3 Easy Salads for Spring

A Spring Lunch Plate from My Kitchen

When the weather starts to warm up, I start thinking about lighter food. I don’t want to turn on the oven. I don’t want to stand over a hot stove. I just want something fresh and cool and refreshing.

And that’s exactly what these three salads are. I put them all together to make a complete lunch plate — the kind of thing I’d serve if I had ladies coming over, or when I just want something nice for supper on a warm evening. Together they make a beautiful meal, and individually they’re each good enough to stand on their own.

The cucumber salad is one I discovered several years ago. My daughter-in-law is a big fan of dill, and the first time I made this for her, she absolutely loved it. Now I have to make it every year when the fresh cucumbers start coming in.

The fruit salad is one that brings back so many memories. There was this one time — and I have to share this story — when we lived in North Carolina and I was seven months pregnant. We were having people over for dinner that night, and then going to church afterward. I got up that morning, drove out to a pick-your-own strawberry field, picked strawberries, came home, cooked dinner (lasagna, salad, garlic bread), and baked a pound cake so we could have fresh strawberries with it for dessert. I did all of that in one day. I look back now and I think — how in the world did I do that? I can’t do that in a day now, and I’m not even seven months pregnant! That’s what you can do when you’re young, I suppose.

And then there’s the chicken salad. This is the star of the show. I got this recipe about 12 to 15 years ago from a dear friend — her name was Wendy, and she’s no longer with us. But she was such a bright light in this world. I was going to have some ladies over for lunch, and I wanted to serve a salad plate much like what I’m sharing with you today. I asked Wendy for a special chicken salad recipe, and she sent me this one from far away. I thought, “that sounds interesting — it’s different from anything I’ve ever made.” And once I put it all together, I was sold.

It’s sweet, it’s savory, it’s smoky — all in the perfect balance. None of the ingredients are particularly unusual on their own, but the combination is something special. Wendy, this one’s in honor of you.

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Recipe 1: Creamy Cucumber Salad

Prep Time: 10 minutes Chill Time: 2 hours (optional) Servings: 6–8

Ingredients

• 3–4 cucumbers (depending on size)
• 1 cup sour cream
• 1 Tbsp sugar
• 2 Tbsp white vinegar
• 1 Tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tsp salt

Instructions

1. Make the dressing. In a medium bowl, combine the sour cream, salt, sugar, and white vinegar. Stir until smooth.
2. Prep the fresh dill. Pull the feathery little sprigs off the ends of the dill stalks (discard the tough stalks). Gather the sprigs together, twist or roll them up finely, then run your knife down and through them to get finer pieces. You want about a tablespoon. Stir the dill into the dressing — it’ll smell wonderful right away.
3. Peel and slice the cucumbers. Peel your cucumbers (it’s fine to leave a little bit of the peel on here and there if you’d like). Cut off the ends and slice them into rounds about a quarter to a half inch thick. If your cucumbers are on the larger side, 2 may be plenty; if they’re smaller, use 3 or 4.
4. Combine. Add the cucumber slices to the dressing and stir well. The cucumbers tend to stick together, so make sure you separate them and get the dressing coating each piece.
5. Serve or chill. You can serve this immediately, or chill it in the fridge for a couple of hours before serving. Either way works beautifully.

Tips

• This salad is best the first day or two. Because of the high water content in cucumbers, it doesn’t keep much longer than that.
• Stir it again every time you serve it — the cucumbers release water as it sits, so the dressing needs redistributing.

Cucumber Salad FAQs

How long does creamy cucumber salad last in the fridge? It’s best within the first 1–2 days. After that, the cucumbers release too much water and it gets soggy. Plan to enjoy it fresh.

Can I use Greek yogurt instead of sour cream? Yes, you can substitute plain Greek yogurt for a tangier, lighter version. The flavor will be a little sharper but still delicious.

Do I have to peel the cucumbers? Not completely — leaving some of the peel on is perfectly fine and adds a little color. If you’re using English or Persian cucumbers, you may not need to peel them at all.

What if I don’t have fresh dill? Use dried dill instead — just use 1 teaspoon since dried herbs are more potent than fresh. It will still be delicious.

Can I make this ahead for a potluck? You can make it a few hours ahead, but I wouldn’t make it the day before. For best results, mix it up within a few hours of serving.

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Recipe 2: Light & Refreshing Fruit Salad with Vanilla-Almond Glaze

Prep Time: 20 minutes Chill Time: At least 2 hours Servings: 10–12

Ingredients

• 1 lb strawberries, capped and sliced into bite-size pieces
• 11–12 oz blueberries
• 1 fresh pineapple, cubed (or substitute canned)
• 3 cups red and green grapes (whole, unless very large)
• 1 (15 oz) can mandarin oranges, drained
• 2 Tbsp instant vanilla pudding mix (dry, straight from the box)
• 1 tsp vanilla extract
• ½ tsp almond extract

Instructions

1. Prep the strawberries. Cap the strawberries by cutting off the green tops. Rinse them along with the blueberries in a colander and let them drain well.
2. Prep the pineapple. Slice off the top and bottom, then stand the pineapple up and slice off the outer skin. Cut it into quarters, trim out the hard core, and chop into bite-sized chunks. (Canned pineapple works in a pinch if you don’t want to deal with a whole one.)
3. Build the salad. Add the pineapple, grapes, drained mandarin oranges, sliced strawberries, and blueberries to a large bowl.
4. Add the glaze ingredients. Sprinkle the dry vanilla pudding mix over the top. Add the vanilla and almond extracts.
5. Stir and chill. Gently stir everything together, turning the bowl and moving the fruit so the pudding and extracts coat everything. You’ll see a light glaze start to form as it mixes with the natural fruit juices. Cover and refrigerate for at least 2 hours before serving — it’s so much better after it’s had time to chill.

Tips

• Use the dry pudding mix straight from the box — don’t make it into pudding first.
• Stir gently so you don’t mash the blueberries or strawberries.
• This salad serves a crowd, making it perfect for church potlucks, showers, and family gatherings.

Fruit Salad FAQs

Why add dry pudding mix to fruit salad? The dry pudding mix combines with the natural juices of the fruit to create a light, sweet glaze that coats everything without making it soupy. It’s an old trick that really does elevate a simple fruit salad.

Can I use different fruits? Absolutely. This recipe is very forgiving. Bananas, peaches, kiwi, or mango would all be delicious. Just keep the total fruit volume similar and avoid fruits that brown quickly unless you’re serving right away.

How long will fruit salad keep in the fridge? This one keeps for 2–3 days in the fridge, though the strawberries will start to soften after the first day. It’s best within the first 24 hours.

Can I make the fruit salad the day before? Yes — in fact, it’s even better the next day once the glaze has fully set up. Just know the strawberries will be softer.

Can I skip the almond extract? You can, but I really recommend including it. Just a half teaspoon is what takes this salad from good to memorable. If you don’t have almond extract, use an extra half teaspoon of vanilla.

What size pudding box do I buy? Any small box of instant vanilla pudding will work — you’re only using 2 tablespoons of the dry mix, so you’ll have plenty left over for another use.

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Recipe 3: Sweet, Savory & Smoky Chicken Salad (Wendy’s Recipe)

Prep Time: 15 minutes (plus 5–7 minutes to toast pecans) Servings: 6–8

Ingredients

• 4 cups rotisserie chicken, shredded
• 1 cup pecans, chopped and toasted
• 1 cup dried cranberries
• 1 cup mayonnaise
• 2 green onions, chopped
• 1 tsp salt
• 1 tsp smoked paprika
• ¾ tsp ground thyme
• ¾ tsp rosemary leaves, broken up
• ¼ tsp black pepper
• ¼ tsp garlic powder

Instructions

1. Toast the pecans. Chop the pecans (not too fine — leave some texture). Spread them on a baking sheet and toast at 350°F for 5–7 minutes. This brings out the flavor and makes such a difference — don’t skip this step. Let them cool a few minutes before adding to the salad.
2. Shred the chicken. Pull the rotisserie chicken off the bone and place it in a stand mixer with the whisk attachment. Turn it on and let it break up the chicken. This goes fast — stand there and watch it until it reaches the texture you want. If you want a finer salad, let it go a bit longer. You can also chop by hand if you prefer. Measure out 4 cups.
3. Chop the green onions. Slice up 2 green onions and set aside.
4. Combine. In a large bowl, add the chicken, toasted pecans, dried cranberries, mayonnaise, salt, smoked paprika, ground thyme, rosemary, black pepper, garlic powder, and green onions.
5. Stir it all together. At first it may look like there’s not enough mayonnaise, but keep stirring — it’s exactly the right amount. You want everything evenly coated and the seasonings, cranberries, and pecans distributed throughout.
6. Taste and serve. This salad is delicious right away, but it’s even better after a couple of hours in the fridge when the flavors have had time to come together.

Tips

• The rosemary leaves should be broken up — run your knife through them or crush them lightly with the back of your knife so they don’t feel like twigs.
• If you do the mixer trick while the chicken is still warm, it shreds much faster.
• Serve this on croissants, lettuce leaves, over greens, or with crackers for a beautiful lunch plate.

Chicken Salad FAQs

Can I use canned chicken instead of rotisserie? You can, but rotisserie chicken really does give you the best flavor and texture. If you use canned, drain it well and break it up gently with a fork.

Can I make this chicken salad ahead of time? Yes — it actually gets better after a few hours or overnight in the fridge. It’ll keep well for 3 days.

Can I substitute walnuts or almonds for pecans? Yes, walnuts are the closest swap in flavor. Toasted almonds work too, though the flavor will be a little different. Just toast whatever nut you use.

What can I serve chicken salad with? It’s beautiful on a croissant or soft roll, on a bed of lettuce, stuffed into a tomato or avocado, or served with crackers for an appetizer. For a luncheon spread like this one, serve it alongside the cucumber and fruit salads.

Can I skip the smoked paprika? You can substitute regular paprika, but the smoked version is what gives this chicken salad its unique flavor. If you have liquid smoke on hand, a tiny drop would also work. But if at all possible, use smoked paprika — it’s worth buying a jar just for this.

How much chicken do I need to buy? A standard rotisserie chicken typically yields about 3½–4 cups of shredded meat, which is just right for this recipe.

Is this chicken salad gluten-free? Yes — all the ingredients listed are naturally gluten-free. Just double-check your mayonnaise and dried cranberries for any hidden ingredients if you’re cooking for someone with celiac disease.

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A Complete Lunch Plate

Serve these three salads together on a plate — a scoop of creamy cucumber salad, a scoop of fruit salad, and a generous portion of chicken salad (either on its own, on a croissant, or over greens). Add a roll on the side if you’d like, and you have a light, refreshing, beautiful lunch that looks like something from a tea room.

These also make a lifesaver meal when you’re busy. Keep them in the fridge and you have lunch or a light supper ready to go for 2 or 3 days.

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Thanks for joining us at Mary Katherine’s Table! If you make any of these salads, we’d love to hear how they turned out. And remember — go out today and find somebody who needs a little bit of kindness, and give them some of yours.

💌 From Your Kitchen to Ours One of my favorite things about this channel is hearing from you. From time to time, we feature viewer-submitted recipes — the tried-and-true dishes you’ve cooked for years and love to share. If you have a favorite family recipe you think belongs at Mary Katherine’s Table, I’d love to see it. Your recipe may be featured in a future From Your Kitchen to Ours video! 👉 Submit your recipe here: marykatherinestable.com/recipe-submission-form