and roughly chop the mint leaves. If you’re using shredded chicken, prepare it as well.
2. In a large salad bowl, add the chopped cabbage, fennel, celery, green apple, pistachios, pecans (or your preferred nut), and mint. Add the great northern beans.
3. Add the juice of 1 lemon, apple cider vinegar, a generous drizzle of extra virgin olive oil (about 2-3 tablespoons), and salt and pepper to taste.

Jennifer Aniston Salad (v)

Ingredients
* 1 ½ cups quinoa, cooked in bone broth (swap for water or veggie broth if vegan)
* 1 cup cucumber, chopped
* 1 bell pepper, chopped
* ½ cup fresh herbs of choice (I used dill, parsley, and cilantro; the original recipe calls for mint and parsley)
* 1 cup chickpeas, roasted until crispy
* ¼ red onion, finely chopped
* ⅓ cup feta cheese (omit for dairy-free/vegan)
* ½ cup pistachios, chopped
* 1 lemon, juiced
* Extra virgin olive oil, to taste
* Salt and pepper, to taste

Instructions
1. Cook quinoa in bone broth according to package instructions. Let it cool.
2. While quinoa is cooling, roast chickpeas at 400°F for 20-25 minutes until crispy.
3. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, herbs, chickpeas, red onion, feta, and pistachios.
4. Drizzle with lemon juice and extra virgin olive oil. Season with salt and pepper to taste.
5. Toss well and enjoy. Perfect for weekly meal prep—add grilled chicken for extra protein.

 Crispy Chickpea Green Goddess (v)

Ingredients
Salad:
1/2 green cabbage, thinly sliced
1/2 cucumber, diced
2 green onions, chopped
1 bunch chives, finely chopped
2 cups crispy chickpeas (see instructions below)

Green Goddess Dressing:
2 green onions, chopped
1 cup spinach
1 tbsp nutritional yeast
1 bunch chives
1 bunch parsley
1/4 cup cashews, soaked for 10 minutes (or use tahini for nut-free)
2 tbsp extra virgin olive oil
1 lemon, juiced
Salt & pepper to taste

Instructions
1.  Soak 1 cup of dried chickpeas overnight in water. Drain and rinse, then cook in a pot of boiling water for 45-60 minutes with 1 tsp baking soda. Drain. Heat 1 tbsp olive oil in a pan over medium heat, add the cooked chickpeas, and sauté for 10-15 minutes until crispy and golden. 
2.  Blend all dressing ingredients in a food processor or blender until smooth. Add a splash of water if needed for a creamy consistency.
3. In a large bowl, toss the chopped cabbage, cucumber, green onions, and chives.
4. Top with crispy sautéed chickpeas and drizzle with the green goddess dressing.

Citrus Pistachio Salad (v)

Ingredients
* 1 grapefruit, peeled and sliced
* 1 orange, peeled and sliced
* ¼ cup pistachios, chopped
* 1 bunch mint, chopped
* 1 tablespoon extra virgin olive oil
* Dash of salt and pepper

Instructions
1. Arrange the grapefruit and orange slices on a serving plate.
2. Sprinkle with chopped pistachios and fresh mint.
3. Drizzle with extra virgin olive oil and season with a dash of salt and pepper.

Mediterranean Chickpea Quinoa

Ingredients
* 1 1/2 cups quinoa
* 2 cups bone broth
* 1 can chickpeas, washed and drained
* 1 bell pepper, chopped
* 3/4 cup cherry tomatoes, chopped
* 1/2 cup Kalamata olives, chopped
* 1 can anchovies
* 1/4 cup sun-dried tomatoes
* 1/4 cup feta
* Extra virgin olive oil (EVOO)
* Salt & pepper to taste


Instructions
1. Preheat oven to 375°F.
2. In a large baking dish, combine quinoa, broth, chickpeas, bell pepper, cherry tomatoes, olives, anchovies, and sun-dried tomatoes. Drizzle generously with EVOO and season with salt and pepper. Stir to combine.
3. Cover and bake for 30-35 minutes, until quinoa is cooked and liquid is absorbed.
4. Remove lid, sprinkle with feta, and bake uncovered for another 5-7 minutes until golden.
5. Serve with fresh herbs and a squeeze of lemon. 

Crispy Rice Salad

Ingredients
Crispy Rice:
* 1 cup uncooked rice (makes ~3 cups cooked)
* 1 tsp sriracha
* 1 tsp sesame oil
* 1 tsp coconut aminos
* 1 tsp extra virgin olive oil (EVOO)
* 1/2 tsp garlic powder


Spicy Miso Salmon:
* 2 cans salmon
* 1 tbsp Chosen Foods mayo
* 1 tsp miso
* 1/4 cup kimchi, chopped (I get mine from the Korean market)
* 1 tsp sesame oil
* 1 tsp sriracha
* 1/4 cup fresh mint & dill, chopped


Spicy Cucumber Salad:
* 3 Persian cucumbers, thinly sliced
* 1 tsp sesame oil
* 1 tbsp kimchi juice + 1 tbsp kimchi, chopped
* 1 tsp coconut aminos

Toppings:
* Thinly sliced radish
* More fresh herbs (mint & dill)
* Crispy edamame
* Avocado slices
* Sesame seeds 


Instructions
1.  Mix cooked rice with sriracha, sesame oil, coconut aminos, EVOO, and garlic powder. Spread the mixture evenly on a baking pan. Bake at 400°F for 35-40 minutes or until crispy.
2. In a bowl, combine tuna with mayo, miso, chopped kimchi, sesame oil, sriracha, and half of the chopped cucumbers and mint. Mix well and set aside.
3. Toss the remaining cucumbers with sesame oil, kimchi juice, chopped kimchi, and coconut aminos. Sprinkle with sesame seeds.
4. Once the rice is crispy, remove it from the oven and scrape it from the pan with a spatula. In a serving bowl, layer the cucumber salad, mint, spicy tuna mixture, and crispy rice.

Celery Apple Nut Salad (v)

Ingredients

• 2 bunches celery, chopped
• 1 crisp apple, chopped
• ½ shallot, finely diced
• ⅓ cup fresh cilantro, chopped
• ⅓ cup pumpkin seeds
• ⅓ cup dried cranberries
• ¼ cup pistachios, chopped
• ¼ cup mixed nuts or nut of choice, chopped
• Juice of 1 lemon (adjust to taste)
• Drizzle of honey (about 1–2 tsp)
• Extra virgin olive oil (about 2–3 tbsp)
• Dash of garlic powder
• Salt & pepper, to taste

Instructions

1. Taste and adjust seasoning if needed. Serve immediately or let sit 10–15 minutes for flavors to meld.
2. In a large bowl, combine the chopped celery, apple, shallot, cilantro, pumpkin seeds, cranberries, pistachios, and mixed nuts.
3. In a small bowl or directly over the salad, drizzle lemon juice, honey, and olive oil.
4. Sprinkle with garlic powder, salt, and pepper.
5. Toss everything together until well coated.

Lox Cucumber Salad

Ingredients
* 6 slices lox (smoked salmon)
* 1/2 cup cucumber, thinly sliced
* 1/2 cup cherry tomatoes, halved
* 2 tbsp capers
* 1 small bunch fresh dill, chopped
* Juice of 1 lemon
* EVOO
* Red onion, thinly sliced (optional)

Instructions
1. In a large bowl, mix the cucumber, cherry tomatoes, and red onion (if using).
2. Tear or cut the lox into bite-sized pieces and place them over the veggies.
3. Sprinkle capers and fresh dill evenly over the salad.
4. Drizzle with fresh lemon juice + EVOO and serve immediately.


 Fennel Chickpea Salad (v)

Ingredients
• 1 can chickpeas, rinsed, drained, and roasted with EVOO & cumin
• 2 bulbs fennel, thinly sliced
• 1/2 shallot, finely diced
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 1/2 cup pistachios, chopped
• 1 lemon, juiced
• 1 tsp honey (or maple syrup for vegan option)
• Extra virgin olive oil (EVOO), to taste
• Salt & pepper, to taste

Instructions
1. Preheat oven to 400°F. Toss chickpeas with a drizzle of EVOO, cumin, salt, and pepper. Roast for 20–25 minutes until crispy. Let cool.
2. Thinly slice the fennel (use a mandoline for extra thin slices) and finely dice the shallot.
3. In a small bowl, whisk together lemon juice, honey, a generous drizzle of EVOO, salt, and pepper.
4. In a large bowl, combine roasted chickpeas, fennel, shallot, dill, parsley, and pistachios. Drizzle with dressing and toss gently to coat.

Purple Cabbage, Walnut, & Mint Salad (v)

Ingredients
* 1 pomegranate, seeds removed
* 1 small purple cabbage or 1/2 large, thinly sliced
* 1 shallot, finely sliced
* 1 bunch mint, chopped
* 1 bunch cilantro, chopped
* 1 cup walnuts, chopped
* Juice of 1 lemon
* 1 tsp honey
* 1 tsp apple cider vinegar
* Salt & pepper, to taste

Instructions
1. Thinly slice the purple cabbage and shallot. Place in a large bowl.
2. Mix in the chopped mint, cilantro, and walnuts.
3. Sprinkle the seeds over the salad for a burst of color and sweetness.
4. In a small bowl, whisk together the lemon juice, honey, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
5. Pour the dressing over the salad and toss well. Serve immediately or let it sit for 10–15 minutes to let the flavors meld.