Celebrate Easter this weekend with a colorful, garden-fresh brunch. Our menu stars pan-seared salmon served over a tangle of spring greens, accompanied by a sliced cucumber salad tossed with yogurt-dill dressing. For dessert, mini cheesecakes topped with the season’s first strawberries are the perfect treat. Add fresh-cut flowers and Easter-themed decor to your table and enjoy a taste of spring! Our recipes and tips will help you pull it off.
|Pan-Seared Salmon with Pea Shoots and Watercress|
In this perfect spring salad, salmon and its pan juices become a topping for a tangle of sprightly greens dressed with a tangy lemon vinaigrette.
|Cucumber Salad with Dill|
Serve this Mediterranean-inspired salad as a side or appetizer over a bed of greens for a beautiful presentation.
|Mini Strawberry Cheesecakes|
These individual treats combine fresh strawberries with the rich creaminess of cheesecake. Bonus: they’re ideal for making ahead.
|Fresh Citrus Spritzers|
A blend of orange, lemon and lime juices gives these bubbly mocktails a bright, refreshing flavor.
- 1 to 2 days ahead: Make the simple syrup for the spritzers. Make the cheesecakes and refrigerate in an airtight container. Make the strawberry topping and refrigerate separately.
- A couple of hours ahead: Make the cucumber salad and allow it to marinate. Squeeze citrus juice for the drinks.
- Just before serving: Make the salmon dish, top the cheesecakes with the strawberry topping, and mix the spritzers. Enjoy!
A mix of patterns and textures makes your table unique. Pair rustic chargers with white ceramic dinner plates and salad plates with an Easter theme. A white tablecloth is the perfect base for a spring brunch — it allows colors to pop.
For a centerpiece, look no further than a few freshly cut flowers from your yard or market. The bright, clean look of buds in a glass vase is perfect for the season. If you like, add in a few branches for height.