32+ Must Try Spring Fun Spring Recipes to Brighten Your Table

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Spring is the season of renewal, blossoming flowers, and vibrant, fresh ingredients.

After the cold, hearty meals of winter, we crave lighter, colorful dishes that celebrate the season’s bounty.

Whether you’re hosting a spring brunch, looking for easy weeknight dinners, or preparing a picnic, the possibilities for delicious meals are endless.

In this article, we’ve rounded up over 32 fun and flavorful recipes to inspire your spring cooking.

From crisp salads to savory sides, and even delightful desserts, these dishes will add brightness to your table and bring joy to your taste buds.

32+ Must Try Spring Fun Spring Recipes to Brighten Your Table

As the days get longer and the weather warms up, there’s no better time to experiment with new recipes that celebrate the season’s fresh flavors.

With over 32 spring recipes to choose from, you’ll never run out of delicious and creative meal ideas.

Whether you’re dining al fresco with friends and family or enjoying a quiet evening at home, these dishes are sure to bring a burst of springtime joy to your plate.

So, roll up your sleeves, gather your ingredients, and get cooking—your perfect spring meal awaits!

Zucchini Noodles with Avocado Pesto

This vibrant, fresh dish features zucchini noodles served with a creamy avocado pesto sauce, making it a perfect low-carb, keto-friendly lunch. The creamy avocado complements the fresh zucchini, and the pesto brings in a burst of flavor without the carbs from pasta. It’s packed with healthy fats and makes for a satisfying and nutritious meal.

Ingredients:

2 medium zucchinis, spiralized into noodles
1 ripe avocado
1/4 cup fresh basil leaves

2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon lemon juice

Salt and pepper to taste
Parmesan cheese (optional, for garnish)

Instructions:

In a blender or food processor, combine the avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth, adjusting seasoning as needed.
Spiralize the zucchinis into noodles and place them in a large mixing bowl.
Toss the zucchini noodles with the avocado pesto until evenly coated.

Serve the noodles with a sprinkle of Parmesan cheese, if desired.

Zucchini noodles with avocado pesto provide a refreshing, light lunch that is both filling and nutrient-dense. The combination of healthy fats from the avocado and olive oil, along with the fiber-rich zucchini, makes this a perfect keto-friendly dish for spring. It’s simple to prepare, customizable, and incredibly satisfying.

Grilled Lemon Herb Chicken Salad

This salad is a springtime favorite, featuring tender grilled chicken marinated in fresh lemon and herbs, served over a bed of greens. The light, citrusy dressing enhances the flavor of the chicken while keeping the dish low-carb and keto-friendly. It’s a refreshing and fulfilling option for lunch, ideal for a sunny day.

Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil

Juice and zest of 1 lemon
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped

4 cups mixed salad greens (arugula, spinach, etc.)
1 cucumber, sliced
1/2 cup cherry tomatoes, halved

Salt and pepper to taste

Instructions:

In a small bowl, mix olive oil, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.

Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.
Preheat the grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until cooked through and juices run clear.
Slice the grilled chicken and place it on a bed of mixed greens, cucumber slices, and cherry tomatoes.

Serve immediately with your favorite low-carb dressing or drizzle with extra olive oil and lemon juice.

The Grilled Lemon Herb Chicken Salad is a burst of fresh, light flavors perfect for a keto lunch in the spring. The zesty lemon and fragrant herbs make the chicken juicy and flavorful, while the crisp greens and fresh veggies provide a satisfying crunch. This meal is not only low in carbs but also packed with lean protein and healthy fats, making it ideal for anyone following a keto lifestyle.

Cauliflower Rice Stir-Fry with Shrimp

This low-carb stir-fry is a perfect keto lunch option that combines cauliflower rice with shrimp and a variety of vibrant spring vegetables. The cauliflower rice offers a healthy, low-carb alternative to traditional rice, while the shrimp adds a dose of lean protein. The dish is light, full of flavor, and can be prepared in just under 30 minutes.

Ingredients:

1 medium head of cauliflower, grated or processed into rice-sized pieces
1 tablespoon sesame oil

1 cup snap peas
1/2 cup bell peppers, thinly sliced
1/4 cup carrots, julienned

1/2 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
Green onions for garnish

Instructions:

Heat the sesame oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add garlic, snap peas, bell peppers, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

Add the cauliflower rice to the skillet and stir well to combine with the vegetables. Cook for another 5-7 minutes, stirring occasionally until the cauliflower rice is tender.
Return the shrimp to the skillet. Add the soy sauce, rice vinegar, and ginger. Stir everything together until well combined.
Garnish with green onions before serving.

The Cauliflower Rice Stir-Fry with Shrimp is a light yet satisfying keto meal that’s perfect for a spring lunch. The cauliflower rice mimics the texture of traditional rice but is much lower in carbs, while the shrimp provide a high-quality source of protein. The combination of fresh vegetables and savory seasoning makes this dish both healthy and flavorful, and it’s quick enough for a busy weekday lunch.

Avocado Chicken Lettuce Wraps

lettuce wraps are a perfect keto lunch option, offering a satisfying and fresh meal wrapped in crisp lettuce leaves. The creamy avocado pairs wonderfully with seasoned grilled chicken, making this dish a low-carb, high-protein, and healthy-fat option for a spring lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lime juice

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin

Salt and pepper to taste
1 ripe avocado, sliced
1/4 cup diced red onion

4 large lettuce leaves (butter lettuce or Romaine works well)

Instructions:

Preheat a grill or grill pan over medium heat.

Rub the chicken breasts with olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
Grill the chicken for 6-7 minutes per side or until fully cooked. Slice the chicken into thin strips.
Lay the lettuce leaves flat and fill each with slices of chicken, avocado, and diced red onion.

Serve with extra lime wedges for added flavor.

These Avocado Chicken Lettuce Wraps are a refreshing, low-carb alternative to sandwiches. The crunchy lettuce wraps and creamy avocado perfectly complement the grilled chicken, making for a light and satisfying lunch. This recipe is easy to make and a great option for those seeking a nutritious, low-carb meal during the spring season.

Spinach and Feta Stuffed Chicken Breast

This Spinach and Feta Stuffed Chicken Breast is a flavorful, savory dish that’s perfect for a low-carb, keto lunch. The chicken is stuffed with a mixture of fresh spinach, feta cheese, and garlic, then baked to perfection. It’s an elegant, protein-packed dish that is both filling and delicious.

Ingredients:

2 boneless, skinless chicken breasts
1 cup fresh spinach, chopped

1/4 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil

Salt and pepper to taste
1/2 teaspoon dried oregano

Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, sauté the garlic and spinach in olive oil over medium heat until wilted (about 3-4 minutes). Remove from heat and mix in the crumbled feta cheese.
Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.

Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if needed.
Season the outside of the chicken with salt, pepper, and oregano. Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through.
Remove the toothpicks before serving.

The Spinach and Feta Stuffed Chicken Breast is a simple yet sophisticated dish that is perfect for a spring lunch. The creamy, savory filling of spinach and feta complements the tender chicken, creating a flavorful, low-carb meal. It’s a great source of protein and healthy fats, making it ideal for anyone following a keto diet.

Broccoli and Cheddar Stuffed Portobello Mushrooms

These Broccoli and Cheddar Stuffed Portobello Mushrooms are a fantastic keto-friendly lunch that combines the earthy flavor of mushrooms with the creamy, cheesy filling of broccoli and cheddar. They’re low in carbs but high in flavor and nutrients, making them a great choice for a springtime lunch.

Ingredients:

4 large Portobello mushroom caps, stems removed
1 cup fresh broccoli florets, chopped
1/2 cup shredded cheddar cheese

1/4 cup cream cheese, softened
1 tablespoon olive oil
Salt and pepper to taste

1/4 teaspoon garlic powder

Instructions:

Preheat the oven to 375°F (190°C).

Brush the Portobello mushrooms with olive oil and season with salt, pepper, and garlic powder. Place them on a baking sheet, gill-side up.
Steam or sauté the broccoli until tender. In a mixing bowl, combine the cooked broccoli, cream cheese, and shredded cheddar cheese.
Stuff the mushroom caps with the broccoli and cheese mixture, pressing gently to fill them.

Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.

Broccoli and Cheddar Stuffed Portobello Mushrooms offer a satisfying, cheesy, low-carb lunch that is both comforting and nutritious. The earthy mushrooms paired with the cheesy broccoli filling make this a fulfilling meal perfect for a keto diet. It’s easy to prepare and an excellent option for a healthy, veggie-packed lunch.

Egg Salad Lettuce Cups

This Egg Salad Lettuce Cups recipe is a classic low-carb option that works perfectly for spring. The egg salad is creamy and packed with protein, while the crisp lettuce cups provide a light, refreshing base. This keto-friendly lunch is filling, delicious, and can be prepared in minutes.

Ingredients:

6 hard-boiled eggs, chopped
1/4 cup mayonnaise

1 tablespoon Dijon mustard
1 tablespoon fresh dill, chopped
Salt and pepper to taste

4 large lettuce leaves (Romaine or Butter lettuce)
Paprika for garnish (optional)

Instructions:

In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, salt, and pepper. Stir until everything is well mixed.
Spoon the egg salad onto individual lettuce leaves.
Garnish with paprika for an extra touch of flavor.

Serve immediately.

Egg Salad Lettuce Cups are a quick, easy, and light keto lunch perfect for spring. The crunchy lettuce wraps provide a refreshing contrast to the creamy egg salad, making each bite satisfying. It’s a great low-carb alternative to traditional sandwiches and perfect for meal prep.

Shrimp and Cucumber Salad with Lemon Dressing

This Shrimp and Cucumber Salad is a light, refreshing dish perfect for a spring keto lunch. The combination of succulent shrimp, crisp cucumber, and tangy lemon dressing creates a flavorful and healthy salad that’s low in carbs but high in protein and healthy fats.

Ingredients:

1/2 pound cooked shrimp, peeled and deveined
1 cucumber, thinly sliced

1/4 red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons lemon juice

1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large bowl, combine the cooked shrimp, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

Pour the dressing over the shrimp and cucumber mixture, tossing to coat evenly.
Garnish with fresh parsley and serve immediately.

he Shrimp and Cucumber Salad with Lemon Dressing is a simple, refreshing, and light keto meal perfect for spring. The crisp cucumber and succulent shrimp are enhanced by the tangy lemon dressing, making this a flavorful and satisfying lunch option. It’s quick to prepare and packed with nutrients, making it ideal for anyone following a low-carb lifestyle.

Grilled Asparagus and Bacon Salad

This Grilled Asparagus and Bacon Salad is a flavorful combination of smoky bacon, grilled asparagus, and fresh greens. The crispy bacon adds a savory touch to the tender asparagus, and the light dressing ties it all together. This keto-friendly dish is rich in healthy fats and perfect for a spring lunch.

Ingredients:

1 bunch asparagus, trimmed

4 slices bacon, cooked and crumbled
4 cups mixed greens (arugula, spinach, etc.)
1 tablespoon olive oil

1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions:

Preheat the grill to medium heat. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
In a large bowl, combine the grilled asparagus, mixed greens, and crumbled bacon.
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
Toss everything together and serve.

The Grilled Asparagus and Bacon Salad is a tasty, low-carb dish that brings together smoky bacon, crisp asparagus, and fresh greens. The combination of savory and tangy flavors makes this a satisfying, keto-friendly lunch. It’s quick to prepare, full of healthy fats, and perfect for a light, springtime meal.

Grilled Salmon with Avocado Salsa

Grilled salmon paired with a fresh, zesty avocado salsa is a perfect keto lunch that combines healthy fats, lean protein, and refreshing flavors. The salmon is rich in omega-3 fatty acids, while the avocado salsa adds a burst of freshness and crunch, making it both satisfying and nutritious.

Ingredients:

2 salmon fillets
1 tablespoon olive oil
Salt and pepper to taste
1 ripe avocado, diced
1/4 cup red onion, finely diced
1 small tomato, diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice

Instructions:

Preheat the grill or grill pan over medium heat. Brush the salmon fillets with olive oil and season with salt and pepper.
Grill the salmon for 4-5 minutes per side or until cooked through.
While the salmon is grilling, combine the diced avocado, red onion, tomato, cilantro, and lime juice in a bowl. Gently toss to combine.
Serve the grilled salmon with a generous spoonful of avocado salsa on top.

Grilled Salmon with Avocado Salsa is a healthy, refreshing, and flavorful keto lunch that showcases the best of spring’s fresh ingredients. The combination of omega-3-rich salmon and creamy, zesty avocado salsa makes for a satisfying meal that is both light and nourishing.

eto Caesar Salad with Grilled Chicken

This Keto Caesar Salad with Grilled Chicken is a low-carb version of the classic Caesar salad, perfect for anyone looking for a satisfying and nutritious lunch. Grilled chicken breast adds lean protein, while the creamy dressing and crunchy romaine lettuce deliver all the flavors of the traditional dish without the carbs.

Ingredients:

2 boneless, skinless chicken breasts
4 cups romaine lettuce, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup homemade or store-bought keto Caesar dressing (look for one without sugar)

Instructions:

Preheat a grill or grill pan to medium heat. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes per side, or until fully cooked.
While the chicken is grilling, chop the romaine lettuce and set aside.
Once the chicken is cooked, slice it into strips.
In a large bowl, toss the lettuce with Caesar dressing and Parmesan cheese.
Top the salad with the grilled chicken slices and serve immediately.

The Keto Caesar Salad with Grilled Chicken is a flavorful and satisfying lunch that provides all the classic Caesar salad elements while staying true to your keto diet. The combination of tender grilled chicken, crisp lettuce, and rich Parmesan cheese offers a satisfying, low-carb meal perfect for spring.

Caprese Salad with Balsamic Glaze

This Caprese Salad with Balsamic Glaze is a light and refreshing keto-friendly lunch that features fresh mozzarella, juicy tomatoes, and fragrant basil, drizzled with a tangy balsamic glaze. It’s an ideal dish for spring when tomatoes are in season, and it’s incredibly easy to make.

Ingredients:

2 large tomatoes, sliced
8 oz fresh mozzarella, sliced
1/4 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
Salt and pepper to taste

Instructions:

Arrange the sliced tomatoes and mozzarella in alternating layers on a serving platter.
Tuck fresh basil leaves between the slices of tomato and mozzarella.
Drizzle olive oil and balsamic glaze over the salad.
Season with salt and pepper to taste.
Serve immediately, garnished with extra basil if desired.

Caprese Salad with Balsamic Glaze is a light, refreshing, and keto-friendly option for lunch. The combination of creamy mozzarella, juicy tomatoes, and fragrant basil is made even more delightful with the tangy balsamic glaze, creating a perfect springtime dish.

Turkey and Cheese Roll-Ups

Turkey and Cheese Roll-Ups are a simple, portable, and satisfying low-carb lunch option. These roll-ups are made with slices of turkey and cheese, providing a high-protein, keto-friendly meal that’s easy to assemble and perfect for a quick spring lunch.

Ingredients:

6 slices deli turkey breast
6 slices cheese (cheddar, Swiss, or your choice)
1 tablespoon mayonnaise (optional)
1 tablespoon mustard (optional)
Fresh spinach or lettuce leaves

Instructions:

Lay a slice of turkey flat on a clean surface.
Place a slice of cheese on top of the turkey, then add a few spinach or lettuce leaves if desired.
Optional: Spread a thin layer of mayonnaise or mustard on the turkey before adding the cheese.
Roll up the turkey and cheese tightly, securing with toothpicks if necessary.
Repeat with remaining slices and serve immediately.

Turkey and Cheese Roll-Ups are a quick, easy, and portable lunch option that’s perfect for a keto diet. These roll-ups are rich in protein and healthy fats, making them a satisfying choice for anyone on a low-carb meal plan. The combination of turkey and cheese offers a savory, filling lunch with minimal preparation time.

Keto Chicken Salad with Celery and Walnuts

This Keto Chicken Salad with Celery and Walnuts is a hearty and satisfying lunch that combines tender chicken with the crunch of celery and walnuts. The creamy dressing ties everything together, creating a filling, flavorful meal that’s perfect for a keto lifestyle.

Ingredients:

2 cups cooked chicken breast, diced
1/4 cup celery, chopped
1/4 cup walnuts, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)

Instructions:

In a bowl, combine the diced chicken, celery, and walnuts.
In a separate bowl, mix the mayonnaise, Dijon mustard, salt, and pepper.
Add the dressing to the chicken mixture and stir until well combined.
Garnish with fresh parsley, if desired.
Serve chilled or at room temperature.

Keto Chicken Salad with Celery and Walnuts is a flavorful, filling lunch that combines lean protein, crunchy vegetables, and healthy fats. The creamy mayonnaise and Dijon mustard dressing make this dish rich and satisfying, while the walnuts add a delightful crunch. It’s an excellent choice for a quick, low-carb, and nutritious meal.

Greek Salad with Grilled Lamb

This Greek Salad with Grilled Lamb is a flavorful, Mediterranean-inspired keto lunch that combines tender grilled lamb with fresh vegetables like cucumbers, tomatoes, and olives. The tangy feta cheese and olive oil dressing elevate the dish, making it a satisfying and nutritious meal for spring.

Ingredients:

2 lamb chops
1 tablespoon olive oil
Salt and pepper to taste
4 cups mixed greens (lettuce, arugula, spinach)
1 cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives
1/4 cup feta cheese, crumbled
2 tablespoons olive oil (for dressing)
1 tablespoon red wine vinegar
1 teaspoon dried oregano

Instructions:

Preheat the grill to medium heat. Season the lamb chops with olive oil, salt, and pepper.
Grill the lamb for 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
In a large bowl, combine the mixed greens, cucumber, tomatoes, olives, and feta cheese.
Drizzle with olive oil, red wine vinegar, and oregano, then toss to combine.
Top the salad with sliced grilled lamb and serve immediately.

Greek Salad with Grilled Lamb is a flavorful, filling, and keto-friendly lunch that’s perfect for spring. The tender, juicy lamb pairs beautifully with the fresh vegetables and tangy feta cheese, creating a satisfying and nutrient-packed meal. This dish is rich in healthy fats and protein, making it ideal for anyone following a low-carb diet.

15. Greek Salad with Grilled Lamb

Ingredients:

2 lamb chops
1 tablespoon olive oil
Salt and pepper to taste
4 cups mixed greens (lettuce, arugula, spinach)
1 cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives
1/4 cup feta cheese, crumbled
2 tablespoons olive oil (for dressing)
1 tablespoon red wine vinegar
1 teaspoon dried oregano

Instructions:

Preheat the grill to medium heat. Season the lamb chops with olive oil, salt, and pepper.
Grill the lamb for 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
In a large bowl, combine the mixed greens, cucumber, tomatoes, olives, and feta cheese.
Drizzle with olive oil, red wine vinegar, and oregano, then toss to combine.
Top the salad with sliced grilled lamb and serve immediately.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles, also known as “zoodles,” are a fantastic low-carb alternative to pasta. When paired with homemade pesto and grilled chicken, this dish becomes a flavorful and satisfying keto lunch. The pesto adds a rich, herby taste, while the zucchini provides a light and fresh base for the meal.

Ingredients:

2 medium zucchinis, spiralized into noodles
2 boneless, skinless chicken breasts
1/4 cup homemade or store-bought keto-friendly pesto
1 tablespoon olive oil
Salt and pepper to taste
Grated Parmesan cheese for garnish

Instructions:

Preheat a grill or grill pan to medium heat. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes per side, or until fully cooked.
While the chicken is grilling, spiralize the zucchinis into noodles and set aside.
Once the chicken is cooked, slice it into strips.
In a large bowl, toss the zucchini noodles with the pesto sauce until well-coated.
Serve the zoodles topped with sliced grilled chicken and a sprinkle of Parmesan cheese.

Zucchini Noodles with Pesto and Grilled Chicken is a refreshing and satisfying keto lunch that delivers all the flavors of pasta without the carbs. The pesto adds a bold, herby flavor, while the grilled chicken provides lean protein. It’s a light, nutrient-dense meal perfect for a springtime lunch.

Bacon-Wrapped Asparagus Bundles

Bacon-Wrapped Asparagus Bundles are a simple and tasty keto lunch that combines smoky bacon with tender asparagus. These bundles are perfect for spring when asparagus is in season, and they’re packed with flavor and healthy fats, making them a satisfying low-carb meal.

Ingredients:

12 asparagus spears, trimmed
6 slices of bacon
1 tablespoon olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder

Instructions:

Preheat the oven to 400°F (200°C).
Bundle 2-3 asparagus spears together and wrap them with a slice of bacon. Secure with a toothpick if needed.
Arrange the bacon-wrapped bundles on a baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder.
Bake for 15-20 minutes or until the bacon is crispy and the asparagus is tender.
Serve immediately.

Bacon-Wrapped Asparagus Bundles are a perfect springtime keto lunch, combining the smokiness of bacon with the freshness of asparagus. This dish is simple to prepare, low in carbs, and packed with healthy fats and protein, making it a delicious and satisfying meal.

Cabbage and Sausage Skillet

Cabbage and Sausage Skillet is a comforting, one-pan meal that’s quick and easy to prepare. The savory sausage pairs perfectly with the tender cabbage, and the dish is seasoned with garlic and onion for added flavor. It’s a hearty, low-carb meal ideal for a satisfying lunch.

Ingredients:

2 sausage links (Italian or your favorite type)
1/2 medium head of cabbage, shredded
1/2 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)

Instructions:

Heat the olive oil in a large skillet over medium heat. Slice the sausage links into rounds and add them to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Remove the sausage from the skillet and set aside.
In the same skillet, add the onion and garlic, and cook until softened, about 2-3 minutes.
Add the shredded cabbage, salt, pepper, and smoked paprika. Cook, stirring occasionally, until the cabbage is tender, about 8-10 minutes.
Add the cooked sausage back to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Serve immediately.

Cabbage and Sausage Skillet is a hearty, one-pan keto meal that’s easy to prepare and perfect for lunch. The combination of savory sausage and tender cabbage makes this a flavorful and filling dish. It’s low in carbs and high in protein, making it a great option for anyone on a keto diet.

Shrimp and Avocado Lettuce Wraps

Shrimp and Avocado Lettuce Wraps are a light and refreshing keto lunch that’s perfect for spring. The shrimp is sautéed with garlic and lime, and then wrapped in crunchy lettuce leaves with creamy avocado. This meal is fresh, satisfying, and packed with healthy fats.

Ingredients:

1/2 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
1 avocado, diced
4 large lettuce leaves (Romaine or Butter lettuce)
Fresh cilantro for garnish (optional)

Instructions:

Heat the olive oil in a skillet over medium heat. Add the shrimp and garlic, and sauté for 3-4 minutes or until the shrimp turns pink and opaque.
Squeeze the lime juice over the cooked shrimp and season with salt and pepper.
In a bowl, gently toss the diced avocado with a pinch of salt and pepper.
Place the lettuce leaves on a plate and spoon some of the shrimp and avocado into each leaf.
Garnish with fresh cilantro and serve immediately.

Shrimp and Avocado Lettuce Wraps are a light, refreshing, and low-carb lunch that’s perfect for warm spring days. The combination of tender shrimp, creamy avocado, and crisp lettuce makes for a flavorful and satisfying meal that is both nutritious and keto-friendly.

Keto Meatballs with Zucchini Noodles

Keto Meatballs with Zucchini Noodles is a delicious low-carb take on a classic dish. The juicy meatballs are made with ground beef and seasoned with herbs, while the zucchini noodles provide a light, fresh base. It’s a hearty and satisfying lunch option that won’t derail your keto goals.

Ingredients:

1 pound ground beef (or ground turkey)
1/4 cup almond flour
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchinis, spiralized into noodles
1/4 cup marinara sauce (sugar-free)
1 tablespoon olive oil

Instructions:

Preheat the oven to 375°F (190°C). In a bowl, combine the ground beef, almond flour, egg, garlic, oregano, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs (about 1-inch in diameter) and place them on a baking sheet.
Bake for 20-25 minutes, or until the meatballs are cooked through.
While the meatballs bake, spiralize the zucchinis into noodles and sauté them in olive oil over medium heat for 3-4 minutes, until tender.
Once the meatballs are cooked, serve them on top of the zucchini noodles, topped with marinara sauce.

Keto Meatballs with Zucchini Noodles is a satisfying, low-carb lunch that’s perfect for anyone craving a hearty meal. The meatballs are flavorful and juicy, while the zucchini noodles provide a fresh, light base. This dish is rich in protein and healthy fats, making it ideal for a springtime keto lunch.

Chicken and Spinach Alfredo Bake

Chicken and Spinach Alfredo Bake is a comforting and cheesy low-carb casserole that combines tender chicken, creamy Alfredo sauce, and fresh spinach. It’s a rich, satisfying dish that’s perfect for a keto lunch, and it’s also great for meal prepping.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C).
In a skillet, heat the olive oil over medium heat and sauté the garlic for 1-2 minutes.
Add the heavy cream to the skillet and bring to a simmer. Stir in the Parmesan cheese and mozzarella cheese, cooking until the sauce thickens.
Add the cooked, shredded chicken and chopped spinach to the skillet, stirring until everything is well combined.
Transfer the mixture to a baking dish and bake for 20-25 minutes, until the top is golden and bubbly.
Serve hot.

Chicken and Spinach Alfredo Bake is a creamy, comforting, and satisfying keto lunch that’s rich in flavor. The combination of tender chicken, spinach, and cheesy Alfredo sauce creates a filling meal that’s perfect for a low-carb diet. It’s also great for meal prepping, making it an easy choice for busy days.

Note: More recipes are coming soon

32+ Must Try Spring Fun Spring Recipes to Brighten Your Table