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25 Delicious Spring Dinner Recipes

As the weather warms up and nature begins to bloom, it’s the perfect time to embrace Spring Dinner Recipes. This season brings an abundance of fresh, vibrant ingredients that are perfect for crafting light, flavorful meals. Think crisp vegetables, fragrant herbs, and proteins that feel fresh and satisfying without being heavy. Spring-inspired dinners focus on using seasonal vegetables like asparagus, peas, and baby carrots, as well as herbs such as basil, mint, and dill, which add bright, aromatic touches to any dish. Lighter proteins like chicken, seafood, and plant-based options also shine during this time, offering both health and taste in every bite. Whether you’re cooking for family, friends, or enjoying a peaceful dinner at home, these spring recipes are the perfect way to celebrate the season’s bounty.

Spring Dinner Recipes

Spring Dinner Recipes

1. Spring Green Salad with Lemon Vinaigrette

Spring Dinner Recipes Spring Green Salad with Lemon Vinaigrette

This Spring Green Salad with Lemon Vinaigrette is a light and refreshing dish, perfect for a spring dinner. It combines tender mixed greens with the crispness of radishes and a zesty lemon vinaigrette dressing, offering a balance of freshness and tanginess. This simple yet flavorful salad brings out the best of spring’s vibrant produce, making it a delightful side or even a light main dish.

Ingredients:

  • 4 cups mixed greens (such as arugula, spinach, and baby kale)
  • 1/2 cup sliced radishes
  • 1/2 cup cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese (optional)
  • 1/4 cup toasted sunflower seeds or walnuts (optional)

For the Lemon Vinaigrette:

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

Instructions:

  1. In a large bowl, combine the mixed greens, radishes, cucumber, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  3. Drizzle the vinaigrette over the salad and toss gently to combine.
  4. If desired, top with crumbled feta cheese and toasted seeds or nuts.
  5. Serve immediately for a light, crisp spring dish.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 120 kcal
  • Protein: 2g
  • Carbohydrates: 8g
  • Fat: 9g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 150mg

This salad is a low-calorie, nutrient-rich option, full of vitamins and healthy fats. The lemon vinaigrette adds a refreshing zing without overwhelming the natural flavors of the vegetables. Perfect for a springtime meal!

2. Berry & Goat Cheese Salad

Spring Dinner Recipes Berry & Goat Cheese Salad

The Berry & Goat Cheese Salad is a delightful, colorful dish that combines sweet, juicy berries with creamy goat cheese, creating a perfect balance of flavors. The addition of candied pecans adds a touch of sweetness and crunch, making this salad both refreshing and indulgent. It’s an excellent way to highlight the fresh, seasonal berries available in the spring, offering a light yet satisfying option for dinner or as a side dish.

Ingredients:

  • 4 cups mixed greens (such as spinach, arugula, and baby kale)
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup fresh blueberries
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup candied pecans (or walnuts)
  • 1 tbsp balsamic glaze (optional, for drizzling)

For the Dressing:

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, strawberries, and blueberries.
  2. Sprinkle the crumbled goat cheese and candied pecans on top of the salad.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Optionally, drizzle a little balsamic glaze for an extra touch of sweetness.
  6. Serve immediately for a refreshing, fruity salad.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 180 kcal
  • Protein: 4g
  • Carbohydrates: 15g
  • Fat: 14g
  • Fiber: 3g
  • Sugar: 10g
  • Sodium: 90mg

This Berry & Goat Cheese Salad is a nutrient-packed dish, rich in antioxidants from the berries and healthy fats from the nuts and goat cheese. It’s a great way to enjoy the season’s bounty in a light, flavorful salad.

3. Lemon and Herb Pasta with Asparagus

Spring Dinner Recipes Lemon and Herb Pasta with Asparagus

The Lemon and Herb Pasta with Asparagus is a bright and zesty dish that celebrates the fresh flavors of spring. Tender asparagus pairs beautifully with a lemony pasta, infused with fresh herbs like basil and parsley. This dish is light yet satisfying, making it an ideal choice for a spring dinner. The fresh herbs and lemon zest bring a refreshing vibrancy, while the asparagus adds a crisp, earthy touch.

Ingredients:

  • 8 oz pasta (such as spaghetti or fettuccine)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Zest and juice of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  3. Add the asparagus to the skillet and cook for 4-5 minutes, until tender-crisp.
  4. Add the cooked pasta to the skillet, tossing to combine with the asparagus.
  5. Stir in the lemon zest, lemon juice, fresh basil, and parsley. Add the reserved pasta cooking water if needed to create a light sauce.
  6. Season with salt and pepper to taste.
  7. Top with grated Parmesan cheese (if desired) and serve immediately.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 280 kcal
  • Protein: 8g
  • Carbohydrates: 45g
  • Fat: 8g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 220mg

This Lemon and Herb Pasta with Asparagus is a light, flavorful dish full of vitamins and antioxidants. The fresh herbs and lemon offer a refreshing punch, while the asparagus provides a nutritious boost. Perfect for a quick spring dinner that feels both wholesome and indulgent.

4. Spring Pesto Pasta

Spring Pesto Pasta

The Spring Pesto Pasta is a vibrant and fresh take on traditional pesto, featuring a blend of basil, spinach, garlic, and nuts, creating a rich, herbaceous sauce that pairs beautifully with your favorite pasta. This dish is a celebration of spring’s best herbs and greens, offering a healthy, flavorful meal that’s quick to prepare and perfect for any occasion.

Ingredients:

  • 8 oz pasta (such as penne or spaghetti)
  • 1 cup fresh basil leaves
  • 1/2 cup fresh spinach leaves
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 tbsp water (optional, to thin pesto if needed)

Instructions:

  1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain and set aside.
  2. In a food processor or blender, combine the basil, spinach, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
  3. With the processor running, slowly drizzle in the olive oil and lemon juice until a smooth pesto forms. If the pesto is too thick, add a tablespoon of pasta cooking water to achieve your desired consistency.
  4. Toss the cooked pasta with the pesto, adding more water or olive oil if needed.
  5. Season with salt and pepper to taste.
  6. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 380 kcal
  • Protein: 10g
  • Carbohydrates: 38g
  • Fat: 22g
  • Fiber: 3g
  • Sugar: 2g
  • Sodium: 250mg

This Spring Pesto Pasta is a wholesome, nutrient-dense dish, packed with fresh herbs and leafy greens. The pesto provides healthy fats from the olive oil and nuts, while the pasta delivers a satisfying base. It’s the perfect balance of flavor and nutrition for a spring-inspired dinner!

5. Pea and Mint Soup

Pea and Mint Soup

The Pea and Mint Soup is a light, refreshing, and vibrant spring dish that combines the sweetness of peas with the coolness of fresh mint. This soup is smooth and creamy, yet light, making it the perfect starter or a light main dish for a spring dinner. The addition of mint adds an aromatic freshness that complements the peas, creating a deliciously balanced soup that’s both comforting and revitalizing.

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 4 cups frozen or fresh peas
  • 1/2 cup fresh mint leaves, packed
  • Salt and pepper to taste
  • 1/2 cup heavy cream or coconut milk (optional, for a creamier texture)
  • Lemon zest (optional, for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
  2. Add the garlic and cook for another minute, until fragrant.
  3. Pour in the broth and bring to a simmer. Add the peas and cook for 5-7 minutes until they are tender (if using fresh peas, cook for 10-12 minutes).
  4. Remove the pot from heat and add the fresh mint leaves. Stir to combine.
  5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
  6. Season with salt and pepper to taste. If desired, stir in heavy cream or coconut milk for a richer, creamier texture.
  7. Serve hot, garnished with a little lemon zest and additional mint leaves.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 150 kcal
  • Protein: 6g
  • Carbohydrates: 28g
  • Fat: 5g
  • Fiber: 8g
  • Sugar: 8g
  • Sodium: 600mg

This Pea and Mint Soup is a nutrient-packed, low-calorie option that’s rich in fiber, vitamins, and antioxidants. The fresh mint not only adds a cool, aromatic flavor, but also enhances the soup’s freshness, making it the perfect light dish to enjoy during the spring season.

6. Chicken and Spring Vegetable Stew

Chicken and Spring Vegetable Stew

The Chicken and Spring Vegetable Stew is a hearty yet light dish that captures the essence of spring. Tender chicken breast or thighs are cooked alongside a colorful medley of spring vegetables such as carrots, peas, and asparagus, all simmered in a fragrant, herb-infused broth. This stew is not only flavorful but also packed with seasonal ingredients, making it an ideal dish for a wholesome, comforting spring dinner.

Ingredients:

  • 2 tbsp olive oil
  • 4 boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 bunch asparagus, trimmed and cut into pieces
  • 1 cup fresh or frozen peas
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides. Remove the chicken and set aside.
  2. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
  3. Add the carrots, asparagus, and peas, stirring to combine. Cook for an additional 2-3 minutes.
  4. Return the chicken to the pot, and pour in the chicken broth. Add the thyme, rosemary, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low and simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
  6. Garnish with fresh parsley, and serve hot with crusty bread or on its own.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 320 kcal
  • Protein: 30g
  • Carbohydrates: 20g
  • Fat: 15g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 500mg

This Chicken and Spring Vegetable Stew is a comforting, filling meal packed with protein, fiber, and essential vitamins from the spring vegetables. It’s a warm, satisfying dish that’s perfect for enjoying the best of the season’s fresh produce in a hearty and nourishing way.

7. Grilled Salmon with Cucumber Salsa

Grilled Salmon with Cucumber Salsa

The Grilled Salmon with Cucumber Salsa is a fresh and flavorful dish that combines the rich, smoky taste of perfectly grilled salmon with a zesty and refreshing cucumber salsa. The cucumber salsa, with its crisp texture and citrusy kick, provides a bright contrast to the rich salmon, making it a perfect light and healthy dinner option for spring.

Ingredients:

For the Grilled Salmon:

  • 4 salmon fillets (skin-on or skinless)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and pepper to taste

For the Cucumber Salsa:

  • 1 cucumber, finely diced
  • 1/2 red onion, finely diced
  • 1/2 cup cherry tomatoes, diced
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp honey (optional, for sweetness)
  • Salt and pepper to taste

Instructions:

  1. Preheat your grill or grill pan over medium-high heat.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
  3. Brush the salmon fillets with the olive oil mixture on both sides.
  4. Grill the salmon fillets for 4-5 minutes per side (depending on thickness) until the fish is cooked through and easily flakes with a fork.
  5. While the salmon is grilling, prepare the cucumber salsa by combining the diced cucumber, red onion, cherry tomatoes, cilantro, lime juice, and honey in a bowl. Stir to combine and season with salt and pepper to taste.
  6. Serve the grilled salmon fillets topped with the fresh cucumber salsa.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 350 kcal
  • Protein: 30g
  • Carbohydrates: 8g
  • Fat: 22g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 200mg

This Grilled Salmon with Cucumber Salsa is a balanced meal that offers a great source of protein and healthy fats from the salmon, while the cucumber salsa adds a refreshing burst of flavor and crunch. It’s a light, vibrant dish that’s perfect for a spring dinner or a healthy weeknight meal.

8. Shrimp Scampi with Lemon and Garlic

Shrimp Scampi with Lemon and Garlic

The Shrimp Scampi with Lemon and Garlic is a flavorful and quick dish that combines succulent shrimp with a buttery, garlic-infused sauce, brightened up by fresh lemon. The perfect balance of savory, garlicky richness and refreshing citrus makes this dish a perfect choice for a spring dinner. Paired with pasta or served on its own, this dish is light yet satisfying, packed with both bold flavors and seasonal appeal.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional, or use chicken broth)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest of 1 lemon
  • 1/4 cup unsalted butter
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 8 oz pasta (optional, for serving)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  3. Add the white wine (or chicken broth), lemon juice, and lemon zest to the skillet. Bring to a simmer, scraping the bottom of the skillet to deglaze any browned bits. Cook for 3-4 minutes, allowing the sauce to reduce slightly.
  4. Stir in the butter until melted and the sauce is smooth.
  5. Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes until the shrimp are heated through.
  6. Stir in the fresh parsley, and season with salt and pepper to taste.
  7. Serve the shrimp scampi with pasta or on its own, garnished with extra parsley and lemon wedges if desired.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 330 kcal (without pasta)
  • Protein: 32g
  • Carbohydrates: 7g
  • Fat: 20g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 460mg

This Shrimp Scampi with Lemon and Garlic is a simple yet decadent dish that’s perfect for a spring evening. It’s packed with protein and healthy fats from the shrimp, while the lemon and garlic provide a burst of springtime freshness. The buttery sauce makes it indulgent, yet it remains light and refreshing, ideal for a flavorful dinner.

9. Roasted Chicken with Spring Vegetables

Roasted Chicken with Spring Vegetables

The Roasted Chicken with Spring Vegetables is a comforting yet light dish that perfectly showcases the best of spring’s bounty. Tender roasted chicken, with crispy skin and juicy meat, is paired with a variety of fresh, seasonal vegetables like asparagus, carrots, and new potatoes, all roasted together in one pan. This dish is both easy to prepare and full of flavor, making it the perfect centerpiece for a spring dinner.

Ingredients:

  • 1 whole chicken (about 4 lbs), patted dry
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh parsley, chopped (for garnish)
  • 1 lemon, quartered
  • 4 cloves garlic, smashed (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Rub the chicken with olive oil, and season generously with garlic powder, thyme, rosemary, salt, and pepper. Stuff the chicken cavity with lemon quarters and smashed garlic (if using).
  3. Place the chicken in the center of a large roasting pan or baking sheet. Surround the chicken with the baby potatoes, carrots, and asparagus. Drizzle the vegetables with olive oil and season with salt and pepper.
  4. Roast the chicken and vegetables in the preheated oven for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
  5. Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
  6. Serve the carved chicken alongside the roasted spring vegetables. Garnish with fresh parsley.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 450 kcal
  • Protein: 40g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 600mg

This Roasted Chicken with Spring Vegetables is a wholesome, satisfying meal that highlights the season’s freshest produce. The roasted vegetables provide a natural sweetness, while the perfectly cooked chicken offers lean protein. It’s a complete and balanced dish that is easy to prepare and ideal for a spring gathering or family dinner.

10. Roasted Lemon Herb Chicken Thighs

Roasted Lemon Herb Chicken Thighs

The Roasted Lemon Herb Chicken Thighs dish combines juicy, tender chicken thighs with a zesty lemon herb marinade, creating a simple yet flavorful spring dinner. The chicken is roasted to perfection with a crispy golden skin and a bright, aromatic flavor from fresh lemon, garlic, and herbs like rosemary and thyme. Paired with roasted vegetables or a fresh salad, this dish is a great way to celebrate the season’s flavors.

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp Dijon mustard (optional)
  • Salt and pepper to taste
  • 1 tbsp honey (optional, for a touch of sweetness)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, Dijon mustard (if using), salt, and pepper. Add honey if you prefer a hint of sweetness in the marinade.
  3. Place the chicken thighs in a shallow dish or large resealable plastic bag. Pour the marinade over the chicken and toss to coat. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge) to allow the flavors to meld.
  4. Arrange the marinated chicken thighs on a baking sheet or roasting pan, skin side up.
  5. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
  6. Remove from the oven and let rest for 5 minutes before serving.
  7. Garnish with freshly chopped parsley and serve with roasted vegetables, rice, or a light salad.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 350 kcal
  • Protein: 30g
  • Carbohydrates: 4g
  • Fat: 24g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 480mg

The Roasted Lemon Herb Chicken Thighs are bursting with fresh, vibrant flavors from the lemon and herbs, while the chicken remains juicy and tender. This dish is an easy, crowd-pleasing option for a spring dinner that can be served alongside a variety of sides for a complete, satisfying meal.

FAQ

  • What makes spring dinner recipes different from other seasons?

  • Spring dinner recipes focus on fresh, seasonal ingredients like leafy greens, asparagus, peas, and tender proteins such as chicken and seafood. The dishes are often lighter, utilizing vibrant flavors from herbs, citrus, and early-season vegetables that represent the renewal of the season.
  • Are these spring dinner recipes easy to make?

  • Yes! Most of the recipes are designed to be simple and quick, perfect for busy evenings. Many of the dishes use easy-to-find ingredients and require minimal prep time, making them accessible for both novice and experienced home cooks.
  • Can I substitute ingredients in the recipes for dietary restrictions?

  • Absolutely! Many of the recipes are flexible and can be adapted to accommodate various dietary needs. For example, you can swap gluten-free pasta for traditional pasta, use plant-based proteins instead of meat, or adjust the use of dairy in sauces and dressings.
  • How can I incorporate more vegetables into my spring dinner recipes?

  • Spring is a great time to experiment with fresh vegetables like asparagus, peas, radishes, and new potatoes. Try adding extra vegetables to salads, stews, or pasta dishes. You can also swap out heavier sides with roasted or sautéed seasonal veggies to enhance the nutritional value of your meal.

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