6 Spring Recipes to Get You Bikini-Ready by Summer

Spring is here! The season leading up to summer is the perfect opportunity to shed you winter layers and prepare for the warm weather approaching. This can mean changing your wardrobe–and perhaps your diet. We found a few Spring recipes that incorporate light, crisp seasonal flavors, bright colors, and the right ingredients to help you get your body ready for the shorter shorts and tiny tanks.


Spring Salad with Peas and Radishes


Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 2 min.
Yield: 4 servings


Hot water
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh shelled peas
1 head Bibb lettuce (or arugula), washed, patted dry, leaves torn
¼ cup coarsely chopped fresh mint
1 cup thinly sliced radishes
2 Tbsp. shaved pecorino Romano cheese (optional)


1. Bring water to a boil in medium saucepan.
2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.
3. Add peas to water; cook for 1 to 2 minutes. Drain.
4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.
5. Combine lettuce and mint in a large serving bowl; mix well.
6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.
7. Divide evenly between four serving plates.




Spinach and Berry Salad with Strawberry Vinaigrette


Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings


8 cups fresh baby spinach
1 medium orange bell pepper, thinly sliced
½ cup fresh blueberries
½ cup sliced fresh strawberries
¼ cup slivered almonds
8 Tbsp. Strawberry Vinaigrette


1. Combine spinach, bell pepper, blueberries, strawberries, and almonds in a large serving bowl; toss gently to blend.
2. Drizzle salad evenly with Strawberry Vinaigrette; toss gently to blend.
3. Serve immediately.




Fresh Fruit Sorbet

Don’t desert dessert. Just make it healthy. This 100 calorie sorbet is super easy to make, and every easier to eat.

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, about ¾ cup each


3 cups fresh fruit (like bananas, peaches, pears, or strawberries)
¾ cup unsweetened almond milk (or soy milk or nonfat milk)
4 strawberries, sliced (for garnish; optional)


1. Place fruit and almond milk in blender; cover. Blend until smooth.
2. Place blended mixture in a shallow bowl; cover. Freeze for 2 to 4 hours, mixing with a fork every 30 minutes to break ice crystals.
3. Garnish each serving with a strawberry if desired.


Super Green Smoothie (click for recipe)




Tuna Poke with Avocado

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings, about 1 cup each

¼ cup reduced-sodium soy sauce
4 tsp. toasted sesame oil
4 green onions, thinly sliced
1 medium serrano (or jalapeño) chile, seeds and veins removed, finely chopped
1 lb. sashimi grade tuna, cut into 1-inch cubes
1 Tbsp. toasted sesame seeds
1 medium avocado, cut into cubes


1. Combine soy sauce, oil, green onions, and serrano in a medium bowl; whisk to blend.
2. Add tuna to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
3. Add sesame seeds and avocado to tuna mixture; toss gently to blend.
4. Divide tuna mixture evenly between four bowls; serve immediately.

Shrimp Noodle Bowl

Total Time: 25 min. (plus 30 minutes marinating time)
Prep Time: 20 min.
Cooking Time: 5 min.
Yield: 4 servings

20 raw medium shrimp, cleaned and deveined, tail on (about 6 oz.)
10 tsp. low-sodium fish sauce (like nuoc cham)
Finely ground black pepper
½ tsp. ground turmeric
8 oz. dry rice noodles (or vermicelli pasta)
Boiling water, divided use
1 cup bean sprouts
1 medium cucumber, cut into matchstick-sized pieces
1 medium carrot, cut into matchstick-sized pieces
4 lettuce leaves, chopped
2 Tbsp. fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
2 Tbsp. chopped fresh Thai basil (or basil) leaves
2 Tbsp. honey
3 Tbsp. fresh lime juice
¼ cup chopped raw peanuts

1. Combine shrimp, pepper, and turmeric in a small bowl; cover. Refrigerate for 30 minutes.
2. Cook rice noodles in water according to package directions. Drain; set aside.
3. Preheat grill or broiler on high.
4. Grill or broil shrimp for 3 to 5 minutes, or until shrimp is opaque and firm.
5. Evenly divide rice noodles between four serving bowls.
6. Top evenly with bean sprouts, cucumber, carrot, lettuce, cilantro, mint, and basil. Set aside.
7. To make broth, combine ¾ cup hot water, ¼ cup fish sauce, honey, and lime juice; mix well.
8. Top each bowl evenly with broth and sprinkle with peanuts; serve immediately.

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