Our Favorite Spring Recipes
Welcome to a delightful journey through the vibrant flavors of spring! This recipe book is designed to inspire you with a variety of healthy dishes that celebrate the season's freshest ingredients. From revitalizing smoothies bursting with nutrients to colorful salads that are as beautiful as they are delicious, you'll find plenty of options to enjoy. Each recipe is crafted to be both nutritious and fun, making it easy to embrace a healthier lifestyle while savoring the joys of springtime cooking. Get ready to refresh your palate and elevate your meals with these wholesome and exciting recipes!
Snacks & Apps
Spring Pea Crostini
Ingredients:
1 baguette, sliced into ½-inch pieces
1 cup ricotta cheese
1 cup fresh or frozen peas
1 tbsp lemon juice
Zest of 1 lemon
1 tbsp fresh mint, chopped
Olive oil
Salt & pepper
Instructions:
Toast baguette slices under a broiler or in a toaster oven until golden.
Blanch peas in boiling water for 2 minutes, then drain and cool.
In a bowl, mix peas, lemon juice, zest, mint, and a pinch of salt.
Spread ricotta on toast, top with pea mixture, and drizzle with olive oil.
Sprinkle with black pepper before serving.
Detox Green Smoothie
A refreshing, nutrient-packed smoothie to jumpstart your day with a boost of greens and natural sweetness.
Ingredients:
1 cup spinach or kale (fresh or frozen)
1/2 cucumber, peeled and chopped
1/2 green apple, chopped
1/2 banana
1 tablespoon chia seeds or flax seeds
1/2 lemon (juice)
1 cup coconut water or almond milk
Ice (optional)
Instructions:
Add all ingredients to a blender.
Blend until smooth and creamy.
Pour into a glass, add ice if you like it colder, and enjoy!
Grilled Chicken & Mango Lettuce Wraps
Light and fresh, these lettuce wraps are perfect for a healthy lunch or dinner, with a sweet mango kick.
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 ripe mango, diced
1/4 red onion, finely diced
1 small cucumber, julienned
1/4 cup cilantro, chopped
Romaine lettuce leaves (or any large lettuce leaves)
Instructions:
Heat the olive oil in a grill pan or outdoor grill.
Season chicken breasts with salt and pepper, then grill for 5-7 minutes on each side, until fully cooked.
Once the chicken is cooked, slice it thinly.
In a small bowl, mix together the diced mango, red onion, cucumber, and cilantro.
Serve the grilled chicken on lettuce leaves and top with the mango mixture.
Wrap up the lettuce around the filling and enjoy!
Strawberry Avocado Spinach Salad
A simple, nutrient-dense salad with vibrant flavors from fresh strawberries, creamy avocado, and a light citrus dressing.
Ingredients:
2 cups spinach (or mixed greens)
1 cup fresh strawberries, sliced
1 avocado, sliced
1/4 red onion, thinly sliced
1/4 cup sliced almonds or walnuts (optional)
1 tablespoon olive oil
1 tablespoon honey or maple syrup
Juice of 1 lemon
Salt and pepper to taste
Instructions:
In a large bowl, toss spinach, strawberries, avocado, and red onion.
In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and gently toss.
Top with nuts for a crunchy finish (optional) and serve immediately.
Creamy Asparagus Soup
Ingredients:
1 tbsp butter
1 bunch asparagus, chopped
1 leek, sliced (white part only)
2 cups vegetable broth
½ cup heavy cream (optional)
Salt & pepper
Instructions:
Melt butter in a pot. Sauté leek for 2–3 minutes until soft.
Add asparagus and broth. Simmer for 10–15 minutes until tender.
Blend soup until smooth. Stir in cream if using.
Season to taste and serve hot.
Mains
Citrus Herb Grilled Shrimp
These shrimp are tangy, herbaceous, and perfect for a light spring meal, paired with a side salad or quinoa.
Ingredients:
1 pound large shrimp, peeled and deveined
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh thyme (or rosemary)
Salt and pepper to taste
Instructions:
In a bowl, mix the orange and lemon zest and juice, garlic, olive oil, fresh thyme, salt, and pepper.
Add shrimp to the bowl and toss to coat evenly. Marinate for 15-20 minutes.
Heat a grill pan over medium heat.
Grill shrimp for about 2-3 minutes per side, until opaque and cooked through.
Serve immediately with a squeeze of fresh lemon.
Lemon Herb Quinoa Salad
A bright, fresh quinoa salad that can be a side dish or a light meal on its own. It’s perfect for meal prep!
Ingredients:
1 cup cooked quinoa (let it cool)
1 cucumber, diced
1/2 red bell pepper, diced
1/4 cup chopped parsley or cilantro
1/4 cup feta cheese (optional)
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, cucumber, bell pepper, and fresh herbs.
Drizzle with lemon juice and olive oil. Season with salt and pepper.
Toss to combine. If desired, add feta cheese and serve chilled or at room temperature.
Salmon with Dill Yogurt Sauce
Ingredients:
4 salmon fillets
1 tbsp olive oil
Salt & pepper
½ cup plain Greek yogurt
1 tbsp fresh dill, chopped
1 tsp lemon juice
1 small garlic clove, minced
Instructions:
Season salmon with salt and pepper.
Heat oil in a skillet over medium heat. Sear salmon skin-side down for 4–5 minutes. Flip and cook another 3–4 minutes.
Mix yogurt, dill, lemon juice, and garlic in a bowl.
Serve salmon with a spoonful of sauce on top.
Spring Vegetable Pasta
Ingredients:
12 oz penne pasta
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 cup sugar snap peas
2 garlic cloves, minced
2 tbsp olive oil
Juice of ½ lemon
Parmesan cheese and basil for garnish
Salt & pepper
Instructions:
Cook pasta according to package instructions. Drain and set aside.
In a large pan, heat olive oil. Sauté garlic, zucchini, and peas for 3–4 minutes.
Add cherry tomatoes and cook 2 more minutes.
Toss in pasta, lemon juice, salt, and pepper.
Garnish with parmesan and fresh basil before serving.
Lemon Herb Chicken & Roasted Vegetables
Ingredients:
4 boneless chicken breasts
Juice & zest of 1 lemon
3 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh thyme or rosemary
2 cups baby potatoes, halved
1 cup carrots, sliced
1 bunch asparagus, trimmed
Salt & pepper
Instructions:
Preheat oven to 400°F (200°C).
Marinate chicken in lemon juice, zest, garlic, oil, and herbs for at least 30 minutes.
Toss vegetables with olive oil, salt, and pepper. Arrange on a baking sheet.
Nestle chicken among vegetables.
Roast for 25–30 minutes, until chicken is cooked through and veggies are tender.
Desserts
Strawberry Shortcake
Ingredients:
2 cups strawberries, sliced
2 tbsp sugar
2 cups flour
1 tbsp baking powder
½ tsp salt
½ cup butter, cold and cubed
⅔ cup milk
Whipped cream
Instructions:
Toss strawberries with sugar and set aside.
Preheat oven to 400°F (200°C).
Mix flour, baking powder, and salt. Cut in butter until crumbly.
Add milk to form dough. Drop spoonfuls onto a baking sheet.
Bake 15–18 minutes. Let cool, slice, and layer with strawberries and whipped cream.
Lemon Poppy Seed Loaf
Ingredients:
1½ cups flour
1 cup sugar
2 tbsp poppy seeds
½ tsp baking powder
½ tsp salt
¾ cup milk
½ cup vegetable oil
2 eggs
Zest & juice of 1 lemon
Instructions:
Preheat oven to 350°F (175°C). Grease a loaf pan.
Whisk dry ingredients. In another bowl, mix wet ingredients.
Combine both and stir until smooth.
Pour into pan and bake 45–50 minutes.
Cool and drizzle with lemon glaze if desired.
Rhubarb Crisp
Ingredients:
4 cups rhubarb, chopped
½ cup sugar
1 tbsp cornstarch
1 cup rolled oats
½ cup flour
½ cup brown sugar
½ cup butter, melted
½ tsp cinnamon
Instructions:
Preheat oven to 375°F (190°C).
Toss rhubarb with sugar and cornstarch. Place in baking dish.
Mix oats, flour, brown sugar, cinnamon, and butter for topping.
Sprinkle over rhubarb.
Bake 35–40 minutes. Serve warm with ice cream.