23 Most Delicious Ways to Eat More Spring Fruits and Vegetables

Spring has sprung! Before you fill your fridge, I’ve got a quick run-down of which fruits and vegetables to looks for, plus more than 20 plant-based spring recipes to get you started.

Why eat more seasonal produce?

Fruits and vegetables harvested, locally sold, and eaten at their peak:

• cost less than non-seasonal produce
• tend to be richer in flavor, texture, and color
• connect you more closely with your local community

Which fruits and vegetables are in season during the spring season?

Spring vegetables:

• artichokes
• asparagus
• beets
• carrots
• cauliflower
• fennel
• fingerling potatoes
• fresh herbs (chives, cilantro, dill, mint)
• greens (arugula, collard greens, spinach, Swiss chard)
• leeks
• mushrooms and morel
• onions
• peas
• radishes
• ramps
• rhubarb
• scallions (green onions)
• snow peas
• sprouts

Spring fruits:

• avocados
• lemons and limes
• mangoes
• strawberries

While you’re here, be sure to bookmark my summer, autumn, and winter produce guides for later!

23 delicious ways to eat more spring fruits and vegetables:

There are so many ways to incorporate seasonal fruits and vegetables during the spring season but I rounded up the 23 most delicious recipes to get you started. Bring on the greens!

Plant-based spring recipes – breakfast:

Include seasonal vegetables and greens in frittatas and other egg dishes or tofu scrambles. Top sweet breakfast dishes (like grain bowls, cereal, pancakes, and waffles) with fresh sliced strawberries.

Spring Vegetable Frittata | The Lean Green Bean

Mini Spinach & Sweet Potato Frittatas | Create Kids Club

Chai Quinoa Breakfast Bowl with Strawberries | The Grateful Grazer

Plant-based spring recipes – soups & starters:

Potatoes and leeks make ideal seasonal soup ingredients, while avocado is another delicious way to add creaminess. If you’re hosting a party, serve bite-sized pea fritters or crostini with seasonal veggies and pesto.

Leek and Potato Soup with Spring Pea Shoots | Spicy RD Nutrition

Creamy Vegan Potato Leek Soup | The Grateful Grazer

Creamy Leek Avocado Cilantro Soup | The Delicious Crescent

Green Pea Quinoa Cakes | The Grateful Grazer

Roasted Asparagus and Ricotta Crostini with Pea Pesto | Bite of Health Nutrition

Plant-based spring recipes – salads & sides

Light and refreshing green asparagus salads make a welcome addition to spring dinner tables – dressing in zesty lemon vinaigrette is a must. Green salads are a no-brainer this time of year but don’t forget the noodles – pasta salads are perfect for picnics and travel.

Quick & Easy Green Udon Noodle Salad  | The Grateful Grazer

Asparagus Mint Salad with Lemon Vinaigrette | Nutritioulicious

Shaved Asparagus Salad | RDelicious Kitchen

Springtime Salad with Lemon Hemp Dressing | The Grateful Grazer

Strawberry Arugula Salad with Toasted Hazelnuts | Mom’s Kitchen Handbook

Green Goddess Pasta | The Grateful Grazer

Stuffed Artichokes | Living Well Kitchen

Oven Roasted Lemon Asparagus | Your Choice Nutrition

Balsamic Grilled Asparagus & Blackberries with Almonds | Emily Kyle Nutrition

Plant-based spring recipes – lunch and dinner:

In need of seasonal lunch and dinner ideas? Try stuffing seasonal veggies into your tacos, mixing them in with whole grain pasta, or as a topping for naan pizzas. Instead of tortillas, use collard green leaves for wraps.

Cornmeal Crusted Avocado Tacos | The Grateful Grazer

Collard Green Wraps with Tofu and Thai Peanut Sauce | The Foodie Dietitian

Spring Vegetable Pasta with Pesto | Aggie’s Kitchen

Spring Green Pecan Pesto Naan Pizzas | The Grateful Grazer

Mushroom and Caramelized Onion Naan Pizzas | The Grateful Grazer

Artichoke and Spinach Pesto Pita Pizza | One Hungry Bunny

Which spring fruit or vegetable is your favorite?

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