Spring vegetables are finally taking over the table, and these 22 recipes prove just how fast they’re getting scooped up. From crisp salads to quick sides, these dishes were made for what’s fresh right now. Each one celebrates the produce that shoppers can’t stop reaching for at the market. If it grows in spring, chances are it’s on this list—and it’s going fast.
Arugula Salad with Endive, Mozzarella, Pecans, and Pomegranate Seeds
Arugula Salad with Endive, Mozzarella, Pecans, and Pomegranate Seeds captures the moment when late-spring greens are crisp and full of life. The creamy mozzarella and tart pomegranate seeds bring out everything bright in the arugula. It’s light, no-cook, and exactly what a warm-weather table needs. When the leaves are this fresh, skipping seconds isn’t even a thought.
Get the Recipe: Arugula Salad with Endive, Mozzarella, Pecans, and Pomegranate Seeds
Bulgur Salad with Feta
Bulgur Salad with Feta makes herbs, citrus, and grain taste like spring in a bowl. The flavors hit hardest when parsley and mint are fresh from the garden or the market. It’s quick to prep and easy to pack for any sunny picnic or potluck. This is the kind of salad that disappears faster than you expected.
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My Chickpea Samosas Recipe with Easy Samosa Dipping Sauce
My Chickpea Samosas are filled with spiced chickpeas and spring herbs that bring out their best. Wrapped and crisped, they’re perfect for seasonal snacking or sharing. The dipping sauce adds a cool lift that only works when herbs are fresh and fragrant. These samosas feel like the first bite of a spring party.
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Fennel and Mango Slaw
Fennel and Mango Slaw uses crunchy fennel and ripe mangoes at their freshest to create something that keeps its bite. It’s made for spring heat—sweet, crisp, and not weighed down by dressing. Great as a side or topping, it holds up on the plate. This slaw tastes like it was made just minutes after picking.
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Cheesy Zucchini Casserole
Cheesy Zucchini Casserole bakes up golden with layers of soft zucchini and sharp garlic flavor. It turns a spring vegetable into something hearty but easy to pull together. The oven does most of the work while the fresh zucchini holds its shape. When zucchini’s in season, this casserole doesn’t stick around long.
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My Grandmother's Recipe for Carrot Casserole
This carrot casserole combines tender carrots and gentle spices in one rich, comforting bake. The flavors shine brightest when carrots are young and sweet in spring. Depending on the mood, it can be served as both a side dish and a light dessert. It’s the kind of dish that makes people ask for the recipe before dessert hits the table.
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Air Fryer Cabbage Steaks with Goat Cheese and Balsamic Glaze
These air-fried cabbage steaks get their crispy edges from a quick blast of heat and pair beautifully with tangy goat cheese. Cabbage is at its best in early spring, when it’s firm and mild. The balsamic drizzle rounds everything out without much fuss. It’s the kind of side that makes cabbage feel fresh again.
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Roast Air Fryer Asparagus Recipe
Roast Air Fryer Asparagus uses spring’s star vegetable while it’s still crisp and tender. Air-frying takes just minutes and keeps the tips perfectly intact. Capers and almonds add a simple crunch and flavor contrast. Asparagus this good never makes it to leftovers.
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Crispy Air Fryer Beet Chips
Crispy Air Fryer Beet Chips turn earthy beets into thin, colorful chips that crunch with every bite. Spring beets are easier to slice and roast when they’re young and full of flavor. They’re fast to prep and great for snacking on the go. These are the chips that steal the spotlight from the dips.
Get the Recipe: Crispy Air Fryer Beet Chips
Slow Cooker Carrot Soup
Slow Cooker Carrot Soup simmers sweet carrots with just enough spice to keep things bright. It’s low-effort and works best when carrots are fresh and soft straight from the market. The longer it cooks, the deeper the flavor gets. This soup tastes like the slow start to a spring weekend.
Get the Recipe: Slow Cooker Carrot Soup
Air Fryer Zucchini Fritters with Feta
These zucchini fritters use spring zucchini when it’s at its crunchiest and most flavorful. The air fryer crisps them up without extra oil, and the feta adds just enough bite. They work for any meal—breakfast, brunch, or dinner. These are the fritters people reach for while they’re still hot.
Get the Recipe: Air Fryer Zucchini Fritters with Feta
Quinoa Cucumber Salad
Quinoa Cucumber Salad hits the sweet spot between crisp and hearty, using cucumbers that taste best fresh off the vine. It’s cool, hydrating, and holds up in lunchboxes or picnic baskets. The herbs keep it feeling seasonal and light. You’ll want to batch this while cucumbers are still popping at the market.
Get the Recipe: Quinoa Cucumber Salad
Cucumber Crispy Rice Salad
Cucumber Crispy Rice Salad is all about texture, with fresh spring cucumbers adding crunch next to golden, crisped rice. The mix is bold but balanced, staying light enough for sunny weather. Everything holds up even if it sits out for a while. This one’s a market-season staple you’ll come back to until cucumbers vanish.
Get the Recipe: Cucumber Crispy Rice Salad
Israeli Chopped Salad
Israeli Chopped Salad takes peak-season produce and chops it fine for big flavor in every bite. The lemon and herbs highlight each ingredient without covering it up. It’s a no-cook recipe made for days when the veggies speak for themselves. This salad feels like something you could eat daily—and still crave more.
Get the Recipe: Israeli Chopped Salad
Little Gem Salad with Herbs, Maple, Lime and Sesame
Little Gem Salad brings spring greens front and center while they’re still crunchy and alive with flavor. The maple-lime dressing is subtle enough not to outshine the produce. A sprinkle of sesame seeds ties it all together. You’ll remember the crisp snap of these leaves long after they’re out of season.
Get the Recipe: Little Gem Salad with Herbs, Maple, Lime and Sesame
Ukrainian Cucumber Salad
Ukrainian Cucumber Salad works best when the cucumbers are cool, firm, and just harvested. The vinegar and dill dressing adds a punch without dulling the freshness. It’s a 5-minute salad that always gets eaten first. When the crunch is this real, one bowl never seems like enough.
Get the Recipe: Ukrainian Cucumber Salad
Mexican Street Corn Salad
Mexican Street Corn Salad delivers big flavor built on the sweetness of in-season corn. The lime, cheese, and spices stick to every kernel without weighing it down. It’s the dish that disappears fastest at any spring gathering. Corn this fresh never needs much help to impress.
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Butterscotch Peach Crisp with Fresh Peaches
Butterscotch Peach Crisp relies on juicy spring peaches at their best—ripe, fragrant, and ready to slice. The oats and butterscotch pull out their sweetness without overpowering them. It’s fast to bake and easy to serve warm or cold. This is the dessert that makes people forget what came before it.
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Citrus Asparagus Couscous
Citrus Asparagus Couscous highlights asparagus when it’s still snappy and easy to cook. The citrus keeps things bright, and the couscous makes it feel like a full meal. It’s ready in minutes and just as good chilled the next day. This one is a reason to look forward to asparagus season.
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Ratatouille with an Italian Flair
Ratatouille with an Italian Flair brings out the best in late-spring and early-summer squash, eggplant, and tomatoes. The vegetables stay vibrant and tender after a slow cook. It’s great for make-ahead meals when the market’s overflowing. This dish starts as a side and ends up stealing the show.
Get the Recipe: Ratatouille with an Italian Flair
Berry Salad with Red Onions, Arugula, Nuts, and Pomegranate Arils
Berry Salad pairs spring’s brightest berries with sharp greens and crunchy toppings that all shine at their freshest. The pomegranate and red onion bring just enough contrast. No cooking needed—just toss and serve. It’s the kind of salad that makes spring feel like it’s arrived for real.
Get the Recipe: Berry Salad with Red Onions, Arugula, Nuts, and Pomegranate Arils
Greek Quinoa Salad
Greek Quinoa Salad brings spring produce like cucumbers and tomatoes into a filling, herb-packed dish. It’s easy to prep ahead and keeps well chilled for warm days. The lemony finish helps balance everything out. You’ll keep this one in rotation while the markets are still overflowing.
Get the Recipe: Greek Quinoa Salad
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