15 SPRING SALADS PERFECT FOR EASTER SUNDAY

Easter Sunday meals are known for their rich main dishes and comforting sides, which makes fresh spring salads the perfect addition to the table. With fresh greens, and fruits, spring salads add both beauty and freshness to your Easter spread.

Spring is the best time to enjoy ingredients like asparagus, peas, radishes, strawberries, and tender greens. These seasonal foods not only taste delicious but also create visually stunning. Adding nuts, cheeses, and light vinaigrettes can turn a simple bowl of greens into an exciting and flavorful dish.

Salads are also incredibly versatile. They can be served as a light starter, a refreshing side dish, or even a centerpiece for brunch-style Easter meals. Many spring salads are quick to prepare and require only a handful of fresh ingredients.

These 15 spring salads perfect for Easter Sunday highlight the bright flavors of the season. Each salad offers a unique combination of textures and ingredients that will complement your holiday menu while keeping the meal fresh and delicious.

Spring Salad Ideas for Easter

15. Arugula Parmesan Salad

A beautifully simple, elegant salad that lets the quality of its ingredients shine — peppery baby arugula tossed with generous shavings of aged parmesan, a drizzle of good olive oil, fresh lemon juice, and cracked black pepper. Light enough to serve alongside any Easter main and sophisticated enough to hold its own as a first course.

Ingredients:

• 5 oz fresh baby arugula
• 2 oz parmesan, shaved with a vegetable peeler
• 3 tablespoons extra-virgin olive oil
• Juice of 1 large lemon
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• 1 clove garlic, minced
• Flaky sea salt and cracked black pepper, to taste
• Optional additions: toasted pine nuts, halved cherry tomatoes, or thinly sliced red onion

Instructions:

1. Whisk together the benefits of olive oil, lemon juice, Dijon mustard, honey, and garlic until emulsified. Season with salt and pepper.
2. Place the arugula in a large, wide bowl. Drizzle about half the dressing over and toss gently — arugula wilts quickly so dress just before serving.
3. Add more dressing to taste, tossing again. The arugula should be lightly coated, not swimming in dressing.
4. Scatter the parmesan shavings generously over the top. Finish with a pinch of flaky salt and a few extra twists of cracked pepper. Serve immediately.

14. Spring Pea and Mint Salad

A vibrant, refreshing celebration of spring — sweet green peas with fresh mint leaves, thinly sliced radish, and crumbled feta all dressed in a light and fragrant mint vinaigrette. Bright, clean, and beautifully green on the plate — this is the salad that announces spring has arrived and belongs on every Easter table.

Ingredients:

• 3 cups fresh or frozen peas, thawed (or blanched for 1 minute if using fresh)
• ¼ cup fresh mint leaves, torn, plus extra for garnish
• 4 radishes, very thinly sliced
• 3 oz feta cheese, crumbled
• ¼ cup toasted sunflower seeds or pine nuts
• Mint vinaigrette: ¼ cup benefits of olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 2 tablespoons fresh mint (finely chopped), 1 teaspoon Dijon mustard, salt and pepper to taste — whisk to combine

Instructions:

1. Make the mint vinaigrette by whisking all ingredients together until smooth. Taste and adjust seasoning. Set aside to let the mint infuse.
2. If using fresh peas, blanch in boiling salted water for 1 minute then immediately plunge into ice water to preserve their bright green colour. Drain and dry thoroughly.
3. Combine the peas, torn mint leaves, sliced radishes, and crumbled feta in a serving bowl.
4. Drizzle the mint vinaigrette over and toss gently. Scatter the toasted sunflower seeds over the top. Garnish with extra mint leaves. Serve immediately or refrigerate for up to 1 hour.

13. Radish and Butter Lettuce Salad

A delicate, beautiful salad that perfectly captures the spirit of Easter — soft, tender butter lettuce leaves with crisp, peppery radish slices, shaved cucumber, and fresh herbs all dressed in a simple, bright vinaigrette. The kind of salad that looks and tastes far more elegant than the effort it requires and complements any spring menu beautifully.

Ingredients:

• 1 large head butter lettuce, leaves separated and torn
• 6 radishes, very thinly sliced into rounds
• ½ English cucumber, thinly sliced
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh dill or tarragon, chopped
• Light vinaigrette: 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 small shallot (minced), salt and pepper to taste
• Optional: toasted walnuts or candied pecans, crumbled goat cheese

Instructions:

1. Whisk together all vinaigrette ingredients until emulsified. Taste and adjust seasoning.
2. Arrange the butter lettuce leaves on a large serving platter — lay them in loose, natural layers for the best presentation.
3. Scatter the radish rounds and cucumber slices across the lettuce. Sprinkle the fresh chives and dill generously over the top.
4. Drizzle the vinaigrette lightly over everything — do not overdress, this salad should feel light. Add optional toppings if using. Serve immediately.

12. Citrus Avocado Salad

A stunning, vibrant spring salad with fresh orange segments and grapefruit beside creamy sliced avocado on a bed of peppery greens — dressed with a light citrus vinaigrette that ties all the bright flavours together beautifully. A showstopping Easter salad that looks like a million dollars and comes together in 10 minutes.

Ingredients:

• 2 large navel oranges, peeled and sliced into rounds or supremed
• 1 pink grapefruit, peeled and supremed
• 2 ripe avocados, sliced
• 4 cups mixed spring greens or arugula
• ¼ red onion, very thinly sliced
• ¼ cup toasted pistachios or almonds
• Citrus vinaigrette: 3 tablespoons olive oil, 2 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 teaspoon honey, ½ teaspoon Dijon mustard, salt and pepper to taste

Instructions:

1. Whisk together all vinaigrette ingredients until smooth. Taste and adjust — it should be bright and slightly sweet.
2. Spread the mixed greens or arugula across a large serving platter.
3. Arrange the orange and grapefruit slices and the avocado slices alternately over the greens in an overlapping pattern — this creates the most beautiful presentation.
4. Scatter the red onion and toasted pistachios over the top. Drizzle the citrus vinaigrette over everything. Serve immediately — avocado will brown if it sits too long once dressed.

11. Roasted Beet and Goat Cheese Salad

A richly coloured, deeply satisfying salad with earthy sweet roasted beets, creamy tangy goat cheese, crunchy toasted walnuts, and peppery arugula all dressed in a glossy balsamic vinaigrette. One of the most beautiful and elegant Easter salads you can serve — roast the beets the day before to make this completely effortless on the day.

Ingredients:

• 4 medium beets, roasted (wrapped in foil at 400°F for 50–60 minutes), cooled, peeled, and sliced
• 4 oz fresh goat cheese, crumbled
• ½ cup toasted walnuts, roughly chopped
• 5 oz baby arugula
• ¼ red onion, very thinly sliced
• Balsamic vinaigrette: 3 tablespoons olive oil, 1½ tablespoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 clove garlic (minced), salt and pepper to taste

Instructions:

1. Roast the beets the day ahead: wrap each in foil and roast at 400°F for 50–60 minutes until a knife slides in easily. Let cool, then rub the skins off under running water. Refrigerate until ready to use.
2. Whisk together all balsamic vinaigrette ingredients until emulsified.
3. Spread the arugula on a large serving platter. Arrange the beet slices over the arugula. Scatter the red onion and toasted walnuts over the top.
4. Crumble the goat cheese generously over everything. Drizzle the balsamic vinaigrette over the salad. Serve immediately. Note: beets will bleed colour into the greens if it sits too long, so dress just before serving.

10. Snap Pea and Cucumber Salad

The crunchiest, most refreshing spring salad imaginable — crisp sugar snap peas and cool cucumber tossed with a bright, light sesame-lime dressing, fresh mint, and toasted sesame seeds. Takes 10 minutes, requires no cooking, and provides a beautiful crisp counterpoint to the richer dishes on any Easter or spring celebration table.

Ingredients:

• 2 cups sugar snap peas, strings removed and halved diagonally
• 1 large English cucumber, thinly sliced into half moons
• ¼ cup fresh mint leaves, torn
• 2 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• Light sesame dressing: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 teaspoon honey, ½ teaspoon fresh ginger (grated), pinch of red pepper flakes, salt to taste

Instructions:

1. Whisk together all dressing ingredients until combined. Taste and adjust seasoning.
2. Combine the snap peas, cucumber, fresh mint, and green onions in a large bowl.
3. Pour the dressing over and toss until everything is evenly coated.
4. Transfer to a serving bowl. Scatter the toasted sesame seeds over the top. Serve immediately for the best crunch, or refrigerate for up to 1 hour. This salad is best eaten the same day it is made.

9. Mango Spinach Salad

A tropical, vibrant spring salad that brings brightness and colour to the Easter table — sweet ripe mango slices with baby spinach, toasted coconut, red onion, and avocado all dressed in a tangy lime and honey vinaigrette. Fresh, flavourful, and completely unique among spring salads.

Ingredients:

• 5 oz baby spinach
• 2 ripe mangoes, peeled and sliced
• 1 ripe avocado, sliced
• ¼ red onion, very thinly sliced
• ¼ cup toasted coconut flakes
• ¼ cup toasted almonds or cashews
• Lime honey vinaigrette: 3 tablespoons olive oil, juice of 2 limes, 1 tablespoon honey, ½ teaspoon Dijon mustard, pinch of red pepper flakes, salt and pepper to taste

Instructions:

1. Whisk together all vinaigrette ingredients until emulsified and smooth.
2. Spread the baby spinach across a wide serving bowl or platter.
3. Arrange the mango and avocado slices over the spinach. Scatter the red onion, toasted coconut, and almonds over the top.
4. Drizzle the lime honey vinaigrette over everything just before serving. Toss gently at the table or serve undressed with the dressing on the side. Best eaten immediately after dressing.

8. Grilled Peach and Burrata Salad

One of the most elegant and spectacular salads you can make for Easter — juicy ripe peaches halved and grilled until caramelized with gorgeous char marks, then placed alongside torn creamy burrata on a bed of peppery greens, finished with a drizzle of balsamic glaze and toasted pistachios. Stunning, simple, and completely unforgettable.

Ingredients:

• 4 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil
• 2 balls fresh burrata cheese
• 4 cups arugula or mixed spring greens
• ¼ cup toasted pistachios, roughly chopped
• Fresh basil leaves, for garnish
• 3 tablespoons extra-virgin olive oil
• Balsamic glaze, for drizzling
• Flaky salt and cracked pepper, to taste

Instructions:

1. Brush the cut sides of the peach halves with olive oil. Preheat a grill or grill pan to medium-high heat. Grill the peaches cut-side down for 3–4 minutes until beautiful caramel char marks form and the fruit is slightly softened. Do not move them — let them release naturally.
2. Arrange the arugula or greens on a large serving platter. Place the grilled peaches cut-side up across the greens.
3. Tear the burrata balls and nestle the pieces between and around the peaches — the creamy interior should spill out beautifully.
4. Scatter the pistachios and fresh basil leaves over the top. Drizzle generously with olive oil and balsamic glaze. Finish with flaky salt and cracked pepper. Serve immediately.

7. Lemon Asparagus Pasta Salad

A bright, lemony, completely satisfying pasta salad with tender asparagus, crisp cucumber, crumbled feta, and fresh herbs all tossed in a vibrant lemon dressing — the ideal Easter side dish that can be made ahead, tastes better as it sits, and pairs beautifully with roasted lamb, ham, or any spring protein.

Ingredients:

• 12 oz farfalle or rotini pasta, cooked al dente and cooled
• 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces and blanched for 2 minutes
• 1 large English cucumber, quartered and sliced
• 4 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 3 green onions, sliced
• Lemon dressing: ¼ cup olive oil, juice and zest of 2 lemons, 1 tablespoon Dijon mustard, 1 teaspoon honey, 2 cloves garlic (minced), salt and pepper to taste

Instructions:

1. Whisk together all lemon dressing ingredients until emulsified. Taste and adjust lemon and salt.
2. Cook pasta al dente. Drain, rinse with cold water, and cool completely. Blanch the asparagus pieces in boiling salted water for 2 minutes then plunge into ice water to keep them bright green. Drain and pat dry.
3. Combine the cooled pasta, asparagus, cucumber, feta, parsley, dill, and green onions in a large bowl.
4. Pour the lemon dressing over and toss until everything is well coated. Refrigerate for at least 30 minutes before serving — 1–2 hours is ideal. Toss again before serving and add a squeeze of fresh lemon. Keeps for up to 3 days.

6. Carrot Ribbon Salad

A stunning and surprisingly delicious salad made by peeling raw carrots into long, silky ribbons using a vegetable peeler — tossed with fresh herbs, golden raisins, toasted almonds, and a bright lemon and olive oil dressing. Beautiful, light, and completely unique on any Easter table. The presentation alone gets compliments every single time.

Ingredients:

• 6 large carrots, peeled into thin ribbons using a vegetable peeler
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• ¼ cup golden raisins or dried cranberries
• ¼ cup toasted sliced almonds
• 2 tablespoons toasted pumpkin seeds
• Lemon dressing: 3 tablespoons olive oil, juice of 1½ lemons, 1 teaspoon honey, 1 teaspoon cumin, ½ teaspoon smoked paprika, salt and pepper to taste

Instructions:

1. Using a vegetable peeler, peel the carrots from tip to tip in long strokes to create wide, flat ribbons. Rotate the carrot as you work. Continue until you have used most of the carrot — the narrow inner core can be discarded or snacked on.
2. Whisk together all dressing ingredients until combined.
3. Toss the carrot ribbons with the fresh parsley, mint, and golden raisins. Pour the dressing over and toss gently — the ribbons will wilt slightly from the dressing, which is perfectly normal and actually improves the texture.
4. Transfer to a serving platter. Scatter the toasted almonds and pumpkin seeds over the top. Serve immediately or refrigerate for up to 2 hours — the ribbons continue to soften and absorb the dressing beautifully.

5. Spring Greens with Honey Vinaigrette

A delicate, beautifully composed spring salad with tender mixed greens, toasted pecans or walnuts, dried cranberries, and shaved parmesan — all dressed in a fragrant honey and fresh basil vinaigrette that adds a gently sweet floral note. Light and refreshing, this is the perfect starter or side salad for any Easter spread.

Ingredients:

• 5 oz mixed spring greens (a blend of baby spinach, arugula, and baby lettuce)
• ½ cup toasted pecans or walnuts
• ¼ cup dried cranberries
• ¼ cup parmesan, shaved
• ½ cup cherry tomatoes, halved
• Honey basil vinaigrette: 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 tablespoon honey, 6 fresh basil leaves (finely chopped), 1 teaspoon Dijon mustard, salt and pepper to taste

Instructions:

1. Make the honey basil vinaigrette: whisk together all ingredients until smooth and emulsified. Taste and adjust honey and vinegar to preference.
2. Spread the mixed spring greens on a large serving platter or in a wide salad bowl.
3. Scatter the cherry tomatoes, dried cranberries, and toasted pecans over the greens.
4. Add the parmesan shavings. Drizzle the honey basil vinaigrette lightly over the top — this salad is delicate and should be lightly dressed, not saturated. Toss gently and serve immediately.

4. Strawberry Cucumber Salad

A vibrantly pretty, incredibly refreshing spring salad — juicy ripe strawberries with cool cucumber, fresh mint and basil, crumbled feta, and a simple honey-lime dressing that brings everything together into something that tastes completely seasonal and perfectly fresh. Quick to make and a real crowd-pleaser at any Easter or spring gathering.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 large English cucumber, thinly sliced into half moons
• ¼ cup fresh mint leaves, torn
• ¼ cup fresh basil leaves, torn
• 3 oz feta cheese, crumbled
• ¼ cup toasted pumpkin seeds or sliced almonds
• Honey lime dressing: 2 tablespoons olive oil, juice of 1 lime, 1 tablespoon honey, pinch of red pepper flakes, salt and pepper to taste

Instructions:

1. Whisk together all dressing ingredients until combined and smooth.
2. Combine the sliced strawberries and cucumber in a wide serving bowl or on a platter.
3. Scatter the torn mint, torn basil, and crumbled feta over the top.
4. Drizzle the honey lime dressing over everything. Toss gently to combine. Scatter the toasted pumpkin seeds over the top. Serve immediately — this salad is best eaten the same day as the strawberries release juice over time.

3. Roasted Cauliflower Spring Salad

A warm-meets-fresh salad with golden, caramelized roasted cauliflower florets placed over a bed of cool greens with toasted chickpeas, dried cranberries, and toasted walnuts — all dressed in a creamy honey mustard vinaigrette that is completely irresistible. Hearty enough to be a light main and elegant enough to be the most interesting salad on the Easter table.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 5 oz mixed greens or arugula
• ½ cup toasted walnuts
• ¼ cup dried cranberries
• ¼ cup parmesan, shaved
• Honey mustard vinaigrette: 3 tablespoons olive oil, 1½ tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic (minced), salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes until deeply golden and caramelized, turning once halfway through. Let cool for 5 minutes.
2. Whisk together all honey mustard vinaigrette ingredients until smooth.
3. Spread the mixed greens on a large serving platter. Arrange the warm roasted cauliflower over the greens.
4. Scatter the toasted walnuts, dried cranberries, and parmesan shavings over the top. Drizzle the honey mustard vinaigrette generously over everything. Serve immediately while the cauliflower is still warm.

2. Green Bean Almond Salad

A classic spring side salad elevated with a nutty herb tahini dressing — tender-crisp green beans with toasted sliced almonds and fresh herbs tossed in a lemony, garlicky tahini sauce that is deeply savoury and completely addictive. Simple, elegant, and an ideal Easter side that can be served warm or at room temperature.

Ingredients:

• 1½ lbs fresh green beans, trimmed
• ½ cup sliced almonds, toasted until golden
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 3 green onions, thinly sliced
• Herb tahini dressing: 3 tablespoons tahini, juice of 2 lemons, 2 cloves garlic (minced), 2 tablespoons olive oil, 2–3 tablespoons warm water (to thin), salt and pepper to taste

Instructions:

1. Make the tahini dressing: whisk together tahini, lemon juice, garlic, and olive oil. Add warm water one tablespoon at a time until the dressing is smooth and pourable. Season with salt and pepper. Taste and adjust lemon and tahini.
2. Blanch the green beans in a large pot of well-salted boiling water for 3–4 minutes until tender-crisp and bright green. Immediately transfer to an ice bath for 2 minutes to stop the cooking. Drain and pat dry.
3. Arrange the blanched green beans on a serving platter. Scatter the green onions, parsley, and dill over the top.
4. Drizzle the herb tahini dressing generously over the green beans. Scatter the toasted almonds over the top. Serve immediately or at room temperature. The dressing can be made 3 days ahead.

1. Pineapple Avocado Salad

A tropical, joyful, completely refreshing salad that brings something genuinely different to the Easter table — sweet fresh pineapple with creamy avocado, red onion, fresh cilantro, and a bright lime and chilli dressing. Light, vibrant, and flavourful in a way that makes it completely irresistible alongside grilled or roasted proteins.

Ingredients:

• 2 cups fresh pineapple, cut into 1-inch chunks
• 2 ripe avocados, diced
• ¼ red onion, very finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely minced
• 3 cups mixed greens or baby spinach
• Lime chilli dressing: 3 tablespoons olive oil, juice of 2 limes, 1 tablespoon honey, ½ teaspoon chilli powder, pinch of cumin, salt to taste

Instructions:

1. Whisk together all dressing ingredients until combined and smooth.
2. Spread the mixed greens or baby spinach across a wide serving platter.
3. Arrange the pineapple chunks and diced avocado over the greens. Scatter the red onion, cilantro, and jalapeño over the top.
4. Drizzle the lime chilli dressing over everything just before serving. Toss gently at the table or serve undressed with the dressing alongside. Eat immediately — avocado browns quickly once dressed. Best assembled just before serving.

FAQs

Which of these Easter salads can be made ahead of time?

The lemon asparagus pasta salad is the best make-ahead option — it actually improves after a few hours in the fridge as the pasta absorbs the dressing, and keeps for up to 3 days. The roasted cauliflower can be roasted the day before and reheated briefly before assembling. The herb tahini dressing for the green bean salad keeps for 3 days. The beet salad beets can be roasted the day before. The honey basil vinaigrette, mint vinaigrette, and most other dressings keep for up to 1 week refrigerated. The salads that should be assembled just before serving are the pineapple avocado (avocado browns), the citrus avocado (same reason), the strawberry cucumber (strawberries release juice), and the grilled peach and burrata (burrata is best fresh).

What is the best way to roast beets for the beet and goat cheese salad?

The foil-wrapping method gives the most consistently tender, flavourful results. Scrub the beets clean, trim the tops, and wrap each one individually in foil. Roast at 400°F for 50–60 minutes for medium beets or 70–80 minutes for large ones — a sharp knife should slide in with no resistance. Let them cool in the foil for 15 minutes, then rub the skins off under cold running water — they peel effortlessly this way. Roasting a day ahead and refrigerating overnight works perfectly, and the beets actually become more flavourful overnight. One important note: wear kitchen gloves when peeling if you want to avoid red-stained hands, and use a plastic cutting board rather than a wooden one to prevent permanent staining.

What spring salad would pair best with Easter ham versus Easter lamb?

With Easter ham, the bright and fruity salads work beautifully to cut through the salt and sweetness of the meat — the pineapple avocado salad, strawberry cucumber salad, citrus avocado salad, and mango spinach salad all provide a fresh, acidic counterpoint that complements ham superbly. With Easter lamb, the more earthy and savoury salads are ideal partners — the roasted beet and goat cheese salad, the arugula parmesan salad, the green bean almond salad with herb tahini, and the grilled peach and burrata salad all have flavour profiles that harmonize with the richness and herbaceousness of lamb. The spring pea and mint salad works equally well with both, as mint is a classic companion to lamb and the freshness is a natural counterpoint to ham.

How do I prevent avocado from browning in the salads that use it?

Lime or lemon juice is the most effective tool — toss diced or sliced avocado immediately in citrus juice the moment it is cut. This dramatically slows oxidation. For salads like the pineapple avocado or citrus avocado, the dressing itself contains enough citrus to keep the avocado looking fresh for 30–60 minutes after dressing. Press plastic wrap directly onto the surface of any leftover dressed avocado before refrigerating — eliminating air contact is the most important factor. For party situations, cut and dress the avocado as close to serving as possible and keep the salad covered until the last moment. The grilled peach and burrata salad is most time-sensitive — serve it within 20–30 minutes of tearing the burrata and adding the avocado.

Can these salads be scaled up easily for a large Easter gathering?

All of these salads scale up very well. For a crowd of 12 or more, simply multiply all quantities by 1.5 or 2 and use larger serving platters. The lemon asparagus pasta salad and roasted cauliflower salad are the most practical for large gatherings since they hold well for several hours. For the fresh green salads, prepare all the components separately in advance and toss with dressing at the last moment — this keeps the greens from wilting under the weight of the dressing. Store prepped components in sealed containers in the fridge: greens washed and dried, toppings in separate containers, dressings in jars. Assembly then takes only minutes regardless of the number of guests. Allow approximately 2–3 cups of dressed salad per person as a side dish.

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