10 Clean Eating Spring Recipes That Make Healthy Taste Like a Treat

Spring produce is having a main-character moment—and your dinner plate deserves front-row seats. Think crisp greens, tender herbs, juicy berries, and sunshine-y citrus. These 10 clean eating spring recipes are fresh, simple, and wildly satisfying. Minimal fuss, maximum flavor. Ready to cook like you’ve got a farmers’ market in your kitchen?

1. Lemony Herb Chicken With Asparagus Skillet (Dinner in 20)

This skillet is spring in a pan: juicy chicken, bright lemon, and snappy asparagus. It cooks fast, uses one pan, and tastes like something you’d get at a cozy bistro. Weeknight hero status, unlocked.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• Zest and juice of 1 large lemon
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• 1 tsp dried oregano or 1 tbsp fresh
• 1/2 tsp crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk lemon juice, zest, 1 tbsp olive oil, Dijon, honey (if using), oregano, red pepper, and a pinch of salt and pepper. Add chicken and toss to coat. Marinate 10 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
3. Add onion and asparagus to the skillet with a pinch of salt. Sauté 4–5 minutes until crisp-tender. Stir in garlic for 30 seconds.
4. Return chicken and any juices to the pan, toss to coat, and finish with parsley. Taste and adjust salt and lemon.

Serve over quinoa, cauliflower rice, or greens. Want it creamy? Stir in a spoonful of Greek yogurt off heat. Add cherry tomatoes for color, or swap asparagus for snap peas if that’s what’s calling your name.

2. Spring Pea, Mint, and Feta Quinoa Salad That Disappears at Picnics

Fresh peas, cool mint, and tangy feta make this salad outrageously refreshing. It’s hearty enough for lunch but light enough for warm days. Ideal for meal prep and potlucks.

Ingredients:

• 1 cup dry quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 1/2 cups fresh or frozen peas
• 1 small cucumber, diced
• 1/4 small red onion, finely diced
• 1/2 cup crumbled feta
• 1/3 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon
• 3 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Sea salt and black pepper, to taste

Instructions:

1. Cook quinoa in water or broth: bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Fluff and let cool.
2. Blanch peas in boiling water 2 minutes (1 minute if fresh, 2 if frozen), then drain and rinse under cold water.
3. Whisk lemon juice, olive oil, honey, Dijon, lemon zest, salt, and pepper.
4. In a large bowl, combine quinoa, peas, cucumber, onion, feta, mint, and parsley. Toss with dressing.

Chill for 20 minutes to let flavors meld. Add grilled chicken or chickpeas for extra protein. Not into feta? Try goat cheese or toasted pistachios for a dairy-free crunch.

3. Sheet-Pan Salmon With Radishes, Snap Peas, and Dill Yogurt

One pan, big flavor. Roasted salmon pairs with sweet snap peas and peppery radishes, all finished with a cool dill yogurt sauce. It’s restaurant-level pretty, and you barely did anything.

Ingredients:

• 4 salmon fillets (4–6 oz each), skin on
• 1 bunch radishes, halved
• 8 oz sugar snap peas, trimmed
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Sea salt and black pepper
• Lemon wedges, for serving

Dill Yogurt:

• 1/2 cup plain Greek yogurt
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice
• 1 tsp olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss radishes and snap peas with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on pan and roast 8 minutes.
3. Pat salmon dry, season with salt, pepper, and lemon zest. Push veggies to sides, place salmon in the center, and roast 8–10 minutes more until salmon flakes easily.
4. Stir together dill yogurt ingredients.

Serve salmon with a dollop of dill yogurt and a squeeze of lemon. Swap in asparagus or baby carrots if you like. If you’re feeling fancy, drizzle with a tiny bit of good olive oil right before serving—chef’s kiss.

4. Green Goddess Avocado Pasta With Zoodles and Basil

All the creamy pasta vibes without the heaviness. This sauce is silky from avocado and bright with basil and lemon. Mix with zoodles or your favorite whole-grain pasta—or both for the best of both worlds.

Ingredients:

• 2 medium zucchini, spiralized (about 4 cups zoodles)
• 8 oz whole-grain or chickpea pasta (optional, for extra heft)
• 1 ripe avocado
• 1 packed cup fresh basil leaves
• 1/2 cup fresh spinach
• 1 clove garlic
• 2 tbsp lemon juice
• 2–3 tbsp extra-virgin olive oil
• 2 tbsp nutritional yeast or 1/4 cup grated Parmesan
• Sea salt and black pepper
• Cherry tomatoes, halved (optional)
• Red pepper flakes (optional)

Instructions:

1. If using pasta, cook according to package, reserving 1/2 cup pasta water. Drain.
2. Blend avocado, basil, spinach, garlic, lemon juice, olive oil, nutritional yeast/Parmesan, salt, and pepper until smooth. Thin with a splash of pasta water or warm water if needed.
3. Warm a large skillet over medium heat. Add zoodles and toss for 1–2 minutes just until slightly tender (don’t overcook). Add cooked pasta if using.
4. Turn off heat and toss with avocado sauce. Top with cherry tomatoes and red pepper flakes.

Serve immediately for peak creaminess. Add grilled shrimp or chicken for protein. Dairy-free? Stick with nutritional yeast and throw in toasted pine nuts for nuttiness.

5. Strawberry Arugula Salad With Balsamic Chicken and Pecans

This salad is sweet, peppery, crunchy, and juicy—basically spring in a bowl. Balsamic chicken makes it satisfying, while strawberries and pecans keep things interesting. It’s the “I didn’t know salad could slap like this” moment.

Ingredients:

• 1 lb chicken breasts, pounded to even thickness
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Sea salt and black pepper
• 5 oz arugula (about 5 cups)
• 1 cup strawberries, sliced
• 1/3 cup red onion, thinly sliced
• 1/3 cup roasted pecans, roughly chopped
• 2 oz goat cheese or feta, crumbled (optional)

Dressing:

• 2 tbsp balsamic vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Pinch salt and pepper

Instructions:

1. Whisk balsamic, olive oil, Dijon, honey, salt, and pepper. Marinate chicken 15–30 minutes.
2. Grill or pan-sear chicken over medium heat 5–6 minutes per side until cooked through. Rest 5 minutes, then slice.
3. Whisk dressing. Toss arugula with a light coat of dressing, then top with strawberries, red onion, pecans, cheese (if using), and chicken. Drizzle a bit more dressing.

Swap strawberries for raspberries or peaches when the season shifts. Add cooked farro for extra chew. If meal-prepping, keep dressing and nuts separate until serving so everything stays crisp.

6. Asparagus and Mushroom Frittata With Chives (Brunch Hero)

Elegant but easy, this frittata is loaded with spring vegetables and fresh herbs. It’s perfect for lazy brunches, quick lunches, or a breakfast-for-dinner situation. Plus, it reheats like a champ.

Ingredients:

• 8 large eggs
• 1/3 cup milk or unsweetened almond milk
• 1 tbsp olive oil
• 1 tbsp ghee or butter
• 1 small bunch asparagus, cut into 1-inch pieces
• 6 oz cremini mushrooms, sliced
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/3 cup crumbled goat cheese or feta (optional)
• 2 tbsp chopped fresh chives
• Sea salt and black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Whisk eggs with milk, a pinch of salt, and pepper.
2. Heat a 10-inch oven-safe skillet over medium. Add olive oil and ghee. Sauté mushrooms with a pinch of salt until browned, 5–6 minutes. Add shallot, asparagus, and cook 3 minutes. Stir in garlic for 30 seconds.
3. Pour in eggs. Sprinkle with cheese (if using) and chives. Cook undisturbed 2–3 minutes until edges set.
4. Transfer skillet to oven and bake 8–10 minutes until just set in the center. Rest 5 minutes before slicing.

Serve with a simple side salad. Add smoked salmon, spinach, or sun-dried tomatoes if you’re feeling extra. Leftovers make stellar breakfast sandwiches on whole-grain toast.

7. Lemon-Garlic Shrimp With White Beans and Wilted Greens

Protein-packed, fast, and delightfully zesty. Shrimp and creamy white beans get tossed in a lemon-garlic sauce with a heap of greens. It’s a 15-minute dinner that tastes like you tried.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups baby spinach or chopped kale
• 3 cloves garlic, thinly sliced
• Zest and juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1/4 tsp crushed red pepper flakes (optional)
• Sea salt and black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat shrimp dry and season with salt and pepper. Warm olive oil in a large skillet over medium heat.
2. Cook shrimp 1–2 minutes per side until just pink. Remove to a plate.
3. Add garlic and red pepper to the pan for 30 seconds. Stir in beans, lemon zest, and juice; cook 2 minutes.
4. Add greens and toss until wilted, 1–2 minutes. Return shrimp, sprinkle with parsley, and adjust seasoning.

Serve with crusty whole-grain bread or over brown rice. Swap shrimp for chickpeas to make it vegan. A finishing drizzle of good olive oil makes the flavors pop, trust me.

8. Rainbow Veggie Nori Wraps With Ginger-Lime Tahini

These wraps are crunchy, colorful, and wildly satisfying without being heavy. Think sushi energy, but easier and full of fresh veggies. The ginger-lime tahini sauce is the move.

Ingredients:

• 6 nori sheets
• 2 cups cooked short-grain brown rice or cauliflower rice
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 cup purple cabbage, finely shredded
• 2 green onions, sliced
• Sesame seeds, for topping

Ginger-Lime Tahini:

• 3 tbsp tahini
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 tsp low-sodium tamari or coconut aminos
• 1–2 tbsp warm water, to thin

Instructions:

1. Whisk tahini, lime juice, ginger, tamari, and water until smooth.
2. Lay a nori sheet shiny side down. Add a thin line of rice across the bottom third. Layer avocado, cucumber, carrot, bell pepper, cabbage, and green onion.
3. Drizzle a little sauce, then roll tightly from the bottom, tucking as you go. Seal edge with a dab of water. Repeat.
4. Slice with a sharp knife and sprinkle with sesame seeds. Serve with extra sauce.

Add smoked salmon or baked tofu for protein. If rolling feels fussy, make it a bowl: rice + veggies + nori ripped into strips + sauce. Seriously, it’s just as good.

9. Creamy Lemon Broccoli Soup With Toasted Almond Gremolata

Bright, velvety, and deeply comforting without cream overload. This soup celebrates broccoli with a kiss of lemon and herbs. The crunchy almond gremolata on top? The perfect finish.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp ghee or butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 5 cups broccoli florets (about 1 large head), chopped
• 1 medium Yukon gold potato, diced
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup plain Greek yogurt or 1/2 cup canned coconut milk
• Zest and juice of 1/2 lemon (add more to taste)
• Sea salt and black pepper

Almond Gremolata:

• 1/4 cup toasted almonds, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• Pinch of salt

Instructions:

1. Heat olive oil and ghee in a pot over medium. Sauté onion with a pinch of salt 5 minutes. Add garlic for 30 seconds.
2. Add broccoli, potato, and broth. Bring to a boil, reduce to simmer, and cook 12–15 minutes until tender.
3. Blend carefully until smooth (immersion or blender). Stir in yogurt or coconut milk, lemon zest and juice, salt, and pepper.
4. Mix gremolata ingredients in a small bowl.

Serve hot with a sprinkle of gremolata and extra lemon to taste. Add spinach before blending for extra greens. Leftovers freeze well—flat in a freezer bag for easy storage.

10. Honey-Lime Berry Chia Parfaits With Crunchy Granola

Light, bright, and naturally sweet, these parfaits make breakfast or dessert feel special. Chia pudding layers with juicy berries and a pop of citrus. You’ll want to keep these in the fridge for snack emergencies.

Ingredients:

• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/2 cup chia seeds
• 1–2 tbsp honey or maple syrup, to taste
• 1 tsp vanilla extract
• Zest of 1 lime
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp lime juice
• 1/2 cup low-sugar granola or toasted oats
• 2 tbsp chopped fresh mint (optional)

Instructions:

1. In a jar, whisk milk, chia seeds, honey, vanilla, and lime zest. Let sit 10 minutes, whisk again, then chill at least 2 hours or overnight.
2. Toss berries with lime juice. Slightly mash a few to get their juices going.
3. Layer chia pudding and berries in glasses. Top with granola and mint right before serving.

Use coconut milk for an extra-rich version. Add a spoon of Greek yogurt for protein. No granola? Try toasted nuts and unsweetened coconut flakes for crunch.

Tips for Clean Eating Success This Spring

• Shop seasonal: asparagus, peas, radishes, strawberries, and herbs are peak now.
• Keep flavors bright: lemon, lime, and fresh herbs make everything taste cleaner.
• Batch basics: cook quinoa, beans, and roasted veggies on Sunday to fast-track dinners.
• Balance plates: aim for protein + fiber + healthy fat every meal so you stay satisfied.

Ready to dive in? Pick one recipe and make it tonight—no special occasion needed. Spring is short, but your menu doesn’t have to be. Let these fresh, clean flavors carry you through the season, one delicious bite at a time.