The 6 Must-Make Healthiest Recipes for Spring

And they all star fresh spring veggies.

By
Published March 26, 2026
Photographs by Danielle Atkins; food and prop styling by Teresa Blackburn

There’s something quietly magical about spring. The light lingers a little longer, the air feels softer and suddenly farmers’ markets are bursting with green again. It’s the perfect moment to refresh your palate and your plate.

Spring cooking doesn’t need to be complicated. It’s about letting beautiful ingredients shine, enjoying color and texture, and feeling nourished — not restricted.

Whether you try one recipe or all five, consider this assortment an invitation to savor the season and celebrate how good plant-forward eating can feel. (And, of course, add seasonings according to taste preferences.)

So, here’s to lighter days, brighter meals, and the joy of spring — served fresh…

Lemon-Roasted Asparagus with Pistachio Gremolata

Bright, crunchy and quite elegant for something so easy. Asparagus is a spring superstar, rich in folate and fiber — both important for heart health and digestion. Pistachios add healthy fats and a satisfying crunch.

Serves 2-4

1 bunch asparagus, trimmed

1 tablespoon lemon juice

Zest of 1 lemon

Salt-free seasoning and pepper to taste

2 tablespoons pistachios, chopped

1 tablespoon fresh parsley, finely chopped

1 clove garlic, finely minced

Toss asparagus with lemon juice, salt-free seasoning and pepper. Roast at 400°F for 12-15 minutes until tender with crisp tips. Combine pistachios, parsley and garlic to make a gremolata and sprinkle over the asparagus before serving. Serve warm or cold.

Spring Pea & Mint Soup (No Cream Required)

A silky green bowl that tastes incredibly fresh. Peas are packed with plant protein and vitamin K, which supports bone health. Mint adds brightness and aids digestion.

Serves 2

1 small onion, chopped

3 cups fresh or frozen peas

3 cups vegetable broth

1/4 cup fresh mint leaves, finely chopped

Salt-free seasoning and pepper to taste

2 tablespoons dairy-free yogurt (optional)

Sauté the onion in a soup pot until soft. Add peas and broth and simmer for 5-7 minutes. Allow to cool slightly, then blend until silky smooth. Return to the pot to warm through. Stir in fresh mint and season to taste. Serve warm with an optional flourish by stirring in a swirl of dairy-free yogurt.

Warm Spinach, Mushroom & Strawberry Salad

Yes — strawberries belong in salads, and salads can be served warm!

Serves 2

8 cups baby spinach

2 cups sliced mushrooms

2 cups sliced strawberries

1 tablespoon balsamic vinegar

Pinch of salt-free seasoning

Sauté mushrooms in a pan until golden. Add spinach just until slightly wilted. Remove from heat and toss with strawberries, balsamic vinegar and salt-free seasoning.

Make it a meal by adding cooked lentils or chickpeas for extra protein.

Carrot & Radish Ribbon Slaw with Maple-Dijon Dressing

Crunchy, colorful and a little bit playful.

Serves 2

3 large carrots, shaved into ribbons (a vegetable peeler works well for this)

1 cup thinly sliced radishes

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1 tablespoon lemon juice

In a small bowl, whisk together the Dijon mustard, maple syrup and lemon juice. Toss with carrots and radishes just before serving.

This slaw is perfect alongside veggie burgers or a simple soup.

Dill & Lemon New Potato Salad

This lighter take on classic potato salad is perfect for spring lunches, picnics and easy dinners.

Serves 4

1 1/2 pounds baby or new potatoes, halved

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2-3 tablespoons plain yogurt (plant-based or dairy)

2 tablespoons fresh dill, chopped

2 tablespoons green onion, chopped

Black pepper, to taste

Boil or steam the potatoes until just tender. Drain well. While still warm, gently toss with lemon juice, Dijon mustard and plant-based yogurt, if using. Fold in dill and green onion. Season with black pepper. Serve warm or chilled.

Spring Berry-Rhubarb Skillet Compote

This simple, plant-based dessert celebrates two early spring favorites and comes together in minutes. It’s light, naturally sweet and lovely served on its own or spooned over dairy-free yogurt or plant-based vanilla ice cream.

2 cups fresh strawberries, sliced

1 cup rhubarb, chopped

1-2 tablespoons maple syrup, to taste

1/2 teaspoon vanilla extract

1-2 tablespoons water

A small pinch of cinnamon or freshly grated ginger, optional

Place the strawberries, rhubarb and water in a small saucepan and set over medium-low heat. Cover and cook for 8-10 minutes, stirring once or twice, until the rhubarb has completely softened and the fruit releases its juices. Stir in the maple syrup, vanilla and cinnamon or ginger, if using. Cook uncovered for 1-2 minutes more, just until slightly thickened. Remove from the heat and allow to cool briefly before serving.

Elspeth Feldman, also known as "The Speedy Vegan," is a cooking instructor focused on a whole-food, plant-based approach to everyday and special-occasion meals that are prepared without sugar, salt or oil. She describes her mission as creating recipes that are “delicious, nutritious, fresh and fast.” Elspeth’s cooking classes are available on her blog, TheSpeedyVegan.com and her cooking videos are on the Vegan News Daily YouTube channel. Follow her on Instagram @TheSpeedyVegan.