Easter meals often shift with the season, and these recipes bring that spring feeling to the table. They’re light, fresh, and made with ingredients that feel right this time of year. From cool salads to warm mains, everything here fits the mood without being heavy. It’s food that looks and tastes like spring.
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian vinaigrette salad takes about 40 minutes and uses beets, potatoes, carrots, and pickles. It’s served cold with a tangy, earthy flavor and bright color. The texture is soft with a slight crunch from the vegetables. It’s the kind of salad that fits right into a spring table spread.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
Green Shakshuka
Green shakshuka takes 35 minutes and combines spinach, leeks, herbs, and eggs. It’s rich and savory with a fresh, earthy flavor that stands out without being heavy. The eggs cook gently into the greens for a soft finish. It brings a lighter feel to a holiday brunch or lunch.
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Traditional Russian Blintzes
Traditional Russian blintzes take about an hour and use thin crepes filled with sweetened cheese. They’re soft, lightly sweet, and can be topped with fruit or jam. The texture is smooth and easy to serve warm or cold. It’s a spring-ready dessert that’s been passed down for generations.
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Mediterranean White Bean Salad With Feta
Mediterranean white bean salad takes 15 minutes and features white beans, feta, cucumbers, and lemon juice. It’s light, salty, and fresh with a creamy texture from the beans. The citrus dressing keeps it bright. It’s a quick, spring-friendly dish that works as a side or light main.
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Eggplant Shakshuka
Eggplant shakshuka takes about 45 minutes and uses eggplant, tomatoes, garlic, and eggs. The sauce is thick, savory, and slightly tangy, with soft chunks of roasted vegetables. The eggs add richness without making it too heavy. It’s a meatless main that still feels hearty and seasonal.
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Russian Potato Salad (Olivier Salad)
Russian potato salad takes about 45 minutes and uses potatoes, peas, carrots, pickles, and mayo. The flavor is creamy and balanced with just enough tang. It’s cool, filling, and always served cold. It’s one of those springtime staples that shows up on tables across generations.
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Salmon Salad With Bagel
Salmon salad with bagel takes 20 minutes and features smoked salmon, cream cheese, cucumbers, and soft bagels. It’s rich, salty, and crisp with a fresh finish from the vegetables. The bagel makes it easy to serve without fuss. It works well for brunch when you want something that feels like spring without cooking all day.
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Gluten-Free Vanilla Cupcakes With Spring Frosting
Gluten-free vanilla cupcakes bake in about 30 minutes and use almond flour, vanilla, and dairy-free frosting. The texture is light and fluffy, with a simple sweet finish. The colorful frosting adds a spring look without overdoing it. They’re easy to pass around and fit any Easter spread.
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Fennel And Mango Slaw
Fennel and mango slaw takes about 20 minutes and includes shaved fennel, fresh mango, and citrus dressing. It’s crunchy, sweet, and tangy with a clean, bright flavor. The fruit adds just enough softness to balance the fennel. It’s a fresh take on slaw that feels right for spring.
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Gluten-Free Carrot Soufflé
Gluten-free carrot soufflé takes 45 minutes and combines carrots, sugar, eggs, and a bit of spice. The texture is smooth and airy, almost like a soft pudding. The flavor is gently sweet and works well with both savory and sweet dishes. It’s a side dish that fits any spring holiday plate.
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Cheesy Eggs
Cheesy eggs bake in about 25 minutes and include eggs, cheese, and tomato sauce. The result is soft, savory, and a little tangy from the sauce. The cheese makes it rich without being too much. It’s a quick brunch dish that works well for Easter morning.
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Gluten-Free Apple Cake
Gluten-free apple cake takes about an hour and uses almond flour, apples, and warm spices. The texture is dense but moist, with chunks of soft apple throughout. The flavor leans gently sweet with a hint of cinnamon. It’s the kind of dessert that feels like spring without needing frosting.
Get the Recipe: Gluten-Free Apple Cake
Hummus Deviled Eggs
Hummus deviled eggs take about 30 minutes and use hard-boiled eggs, hummus, lemon juice, and spices. They’re smooth, slightly tangy, and mayo-free with a mellow finish. The texture is creamy with just a bit of bite from the egg whites. It’s a modern version of a classic that still feels like it belongs on the Easter table.
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Air Fryer Cabbage Steaks With Goat Cheese and Balsamic Glaze
Air fryer cabbage steaks take about 25 minutes and use sliced cabbage, goat cheese, and balsamic glaze. They’re crisp on the edges with a soft middle and sharp finish from the glaze. The goat cheese adds creaminess without overpowering. It’s a fresh, springy side that brings something new to the plate.
Get the Recipe: Air Fryer Cabbage Steaks With Goat Cheese and Balsamic Glaze
Brown Butter Scallop Pasta
Brown butter scallop pasta takes about 40 minutes and combines scallops, pasta, browned butter, and herbs. The sauce is nutty and rich, pairing well with the tender scallops. The flavor feels light enough for spring but still filling. It’s a solid main dish for Easter when you want something more than ham.
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Old Fashioned Ham Salad
Old fashioned ham salad takes 20 minutes and mixes cooked ham, mayo, pickles, and onions. It’s creamy, salty, and just a little tangy. The texture is spreadable but chunky enough to spoon. It’s a no-fuss spring classic that works on crackers, bread, or by the spoonful.
Get the Recipe: Old Fashioned Ham Salad
Baked Feta and Egg Salad
Baked feta and egg salad takes 35 minutes and features feta, hard-boiled eggs, herbs, and olive oil. It’s creamy without mayo and has a tangy, herby finish. The texture is crumbly with soft egg bites. It’s a good choice for a lighter spring side that doesn’t feel like a repeat.
Get the Recipe: Baked Feta and Egg Salad
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