25+ Deliciously Easter Low-Calorie Brunch Recipes for a Healthier Holiday

Easter is a time for family, festivities, and, of course, a delicious brunch spread. However, it doesn’t always have to come with a heavy calorie load.

Whether you’re aiming to stay on track with your health goals or simply prefer a lighter meal to kick off the holiday, these 25+ low-calorie Easter brunch recipes offer something for everyone.

From vibrant salads to savory egg dishes and refreshing beverages, these recipes are designed to keep your brunch flavorful, satisfying, and guilt-free.

By using fresh ingredients and focusing on lighter preparations, you can enjoy all the deliciousness of an Easter brunch without the added calories.

So, gather your loved ones, set the table, and indulge in these tasty yet healthy options that will leave you feeling energized and happy as you celebrate the season.

25+ Deliciously Easter Low-Calorie Brunch Recipes for a Healthier Holiday

This Easter, there’s no need to compromise on taste to enjoy a lighter brunch. With these 25+ low-calorie recipes, you can create a spread that’s not only delicious but also nourishing.

Whether you’re hosting a crowd or preparing a meal for yourself, these healthy dishes are sure to delight your taste buds while keeping your calorie count in check.

From savory frittatas to fresh salads and vibrant side dishes, there’s something for everyone to enjoy.

So go ahead—celebrate Easter the healthy way and enjoy the festivities without feeling weighed down.

Light and Fluffy Asparagus Frittata

This asparagus frittata is a light and fluffy option for an Easter brunch. Packed with protein and fiber, it’s low in calories but full of flavor. Fresh asparagus and egg whites create a beautiful green dish, perfect for any spring gathering. It’s an easy-to-make recipe that can be served hot or cold, making it a versatile choice for your holiday table.

Ingredients:

• 6 large egg whites
• 1 bunch of asparagus, trimmed and chopped
• 1/2 cup low-fat milk
• 1/2 cup diced onion
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a non-stick skillet over medium heat and lightly spray with olive oil. Add the onions and cook for 2-3 minutes until softened.
3. Add the chopped asparagus and cook for another 5 minutes until tender. Season with salt and pepper.
4. In a bowl, whisk together the egg whites and low-fat milk until combined. Pour the mixture over the cooked vegetables in the skillet.
5. Stir in the chopped parsley and season with salt and pepper. Let the frittata cook on the stovetop for 2-3 minutes.
6. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is set and slightly golden on top.
7. Slice and serve immediately, or let it cool for later.

This asparagus frittata is an excellent way to enjoy a low-calorie brunch without compromising on flavor. Packed with protein, fiber, and vitamins, it makes for a healthy choice that can help keep you energized throughout the day. The combination of egg whites and fresh asparagus offers a satisfying, yet light dish that’s perfect for an Easter celebration. Plus, it can easily be adapted to include other vegetables like spinach or mushrooms for added variety.

Fresh Fruit Salad with Honey-Lime Dressing

This vibrant and refreshing fruit salad is the ideal light dish for an Easter brunch. It’s loaded with a variety of fresh fruits, from juicy berries to tropical pineapple, all tossed together in a sweet and tangy honey-lime dressing. Low in calories and packed with essential vitamins, it’s the perfect addition to balance out heavier dishes while still satisfying your sweet tooth.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup pineapple chunks
• 1 cup grapes, halved
• 1 orange, segmented
• 2 tablespoons honey
• 1 tablespoon lime juice
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine the strawberries, blueberries, pineapple, grapes, and orange segments.
2. In a small bowl, whisk together the honey and lime juice to make the dressing.
3. Pour the dressing over the fruit and gently toss to combine, ensuring all the fruit is coated.
4. Garnish with fresh mint leaves before serving.

This fresh fruit salad offers a vibrant and delicious way to enjoy the abundance of spring’s fruits while keeping things light and refreshing. The honey-lime dressing adds a touch of sweetness without being overpowering, and the mint garnish gives it a refreshing twist. This salad is not only a feast for the eyes but also provides essential nutrients like vitamin C and antioxidants. It’s the perfect side dish to complement your Easter meal while keeping the calorie count low.

Avocado and Tomato Toast with Poached Eggs

This avocado and tomato toast with poached eggs is a nutritious and satisfying option for a low-calorie Easter brunch. The creamy avocado pairs perfectly with the fresh tomatoes and the richness of a poached egg, all atop a slice of whole-grain toast. It’s a simple yet delicious dish that’s easy to make, full of healthy fats, and low in calories, making it a great choice for a lighter brunch.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado, mashed
• 1 small tomato, sliced
• 2 large eggs
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh basil leaves (optional)

Instructions:

1. Toast the whole-grain bread slices until golden and crispy.
2. While the bread is toasting, bring a small pot of water to a gentle simmer. Add a splash of vinegar to the water to help the eggs hold their shape.
3. Crack the eggs into separate small bowls. Carefully lower each egg into the simmering water and poach for 3-4 minutes, or until the whites are set but the yolks remain soft.
4. Spread the mashed avocado evenly onto each slice of toasted bread.
5. Layer the tomato slices on top of the avocado.
6. Once the eggs are poached, gently remove them from the water and place one egg on top of each toast.
7. Season with salt, pepper, and optional red pepper flakes for a bit of heat. Garnish with fresh basil leaves if desired.

Avocado and tomato toast with poached eggs offers a light yet filling brunch option that’s both nutritious and low in calories. The creamy avocado provides healthy fats, while the tomatoes add a burst of freshness. Poaching the eggs keeps the dish light, without adding extra fat from frying. This simple yet flavorful dish is a great way to start your Easter morning with a satisfying, healthy meal that doesn’t weigh you down. Plus, it’s easily customizable with different toppings or spreads to suit your tastes.

Greek Yogurt Parfait with Berries and Almonds

This Greek yogurt parfait is a simple yet indulgent Easter brunch option. It layers creamy, high-protein Greek yogurt with antioxidant-rich berries and crunchy almonds, all drizzled with a hint of honey. It’s a light and refreshing dish that feels indulgent but is low in calories, making it an excellent choice for a healthy start to your Easter celebration.

Ingredients:

• 1 cup plain Greek yogurt (low-fat or non-fat)
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/4 cup sliced almonds
• 1 tablespoon honey
• 1 teaspoon chia seeds (optional)

Instructions:

1. In serving glasses or bowls, spoon a layer of Greek yogurt at the bottom.
2. Add a layer of sliced strawberries, followed by a layer of blueberries.
3. Repeat the layers, creating two or three layers of yogurt and fruit.
4. Top with sliced almonds, chia seeds (if using), and a drizzle of honey.
5. Serve immediately or refrigerate for up to an hour before serving for a chilled treat.

This Greek yogurt parfait is a satisfying and light dish that combines the creamy texture of yogurt with the sweetness of fresh berries. The almonds add a satisfying crunch, and the honey provides just the right amount of sweetness without overloading on calories. The chia seeds offer a boost of omega-3s and fiber, making this parfait a well-rounded option for your Easter brunch. It’s quick to assemble and easily customizable based on the fruits and toppings you prefer, making it perfect for a nutritious and tasty holiday treat.

Veggie-Packed Quinoa Salad with Lemon Vinaigrette

This veggie-packed quinoa salad is an excellent choice for a healthy, low-calorie Easter brunch. Quinoa is a complete protein and pairs perfectly with an array of colorful vegetables, including cucumber, bell pepper, and red onion. Tossed with a tangy lemon vinaigrette, this salad is light, refreshing, and full of vibrant flavors, perfect for celebrating spring.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Allow it to cool to room temperature.
2. In a large bowl, combine the cooked quinoa, diced cucumber, bell pepper, red onion, and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing is well combined.
4. Pour the dressing over the quinoa and vegetable mixture, tossing gently to coat.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This quinoa salad is a flavorful and nutritious dish that is light yet filling. The quinoa provides plant-based protein, while the fresh vegetables add a satisfying crunch and refreshing taste. The lemon vinaigrette ties everything together with its zesty brightness, making this salad a perfect side dish for your Easter brunch. It’s easy to prepare in advance and can be served cold, making it a great dish for a crowd or a relaxed holiday meal. Best of all, it’s packed with fiber, vitamins, and minerals while being low in calories.

Baked Sweet Potato Hash with Eggs

This baked sweet potato hash with eggs is a hearty, healthy option for a low-calorie Easter brunch. Roasted sweet potatoes are paired with colorful vegetables like bell peppers, onions, and spinach, then topped with a poached or baked egg for extra protein. This dish offers a warm, comforting feel while remaining light and full of nutrients, making it a perfect addition to your holiday spread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 4 large eggs
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 20 minutes.
3. After 20 minutes, add the diced bell pepper and onion to the baking sheet with the sweet potatoes. Toss everything together and roast for an additional 15-20 minutes, or until the sweet potatoes are tender and slightly crispy.
4. Meanwhile, cook the spinach in a separate pan over medium heat until wilted, about 2-3 minutes.
5. Once the vegetables are roasted, remove the baking sheet from the oven. Add the spinach on top and make four small wells in the hash mixture.
6. Crack an egg into each well and return the baking sheet to the oven. Bake for an additional 5-7 minutes, or until the eggs are cooked to your desired level.
7. Season with salt and pepper, and garnish with fresh herbs if desired.

This baked sweet potato hash with eggs offers the perfect combination of sweetness from the roasted potatoes and savory flavors from the vegetables and eggs. It’s a balanced dish, providing healthy carbs, protein, and fiber while remaining low in calories. The egg adds richness and protein, making it a satisfying brunch option that feels indulgent but is still light and healthy. It’s an easy, one-pan dish that can be customized with your favorite vegetables, making it an ideal choice for a festive Easter brunch.

Spinach and Mushroom Breakfast Muffins

These spinach and mushroom breakfast muffins are a perfect grab-and-go option for Easter brunch. Packed with nutrient-dense vegetables like spinach and mushrooms, these muffins are low in calories but full of flavor. They’re made with egg whites and whole wheat flour for added protein and fiber, making them a great way to start your day on a healthy note.

Ingredients:

• 6 large egg whites
• 1/2 cup mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup low-fat milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup whole wheat flour
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with olive oil spray.
2. In a large skillet, sauté the mushrooms, spinach, and red bell pepper over medium heat until softened, about 5-7 minutes. Remove from heat and let it cool.
3. In a bowl, whisk together the egg whites, milk, garlic powder, onion powder, salt, and pepper.
4. Stir in the sautéed vegetables and the whole wheat flour until well combined.
5. Divide the mixture evenly between the muffin tin cups.
6. Bake for 15-20 minutes, or until the muffins are set and lightly golden on top.
7. Let the muffins cool for a few minutes before removing them from the tin.

These spinach and mushroom breakfast muffins are a fantastic low-calorie choice for a busy Easter brunch. They provide a good balance of protein, vegetables, and whole grains, making them filling and nutritious. You can also make them ahead of time and store them in the fridge for a quick and healthy breakfast or snack throughout the week. With the savory flavor of the vegetables and the lightness of the egg whites, these muffins are sure to be a hit at your Easter celebration.

Zucchini Noodles with Lemon Pesto

Zucchini noodles with lemon pesto offer a light, low-calorie alternative to traditional pasta dishes. The zucchini noodles are packed with nutrients and provide a satisfying crunch, while the homemade lemon pesto adds a burst of flavor without being heavy. This dish is refreshing, filling, and perfect for a springtime Easter brunch, offering a healthy twist on a classic favorite.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon pine nuts (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles and set aside.
2. In a food processor, combine the basil, olive oil, lemon juice, lemon zest, pine nuts (if using), salt, and pepper. Pulse until the mixture forms a smooth pesto sauce.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until they begin to soften but still maintain some crunch.
4. Toss the cooked zucchini noodles with the lemon pesto sauce, making sure the noodles are well coated.
5. Serve the noodles with a garnish of cherry tomatoes and an extra sprinkle of lemon zest.

This zucchini noodles with lemon pesto dish is a light, refreshing, and low-calorie way to enjoy a pasta-like meal at Easter brunch. The zucchini noodles provide a healthy base, while the lemon pesto adds a tangy, herbaceous flavor that feels indulgent but is actually quite healthy. It’s a great way to sneak in more vegetables while still satisfying your cravings for something savory and satisfying. Plus, it’s easy to prepare and can be served warm or chilled, making it perfect for a springtime brunch.

Cauliflower and Chickpea Tabbouleh

This cauliflower and chickpea tabbouleh is a low-calorie twist on the traditional Middle Eastern salad. Instead of bulgur wheat, cauliflower rice is used as a base, making it gluten-free and low in carbs. Combined with protein-rich chickpeas, fresh herbs, and vegetables, this tabbouleh is light, refreshing, and full of flavor—a perfect side dish for an Easter brunch.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower using a box grater or a food processor to create rice-sized pieces. Place it in a large mixing bowl.
2. Add the chickpeas, cucumber, red onion, parsley, and mint to the bowl with the cauliflower.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the cauliflower mixture and toss well to combine.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to marinate.

This cauliflower and chickpea tabbouleh is a nutritious, low-calorie salad that makes a great addition to your Easter brunch. The cauliflower rice provides a light, grain-free alternative to traditional tabbouleh, while the chickpeas add a satisfying source of protein. The fresh herbs and lemon dressing bring brightness and depth of flavor, making this dish not only healthy but also incredibly flavorful. It’s a perfect side dish for any Easter meal and is great for those looking to enjoy a lighter, veggie-packed option.

Avocado and Tomato Salad with Balsamic Glaze

This vibrant avocado and tomato salad with balsamic glaze is a simple yet flavorful dish for Easter brunch. The creamy avocado pairs beautifully with juicy, ripe tomatoes, and the tangy balsamic glaze ties everything together. This salad is light, refreshing, and nutrient-dense, making it a perfect side dish that’s low in calories but full of taste.

Ingredients:

• 2 ripe avocados, sliced
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Arrange the sliced avocado and halved cherry tomatoes on a serving platter.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the balsamic glaze over the avocado and tomato mixture.
4. Garnish with fresh basil leaves and serve immediately.

This avocado and tomato salad with balsamic glaze is an incredibly light and refreshing option for Easter brunch. The creamy avocado adds healthy fats, while the tomatoes provide vitamins and antioxidants. The balsamic glaze adds a burst of flavor without overwhelming the dish. It’s quick to prepare, making it perfect for those looking for a simple yet elegant addition to their holiday spread. This salad is also versatile, and you can easily adjust the ingredients based on what’s in season or your personal preferences.

Egg White and Veggie Scramble

A low-calorie twist on a traditional breakfast favorite, this egg white and veggie scramble is packed with protein and vegetables. It’s a great way to enjoy the comforting texture of scrambled eggs while keeping things light. The colorful veggies add both flavor and nutrients, making this scramble a nutritious and satisfying option for Easter brunch.

Ingredients:

• 6 large egg whites
• 1/2 cup bell peppers, diced
• 1/4 cup red onion, diced
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
2. Add the diced bell peppers and onions to the skillet and sauté for 3-4 minutes, or until softened.
3. Add the spinach and cook for another 1-2 minutes until wilted.
4. Pour in the egg whites and cook, stirring occasionally, until fully set, about 3-5 minutes.
5. Add the halved cherry tomatoes and garlic powder, and season with salt and pepper.
6. Stir everything together and serve immediately.

This egg white and veggie scramble is a nutritious, low-calorie brunch option that is full of protein and vitamins. The egg whites provide a rich source of protein without the added calories of the yolks, while the vegetables contribute fiber, antioxidants, and vitamins. The dish is quick to make and can be easily customized with your favorite vegetables. It’s a filling, wholesome way to start your Easter day without feeling weighed down by heavy foods.

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus with lemon and Parmesan is a light, elegant side dish that’s perfect for Easter brunch. The asparagus is grilled to perfection, offering a smoky flavor, and the simple combination of lemon and Parmesan enhances the natural taste of the vegetable. It’s a nutrient-rich, low-calorie dish that adds a touch of sophistication to your meal.

Ingredients:

• 1 bunch of asparagus, trimmed
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 4-5 minutes on each side, until tender and slightly charred.
4. Remove the asparagus from the grill and transfer to a serving platter.
5. Drizzle with fresh lemon juice and zest, then sprinkle with grated Parmesan.
6. Serve immediately.

This grilled asparagus with lemon and Parmesan is a light, flavorful side dish that’s easy to prepare and perfect for Easter brunch. The smoky grilled flavor of the asparagus pairs wonderfully with the bright citrus of the lemon and the richness of the Parmesan. It’s a healthy dish that is low in calories but big on taste, making it an excellent addition to your holiday spread. The dish is also quick to make and can be prepared ahead of time, allowing you to focus on other brunch preparations.

Sweet Potato and Black Bean Frittata

This sweet potato and black bean frittata is a hearty yet low-calorie dish that’s perfect for Easter brunch. Packed with protein and fiber from the black beans and nutrient-rich sweet potatoes, this frittata is filling and nutritious. The addition of fresh herbs and a light touch of cheese makes this dish flavorful without the extra calories.

Ingredients:

• 4 large egg whites
• 1/2 cup sweet potatoes, peeled and diced
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup red onion, diced
• 1/2 cup spinach, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup reduced-fat cheese (optional)
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a skillet with olive oil spray and heat over medium. Add the diced sweet potatoes and cook until tender, about 7-10 minutes.
3. Add the red onion, black beans, and spinach to the skillet. Stir in the cumin, paprika, salt, and pepper, and cook for another 2-3 minutes.
4. In a bowl, whisk together the egg whites and pour over the vegetable mixture. Stir gently to combine.
5. Sprinkle the reduced-fat cheese over the top (if using) and place the skillet in the oven.
6. Bake for 15-20 minutes or until the frittata is set and lightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This sweet potato and black bean frittata is a fantastic low-calorie brunch option, packed with fiber, protein, and essential vitamins. The sweet potatoes provide natural sweetness and rich texture, while the black beans and spinach add heartiness. The frittata is also highly customizable—feel free to add your favorite herbs or other veggies. It’s filling yet light, making it an ideal choice for a balanced and flavorful Easter brunch.

Cucumber and Hummus Toast

For a quick and refreshing brunch option, this cucumber and hummus toast is an excellent choice. The crisp cucumber, creamy hummus, and whole-grain toast create a satisfying snack or light meal that’s low in calories but packed with nutrients. The toast is simple to prepare and makes for a great healthy addition to your Easter spread.

Ingredients:

• 2 slices whole-grain bread
• 1/4 cup hummus
• 1/2 cucumber, thinly sliced
• Fresh dill or parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Toast the whole-grain bread slices to your desired level of crispness.
2. Spread a thin layer of hummus on each slice of toast.
3. Arrange the cucumber slices evenly over the hummus.
4. Sprinkle with fresh dill or parsley, and season with salt and pepper.
5. Serve immediately.

This cucumber and hummus toast is a quick, low-calorie dish that offers refreshing crunch from the cucumber and creamy texture from the hummus. Whole-grain bread adds fiber, making this dish both satisfying and nutritious. It’s perfect for Easter brunch when you want something light but full of flavor. This recipe can also be made ahead for a hassle-free option, and it’s easily customizable with other toppings like tomatoes or avocado.

Carrot and Apple Slaw

This carrot and apple slaw is a light, crunchy, and refreshing side dish that pairs beautifully with any Easter brunch spread. The sweet and tart combination of apples and carrots, dressed in a light vinaigrette, provides a healthy, low-calorie option that adds color and texture to your table. This slaw is full of fiber and vitamin C, making it both nutritious and delicious.

Ingredients:

• 2 large carrots, shredded
• 1 apple, julienned (Granny Smith or Honeycrisp work well)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded carrots and julienned apple.
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper.
3. Pour the dressing over the carrots and apples and toss well to coat.
4. Garnish with fresh parsley and serve immediately, or chill in the fridge for 20 minutes for a more refreshing taste.

This carrot and apple slaw is a deliciously light and tangy addition to your Easter brunch. The apples and carrots provide a natural sweetness, while the apple cider vinegar dressing offers a hint of tartness to balance the flavors. It’s a great way to add a healthy serving of vegetables and fruits to your meal without loading up on calories. Plus, it’s a perfect dish for preparing ahead of time and serving as a cool, crunchy side for any main course.

Note: More recipes are coming soon!