Description

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!)

Ingredients

Scale

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

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Instructions

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.
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.
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.
Toss the greens
In a large bowl, gently toss the spring greens and herbs with the vinaigrette. Plate onto a serving dish.
Assemble the salad
Top with crispy onions, cheese, and nuts if using. Serve immediately while the onions are still warm and crunchy!

Notes

Fry the spring onions right before serving for the best crunch—they lose crispness over time.

Dry your greens thoroughly to keep the salad vibrant and help the vinaigrette stick.

You can prep the vinaigrette and salad greens in advance, but store components separately for best texture.

This salad is easily customizable—swap greens, herbs, or dressing based on what you have on hand.

To make it a full meal, top with a poached egg, grilled protein, or a scoop of cooked grains.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads, Side Dishes
Method: Pan-fried, Tossed
Cuisine: Seasonal, Spring-Inspired

Nutrition

Serving Size: 1 plated salad
Calories: 245
Sugar: 3g
Sodium: 270mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg