27+ Delicious Spring Gluten-Free Recipes to Try This Season

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Spring is a time for fresh starts, and there’s no better way to embrace the season than by indulging in healthy, vibrant meals.

For those seeking gluten-free and vegan options, the bounty of spring produce offers endless possibilities.

From light salads to hearty soups and flavorful entrees, these 27+ spring gluten-free vegan recipes are not only nourishing but bursting with seasonal ingredients.

Whether you’re hosting a spring brunch or looking for new dishes to add to your weekly rotation, these recipes are sure to satisfy your cravings while keeping you energized.

27+ Delicious Spring Gluten-Free Recipes to Try This Season

This collection of 27+ spring gluten-free vegan recipes is perfect for anyone looking to enjoy the flavors of the season in a healthy, compassionate way.

With a variety of options for every meal and occasion, these dishes promise to be a hit with both plant-based eaters and those looking to explore a gluten-free lifestyle.

So, head to your local farmers’ market, grab some fresh produce, and get ready to make the most of spring’s vibrant bounty in your kitchen.

Zucchini Noodles with Avocado Pesto

This refreshing dish features zucchini noodles (zoodles) tossed with a creamy, dairy-free avocado pesto. It’s a light yet satisfying meal, combining the rich flavor of avocados with fresh herbs, making it a perfect choice for a spring lunch. With minimal carbs, this dish is keto-friendly and vegan, offering a burst of vitamins and healthy fats.

Ingredients:

2 large zucchinis, spiralized into noodles
1 ripe avocado

1/4 cup fresh basil leaves
1/4 cup pine nuts (or walnuts)
2 tbsp nutritional yeast

2 tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste

2 tbsp olive oil

Instructions:

Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons.

In a food processor, blend the avocado, basil, pine nuts, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth.
While the food processor is running, slowly add olive oil until the pesto reaches a creamy consistency.
Toss the zucchini noodles with the avocado pesto until evenly coated.This zucchini noodle dish with avocado pesto is an ideal meal for anyone on a keto or vegan diet, as it’s packed with healthy fats, antioxidants, and minimal carbs. It’s quick to prepare and incredibly satisfying, making it a perfect light lunch to enjoy during the spring season. Its vibrant flavors and textures will leave you feeling nourished without any heavy post-meal sluggishness.

Cauliflower Rice Stir-Fry with Asparagus and Tofu

A crunchy and flavorful spring stir-fry made with cauliflower rice, tender asparagus, and crispy tofu. This dish is low in carbs and rich in protein, making it an excellent keto and vegan-friendly option for lunch. The combination of textures—from the crispy tofu to the tender veggies—provides a balanced and filling meal.

Ingredients:

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

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 block firm tofu, drained and cubed
2 tbsp olive oil

2 tbsp coconut aminos (or tamari for gluten-free option)
1 tbsp rice vinegar
1 garlic clove, minced

1/2 tsp ginger, grated
2 green onions, sliced
Sesame seeds for garnish

Instructions:

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally until crispy and golden brown. Remove from the pan and set aside.
In the same pan, add the remaining olive oil, then sauté the garlic and ginger for 1-2 minutes until fragrant.

Add the asparagus and cook for 4-5 minutes until tender but still crisp.
Stir in the cauliflower rice and cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender.
Return the tofu to the pan, then drizzle the coconut aminos and rice vinegar over the stir-fry. Stir everything together until well combined.This cauliflower rice stir-fry is a delicious, nutrient-packed dish with spring vegetables and protein-rich tofu. It’s a satisfying and filling lunch that will keep you energized throughout the day, while remaining low in carbs and perfect for a keto diet. The crunch of the asparagus, the softness of the tofu, and the fragrant stir-fry sauce create a harmonious meal, ideal for those following a plant-based, gluten-free, or keto lifestyle.

paghetti Squash Salad with Lemon-Tahini Dressing

This refreshing spaghetti squash salad combines the lightness of spaghetti squash with a zesty lemon-tahini dressing, creating a satisfying, low-carb, and vegan lunch. The salad is a perfect spring dish, offering a refreshing blend of flavors with a creamy dressing that ties it all together.

Ingredients:

1 medium spaghetti squash

1/4 cup tahini
2 tbsp lemon juice
1 tbsp olive oil

1 garlic clove, minced
1 tbsp maple syrup
Salt and pepper to taste

Fresh parsley, chopped (for garnish)
1/2 cucumber, diced
1/2 red onion, thinly sliced

Instructions:

Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Place the halves face down on a baking sheet and roast for 35-40 minutes until tender.
While the squash is roasting, prepare the lemon-tahini dressing by whisking together tahini, lemon juice, olive oil, garlic, maple syrup, salt, and pepper in a bowl.

Once the squash is done, use a fork to scrape the inside of the squash into spaghetti-like strands.
In a large bowl, combine the spaghetti squash, cucumber, red onion, and fresh parsley.
Drizzle the lemon-tahini dressing over the salad and toss to coat everything evenly.

Serve immediately, garnished with additional parsley if desired.

The spaghetti squash salad with lemon-tahini dressing is the perfect combination of creamy, tangy, and crunchy. The spaghetti squash provides a low-carb alternative to traditional pasta, while the fresh cucumber, onion, and parsley offer crispness and freshness. This dish is light yet filling, making it a great lunch option for those looking to keep their meals low in carbs and rich in nutrients. The lemon-tahini dressing adds a vibrant flavor, making this salad an energizing and satisfying spring meal.

Roasted Brussels Sprouts and Broccoli with Lemon-Almond Dressing

A vibrant and crunchy combination of roasted Brussels sprouts and broccoli, complemented by a zesty lemon-almond dressing. This simple yet flavorful dish offers a perfect balance of earthy vegetables, rich healthy fats from the almonds, and fresh lemony tang. It’s a keto-friendly and vegan-friendly meal that’s satisfying and perfect for a spring lunch.

Ingredients:

1 lb Brussels sprouts, trimmed and halved
2 cups broccoli florets

2 tbsp olive oil
Salt and pepper to taste
1/4 cup almond butter

2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard

1 garlic clove, minced
Water (to thin the dressing)

Instructions:

Preheat the oven to 425°F (220°C). Toss the Brussels sprouts and broccoli with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast for 25-30 minutes, flipping halfway, until the Brussels sprouts are crispy and the broccoli is tender.
While the vegetables are roasting, make the lemon-almond dressing by whisking together almond butter, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and water to reach your desired consistency.

Once the vegetables are done, remove them from the oven and drizzle the dressing over the top. Toss to coat.
This roasted Brussels sprouts and broccoli dish is a nutrient-packed, savory meal that offers a satisfying crunch and burst of flavor. The almond dressing adds a creamy richness while keeping the dish light and refreshing. It’s a great addition to your spring lunch rotation and provides healthy fats, fiber, and antioxidants while being low-carb and vegan-friendly.

Cucumber, Tomato, and Avocado Salad with Lemon-Cilantro Dressing

A fresh and hydrating salad made with crisp cucumbers, juicy tomatoes, and creamy avocado, drizzled with a tangy lemon-cilantro dressing. This quick and easy recipe is low in carbs and packed with heart-healthy fats, making it a perfect vegan and keto lunch to enjoy on a warm spring day.

Ingredients:

2 cups cherry tomatoes, halved
1 cucumber, diced

1 avocado, diced
1/4 cup fresh cilantro, chopped
2 tbsp lemon juice

2 tbsp olive oil
Salt and pepper to taste

Instructions:

In a large bowl, combine the tomatoes, cucumber, avocado, and cilantro.
In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the salad and gently toss to combine.This cucumber, tomato, and avocado salad is a bright and refreshing option, perfect for a light and nutritious lunch. The creamy avocado, combined with the fresh crunch of cucumber and juicy tomatoes, creates a satisfying texture, while the lemon-cilantro dressing adds a vibrant and tangy kick. It’s ideal for those following a low-carb, keto, or vegan lifestyle.

Grilled Eggplant and Bell Pepper Salad with Tahini Drizzle

This hearty salad is made with grilled eggplant and bell peppers, paired with a rich tahini drizzle. It’s a perfect spring dish with smoky, savory flavors balanced by the creamy tahini sauce. The grilled vegetables add a nice depth of flavor, while the tahini dressing provides a satisfying richness to the dish.

Ingredients:

2 medium eggplants, sliced into 1-inch rounds

2 bell peppers, cut into strips
2 tbsp olive oil
Salt and pepper to taste

1/4 cup tahini
2 tbsp lemon juice
1 garlic clove, minced

1 tbsp water (to thin the dressing)
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the grill to medium heat. Brush the eggplant slices and bell pepper strips with olive oil and season with salt and pepper.
Grill the eggplant for about 5 minutes on each side until tender and charred. Grill the bell peppers for about 3-4 minutes, turning occasionally.
While the vegetables are grilling, whisk together tahini, lemon juice, garlic, and water until smooth and creamy.

Once the vegetables are grilled, arrange them on a platter and drizzle with the tahini dressing.
Garnish with fresh parsley and serve warm or at room temperature.

The grilled eggplant and bell pepper salad with tahini drizzle is a rich, smoky, and creamy dish that’s packed with flavor. The earthy vegetables provide a satisfying base, and the tahini dressing adds a luxurious, nutty creaminess that ties everything together. This dish is perfect for anyone following a low-carb, keto, or vegan lifestyle, making it a versatile and delicious lunch option.

Cabbage and Kale Slaw with Apple Cider Vinegar Dressing

This light and crunchy slaw combines nutrient-packed cabbage and kale with a tangy apple cider vinegar dressing. Perfect for spring, this salad is a great way to get a hearty dose of fiber, vitamins, and minerals while keeping it low in carbs and full of flavor.

Ingredients:

2 cups shredded cabbage

2 cups shredded kale (stems removed)
1/2 cup shredded carrots
1/4 cup apple cider vinegar

2 tbsp olive oil
1 tsp mustard
1 tbsp maple syrup

Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded cabbage, kale, and carrots.

In a small bowl, whisk together apple cider vinegar, olive oil, mustard, maple syrup, salt, and pepper until the dressing is smooth.
Pour the dressing over the cabbage mixture and toss until well coated.
Let the slaw sit for 10-15 minutes to allow the flavors to meld together, then serve.

This cabbage and kale slaw with apple cider vinegar dressing is a crisp and refreshing spring salad that’s perfect for a light lunch. The tangy dressing brightens up the earthy greens, while the maple syrup adds just a hint of sweetness to balance the acidity. It’s a fantastic vegan and keto-friendly dish that’s full of fiber and nutrients.

Avocado and Cucumber Lettuce Wraps with Garlic-Lemon Sauce

These fresh and light lettuce wraps are filled with creamy avocado, crunchy cucumber, and a tangy garlic-lemon sauce, creating a vibrant, low-carb meal that’s both refreshing and satisfying. These wraps are perfect for a quick, on-the-go lunch or a light, yet fulfilling, spring meal.

Ingredients:

1 avocado, sliced
1 cucumber, thinly sliced
8 large lettuce leaves (romaine or butter lettuce)

2 tbsp tahini
2 tbsp lemon juice
1 garlic clove, minced

Salt and pepper to taste

Instructions:

In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper to make the garlic-lemon sauce.

Lay out the lettuce leaves and fill each one with slices of avocado and cucumber.
Drizzle the garlic-lemon sauce over the fillings.
Fold the lettuce leaves to form wraps, then serve immediately.

These avocado and cucumber lettuce wraps are a simple, yet flavorful lunch that is perfect for a low-carb, keto, and vegan diet. The creamy avocado, crunchy cucumber, and tangy garlic-lemon sauce create a light, fresh, and satisfying meal that’s quick to prepare and incredibly delicious. It’s an ideal dish for anyone looking for a refreshing spring meal.

Spaghetti Squash Stir-Fry with Mushrooms and Spinach

This spaghetti squash stir-fry combines the light texture of spaghetti squash with savory mushrooms and spinach, creating a delicious and filling dish that’s low in carbs and full of nutrients. The stir-fry is simple to prepare and offers a hearty and satisfying meal for a vegan and keto-friendly lunch.

Ingredients:

1 medium spaghetti squash, roasted and shredded
1 cup mushrooms, sliced
2 cups spinach leaves

2 tbsp olive oil
1 garlic clove, minced
2 tbsp coconut aminos (or tamari)

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and roast face-down for 35-40 minutes.

While the squash roasts, heat olive oil in a large skillet over medium heat. Sauté the garlic and mushrooms for 5-7 minutes until the mushrooms soften and begin to brown.
Add the spinach to the skillet and cook for another 2-3 minutes until wilted.
Once the spaghetti squash is roasted, scrape the strands with a fork and add them to the skillet.

Stir in the coconut aminos, season with salt and pepper, and toss everything together.
Serve warm.

The spaghetti squash stir-fry with mushrooms and spinach is a satisfying, low-carb, and vegan lunch. The mushrooms add a savory depth of flavor, while the spinach provides a nutritious, leafy green element. The spaghetti squash offers a light and satisfying base, making it an excellent choice for those on a keto or vegan diet.

Roasted Carrot and Avocado Salad with Tahini-Lime Dressing

This hearty yet refreshing salad features roasted carrots paired with creamy avocado and a tangy tahini-lime dressing. The roasting brings out the natural sweetness of the carrots, while the avocado adds richness and creaminess, making this dish perfect for a light, nutritious, and keto-friendly lunch.

Ingredients:

4 medium carrots, peeled and sliced
2 tbsp olive oil
Salt and pepper to taste
1 avocado, diced
2 tbsp tahini
1 tbsp lime juice
1 tsp maple syrup (optional)
1 garlic clove, minced
Fresh cilantro for garnish

Instructions:

Preheat the oven to 425°F (220°C). Toss the sliced carrots with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
Roast the carrots for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
In a small bowl, whisk together tahini, lime juice, maple syrup (if using), garlic, salt, and pepper to make the dressing. Add water if needed to thin the dressing.
Once the carrots are done, let them cool slightly before tossing them with the avocado.
Drizzle the tahini-lime dressing over the salad and garnish with fresh cilantro.
This roasted carrot and avocado salad is a perfect balance of earthy, sweet, and creamy flavors. The tangy tahini-lime dressing adds a refreshing kick, making this a delightful low-carb, keto-friendly lunch that is both satisfying and nourishing. The combination of roasted carrots and creamy avocado makes for a hearty, filling dish that is ideal for a spring lunch.

Cauliflower and Spinach Tofu Scramble

A flavorful vegan and keto-friendly tofu scramble featuring cauliflower rice, spinach, and a variety of seasonings. This dish is packed with protein from the tofu and fiber from the cauliflower and spinach, making it a perfect filling meal that is both nutritious and low in carbs.

Ingredients:

1 block firm tofu, drained and crumbled
1 cup cauliflower rice
2 cups fresh spinach
1 tbsp olive oil
1/4 tsp turmeric
1/4 tsp cumin
Salt and pepper to taste
1 tbsp nutritional yeast (optional)
Fresh parsley for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally, until golden brown.
Add the cauliflower rice to the skillet and cook for 4-5 minutes, stirring frequently.
Stir in the spinach, turmeric, cumin, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and the mixture is well combined.
Sprinkle with nutritional yeast, if desired, for added flavor.
Serve the scramble hot, garnished with fresh parsley.

This cauliflower and spinach tofu scramble is a nutrient-packed and satisfying meal that’s perfect for a low-carb, keto, and vegan diet. The tofu provides a protein-rich base, while the cauliflower rice adds volume without the carbs. The spinach adds a fresh, earthyflavor, and the seasonings give it a warm, savory profile, making it a delicious choice for a spring lunch.

Grilled Zucchini and Tomato Salad with Balsamic Dressing

A light and savory salad featuring grilled zucchini and juicy tomatoes, topped with a balsamic dressing for a perfect balance of flavors. This gluten-free, vegan, and low-carb meal is both fresh and filling, making it an ideal choice for a healthy spring lunch.

Ingredients:

2 zucchinis, sliced into rounds
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and pepper to taste
2 tbsp balsamic vinegar
1 tbsp olive oil (for dressing)
1 tsp Dijon mustard
Fresh basil leaves for garnish

Instructions:

Preheat the grill to medium heat. Brush the zucchini slices with olive oil and season with salt and pepper.
Grill the zucchini for 4-5 minutes per side until tender and lightly charred.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine the grilled zucchini, cherry tomatoes, and balsamic dressing. Toss gently to coat.
Garnish with fresh basil leaves and serve.

This grilled zucchini and tomato salad is a light and flavorful dish that is perfect for a keto and vegan lunch. The grilled zucchini adds a smoky flavor that complements the sweetness of the tomatoes, and the balsamic dressing provides a tangy contrast. It’s a simple, healthy, and satisfying meal that captures the essence of spring.

Spicy Tofu and Cabbage Stir-Fry

A spicy and savory stir-fry featuring crispy tofu and crunchy cabbage, cooked in a flavorful sauce. This dish is low in carbs and high in protein, making it an ideal vegan and keto-friendly lunch. The dish is enhanced with a bit of heat, perfect for those who enjoy a little spice in their meals.

Ingredients:

1 block firm tofu, pressed and cubed
2 cups cabbage, shredded
1 tbsp sesame oil
1 tbsp coconut aminos (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp chili paste or sriracha
1 garlic clove, minced
1 tbsp ginger, grated
Green onions for garnish

Instructions:

Heat sesame oil in a large skillet over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy.
Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Stir in the cabbage and cook for 3-4 minutes until tender but still crisp.
Add the coconut aminos, rice vinegar, and chili paste (or sriracha) and stir until the cabbage and tofu are well coated.
Garnish with green onions and serve immediately.

This spicy tofu and cabbage stir-fry is a deliciously savory and satisfying dish that is both low in carbs and high in protein. The crispy tofu pairs perfectly with the crunchy cabbage, and the spicy sauce adds depth and flavor. This dish is an excellent option for a vegan, keto-friendly, and low-carb lunch, offering a balance of heat, flavor, and texture.

Avocado and Tomato Stuffed Mushrooms

These savory stuffed mushrooms are filled with a mixture of creamy avocado, fresh tomatoes, and herbs, offering a delicious and nutritious low-carb option for lunch. The mushrooms act as a perfect vessel for the filling, making them a satisfying vegan and keto-friendly choice.

Ingredients:

8 large portobello mushrooms, stems removed
1 avocado, diced
1 tomato, diced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Olive oil for brushing

Instructions:

Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet and brush with olive oil.
In a small bowl, combine the avocado, tomato, parsley, lemon juice, salt, and pepper.
Stuff each mushroom cap with the avocado-tomato mixture.
Bake for 15-20 minutes until the mushrooms are tender.
Serve warm as a light and filling spring lunch.

These avocado and tomato stuffed mushrooms are a delightful, low-carb lunch option that’s bursting with fresh flavors. The creamy avocado contrasts beautifully with the juicy tomatoes, while the mushrooms add a hearty, umami-rich base. It’s a light yet satisfying dish, perfect for those following a vegan and keto-friendly lifestyle.

Celery and Almond Butter Salad with Mixed Greens

Recipe Summary:
A light and crunchy salad featuring crisp celery paired with creamy almond butter and mixed greens. This simple dish is refreshing and full of healthy fats, fiber, and nutrients, making it a great low-carb, vegan, and keto-friendly lunch option.

Ingredients:

2 cups mixed greens (such as arugula, spinach, or lettuce)
2 celery stalks, thinly sliced
1/4 cup almond butter
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
Sesame seeds for garnish

Instructions:

In a large bowl, combine the mixed greens and sliced celery.
In a small bowl, whisk together almond butter, olive oil, apple cider vinegar, salt, and pepper to make the dressing. Add water if necessary to reach your desired consistency.
Drizzle the almond butter dressing over the salad and toss to coat evenly.
This celery and almond butter salad is a simple yet satisfying meal that’s light, crunchy, and full of nutrients. The almond butter dressing provides a creamy, nutty richness, while the celery and mixed greens add a refreshing crunch. It’s a perfect low-carb, keto-friendly, and vegan lunch that’s both filling and full of flavor.es:

Cauliflower Rice and Mushroom Stir-Fry with Lemon Garlic Sauce

This cauliflower rice and mushroom stir-fry is a flavorful, low-carb dish that’s packed with savory mushrooms and fresh, light cauliflower rice. The lemon garlic sauce adds brightness and depth, making this a perfect vegan and keto-friendly lunch that’s both comforting and refreshing.

Ingredients:

2 cups cauliflower rice (store-bought or homemade)
1 cup mushrooms, sliced
1 tbsp olive oil
1 garlic clove, minced
2 tbsp coconut aminos (or tamari for gluten-free)
1 tbsp lemon juice
1 tsp lemon zest
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they release moisture and become tender.
Add the garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the cauliflower rice, coconut aminos, lemon juice, and lemon zest. Cook for 4-5 minutes until the cauliflower rice is tender and well-coated.This cauliflower rice and mushroom stir-fry is a light yet satisfying dish with a fresh, citrusy kick from the lemon garlic sauce. The cauliflower rice provides a perfect low-carb base, while the mushrooms add umami and depth of flavor. It’s an ideal vegan, keto-friendly lunch option that’s quick to prepare and full of nutrients.

Spicy Avocado and Cucumber Noodles

Spicy avocado and cucumber noodles make for a cool, refreshing, and satisfying lunch. The combination of creamy avocado, crunchy cucumber, and a spicy dressing offers a wonderful mix of textures and flavors. This dish is light, low-carb, and completely vegan and keto-friendly.

Ingredients:

2 medium cucumbers, spiralized into noodles
1 avocado, mashed
1 tbsp lime juice
1 tbsp olive oil
1 tsp chili flakes (adjust to taste)
1 tsp sesame oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Spiralize the cucumbers into noodles and place them in a large mixing bowl.
In a separate bowl, mash the avocado and mix in the lime juice, olive oil, chili flakes, sesame oil, salt, and pepper to create a creamy dressing.
Pour the avocado dressing over the cucumber noodles and toss to coat evenly.
Garnish with fresh cilantro and serve immediately.

These spicy avocado and cucumber noodles are a refreshing and satisfying lunch option with vibrant flavors and textures. The creamy avocado dressing balances perfectly with the cool, crunchy cucumber noodles, while the chili flakes add a spicy kick. This dish is perfect for anyone following a low-carb, vegan, or keto lifestyle.

Grilled Asparagus and Almond Salad with Dijon Vinaigrette

This light and elegant salad features grilled asparagus paired with almonds and a tangy Dijon vinaigrette. The smoky grilled asparagus, along with the crunch of almonds, makes this dish a perfect spring lunch that’s both light and nourishing. It’s low-carb, vegan, and keto-friendly.

Ingredients:

1 bunch asparagus, trimmed
1/4 cup sliced almonds, toasted
2 tbsp olive oil (for grilling)
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp olive oil (for dressing)
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat the grill to medium-high heat. Toss the asparagus with olive oil, salt, and pepper, then grill for 4-5 minutes, turning occasionally, until tender and slightly charred.
While the asparagus grills, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the dressing.
Once the asparagus is done, arrange it on a serving plate. Drizzle the Dijon vinaigrette over the asparagus and top with toasted almonds.
Garnish with fresh thyme and serve.

This grilled asparagus and almond salad is a simple yet flavorful dish that captures the essence of spring. The smoky grilled asparagus pairs perfectly with the crunchy almonds, while the tangy Dijon vinaigrette ties everything together. It’s a light, low-carb, vegan, and keto-friendly lunch that’s packed with flavor and nutrients.

Roasted Beet and Avocado Salad with Lemon-Mustard Dressing

This roasted beet and avocado salad is a delicious combination of earthy roasted beets and creamy avocado, complemented by a tangy lemon-mustard dressing. It’s a vibrant, low-carb, and vegan-friendly lunch that’s full of healthy fats, fiber, and antioxidants.

Ingredients:

2 medium beets, roasted and sliced
1 avocado, sliced
2 cups mixed greens (arugula, spinach, etc.)
1 tbsp olive oil (for roasting)
Salt and pepper to taste
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp olive oil (for dressing)
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45 minutes to 1 hour, until tender. Once roasted, peel and slice the beets.
In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
On a serving plate, arrange the mixed greens, roasted beets, and avocado slices.
Drizzle the lemon-mustard dressing over the salad and garnish with fresh parsley.

This roasted beet and avocado salad is a nourishing and visually stunning dish that’s perfect for a low-carb, vegan, and keto-friendly lunch. The earthy sweetness of roasted beets pairs beautifully with creamy avocado, while the lemon-mustard dressing adds a zesty and tangy touch. It’s a healthy, flavorful option that’s perfect for spring.

Zucchini Fritters with Garlic Herb Yogurt Dip

These crispy zucchini fritters are the perfect spring lunch dish, offering a delicious combination of savory zucchini and fresh herbs. Paired with a refreshing garlic herb yogurt dip, these fritters are a light, crunchy, and satisfying low-carb, keto, and vegan-friendly meal.

Ingredients:

2 medium zucchinis, grated
1/4 cup almond flour
1 tbsp ground flaxseed
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
Salt and pepper to taste
2 tbsp olive oil (for frying)
1/4 cup coconut yogurt (for dip)
1 tbsp fresh lemon juice (for dip)

Instructions:

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a mixing bowl, combine the zucchini, almond flour, flaxseed, parsley, dill, garlic, salt, and pepper. Stir until well combined.
Heat olive oil in a skillet over medium heat. Form the zucchini mixture into small patties and cook for 3-4 minutes per side, until golden and crispy.
While the fritters cook, mix the coconut yogurt with lemon juice, garlic, and a pinch of salt to make the dipping sauce.
Serve the zucchini fritters hot with the garlic herb yogurt dip.

These zucchini fritters are crispy on the outside and tender on the inside, offering a delightful texture contrast. Paired with the refreshing garlic herb yogurt dip, this dish is a perfect low-carb, keto, and vegan lunch that’s both satisfying and full of flavor. They are a great way to enjoy fresh zucchini in a creative, tasty way.

Vegan Tofu and Avocado Lettuce Wraps

These light and refreshing lettuce wraps are filled with protein-rich tofu and creamy avocado, offering a satisfying, low-carb meal. The combination of crispy lettuce, savory tofu, and rich avocado makes this a simple yet delicious vegan and keto-friendly lunch.

Ingredients:

1 block firm tofu, drained and cubed
1 avocado, sliced
8 large lettuce leaves (butter lettuce or romaine)
1 tbsp olive oil
1 tbsp soy sauce (or coconut aminos for gluten-free)
1/2 tsp garlic powder
Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium heat. Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy.
Stir in soy sauce, garlic powder, salt, and pepper, and cook for another 1-2 minutes.
Lay out the lettuce leaves and fill each one with tofu and avocado slices.
Serve immediately as a light, refreshing wrap.

These vegan tofu and avocado lettuce wraps are a quick and satisfying lunch that’s perfect for a low-carb, keto, and vegan diet. The crispy tofu provides protein and texture, while the creamy avocado adds richness. The crisp lettuce leaves hold everything together, making these wraps a delightful, refreshing option for a spring meal.

Note: More recipes are coming soon

27+ Delicious Spring Gluten-Free Recipes to Try This Season