Healthy Spring Recipes to Refresh Your Eating Habits

March 28, 2025

Winter brings cozy, hearty meals, but as spring blossoms and fresh produce returns, it’s time to revitalize your eating habits! These delightful recipes are not only healthy but also showcase in-season ingredients, making them the perfect way to embrace the warmer weather. Get ready to spring into a season of vibrant flavors!

Lemon Roasted Spring Chicken with Asparagus

Ingredients:

  • 8 chicken pieces

  • 2 small onions, cut into quarters

  • 6 garlic cloves, unpeeled, bashed

  • 1 lemon, sliced and pits removed

  • 500g asparagus, woody ends trimmed

  • 100g fresh or frozen peas

  • 1 heaped tbsp dried oregano

  • 2 tbsp olive oil

  • 100ml chicken stock

  • 25g butter

Instructions:

  1. Heat the oven to 390°F. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. 

  2. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 minutes.

  3. Remove the foil and bake for 20-30 minutes more until the chicken is cooked through and the juices run clear, and the vegetables are tender.

  4. Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices. 

Spring Orzo Salad

Ingredients:

  • 1 bunch of young asparagus, chopped

  • 3/4 cup orzo, dry, cooked according to package instructions 

  • 1 can butter beans, drained and rinsed*

  • 1/2 cup (approx. 20 ) green olives, pitted, and roughly chopped

  • 6–7 artichoke hearts, halved 

  • 1/2 cup parsley, finely minced 

  • 1/2 cup (about 1 bunch) dill, finely minced

For Vinagerette:

  • 1/4 cup lemon juice 

  • 1/4 cup extra virgin olive oil

  • 2 tbsp honey**

  • 2 tsp lemon zest (about 1 lemon)

  • 1 clove garlic, finely minced or grated

  • 1 tsp freshly cracked black pepper

Instructions:

  1. Start by preheating your oven to 450°F and lining a baking sheet with parchment paper.

  2. Next, rinse the asparagus thoroughly and chop into small 1” pieces or slightly smaller. Add the chopped asparagus onto the prepared sheet pan and drizzle with a generous amount of olive oil and salt. Toss to coat the asparagus thoroughly. Bake the asparagus in the oven for 20-25 minutes until it’s browned and slightly charred. 

  3. While the asparagus roasts, cook the orzo according to package instructions. 

  4. While the orzo and asparagus cook, add the butter beans, chopped olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done cooking, add them to the serving bowl. 

  5. In a saucepan, add all of the vinaigrette ingredients. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat. 

  6. Pour the vinaigrette over the bowl and toss to combine and adjust for salt as needed. Let the salad sit for 5-10 minutes before serving!

Bright Spring Salad

Ingredients:

  • 1 bunch of asparagus, tender parts, chopped into 1-inch pieces

  • ½ cup frozen peas, thawed

  • A few handfuls of salad greens

  • 2 radishes, thinly sliced

  • ½ cup crumbled feta cheese

  • ½ avocado, pitted and diced

  • ¼ cup chopped toasted pistachios

  • ½ cup roasted chickpeas

  • Fresh herbs, for garnish (basil, mint, and/or chives)

  • Sea salt and freshly ground pepper

For Dressing:

  • ¼ cup fresh basil leaves, or a mix of basil and mint leaves

  • 1 small garlic clove

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon lemon zest

  • 1 tablespoon white wine vinegar

  • 2 tablespoons extra-virgin olive oil, plus more as desired

  • ¼ teaspoon sea salt

Instructions:

  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.

  2. Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.

  3. Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.

  4. Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.

If you have any questions regarding what you should be eating to maintain a balanced diet talk to your doctor. For more recipes to help you cool down, click here.

 

Find More Articles