70 Healthy Spring Recipes

Spring Asparagus

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois

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Cherry Tomato Pasta with Avocado Sauce

This creamy pasta dish feels indulgent without being overly rich, thanks to heart-healthy avocado! The flavorful avocado and spinach sauce is so creamy and thick you will think cream is hiding in there. But the guilt-free sauce is dairy-free with a rich texture. —Julie Peterson, Crofton, Maryland

Lemon Thyme Chicken

Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas

Miso-Buttered Succotash

The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. —William Milton III, Clemson, South Carolina

Cumin-Spiced Lentil Burgers

My lovely Turkish daughter-in-law has shared many recipes with our family. I transformed her original lentil log recipe (a traditional Turkish appetizer) into these lentil burgers. For a spicier burger, you can add hot chili powder or crushed red chili peppers. —Sheila Joan Suhan, Scottdale, Pennsylvania

Green Goddess Vegan Potato Salad

Don’t be fooled by the green color—this vegan potato salad is absolutely delicious! It’s perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California

Strawberry Overnight Oats

These strawberry overnight oats will be ready and waiting for you in the morning. This PB&J-inspired breakfast is both gluten-free and dairy-free. Use more or less sugar depending on the sweetness of your strawberries. —Jolene Martinelli, Fremont, New Hampshire

Quick and Easy Chicken Poke Bowl

This chicken poke bowl is a great alternative when sushi-grade fish isn’t in the budget. I love it because it’s quick, easy and inexpensive. While it’s not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio

Easy Shrimp Tacos

I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions. —Deborah Jamison, Austin, Texas

Smoky Vegan Bacon

This vegan bacon recipe is a must for any meatless eater! You won’t believe how similar it is to the real thing. —Taste of Home Test Kitchen

Tex-Mex Grain Bowl

This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish—and they really should! —Athena Russell, Greenville, South Carolina

Grilled Salmon Salad

For a cool summer supper, try this fresh-tasting grilled salmon salad. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Strawberry-Rhubarb Ice Pops

These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick

Prosciutto-Wrapped Asparagus with Raspberry Sauce

What a delightful way to kick off a summer party! This upscale asparagus appetizer will make guests feel like you went all-out for them. But with only four ingredients, it’s incredibly easy—and so yummy. —Noelle Myers, Grand Forks, North Dakota

Coleslaw Waldorf Salad

Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. —Trisha Kruse, Eagle, Idaho

Roasted Veggie Quesadillas

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia

Spring Essence Soup with Pistou

I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus flavor; which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington

Lemon Basil Salmon

My husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA

Lemon & Garlic New Potatoes

This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri

Chocolate Date Energy Balls

Eating just one of these healthy chocolate date energy balls satisfies my sweet tooth without added refined sugar. My recipe is a spinoff of an energy ball my daughter made for me when I was testing for my taekwondo black belt. —Barbara Estabrook, Appleton, Wisconsin

Tuna Teriyaki Kabobs

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey

Radish, Carrot & Cilantro Salad

Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana

Citrus-Herb Pork Roast

The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy. —Laura Brodine, Colorado Springs, Colorado

Roasted Carrots with Thyme

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

Denver Omelet Salad

I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Lemon Couscous with Broccoli

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado

Baked Teriyaki Pork & Veggies

Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. —Billie Pock, Spring Creek, Nevada

Basil Vegetable Strata

I've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.

Asparagus Shrimp Linguine

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. —Ehnes Wannetta, Eagle Bend, Minnesota

Garlic Parmesan Asparagus

Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Shrimp Sushi Bowl

Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in less than 30 minutes. It’s low carb and packed with vegetables. With all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you like your food extra spicy, change the ratio of red curry paste to mayonnaise. —Kristyne Mcdougle, Lorain, Ohio

Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin

Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana

Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

Herby Chicken with Apricots and Feta

Mix up your weeknight menu with a flavorful braised chicken dish with Middle Eastern flair. I love to serve it with couscous. —Sally Sibthorpe, Shelby Township, Michigan

Fresh Artichokes with Lemon-Yogurt Dip

Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York

Melon-Berry Salad

The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina

Shrimp Orzo with Feta

Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. —Sarah Hummel, Moon Township, Pennsylvania

Sauteed Radishes with Green Beans

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

Olive Oil Mashed Potatoes with Pancetta

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii

Classic Cobb Salad

Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

Pea Risotto with Lemon

Lemon adds a refreshing taste to this lovely pea risotto dish that’s perfect for spring. —Sue Dannahower, Fort Pierce, Florida

Fresh Fruit Bowl

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Spinach and Feta Stuffed Chicken

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania

Rise and Shine Parfait

Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois

Roasted Red Pepper Tapenade

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

Spring Pea & Radish Salad

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

Spring Green Risotto

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan

Poached Egg Buddha Bowls

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Orange-Glazed Pork Loin

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

Sausage-Sweet Potato Hash & Eggs

When I first began making this dish for breakfast, I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s fantastic when I want a dish I can make quickly with minimal cleanup. —Nancy Murphy, Mount Dora, Florida

Slow-Cooked Lemon Chicken

Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware

Sweet Potato Salad with Orange Dressing

For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.—Marie Rizzio, Interlochen, Michigan

Feta Chicken Burgers

My friends always request these tasty chicken burgers. I sometimes add olives to punch up the flavor! The burgers are exceptional with the mayonnaise-cucumber topping. —Angela Robinson, Findlay, Ohio

Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

Tzatziki Potato Salad

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

Couscous Tabbouleh with Fresh Mint & Feta

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts

Beet Salad with Lemon Dressing

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Light & Lemony Scampi

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts

Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

Mixed Fruit with Lemon-Basil Dressing

A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois

Raspberry Peach Puff Pancake

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.

Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

Strawberry-Turkey Spinach Salad

This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makeover Deviled Eggs

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen

Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California