Looking for spring recipes that are fresh, simple, and full of flavor? You’ve come to the right place! This season is all about bright colors, crisp veggies, and meals that feel light but satisfying.
In this post, I’m sharing two of my favorite plant-based recipes that celebrate the beauty of spring produce. They’re easy to make, nourishing for your body, and a joyful way to welcome warmer days.
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Spring Into Flavor: Fresh Recipes for the Season
Spring is here, and it’s the perfect time to infuse your meals with the vibrant, healthy ingredients of the season. These spring recipes, bursting with the flavors of fresh produce, not only taste amazing but also nourish your body. Cooking with these seasonal ingredients is a joyful celebration of the season’s bounty.
There’s something magical about what spring brings to the table. Asparagus, radishes, and fresh herbs are at their peak. Their colors are vibrant, their flavors are bold, and they truly shine when cooked the right way—or even enjoyed raw!
These recipes are not just light and simple; they are also incredibly versatile, offering endless possibilities for your culinary creativity. They’re perfect for warmer days, easy lunches, and those sunny weekend meals out on the patio. Let’s explore the delicious dishes that bring spring to life!
Roll With It: Green Goddess Spring Rolls
If you’re craving something light, colorful, and packed with fresh flavor, these spring rolls are calling your name. They’re filled with crunchy veggies, creamy avocado, and fragrant herbs wrapped in delicate rice paper. Every bite feels like a little celebration of spring.
But the real star of the show is the Green Goddess Tahini sauce. It’s tangy, herby, and so good you’ll want to dip everything in it. This dish is perfect for a quick lunch, a pretty appetizer, or your next picnic in the park.
Green Goddess Spring Rolls
Ingredients
For the Spring Rolls:
- 8 rice paper wrappers
- 1 avocado sliced
- 1 cup cucumber julienned
- 1 cup carrots julienned
- 1 cup red bell pepper julienned
- ½ cup purple cabbage shredded
- ½ cup fresh herbs mint, cilantro and basil
- 1 cup baby spinach or butter lettuce
- ½ cup microgreens or sprouts
For the Green Goddess Tahini Sauce:
- ¼ cup tahini
- 2 Tbsp fresh lime juice
- 1 Tbsp maple syrup
- 1 Tbsp soy sauce or tamari
- 1 clove garlic minced
- 2 Tbsp fresh cilantro chopped
- 2 Tbsp fresh parsley chopped
- 1 Tbsp fresh basil chopped
- 3 Tbsp water adjust for desired consistency
- pinch of salt and pepper
Instructions
- Wash and slice all vegetables into thin strips or julienne them.
- Slice the avocado thinly and set it aside.
- Lay out all ingredients in an assembly line for easy rolling.
- In a small bowl, whisk together tahini, lime juice, maple syrup, soy sauce, garlic, herbs, and water until smooth and creamy.
- Adjust seasoning with salt & pepper to taste.
- Fill a shallow dish or large plate with warm water.
- Dip one rice paper wrapper into the water for about 10 seconds, just until it softens.
- Lay the softened wrapper on a clean, damp surface or a plate.
- Add a small handful of spinach or butter lettuce to the center.
- Layer cucumber, carrot, red bell pepper, cabbage, avocado, fresh herbs, and microgreens on top.
- Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and roll tightly like a burrito.
- Repeat with the remaining ingredients.
- Slice rolls in half (if desired) and serve immediately with Green Goddess Tahini Sauce for dipping.
Nutrition
Zest Is Best: Lemon-Herb Roasted Radish & Asparagus Salad
This salad is spring on a plate. Roasted radishes and asparagus bring out a natural sweetness that’s hard to beat. They crisp up just enough in the oven to create a warm, comforting texture without feeling heavy.
Tossed in a bright lemon-herb dressing, this dish is both fresh and satisfying. It can be served as a side, but it’s just as lovely as a light main meal. It’s the kind of recipe that makes you fall in love with vegetables all over again.
Lemon-Herb Roasted Radish & Asparagus Salad
Ingredients
For the Roasted Vegetables:
- 2 cups radishes halved
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the Lemon-Herb Dressing:
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 clove garlic minced
- 2 Tbsp fresh parsley chopped
- 1 Tbsp fresh dill chopped
- ½ tsp salt
- ¼ tsp black pepper
For Garnish:
- ¼ cup toasted almonds or sunflower seeds optional, for crunch
- ¼ cup vegan feta cheese optional
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss radishes and asparagus with olive oil, salt, pepper, and garlic powder.
- Spread on a lined baking sheet in a single layer.
- Roast for 18-20 minutes, stirring halfway through, until radishes are slightly tender, and asparagus is crisp.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, garlic, parsley, dill, salt, and pepper.
- Transfer the roasted veggies to a serving bowl.
- Drizzle with the lemon-herb dressing and toss gently to coat.
- Garnish with toasted almonds and vegan feta (if using).
- Serve warm or at room temperature for the best flavor.
Nutrition
Savor the Season: Celebrate with Spring Recipes
Spring is the perfect time to embrace fresh, seasonal ingredients and try something new in the kitchen. These spring recipes are more than just meals—they’re a celebration of color, flavor, and feeling good in your body.
You can easily pair these dishes with other light vegan favorites. To round out your spring menu, try a chilled cucumber soup, a fruit-forward salad, or a citrus-infused sparkling drink. Keep it simple, keep it fresh, and let the ingredients shine.
I’m eager to hear about your culinary adventures this season! Share your favorite plant-based springtime recipes in the comments below. Let’s create a community of inspiration where we can all learn to eat well, feel good, and savor the beauty of this vibrant time of year.
Expect Miracles!
Until next time,
Julene
