14 Spring Meals That Will Make You Excited for Dinner Again!

Spring is all about seasonal ingredients, easy cooking, and vibrant dishes that make dinner feel effortless yet satisfying. In this collection, I’m sharing 14 of my favorites that I’m going to be making  on repeat this season!

Whether you’re looking for easy spring meals for busy weeknights or spring dinner ideas that highlight the best of the season—think crisp asparagus, sweet peas, juicy citrus, and fresh herbs—you’re in the right place. These fresh and flavorful recipes are perfect for embracing lighter meals without sacrificing taste, and I hope that you’ll love every one of them just as much as I do. 

From quick pastas and grilled seafood to bright salads and one-pan wonders, these spring meals will refresh your dinner routine and make the most of the season’s best produce. Let’s get straight down to it… 

1. Spring Vegetable Pasta

This simple but totally delicious pasta dish is the perfect way to celebrate the season. Packed with tender asparagus, sweet peas, cherry tomatoes, and fresh herbs, this dish is light yet satisfying, making it the ideal dinner for a warm evening. Plus, it’s quick, easy, and bursting with color—because who doesn’t love a bowl of pasta that looks as good as it tastes? I love making a big batch of this and serving the leftovers cold for lunch the next day! You can add shredded chicken if you like for extra protein, but I think it’s delicious just as it is. 

Serves: 4

Ingredients

• 12 oz pasta (such as penne, linguine, or farfalle)
• 1 tbsp olive oil
• 1 tbsp butter
• 3 garlic cloves, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup sugar snap peas or green peas
• ½ tsp red pepper flakes (optional, for a little kick)
• ½ tsp salt (plus more for pasta water)
• ½ tsp black pepper
• ½ cup grated Parmesan cheese (or more to taste)
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• Zest of 1 lemon
• Juice of ½ lemon

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for about 30 seconds, until fragrant.

3. Add asparagus, cherry tomatoes, and sugar snap peas to the pan. Cook for 4–5 minutes, stirring occasionally, until the veggies are slightly tender but still crisp.

4. Season with red pepper flakes, salt, and black pepper, then toss in the drained pasta.

5. Add the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice, stirring everything together until well coated and creamy.

6. Remove from heat and stir in fresh basil and parsley.

7. Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.

2. Asparagus and Pea Risotto

Nothing says spring comfort food quite like a creamy, dreamy risotto packed with seasonal asparagus, sweet peas, and fresh herbs. This asparagus and pea risotto is rich yet light, comforting yet fresh—the perfect way to welcome the new season! Plus, while risotto has a reputation for being fussy, this easy stovetop method makes it totally doable for a weeknight dinner.

Serves: 4

Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional, or sub extra broth)
• 4 cups vegetable broth (kept warm)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• ¾ cup peas (fresh or frozen)
• ½ cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of ½ lemon
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• Extra Parmesan and olive oil, for serving

Instructions

1. Heat the olive oil and 1 tbsp butter in a large skillet or saucepan over medium heat. Add onion and cook for 3–4 minutes, until softened.

2. Stir in the garlic and Arborio rice, cooking for 1–2 minutes until the rice is slightly toasted and coated in the oil.

3. Pour in the white wine and stir until mostly absorbed.

4. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 15 minutes.

5. When the rice is almost done, stir in the asparagus and peas. Continue adding broth and stirring until the rice is creamy and tender, about 5 more minutes.

6. Remove from heat and stir in the Parmesan, lemon zest, lemon juice, basil, parsley, remaining butter, salt, and black pepper. Mix well until creamy.

7. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.

3. Mediterranean Quinoa Bowl

Spring is the perfect time for fresh, vibrant meals, and this bowl recipe delivers on all fronts! It’s light yet filling, protein-packed, and bursting with flavor, thanks to juicy tomatoes, crisp cucumbers, briny olives, and creamy feta. Plus, the lemon-herb dressing ties everything together beautifully. Whether you enjoy it as a main dish or a meal-prep lunch, this bowl is a nutritious and delicious way to embrace Mediterranean flavors.

Serves: 4

Ingredients

For the Bowl:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ⅓ cup kalamata olives, sliced
• ¼ cup red onion, finely chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped

For the Lemon-Herb Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp red wine vinegar
• 1 tsp honey (or maple syrup for vegan)
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and black pepper, to taste

Instructions

1. Cook the quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.

2. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, honey, minced garlic, dried oregano, dried basil, salt, and black pepper.

3. Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with cherry tomatoes, cucumber, red bell pepper, kalamata olives, red onion, and crumbled feta.

4. Drizzle with the lemon-herb dressing and gently toss to combine.

5. Garnish with fresh parsley and basil before serving.

6. Enjoy immediately or store in the fridge for a refreshing meal-prep option.

4. Grilled Lemon Herb Shrimp Skewers

Springtime grilling just got even more delicious with these grilled shrimp! Juicy shrimp are marinated in a zesty lemon, garlic, and herb mixture, then grilled to perfectly charred, smoky perfection. Light, fresh, and packed with Mediterranean-inspired flavors, these skewers make the perfect spring dinner—especially when served with a crisp salad or fluffy rice.

Serves: 4

Ingredients

For the Marinade:

• ¼ cup olive oil
• 2 tbsp lemon juice
• Zest of 1 lemon
• 3 garlic cloves, minced
• 1 tsp honey (or maple syrup)
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for a kick)

For the Skewers:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into chunks
• 1 zucchini, sliced into half-moons
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Make the marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, oregano, thyme, smoked paprika, salt, black pepper, and red pepper flakes.

2. Marinate the shrimp: Place shrimp in a large bowl or zip-top bag. Pour in half of the marinade, tossing to coat. Cover and refrigerate for 15–30 minutes (but not longer, as the lemon juice can start to “cook” the shrimp).

3. Prepare the skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread shrimp, bell peppers, red onion, and zucchini onto skewers, alternating for color.

4. Preheat the grill: Heat an outdoor grill or grill pan to medium-high heat and lightly grease the grates.

5. Grill the skewers: Place the skewers on the grill and cook for 2–3 minutes per side, until the shrimp turn opaque and slightly charred. Brush with the remaining marinade as they cook for extra flavor.

6. Serve: Remove from the grill, garnish with fresh parsley and lemon wedges, and enjoy!

5. Spring Minestrone Soup

Lighter than its winter counterpart, this version is brimming with tender spring veggies, white beans, and fresh herbs, all simmered in a light, flavorful broth. It’s warm and comforting, yet bright and refreshing—exactly what a spring soup should be!

Serves: 4–6

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red pepper flakes (optional, for heat)
• ½ cup small pasta (such as ditalini or orzo)
• 2 cups fresh spinach or kale, chopped
• ¼ cup fresh basil, chopped
• Juice of ½ lemon
• ¼ cup Parmesan cheese, grated (optional, for serving)

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook for 4–5 minutes until softened.

2. Add the broth and seasonings: Stir in the vegetable broth, water, diced tomatoes, salt, black pepper, oregano, thyme, and red pepper flakes. Bring to a gentle boil.

3. Add the hearty veggies & beans: Stir in the white beans, zucchini, asparagus, and green beans. Reduce heat to a simmer and let cook for 10 minutes, stirring occasionally.

4. Cook the pasta: Add the small pasta and cook for 8–10 minutes until tender. If the soup thickens too much, add a splash of water or broth.

5. Finish with greens & freshness: Stir in the peas, spinach (or kale), fresh basil, and lemon juice. Let cook for 2–3 minutes, just until the greens wilt.

6. Serve & enjoy: Ladle into bowls and top with freshly grated Parmesan, extra basil, and a drizzle of olive oil if desired. Serve warm with crusty bread or garlic toast.

6. Seared Scallops with Spring Greens

Nothing feels quite as elegant and fresh as a plate of perfectly seared scallops paired with a vibrant bed of spring greens. This dish is simple, light, and bursting with flavor, featuring golden-crusted scallops served over a mix of fresh greens tossed in a zesty lemon vinaigrette. It’s perfect for a special occasion dinner or whenever you want to make a regular night feel a little extra fancy!

Serves: 4

Ingredients

For the Scallops:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper, to taste
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Zest of 1 lemon

For the Spring Greens:

• 4 cups mixed spring greens (baby spinach, arugula, watercress, etc.)
• 1 cup cherry tomatoes, halved
• ¼ cup radishes, thinly sliced
• ½ cup cucumber, thinly sliced
• ¼ cup red onion, thinly sliced

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and black pepper, to taste

Instructions

1. Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Set aside.

2. Sear the scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Add them to the skillet in a single layer, ensuring they are not crowded. Cook for 2–3 minutes on each side, until golden brown and crusty.

3. Add butter and garlic: Reduce heat to medium-low and add butter and minced garlic to the skillet. Spoon the melted butter over the scallops as they cook for an additional 30 seconds.

4. Add lemon juice and zest: Finish with lemon juice and zest, tossing gently to coat the scallops in the flavorful sauce. Remove from heat.

5. Toss the greens: In a large bowl, toss the spring greens, cherry tomatoes, radishes, cucumber, and red onion with the lemon vinaigrette.

6. Assemble and serve: Divide the spring greens among plates and top with the seared scallops. Garnish with extra lemon wedges and a sprinkle of fresh herbs if desired.

7. Spring Pesto Chicken with Roasted Veggies

Spring is the perfect time to brighten up your dinner routine, and this dish is a flavor-packed way to do just that! Juicy herb-marinated chicken is coated in fresh homemade pesto and served alongside a colorful medley of roasted seasonal vegetables. It’s easy, nutritious, and bursting with spring flavors—the kind of effortless, feel-good meal you’ll want to make all season long!

Serves: 4

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper

For the Pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice

For the Roasted Veggies:

• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 small zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Add the chicken and toss to coat. Cover and let marinate for 15–30 minutes.

2. Make the Pesto: In a food processor, blend basil, pine nuts, garlic, Parmesan, olive oil, salt, black pepper, and lemon juice until smooth. Set aside.

3. Roast the Veggies: Preheat the oven to 400°F (200°C). Spread the asparagus, zucchini, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper, and oregano, and toss to coat. Roast for 15–20 minutes, stirring halfway through.

4. Cook the Chicken: While the veggies are roasting, heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 6–7 minutes per side, or until fully cooked and golden brown.

5. Assemble and Serve: Once the chicken is done, spread a generous layer of pesto over each piece. Serve alongside the roasted veggies and garnish with extra Parmesan cheese or fresh basil if desired.

8. Grilled Fish Tacos

Flaky, perfectly seasoned fish is grilled to perfection and tucked into warm corn tortillas, then topped with a zesty slaw and a creamy lime sauce. These tacos are quick to make, packed with fresh ingredients, and taste like a little bite of sunshine.

Serves: 4 (Makes about 8 tacos)

Ingredients

For the Fish:

• 1 lb white fish (such as cod, mahi-mahi, or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Slaw:

• 2 cups shredded cabbage (green or purple)
• ½ cup shredded carrots
• ¼ cup red onion, thinly sliced
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Creamy Lime Sauce:

• ½ cup Greek yogurt or sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest
• ½ tsp honey
• ½ tsp garlic powder
• ¼ tsp salt

For Serving:

• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the fish marinade: In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Rub this seasoning blend all over the fish and let it marinate for 10–15 minutes.

2. Make the slaw: In a medium bowl, toss the shredded cabbage, carrots, and red onion with apple cider vinegar, lime juice, olive oil, salt, and pepper. Set aside to let the flavors meld.

3. Mix the creamy lime sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, honey, garlic powder, and salt. Adjust seasoning to taste and set aside.

4. Grill the fish: Preheat a grill or grill pan over medium-high heat. Lightly grease with oil, then grill the fish for 3–4 minutes per side, or until it flakes easily with a fork. Remove from the grill and let rest for a couple of minutes before breaking it into large chunks.

5. Warm the tortillas: Heat the corn tortillas over the grill or in a dry skillet for about 30 seconds per side, until slightly charred and pliable.

6. Assemble the tacos: Divide the grilled fish among the warm tortillas. Top with the crisp slaw, sliced avocado, and a drizzle of creamy lime sauce. Garnish with fresh cilantro and lime wedges.

7. Serve & enjoy: Serve immediately with extra lime wedges on the side for an extra burst of citrusy goodness!

9. Lemon Dill Chicken Meatballs

These light and fresh meatballs are perfect for meal prep, a light dinner, or even served as an appetizer! Juicy ground chicken meatballs are infused with zesty lemon, fragrant dill, and garlic, then pan-seared until golden and served with a light lemon-dill yogurt sauce.

Serves: 4 (Makes about 16 meatballs)

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 2 tbsp fresh dill, chopped
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for cooking)

For the Lemon Dill Yogurt Sauce:

• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• ½ tsp garlic powder
• Salt and black pepper, to taste

Instructions

1. Make the Meatball Mixture: In a large bowl, mix together ground chicken, panko breadcrumbs, egg, fresh dill, lemon zest, lemon juice, garlic, onion powder, salt, and black pepper until well combined.

2. Form the Meatballs: Using your hands or a cookie scoop, roll the mixture into 1-inch meatballs (makes about 16).

3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (you may need to do this in batches). Cook for 6–8 minutes, turning occasionally, until they are golden brown on all sides and cooked through (internal temp of 165°F/74°C).

4. Make the Lemon Dill Yogurt Sauce: In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, fresh dill, garlic powder, salt, and black pepper. Adjust seasoning to taste.

5. Serve & Enjoy: Serve the meatballs warm with the lemon dill yogurt sauce for dipping, or drizzle it over the top. Garnish with extra fresh dill and lemon wedges for an extra burst of brightness.

10. Sheet Pan Honey Garlic Salmon

If you love salmon, this is the spring dinner idea you absolutely need to try! Juicy salmon fillets are coated in a sweet and savory honey garlic glaze, then roasted alongside seasonal spring vegetables for an easy, no-fuss dinner. It’s quick to make, packed with flavor, and all done on one pan—which means less cleanup and more time enjoying the fresh air!

Serves: 4

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• ¼ cup honey
• 3 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

For the Vegetables:

• 1 cup asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced into half-moons
• 1 small red onion, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Make the honey garlic glaze: In a small bowl, whisk together the olive oil, honey, garlic, soy sauce, Dijon mustard, lemon juice, lemon zest, salt, black pepper, and red pepper flakes.

3. Prepare the salmon: Place the salmon fillets on one side of the baking sheet. Brush the honey garlic glazegenerously over each fillet.

4. Season the vegetables: In a mixing bowl, toss the asparagus, cherry tomatoes, zucchini, and red onion with olive oil, salt, and black pepper. Spread them out on the other side of the baking sheet.

5. Bake: Roast for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender. If you want extra caramelization, broil for the last 2 minutes.

6. Serve & enjoy: Remove from the oven and serve the salmon with the roasted vegetables. Garnish with extra lemon wedges and fresh parsley if desired.

11. Stuffed Bell Peppers with Quinoa and Chickpeas

These stuffed bell peppers are one of my favorite springtime meals, and I love just how colorful they are. Sweet bell peppers are roasted until tender and filled with a flavor-packed, protein-rich mixture of quinoa, chickpeas, and Mediterranean-inspired herbs and spices. It’s a wholesome, plant-based meal that’s easy to prepare and bursting with zesty, herby goodness.

Serves: 4 (Makes 8 stuffed pepper halves)

Ingredients

For the Peppers:

• 4 large bell peppers (red, yellow, or orange), halved and seeds removed
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Quinoa & Chickpea Filling:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and black pepper, to taste

For Topping:

• ¼ cup crumbled feta cheese (optional, omit for vegan)
• 2 tbsp toasted pine nuts or sliced almonds
• Extra parsley and lemon wedges for garnish

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the bell peppers: Place the pepper halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 10 minutes to soften slightly.

3. Make the filling: In a large bowl, mix together cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, parsley, oregano, cumin, smoked paprika, lemon juice, olive oil, salt, and black pepper until well combined.

4. Stuff the peppers: Spoon the quinoa-chickpea mixture into each roasted bell pepper half, packing it in gently.

5. Bake the stuffed peppers: Return the peppers to the oven and bake for 15–20 minutes, until the peppers are tender and the filling is warmed through.

6. Garnish and serve: Sprinkle with feta cheese (if using), toasted pine nuts, and extra parsley. Serve with lemon wedges for extra brightness.

12. Zesty Lime & Cilantro Grilled Chicken with Avocado Salsa

This dish is a light, flavorful, and protein-packed meal that’s perfect for warm-weather grilling. The chicken is marinated in a citrusy, herby blend, then grilled to juicy perfection and topped with a vibrant avocado salsa for the ultimate spring dinner!

Serves: 4

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• Juice of 2 limes
• Zest of 1 lime
• 3 tbsp fresh cilantro, chopped
• 2 garlic cloves, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp chili powder

For the Avocado Salsa:

• 2 ripe avocados, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 1 small jalapeño, finely chopped (optional for heat)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, lime zest, cilantro, garlic, salt, black pepper, cumin, and chili powder. Add the chicken breasts, tossing to coat. Cover and let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Make the Avocado Salsa: In a bowl, gently mix together diced avocados, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, olive oil, salt, and black pepper. Cover and refrigerate until ready to serve.

3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates, then grill the chicken for 5–6 minutes per side, or until fully cooked (internal temp 165°F/74°C).

4. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes. Serve warm, topped with a generous scoop of avocado salsa.

13. Mediterranean Stuffed Eggplant

Tender roasted eggplant halves are filled with a savory mixture of quinoa, chickpeas, tomatoes, and fresh herbs, then topped with a tangy yogurt sauce and a sprinkle of feta. This dish is light, fresh, and bursting with bold flavors, making it an excellent choice for a healthy spring dinner.

Serves: 4 (Makes 4 stuffed eggplant halves)

Ingredients

For the Eggplant:

• 2 large eggplants, halved lengthwise
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp smoked paprika

For the Filling:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup red bell pepper, finely chopped
• ¼ cup red onion, finely diced
• 2 cloves garlic, minced
• ½ tsp cumin
• ½ tsp oregano
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• ¼ tsp salt and black pepper, to taste

For the Toppings:

• ¼ cup crumbled feta cheese (optional, omit for vegan)
• ½ cup plain Greek yogurt (or dairy-free yogurt for vegan option)
• 1 tbsp tahini
• 1 tbsp lemon juice
• ½ tsp garlic powder
• 2 tbsp pomegranate seeds (optional, for garnish)
• Extra fresh parsley for garnish

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Brush the eggplant halves with olive oil and sprinkle with salt, black pepper, cumin, and smoked paprika. Place them cut-side down on a lined baking sheet and roast for 25–30 minutes, until tender.

2. Make the Filling: While the eggplant roasts, heat olive oil in a large pan over medium heat. Add the red onion, bell pepper, and garlic, sautéing for 3–4 minutes until softened. Stir in the cherry tomatoes, chickpeas, cooked quinoa, cumin, oregano, salt, and black pepper. Cook for another 2–3 minutes, then remove from heat and stir in the lemon juice and fresh parsley.

3. Hollow Out the Eggplant: Once the eggplant is tender, let it cool slightly. Use a spoon to gently scoop out some of the flesh, leaving about a ¼-inch border to create a shell. Chop the scooped-out eggplant flesh and stir it into the quinoa filling.

4. Stuff the Eggplants: Spoon the quinoa and chickpea filling into each eggplant half, pressing it down slightly.

5. Make the Yogurt Sauce: In a small bowl, mix together Greek yogurt, tahini, lemon juice, garlic powder, and a pinch of salt.

6. Serve & Garnish: Drizzle the yogurt sauce over the stuffed eggplants, then sprinkle with feta cheese (if using), pomegranate seeds, and extra parsley. Serve warm and enjoy!

14. Lemony Ricotta & Pea Pasta

If you’re looking for a stylish spring meal, this one is a must try! Creamy ricotta, sweet peas, and zesty lemon come together in this effortlessly delicious dish. It’s silky, slightly tangy, and bursting with freshness, making it the perfect pasta for warmer weather. Plus, it’s ready in under 30 minutes, so it’s ideal for a quick weeknight dinner!

Serves: 4

Ingredients

• 12 oz pasta (such as spaghetti, fettuccine, or orecchiette)
• 1 cup ricotta cheese
• 1 cup frozen peas, thawed
• ¼ cup grated parmesan cheese
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup reserved pasta water
• ¼ cup fresh basil or mint, chopped (for garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructionsuntil al dente. Before draining, reserve ½ cup of pasta water.

2. Make the Ricotta Sauce: In a large bowl, whisk together ricotta, parmesan, lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using) until smooth.

3. Sauté the Garlic & Peas: In a large pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds, until fragrant. Stir in the peas and cook for another 1–2 minutes until warmed through.

4. Combine Everything: Add the cooked pasta to the pan with the peas. Pour in the ricotta mixture and slowly stir in the reserved pasta water, a little at a time, until the sauce is silky and coats the pasta evenly.

5. Serve & Garnish: Divide the pasta onto plates and sprinkle with fresh basil or mint. Serve immediately with extra parmesan and black pepper on top.

If you try these spring recipes, do please take a minute to leave a review in the comments section below – I love hearing about what you’ve been making, and it helps me to create more recipes you’ll love! You can also tag me on Instagram @slimmingviolet.