Easter really sets the tone for spring. Not only is it the first big family holiday of the year, but it is the start of all the best spring things.
The pastel decorations, flowers starting to bloom, the sunshine and light breeze, and the world seems fresh and new.
With the change in season comes new vibrant foods. It is always best to eat seasonally and locally when possible, especially when these spring foods have so.much.flavor.
Want to know what foods to target this time of year? Let’s review the best spring has to offer with an Easter Recipe Roundup. To really celebrate the best of the season, we have included recipes featuring our favorite spring produce and those we love to serve for the upcoming holiday.
And of course, we have a wonderful spring salad of our own, and one that features numerous seasonal items to boot.
Tropical Crab and Greens Salad + Easter Recipe Roundup
Spring Produce Favorite #1: Asparagus
Asparagus pops up everywhere this time of year. We roast it, steam it, add it to salads, and serve it in any way we can think of. These creative variations are flavorful interesting ways to switch up your usual asparagus go-to’s.
Pistachio Crusted Asparagus with Feta from Joy the Baker. I would have never thought to pair these items together, but they work so well. The nutty crunch of the pistachios and creamy tang from the cheese really bring out the earthy notes of the asparagus.
Crispy Bacon Wrapped Asparagus from Wholesome Yum. As with most things in life, bacon makes everything better. Have guests that aren’t vegetable fans? Wrap them in bacon and they won’t think twice.
Crispy Asparagus Fries from Yummy Inspirations. This is a great option for a snack or appetizer before the main meal.
Roasted Asparagus Avocado Soup from Cook Eat Paleo. A great way to serve asparagus in a new format is to turn into a soup. This version has roasted asparagus for that rich nutty flavor and creaminess from avocado.
Spring Produce Favorite #2: Lettuce
Every Easter table needs a fresh greens salad. Spring is bursting with greens, everything from tender baby greens and butter lettuce, to hearty spinach and cabbage. These dishes highlight spring lettuce at its best.
Tropical Crab and Greens Salad (recipe follows) from Our Food Fix. There is something about rich crab, tropical fruit, and tender greens that make the perfect combination. Paired with creamy avocado and a sweet and spicy dressing, this light fresh side pairs well with any main dish.
Spring Farmers Market Salad from A Calculated Whisk. Highlighting multiple vegetables in one dish not only makes it one heck of a healthy side but also look at all that color?! Cannot beat it. If strawberries aren’t quite in season near you yet (like they aren’t here) substitute with another berry or even grapes.
Paleo Greek Chopped Salad with Grilled Chicken from Paleo Newbie. This greek-inspired salad would pair wonderfully with lamb. Simply leave out the chicken for a simple vegetable salad.
Pecan and Endive Salad from Paleo Leap. This crisp salad will easily compliment any protein and imparts a balance of sweet and tart that will cut through a rich main dish.
Spring Produce Favorite #3: Mushrooms
Mushrooms are one of the most nutrient-dense vegetables on the planet and have been used as a natural treatment in ancient cultures for centuries. Adding a meaty texture and richness to otherwise light spring dishes, they are hearty and versatile.
Paleo Stuffed Mushrooms: Spinach and Artichoke by Diane Sanfilippo. In need of a wow-worthy appetizer for your holiday meal? These one bite snacks are a cross between spinach artichoke dip and stuffed mushrooms.
Paleo Sauteed Balsamic Mushrooms by Paleo Cupboard. Mushrooms can easily be the star attraction. This dish makes a perfect side, pairs well with meat, and will satisfy any vegetarians in your group.
Paleo Mushroom Leek Fritatta by Jay’s Baking Me Crazy. Egg bakes are perfect for a crowd and can easily be made ahead. This version features mushrooms in lieu of any meat, and you could even substitute in-season spring onions for the leeks.
Cream of Mushroom Soup by Against All Grain. Wonderful as part of the main course alongside a salad, or as an appetizer, this rich non-dairy based soup gives a mega dose of mushroom at its best.
Spring Produce Favorite #4: Citrus
We adore citrus, in pretty much everything. The bright crisp acid note and pop of flavor are irreplaceable. These fabulous citrus forward dishes are sure to please everyone at your Easter table.
Citrus Avocado Fennel Salad by Our Food Fix. Seriously one of our favorite salads ever. The crunch, variety of citrus, and creamy avocado are a match made in heaven.
Coconut Key Lime Custard Pie by Our Food Fix. We will end with this sweet-tart treat. Key lime pie is a classic for Easter, or anytime during the warm months, but is extra special when paired with creamy smooth coconut milk. Pro tip – serve the pie partially frozen for a cross between an ice box and custard pie.
For a Paleo option, check out this Paleo Key Lime Pie with Coconut Pecan Crust from Paleo Running Momma.
Easy No Bake Meyer Lemon Cheesecakes by Our Food Fix. Want an easy but incredibly flavorful and healthy end to your holiday meal? These individual sized, seriously creamy iterations are subtle with delicately mild lemon flavor.
What are your favorite Easter dishes? Let us know what you’re making in the comments below.
- ¼ extra virgin olive oil
- Juice from 1 large lemon
- ½ small red spring onion (bottom portion only), roughly chopped
- ½ teaspoon fresh ginger, grated
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- 4 cups organic spring green lettuce
- 2 cups watercress lettuce
- 4-6 ounces lump crab meat
- 1 large Minneola orange, segmented
- 1 large avocado, sliced or cubed
- ½ medium ripe papaya, seeds set aside and cut into cubes or shoestrings
- Top portion of one spring onion (green part only), sliced thin
- Combine all ingredients in a high-powered blender or food processor, and blend until emulsified.
- In a large bowl, toss all lettuce with dressing, and place in a serving bowl or on a platter.
- Scatter crab meat, orange, avocado, papaya pieces, papaya seeds, and green onion on top. Serve with extra dressing on the side.
**If you cannot find watercress lettuce, substitute with mache or arugula.
**If serving this salad as an entree, add extra crab meat and toppings to taste.
Recipe inspired by: Easter Salad by Martha Stewart
Items Used in This Recipe:
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