Sign up for Weekday J and get the latest on what's happening in the Jewish Bay Area.

One of the biggest problems with the week of Pesach is that soooooo much of the food is sooooooo heavy. Eggs, oil, matzah meal and meat — lots and lots of meat and chicken — and then maybe some more meat.

Sometimes all you want is a little bit of nothing to fill in the times between the gigantor meals or to serve with the gigantor meals. Enter the salad.

I’m not talking about opening a bag of pre-packed greens and drizzling on some prepackaged dressing here. These are knockout, fabulous recipes. They are terrific and it’s not an accident that they just so happen to be kosher for Pesach.

They stand on their own as a quick snack, can be served at a meat or dairy meal and are so good that you can serve them year round.

Oh, and there’s no matzah in any of the recipes. Nada, zero, zip, none.

And if you want to serve a dairy meal during the week, the addition of cheese to some of these salads adds protein and a nice smooth taste.

Spinach and Mango Pepper Salad

Makes 8 servings

2 ripe avocados, cubed

3 Tbs. lime juice, divided

2 ripe mangoes, cubed

1 jalapeno, stemmed, seeded and finely chopped

salt and freshly ground black pepper

1 tsp. grated lime zest

1⁄4 tsp. sugar

2 Tbs. chopped parsley, plus more for garnish

3 Tbs. olive oil

2 red bell peppers cut into slivers

3 cups fresh spinach leaves

In a bowl, combine the avocado cubes with 1 Tbs. of the lime juice. Add the mango, jalapeno and salt and mix to combine to combine. Set aside.

In a bowl, combine the remaining 2 Tbs. lime juice, zest, sugar and parsley in a large bowl. Whisk in oil until combined. Season with salt and pepper. Add bell peppers and spinach and toss to combine. Serve in a large bowl or on individual plates.

As desired, add shredded Monterey Jack or mozzarella.

Apple and Asparagus Salad

Makes 8 servings

40 asparagus stalks, ends trimmed, cut in half

2 Tbs. plus 1⁄3 cup olive oil

kosher salt

ground pepper

1⁄4 cup apple cider vinegar

3 Tbs. honey

2 tsp. minced garlic

1 to 2 Tbs. chopped parsley

mixed salad greens

2 Granny Smith or Golden Delicious apples, peeled and diced 1⁄2 cup chopped walnuts, toasted

Preheat oven to 375 degrees. Place the asparagus pieces on a cookie sheet with sides and drizzle the 2 Tbs. of oil. Sprinkle the kosher salt and pepper over the top. Roast the asparagus just until it’s starting to wilt, about 5 to 7 minutes. Remove from oven and let cool.

In a bowl, combine the vinegar, honey, 1⁄3 cup olive oil and garlic. Whisk to combine and then add the chopped parsley. Whisk to combine again and taste adjusting the sweetness and salt levels to your taste. Add the apple pieces and mix to coat.

Divide the salad greens between

8 plates. Divide the asparagus pieces between the 8 plates and mound them on top of the greens. Spoon the apple dressing over the top of the asparagus and on the greens. Top with the toasted walnuts and serve.

Avocado and Hearts of Palm Salad

Makes 8 servings

14-oz. can hearts of palm, drained, sliced into rounds

4 ripe avocadoes, diced

1 small red onion, sliced thin

1⁄2 to 1 cup pine nuts, toasted

bib or red leaf lettuce leaves, shredded

Dressing:

1 tsp. minced garlic

1⁄4 cup chopped parsley

3 Tbs. lemon juice

1⁄2 tsp. sugar

2 tsp. dried dill

1⁄4 tsp. salt

1⁄2 cup oil

Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake). Set the dressing aside.

In a large salad bowl, combine the hearts of palm, avocado and red onions. Add the dressing and toss to coat. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve

If desired, add shredded or grated parmesan or mozzarella.

Olive Salad

Makes 8 servings

1 cup sliced black olives

1 cup sliced pimiento stuffed green olives, sliced

1⁄2 cup olive oil

1⁄2 Tbs. sugar

2 Tbs. minced red onions

3 to 4 stalks chopped celery

2 Tbs. minced parsley

2 tsp. minced garlic

11⁄2 tsp. black pepper

4 to 5 cups spinach leaves

1 cup chopped tomato, garnish

Place the black and green olives and olive oil, sugar, red onion, celery, parsley, garlic and pepper in a bowl. Mix to combine. Cover and refrigerate until ready to use. (The olive mixture can be covered and refrigerated for up to 5 days).

Divide the spinach between 8 plates. Top with 2 to 3 Tbs. of the olive mixture and top with chopped tomatoes. There will be more than enough olive mixture for this salad. It’s also great on matzah!

If desired, add shredded Monterey Jack or mozzarella. 

Eileen Goltz is a kosher food writer who graduated from the Cordon Bleu Cooking School in Paris. She is the author of the “Perfectly Pareve” cookbook and writes for several publications. Visit her blog at www.cuisinebyeileen.wordpress.com.