Looking for some healthy spring recipe inspiration? Discover our unique, creative and nourishing ways to make the most of these vibrant, seasonal ingredients. Check out our easy spring greens recipes and our best ever spring ingredient collection, too.
Healthy spring recipes
A fresh and colourful way to eat burrata. Sit the creamy cheese on top of pickled asparagus, baby carrots, radishes and more, then drizzle the whole lot with olive oil.
Shakshuka, traditionally a North African dish, is typically comprised of spices, eggs and tomatoes, but here we’ve decided to mix things up a little. Make it green and healthy with asparagus tips and broad beans.
A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper.
Add plenty of colour to your midweek with this nourishing vegetarian one-pot packed with plenty of greens.
Freekeh is made from cracked, roasted green wheat. It works well for risotto, as the grains retain their bite when cooked. Make the most of seasonal greens with this light and creamy version.
This asparagus, saffron and almond pilaf is a lovely spring dish, and a great alternative way to use asparagus. It comes into season on 24 April, but might be in the shops a bit earlier depending on the weather
These delicate roasted artichokes make a great starter or side dish. This recipe requires a little bit of effort, but looks impressive and makes the most of seasonal artichokes.
This recipe for courgetti, pea and artichoke salad with pistachio pesto is vegan, low in calories, gluten-free and ready in just 20 minutes.
This recipe for artichoke, courgette and lemon farro salad is quick and easy to make, vegan and low in calories, making it great for a midweek meal.
Make the humble radish shine in this summery dish flavoured with cumin and dill. The preserved lemon and yogurt base is the perfect accompaniment.
Lemons give the creamy sauce a wonderful, zesty lift in this easy traybake. Team with crisp chicken thighs and rosemary for a comforting family midweek meal. For more ideas, see our collection of easy traybake recipes.
Marinate cooked chicken breasts in a zesty mixture of lemon juice, tarragon and seasoning to make it extra-tender before combining with charred veg and green beans. Discover more of our chicken breast recipes.
Roll this great-value cut of lamb up with mustard and herbs, then bake until soft and tender so it falls apart into the white wine onion gravy.
A punchy rub takes this roast joint to the next level, and yields a deliciously buttery sauce.
Give classic roast lamb a clever makeover. The sweetness of the roasted onions is offset by a good splash of balsamic vinegar, and pomegranate molasses is used with a touch of harissa as a glaze for the lamb.
Check out these rhubarb pots for a healthy, low-calorie breakfast. These colourful breakfast pots are super-simple to make and are high in protein – perfect fuel to start your day.
Duck breasts are a great cut to cook with for a midweek supper. They make an interesting change from chicken, are easy to make, and pair well with sweet and spicy sides. This spiced rhubarb compote is perfect!
Rhubarb doesn’t just have to be for dessert. This rhubarb, green bean and almond salad makes for a great lunch or lighter dinner, and the rhubarb adds a sharpness to cut through the mozzarella.
Smooth, soothing and packed full of spring veg, this wholesome bowl of homemade soup comes topped with toasted seeds – perfect served with crusty wholemeal or sourdough bread!
Feel refreshed, rejuvenated and ready to go with this vibrant beetroot juice recipe. You only need three ingredients to make it, so it couldn’t be simpler.
Make beetroot the star of the show with these vibrant vegetable noodles in a quick and easy dinner. Our tofu recipe is also gluten-free and rich in protein.
Beetroot brightens up this easy midweek dinner of salmon with potatoes.
Spread crunchy seeded bread with garlicky pesto and top with caramelised mushrooms, veggie sausages and soft poached eggs for an epic meat-free brunch.
These spinach and feta chickpea pancakes make for a delicious, quick and healthy midweek meal. Chickpea (gram) flour is gluten-free and contains more protein than other flours.
Our vegan carrot curry is inspired by the aromatic spices and cooling coconut of Sri Lanka. It’s easy to make, ready in 45 minutes and low in calories.
Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in Personalised Nutrition. She is passionate about harnessing the power of all things health and well-being – in a way that enhances, rather than limits our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays adrift of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you.