This study, designed to seek a sustainable solution to the growing salinity problem caused by global climate change, the potential of microalgae priming to mitigate salt stress was investigated in vegetable species. In the experiment, the effects of different microalgae (Spirulina platensis) based priming doses (0, 5, 10, 20 mg L⁻¹) applied using the aerated column technique on the germination performance of celery, onion, and pepper seeds under salt stress (0, 2.5, 5, 10, 15 dS m⁻¹) were investigated. In order to evaluate the effect of priming on germination performance; germination rate, mean germination time and homogeneity coefficient were examined. Results showed that S. platensis based priming treatments on salt stress were found to be statistically significant on germination properties such as germination rate, average germination time, and uniformity coefficient. The data obtained revealed that the effectiveness of microalgae applications varied depending on the species, the amount of microalgae, and the salt concentration in the environment. Celery seeds showed a positive response to microalgae-primed germination characteristics at all salt levels, thereby significantly tolerating the adverse effects caused by salt stress. It was determined that a 5 mg L⁻¹ dose of microalgae applied to pepper seeds positively affected the germination time and increased germination uniformity under environmental conditions with high salt concentration (15 dS m⁻¹). In contrast, the application of microalgae did not have a sufficient effect on preserving the germination characteristics of onion seeds, which are among vegetable species with high salt sensitivity; an increase in salt concentration led to a negative impact on germination characteristics. The results demonstrated that S. platensis applications significantly improved germination performance of pepper and celery seeds under salt stress conditions