I often hear people complain about heavy foods at Passover. It’s true – with menus that include chopped liver, brisket and kugels it can weigh you down. And while I like to serve traditional foods during the holidays, there are a lot more options that people don’t associate with Passover menus.

For meals that include these heavier dishes, I always make sure to include a fresh, crisp salad and fresh fruit for desserts. I also make sure that the week has plenty of lighter meals – a frittata with salad or maybe my favorite Mediterranean Black Cod served with steamed vegetables.

For a lighter, fresh Passover, here are a couple of my favorite salad recipes (from my cookbook Passover – A Kosher Collection).

Watermelon & Feta Salad

This is one of my favorite salads. For a different version, replace the mint with basil and the lime juice with balsamic vinegar.

2 Tbsp. | 30 mL fresh lime juice

2 Tbsp. | 30 mL olive oil

1/4 tsp. | 1 mL black pepper

6 cups | 1.4 L watermelon, seedless, cit into 1-inch | 2.5-cm cubes

4 oz. | 115 g feta cheese, cubed or crumbled

3 Tbsp. | 45 mL fresh mint, finely sliced

3 oz. | 85 g red onion, peeled and thinly sliced (1/2 small)

Mix the lime juice, olive oil and black pepper together in a large mixing bowl. Add the rest of the ingredients and gently mix together.

Cover and refrigerate for at least one hour.

Can be made several hours in advance. If you do make it ahead. pour off any excess liquid and taste, checking for seasoning before serving.

Jicama Slaw

This is a great alternative to classic coleslaw. It’s crisp, light and flavourful.

1 1/2 lbs. | 680 g jicama, peeled and julienned (1 medium)

3 oz. | 85 g carrots, peeled and shredded (2 small)

3 oz. | 85 g yellow pepper, cored, seeded and cut into a thin julienne (1/2 medium)

3 oz. | 85 g orange pepper, cored, seeded and cut into a thin julienne (1/2 medium)

1 oz. | 28 g green onions, thinly sliced (2 large)

3 oz. | 85 g white onion, peeled and sliced paper thin (1/2 small)

3 Tbsp. | 45 mL fresh lime juice

3 Tbsp. | 45 mL fresh lemon juice

2 Tbsp. | 30 mL grapeseed oil (or light olive oil)

1 tsp. | 5 mL salt

2 Tbsp. | 30 mL honey

2 Tbsp. | 30 mL chopped fresh cilantro

1/4 tsp. | 1 mL black pepper

Put all of the ingredients into a mixing bowl and toss together.

Refrigerate for at least 30 minutes to allow the flavours to blend together.

Can be made 4-6 hours before serving.