Crispy Easter Spring Onions Salad

There’s something about spring that makes me crave bright, crisp, garden-fresh food—and this Crispy Easter Spring Onions Salad checks every box. It’s the kind of dish that feels both rustic and elegant, easy to throw together but special enough to earn a place on your holiday table.

Whether you’re serving a full Easter brunch, bringing something fresh to the potluck, or just celebrating spring produce, this salad brings together the peppery bite of fresh greens, the sweetness of spring onions, and a crispy twist that steals the show. I made it once for a family gathering, and now I get requests every year. (And yes, I’m kicking myself for not taking more photos!)

Before we dive into the crispiness and crunch—don’t forget to subscribe to get fresh, seasonal recipes like this delivered to your inbox. The spring lineup is just getting started, and I promise it’s full of flavor.

Why You’ll Love This Spring Onion Salad

This isn’t your average side salad—it’s got layers of flavor and texture that make it worthy of the spotlight. Here’s why it’s bound to become a spring favorite:

• Crispy pan-fried spring onions (yes, you heard that right!)
• Light, lemony vinaigrette to balance the richness
• Tender greens and herbs for freshness
• Seasonal and stunning—perfect for Easter or spring gatherings
• Ready in under 25 minutes

What Does It Taste Like?

Imagine a fresh, peppery green salad with buttery-crispy spring onions on top—almost like onion rings got dressed up for a garden party. The vinaigrette is zippy with lemon and Dijon, the greens are bright and tender, and the contrast of warm crispy onions on cool salad is just… chef’s kiss. It’s unexpected in the best way.

Health Benefits

• Loaded with antioxidants from leafy greens and spring onions
• Naturally gluten-free and vegetarian
• Rich in fiber and vitamin C
• Lighter side dish option that doesn’t skimp on flavor

Ingredients

For the salad:

• 1 bunch fresh spring onions (about 6–8)
• 6 cups spring greens or arugula
• 1/4 cup fresh herbs (mint, parsley, or dill), chopped
• 1/3 cup shaved parmesan or crumbled goat cheese (optional)
• 1/4 cup toasted walnuts or almonds (optional)

For the crispy onions:

• 1/2 cup flour (or rice flour for gluten-free)
• Salt and pepper to taste
• Neutral oil, for frying (like avocado or grapeseed)

For the lemon vinaigrette:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Equipment You’ll Need

• Frying pan or small skillet
• Mixing bowls
• Whisk or mason jar for vinaigrette
• Salad spinner (optional but helpful)
• Tongs or slotted spoon for frying
• Paper towels or rack for draining

Possible Ingredient Additions and Substitutions

• Swap spring onions for shallots or leeks if needed.
• Use baby spinach or butter lettuce in place of mixed greens.
• Add cooked grains like quinoa or farro to make it more filling.
• Top with soft-boiled eggs for a full brunch-worthy plate.
• Swap lemon for red wine vinegar if you want a more robust vinaigrette.
• Make it vegan by skipping the cheese or using a plant-based option.

Step-by-Step Instructions

1. Prep the spring onions
   Wash and trim them, keeping the bulbs and tender green parts. Slice in half lengthwise or into thirds, depending on size.
2. Make the crispy onions
   Toss spring onions in flour seasoned with salt and pepper. Heat oil in a skillet over medium-high. Fry the onions in batches until golden and crispy, 2–3 minutes per side. Transfer to paper towels to drain.
3. Whisk the vinaigrette
   In a small bowl or jar, combine olive oil, lemon juice, Dijon, and honey. Season to taste and shake or whisk until emulsified.
4. Toss the greens
   In a large bowl, gently toss the spring greens and herbs with the vinaigrette. Plate onto a serving dish.
5. Assemble the salad
   Top with crispy onions, cheese, and nuts if using. Serve immediately while the onions are still warm and crunchy!

What to Serve with Crispy Spring Onion Salad

• Roast chicken or lamb – the perfect bright side
• Deviled eggs or quiche – for an Easter brunch spread
• Herbed potatoes or asparagus
• A crusty slice of sourdough and a glass of white wine

Helpful Tips

This salad may be simple, but the magic is all in the details. These tips will help you get the most flavor, the best texture, and that unforgettable crispy finish every single time.

1. Use Fresh, Firm Spring Onions

Look for spring onions that are firm with vibrant green tops and tight white bulbs. If they’re wilted or slimy, they’ve passed their prime. The fresher they are, the better the flavor and the crispier they’ll fry.

2. Slice for Surface Area

Cutting the spring onions in halves or thirds lengthwise (depending on their size) gives you more surface area for that golden, crispy crust. Thinner slices = more crunch.

3. Toss in Seasoned Flour Just Before Frying

To keep things crisp, dredge your onions in flour right before they hit the pan. Waiting too long can cause the coating to absorb moisture and get gummy.

4. Fry in Batches

Don’t crowd the pan! Fry the onions in small batches so they crisp evenly and don’t steam. It’s worth the extra time for that perfect texture.

5. Drain Well

Once your onions are golden and crisp, transfer them to a paper towel–lined plate or a wire rack to drain. This helps keep them light and crunchy—not greasy.

6. Dry Your Greens Well

A good salad starts with dry greens. After rinsing, spin them dry or pat gently with a clean towel. Wet greens can water down your vinaigrette and dull the flavors.

7. Add Dressing Just Before Serving

To keep the greens vibrant and the crispy onions from softening, dress the salad just before serving. Even 10 minutes too early can start to wilt the greens.

8. Make It a Showpiece

This salad is beautiful—don’t be afraid to plate it like a centerpiece. Layer the greens, artfully scatter your crispy onions, and finish with fresh herbs and a drizzle of dressing for that wow factor.

Conservation and Storage

While this salad truly shines when it’s served fresh (especially those irresistible crispy onions!), there are still smart ways to store leftovers and prep ahead without losing the magic.

Make-Ahead Tips

You can absolutely prep most of this salad in advance—just keep the components separate until you’re ready to serve:

• Spring greens & herbs: Wash and dry well, then store in an airtight container lined with paper towels. Keeps fresh for 2–3 days.
• Lemon vinaigrette: Whisk or shake it up ahead of time and refrigerate for up to 1 week. Just give it a good shake before using.
• Crispy onions: These are best when freshly fried, but you can make them up to 1 day ahead. Store them uncovered or in a paper towel–lined container at room temperature to preserve crispness.

Leftover Salad (Fully Assembled)

• If already dressed and topped with onions, store in the fridge for up to 1 day, though the greens may wilt and the onions will lose their crunch.
• Not ideal for long-term storage, but still flavorful if you don’t mind a softer texture.

To Re-Crisp the Onions

• If your crispy onions have softened, toss them in a dry skillet over medium heat for a minute or two to bring back a bit of that crunch.

Avoid Freezing

This salad isn’t freezer-friendly—fresh greens and fried onions don’t hold up well once frozen and thawed. Stick to fridge storage for best results.

Substitutions and Variations

One of the best things about this salad? It’s a celebration of spring, but also a celebration of flexibility. You can tweak it based on what you have in your fridge, your dietary needs, or the flavor mood you’re in—and it will still come out tasting bright, beautiful, and deeply satisfying.

Spring Onion Swaps

• Shallots: Thinly sliced and fried or roasted—milder than onions, slightly sweet.
• Leeks: Slice into thin rounds and pan-fry until golden and crispy.
• Red onions: Slice extra thin, soak in cold water for 10 minutes to mellow the bite, then fry or roast.

Greens and Herbs

• Spring greens: Arugula, baby spinach, butter lettuce, or a mix of all three.
• Herb swaps: Mint, dill, parsley, basil, chervil—whatever’s fresh and fragrant works beautifully.

Cheese Options

• Goat cheese: Tangy and creamy, great with lemon vinaigrette.
• Feta: Salty and crumbly—pairs perfectly with crispy onions.
• Shaved parmesan: A subtle umami-rich option that adds depth.
• Plant-based cheese: Keeps the salad vegan without sacrificing flavor.

Nut & Crunch Additions

• Toasted walnuts: Earthy and rich, great contrast with fresh greens.
• Almond slivers: Light and delicate crunch.
• Pecans or hazelnuts: A sweet, toasty note.
• Pumpkin seeds: Nut-free, with great crunch and nutrition.

Dressing Variations

• No lemon? Use white wine vinegar or apple cider vinegar instead.
• Sweetener swaps: Maple syrup, agave, or a tiny splash of orange juice.
• Add garlic or shallot: Mince finely into the vinaigrette for extra zing.
• Creamier option? Whisk in a spoonful of yogurt or tahini for a velvety finish.

Add a Protein Boost

Turn this into a light lunch or dinner salad by topping it with:

• Soft-boiled or poached eggs
• Grilled chicken or sliced steak
• Crispy chickpeas or roasted tofu for a plant-based meal
• Flaked smoked salmon or trout

Make It a Main Dish

• Add quinoa, farro, or orzo for a grain-based salad with more staying power.
• Toss with roasted vegetables like asparagus, baby carrots, or new potatoes.

Make It Spicy

• Add a pinch of chili flakes to the vinaigrette or sprinkle over the crispy onions.
• Finish with a drizzle of hot honey or harissa-infused oil for an unexpected kick.

Storage Instructions

• Store components separately for best results.
  • Greens: airtight container with a paper towel, up to 2 days.
  • Vinaigrette: in a sealed jar, refrigerated, up to 1 week.
  • Crispy onions: cool and keep in a paper towel–lined container, up to 1 day.
• Avoid assembling ahead—the dressing and crispy elements should be added just before serving.

Frequently Asked Questions

Can I bake the onions instead of frying?
Yes! Toss them in oil and roast at 425°F (220°C) for 15–20 minutes, flipping halfway. They won’t be as crispy, but still delicious.

Can I use regular onions?
You can—but slice thin and expect a stronger flavor. Spring onions are milder and sweeter, perfect for this salad.

Can I make this in advance?
You can prep all the components ahead, but don’t assemble until ready to serve. It’s best when fresh!

Conclusion

This Crispy Easter Spring Onions Salad is the kind of dish that feels special without being fussy. It celebrates the season with simple ingredients, bright flavors, and that irresistible golden crunch. Whether it’s gracing your Easter table or adding life to a spring lunch, it’s a salad that steals the show in the most unexpected way.

If you try it, I’d love to see it! Leave a review and tag your beautiful spring salad on Pinterest—let’s keep celebrating the season one crisp bite at a time.

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