Spring for Lunch

The season of renewal is here and with it, the fruits and vegetables we’ve been craving all winter long. These three salads take advantage of the ingredients that just shout “spring!”—Asparagus, strawberries, arugula, eggs, fresh peas.

So put away your Crock-Pot with its yield of hearty soups and warming chilis. Instead, head for the farmers market to gather the best of the season—and pack it in your lunch box. Your coworkers will wish they were you.

All recipes by Miriam Wolf.

Wild Rice and Three-Pea Salad

The vibrant colors of the peas and red peppers look pretty against the black wild rice. This salad gets better on the second and third day as the flavors meld.


  • ½ cup wild rice
  • 1 ½ cups water
  • ½ cup fresh green peas (aka English peas)
  • ½ cup snap peas, strings removed and sliced into 1-inch pieces
  • ½ cup snow peas, sliced into 1-inch pieces
  • ½ small red onion, thinly sliced (optional)
  • One red pepper, sliced into thin strips
  • Two tablespoons rice vinegar
  • Three tablespoons peanut oil
  • One tablespoon sesame oil
  • One clove garlic, minced
  • ½ teaspoon powdered ginger (or 1 teaspoon freshly grated ginger)


  1. In a medium saucepan, bring water to a boil. Stir in wild rice. Lower heat to a simmer and cook, covered, for 40–45 minutes, until kernels split open. Drain any leftover water and set aside to cool.
  2. Meanwhile, whisk the vinegar, oils, garlic, and ginger together. Salt to taste.
  3. When rice is cool, mix in the peas, onion, and red pepper.
  4. Add dressing and stir to combine ingredients.

Serves 4. Prep time, 20 minutes; cook time, 45 minutes.

Want more lunch salad ideas? Try salad in a jar!

Strawberry Salad

This salad takes advantage of the unlikely harmony of strawberries, balsamic vinegar, and black pepper. Store salad greens with goat cheese and strawberries separately and combine just before eating.


  • Two tablespoons balsamic vinegar
  • Two tablespoons olive oil
  • One teaspoon honey
  • Salt and freshly ground pepper to taste
  • One-pint strawberries washed and sliced
  • Two ounces goat cheese, cut into small pieces
  • Five cups washed arugula


  1. Whisk together vinegar, oil, and honey.
  2. Add a few grinds of fresh black pepper and salt to taste.
  3. Pour over strawberries.
  4. Top arugula with goat cheese.
  5. At lunchtime, combine strawberries in dressing with greens and goat cheese.
  6. Toss.

Serves 4. Prep time, 10 minutes.

Need strawberries? Our FruitGuys mixes have them.

Asparagus Goldenrod Salad

Eggs Goldenrod—grated hard-boiled eggs served over white sauce—was a popular luncheon dish in the early 20th century. In this variation, store the grated hard-boiled egg separately and top salad with it when ready to eat.


  • Four tablespoons olive oil, divided
  • Juice of 1 Meyer lemon
  • One teaspoon sugar
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste
  • One pound asparagus with the ends trimmed
  • Five cups mixed spring salad greens
  • Two eggs, hard-boiled, peeled and cooled


  1. Whisk together three tablespoons olive oil, lemon juice, sugar, and mustard.
  2. Season to taste with salt and pepper.
  3. Preheat grill or grill pan.
  4. Toss asparagus with remaining tablespoon of olive oil.
  5. Grill until tender and set aside to cool.
  6. Grate hard-boiled eggs on the large holes of a box grater.
  7. Toss salad mix with dressing.
  8. Mound in a shallow bowl and lay asparagus spears on top.
  9. Generously top asparagus with grated egg.

Serves 4. Prep time, 20 minutes; cook time, 10 minutes (not including boiled eggs).

Miriam Wolf is the editor of The Fruitguys Magazine newsletter.

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