35+ Tasty Spring Avocado Recipes for Every Occasion

Spring is the season of renewal, vibrant colors, and fresh flavors, making it the perfect time to embrace the creamy goodness of avocados.

These nutrient-packed fruits are not only versatile but also bring a burst of flavor and healthy fats to any dish.

Whether you’re hosting a brunch, enjoying a picnic, or looking for quick and healthy meals, avocados are a must-have ingredient.

In this blog, we’ve compiled 35+ delightful spring avocado recipes that celebrate the season’s bounty while keeping your meals light and satisfying.

From refreshing salads to indulgent desserts, these recipes will make avocados your springtime favorite!

35+ Tasty Spring Avocado Recipes for Every Occasion

Spring is the perfect opportunity to refresh your culinary repertoire, and avocados are the ideal ingredient to do just that.

With their creamy texture and mild flavor, they can enhance any dish, whether sweet or savory.

35+ spring avocado recipes are not only easy to prepare but also bring out the best of the season’s fresh produce.

So, grab some ripe avocados, get inspired by these recipes, and let the flavors of spring shine on your table.

Your taste buds—and your body—will thank you!

Avocado Cucumber Salad with Lemon Dill Dressing

This refreshing Avocado Cucumber Salad is a delightful low-carb, keto-friendly lunch option perfect for spring. The creamy avocado pairs beautifully with the crisp cucumbers, and the zesty lemon dill dressing elevates the dish with a bright and herby flavor. Packed with healthy fats and low in carbs, this salad is ideal for those on a keto diet.

Ingredients:

• 2 ripe avocados, diced
• 1 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing.
2. In a large salad bowl, combine diced avocados, cucumber slices, red onion, and fresh dill.
3. Pour the dressing over the salad and gently toss to coat evenly.
4. Serve immediately or chill for 10–15 minutes for enhanced flavor.

This Avocado Cucumber Salad is a testament to how simple ingredients can come together to create a flavorful and satisfying meal. The fresh vegetables and creamy avocado make it a perfect spring lunch that you’ll find yourself craving over and over again.

Spring Avocado Tuna Wraps

These Spring Avocado Tuna Wraps are a low-carb twist on the classic tuna salad wrap. Using fresh lettuce leaves as a base, these wraps are filled with a creamy avocado tuna mixture and accented with crunchy veggies. They’re perfect for a quick, keto-friendly lunch bursting with flavor and nutrients.

Ingredients:

• 1 can (5 oz) tuna, drained
• 1 ripe avocado, mashed
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon lemon juice
• 1/4 cup celery, finely diced
• 1/4 cup bell peppers, finely diced
• 6 large lettuce leaves (Romaine or butter lettuce)
• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix the tuna, mashed avocado, mayonnaise (if using), and lemon juice until creamy.
2. Stir in the diced celery and bell peppers for added crunch. Season with salt and pepper.
3. Lay out the lettuce leaves and evenly distribute the tuna mixture among them.
4. Roll each leaf into a wrap or fold it taco-style. Secure with toothpicks if needed.
5. Serve immediately or refrigerate for up to 2 hours.

These Spring Avocado Tuna Wraps are a light yet satisfying option that makes sticking to a keto diet easy and enjoyable. The lettuce wraps add crunch while keeping the carb count low, and the creamy tuna filling makes this dish a go-to for busy spring lunches.

Avocado Caprese Skillet

This Avocado Caprese Skillet is a warm, melty dish that combines creamy avocado with the rich flavors of fresh mozzarella, tomatoes, and basil. It’s a low-carb, keto-friendly twist on the classic Caprese salad, perfect for a spring lunch that feels indulgent yet stays within your macros.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced or in small balls
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar (optional, use sparingly for keto)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the avocado halves on a baking dish, hollow side up.
3. Fill each avocado half with cherry tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper.
4. Bake for 10–12 minutes, until the cheese is melted and bubbly.
5. Remove from the oven, garnish with fresh basil, and drizzle with a small amount of balsamic vinegar if desired.

The Avocado Caprese Skillet brings together the best flavors of spring in a warm and satisfying dish. Whether you’re enjoying it alone or sharing with others, this recipe highlights the versatility of avocado in creating keto-friendly meals that never skimp on taste.

Avocado Chicken Salad Lettuce Cups

These Avocado Chicken Salad Lettuce Cups are a delicious and convenient low-carb lunch option. By combining creamy avocado with shredded chicken, crisp vegetables, and a tangy dressing, this dish offers a perfect balance of flavor and nutrition. Using lettuce leaves as a base keeps the recipe light and keto-friendly.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (optional)
• 1 tablespoon lime juice
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 6 large lettuce leaves (Romaine or iceberg)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix mashed avocado, mayonnaise (if using), and lime juice until smooth.
2. Add shredded chicken, bell pepper, and cucumber. Mix well and season with salt and pepper.
3. Spoon the chicken mixture into the center of each lettuce leaf.
4. Fold or wrap the lettuce leaves and serve immediately.

This easy and flavorful Avocado Chicken Salad is perfect for spring. The crisp lettuce cups make it portable and versatile, ensuring a healthy and satisfying keto-friendly meal for any time of the day.

Avocado Deviled Eggs

Avocado Deviled Eggs are a creamy, keto-friendly spin on the classic appetizer that doubles as a perfect springtime lunch. By replacing mayonnaise with mashed avocado, these deviled eggs become rich in healthy fats and have an irresistible flavor that’s both tangy and satisfying.

Ingredients:

• 6 hard-boiled eggs
• 1 ripe avocado, mashed
• 1 teaspoon Dijon mustard
• 1 teaspoon lime juice
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Peel the hard-boiled eggs and slice them in half lengthwise.
2. Remove the yolks and place them in a bowl. Mash them with the avocado, Dijon mustard, lime juice, salt, and pepper.
3. Spoon or pipe the mixture back into the egg whites.
4. Garnish with smoked paprika and fresh herbs.
5. Chill for 10 minutes before serving.

Deviled Eggs are an elegant and nutritious way to enjoy a low-carb lunch. Their creamy texture and zesty flavor make them a crowd-pleaser that’s quick to prepare and satisfying for anyone on a keto diet.

Spring Avocado and Zucchini Noodles

This Spring Avocado and Zucchini Noodles recipe is a light yet filling dish that’s perfect for a keto lunch. The creamy avocado sauce coats the zucchini noodles beautifully, and fresh herbs add a vibrant touch. It’s a low-carb alternative to pasta that celebrates spring’s bounty.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional toppings: grated Parmesan or cherry tomatoes

Instructions:

1. Spiralize the zucchinis and set aside.
2. In a blender, combine avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. Heat the zucchini noodles in a skillet over medium heat for 2–3 minutes to soften slightly.
4. Toss the warm zucchini noodles with the avocado sauce until coated evenly.
5. Garnish with Parmesan or cherry tomatoes if desired, and serve immediately.

This vibrant Spring Avocado and Zucchini Noodles dish is a delicious and creative way to enjoy a keto-friendly lunch. With its creamy, herby sa]ce and fresh ingredients, it’s sure to become a seasonal favorite.

Avocado and Smoked Salmon Boats

Avocado and Smoked Salmon Boats are a quick and elegant keto lunch that combines rich smoked salmon with creamy avocado. This dish is packed with healthy fats, making it perfect for a satisfying spring meal that’s as nutritious as it is delicious.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 ounces smoked salmon, sliced
• 1 tablespoon capers
• 1 teaspoon lemon juice
• 1 tablespoon cream cheese (optional)
• Fresh dill for garnish

Instructions:

1. Scoop out a small amount of avocado flesh to create a larger cavity.
2. Fill each avocado half with smoked salmon slices.
3. Add a dollop of cream cheese if desired, and sprinkle with capers.
4. Drizzle with lemon juice and garnish with fresh dill.
5. Serve immediately.

These Avocado and Smoked Salmon Boats are a luxurious yet simple option for keto lunches. The combination of flavors and textures makes this dish a delightful way to enjoy the season’s freshest ingredients.

vocado Bacon Egg Salad

Avocado Bacon Egg Salad is a protein-packed keto lunch recipe that’s loaded with flavor and texture. The creamy avocado blends perfectly with the smoky bacon and rich eggs, creating a satisfying dish that’s both indulgent and nutritious.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 4 slices crispy bacon, crumbled
• 1 tablespoon mayonnaise (optional)
• 1 teaspoon Dijon mustard
• 1 tablespoon green onions, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine mashed avocado, mayonnaise, and Dijon mustard.
2. Stir in chopped eggs, crumbled bacon, and green onions.
3. Season with salt and pepper to taste.
4. Serve in a bowl, on lettuce leaves, or in low-carb wraps.

This Avocado Bacon Egg Salad is the ultimate keto comfort food for spring. It’s rich, creamy, and filled with wholesome ingredients that keep you full and energized throughout the day.

Spicy Shrimp and Avocado Salad

The Spicy Shrimp and Avocado Salad is a zesty, protein-packed keto lunch option that’s as flavorful as it is nutritious. The creamy avocado helps balance the spice of the shrimp, while fresh greens and lime add a refreshing springtime touch.

Ingredients:

• 1 ripe avocado, diced
• 1/2 pound shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 4 cups mixed greens
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Toss shrimp with chili powder, salt, and pepper.
2. Heat olive oil in a skillet over medium heat and cook shrimp until pink, about 3–4 minutes per side.
3. In a large bowl, combine mixed greens and diced avocado.
4. Add cooked shrimp and drizzle with lime juice. Toss gently to combine.
5. Serve immediately.

The Spicy Shrimp and Avocado Salad is a vibrant and satisfying meal that’s perfect for spring lunches. The bold flavors and fresh ingredients make it a keto-friendly favorite you’ll want to enjoy regularly.

Avocado Pesto Chicken Bowl

This Avocado Pesto Chicken Bowl combines the creamy richness of avocado with the bold flavors of pesto for a hearty, keto-friendly lunch. Paired with grilled chicken and fresh veggies, it’s a wholesome dish that’s perfect for meal prep or an easy springtime meal.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 1 ripe avocado, mashed
• 2 tablespoons pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 1/2 cup spinach or arugula
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix mashed avocado with pesto until smooth.
2. Arrange chicken, cherry tomatoes, and spinach in a bowl.
3. Add the avocado pesto mixture on top and toss gently.
4. Season with salt and pepper and serve immediately.

This Avocado Pesto Chicken Bowl is a satisfying, flavor-packed lunch option that fits perfectly into a keto lifestyle. Its vibrant colors and fresh ingredients make it a celebration of spring in every bite.

Avocado Turkey Roll-Ups

Avocado Turkey Roll-Ups are a quick and easy low-carb lunch option that combines creamy avocado with savory turkey slices. These keto-friendly rolls are perfect for busy spring days, offering a satisfying balance of healthy fats, protein, and fresh flavors.

Ingredients:

• 8 slices deli turkey (nitrate-free, if possible)
• 1 ripe avocado, mashed
• 1/4 cup cream cheese, softened
• 1/4 cup fresh spinach or arugula
• Salt and pepper to taste

Instructions:

1. Mix mashed avocado and cream cheese in a small bowl until smooth. Season with salt and pepper.
2. Lay turkey slices flat and spread a thin layer of the avocado mixture on each slice.
3. Place a few spinach or arugula leaves on top of the avocado spread.
4. Roll the turkey slices tightly and secure with toothpicks if needed.
5. Serve immediately or chill for 10–15 minutes.

These Avocado Turkey Roll-Ups are a versatile, no-cook keto lunch option that’s as delicious as it is convenient. They’re great for meal prep or on-the-go lunches during the lively spring season.

Avocado and Bacon Stuffed Mushrooms

Avocado and Bacon Stuffed Mushrooms are a warm, keto-friendly dish that’s perfect for spring lunches. The creamy avocado filling, crispy bacon, and earthy mushrooms create a rich and satisfying flavor combination that’s both hearty and low-carb.

Ingredients:

• 8 large button or portobello mushrooms
• 1 ripe avocado, mashed
• 4 slices bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese (optional)
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Remove mushroom stems and hollow out the caps.
2. In a bowl, mix mashed avocado, crumbled bacon, minced garlic, salt, and pepper.
3. Fill each mushroom cap with the avocado mixture. Top with shredded cheddar if desired.
4. Bake for 12–15 minutes until mushrooms are tender and cheese is melted.
5. Serve warm.

These Avocado and Bacon Stuffed Mushrooms are an indulgent yet healthy lunch idea that highlights spring flavors. They’re perfect as a main dish or an appetizer, offering a keto-friendly twist on stuffed mushrooms.

Avocado Egg Salad Lettuce Wraps

Avocado Egg Salad Lettuce Wraps are a creamy, low-carb take on a classic recipe. This keto-friendly dish replaces traditional mayonnaise with nutrient-rich avocado, offering a light yet satisfying option for a spring lunch.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 6 large lettuce leaves
• Salt and pepper to taste

Instructions:

1. In a bowl, mix mashed avocado, Dijon mustard, and lemon juice.
2. Add chopped eggs and mix gently until combined. Season with salt and pepper.
3. Spoon the egg salad onto lettuce leaves and wrap or fold as desired.
4. Serve immediately or chill for up to 2 hours.

These Avocado Egg Salad Lettuce Wraps are a simple, flavorful lunch option perfect for spring. They’re light, creamy, and packed with protein and healthy fats to keep you energized throughout the day.

Avocado and Shrimp Zucchini Boats

Avocado and Shrimp Zucchini Boats are a creative, keto-friendly lunch idea that’s packed with fresh spring flavors. The combination of creamy avocado, seasoned shrimp, and roasted zucchini creates a dish that’s both nutritious and satisfying.

Ingredients:

• 2 medium zucchinis, halved lengthwise and hollowed
• 1 ripe avocado, mashed
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place zucchini halves on a baking sheet and roast for 10 minutes.
2. Season shrimp with garlic powder, salt, and pepper, and sauté in olive oil until pink.
3. Fill roasted zucchini boats with mashed avocado and top with cooked shrimp.
4. Return to the oven for 5 minutes.
5. Serve warm.

These Avocado and Shrimp Zucchini Boats are a delicious and visually stunning lunch option that’s perfect for spring. They’re keto-friendly, flavorful, and packed with healthy ingredients to fuel your day.

Creamy Avocado Broccoli Slaw

This Creamy Avocado Broccoli Slaw is a crunchy and refreshing low-carb salad that makes a perfect keto lunch for spring. The avocado dressing adds a velvety texture, while the broccoli slaw keeps it light and crisp.

Ingredients:

• 3 cups broccoli slaw mix (shredded broccoli, carrots, and cabbage)
• 1 ripe avocado, mashed
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine broccoli slaw mix.
2. In a small bowl, mix mashed avocado, olive oil, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss to coat evenly.
4. Serve immediately or chill for 15 minutes.

This Creamy Avocado Broccoli Slaw is a refreshing and nutritious way to enjoy a keto lunch. It’s quick to prepare, packed with flavor, and perfect for the warmer spring months.

Avocado Salmon Salad with Lemon Vinaigrette

Avocado Salmon Salad with Lemon Vinaigrette is a healthy, keto-friendly lunch that’s bursting with fresh, vibrant flavors. The rich salmon and creamy avocado pair beautifully with a tangy lemon vinaigrette for a satisfying meal.

Ingredients:

• 4 ounces cooked salmon, flaked
• 1 ripe avocado, diced
• 2 cups mixed greens
• 1/4 cup cherry tomatoes, halved
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, flaked salmon, avocado, and cherry tomatoes.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately.

This Avocado Salmon Salad with Lemon Vinaigrette is a light and refreshing meal that’s perfect for spring. Its balance of healthy fats and vibrant flavors makes it a delicious keto-friendly option you’ll love to enjoy repeatedly.

Avocado BLT Salad

he Avocado BLT Salad takes all the flavors of the classic BLT sandwich and transforms them into a keto-friendly, low-carb lunch. With crispy bacon, juicy tomatoes, and creamy avocado atop a bed of fresh greens, this salad is perfect for a satisfying spring meal.

Ingredients:

• 4 cups mixed greens
• 1 ripe avocado, diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, avocado, bacon, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

This Avocado BLT Salad is a fresh and flavorful way to enjoy the classic BLT flavors without the bread. Its crisp and creamy elements make it a perfect keto lunch option for a sunny spring day.

Avocado and Tuna Stuffed Bell Peppers

Avocado and Tuna Stuffed Bell Peppers are a colorful, low-carb lunch idea bursting with flavor and healthy fats. This dish combines creamy avocado with protein-rich tuna and fresh veggies, all served in a crisp bell pepper “bowl.”

Ingredients:

• 2 bell peppers, halved and seeded
• 1 can (5 oz) tuna, drained
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup celery, diced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix mashed avocado, tuna, lime juice, celery, salt, and pepper.
2. Spoon the mixture evenly into the bell pepper halves.
3. Serve immediately or chill for up to 2 hours.

These Avocado and Tuna Stuffed Bell Peppers are a bright and refreshing option for spring lunches. Their bold flavors and vibrant presentation make them a delightful keto-friendly dish.

Avocado Ranch Chicken Salad

This Avocado Ranch Chicken Salad combines creamy avocado with shredded chicken and a tangy homemade ranch dressing for a flavorful and filling keto lunch. Served over greens or in lettuce wraps, it’s a versatile dish that’s perfect for spring.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado, mashed
• 2 tablespoons sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mix mashed avocado, sour cream, garlic powder, onion powder, dried dill, and lemon juice.
2. Add shredded chicken and mix until well coated. Season with salt and pepper.
3. Serve on a bed of greens or in lettuce wraps.

This Avocado Ranch Chicken Salad is a creamy and flavorful option that will quickly become a staple in your keto lunch rotation. The ranch flavors make it extra delicious, while the avocado keeps it healthy and satisfying.

Spicy Avocado Cauliflower Rice Bowl

This Spicy Avocado Cauliflower Rice Bowl is a vibrant and keto-friendly lunch packed with bold flavors. The creamy avocado tempers the heat from the spices, while the cauliflower rice serves as a satisfying low-carb base for this nutritious dish.

Ingredients:

• 2 cups cauliflower rice
• 1 ripe avocado, sliced
• 1/2 cup cooked chicken or shrimp
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the cauliflower rice for 3–4 minutes. Season with salt, pepper, and chili powder.
2. Serve the cauliflower rice in a bowl and top with cooked chicken or shrimp and sliced avocado.
3. Drizzle with lime juice and garnish with additional chili powder if desired.

This Spicy Avocado Cauliflower Rice Bowl is an exciting way to enjoy a keto-friendly lunch. It’s packed with flavor, easy to prepare, and perfect for a quick and satisfying springtime meal.

Creamy Avocado Asparagus Salad

This Creamy Avocado Asparagus Salad is a light and refreshing keto lunch option that highlights spring’s seasonal produce. The tender asparagus pairs beautifully with the creamy avocado, making this dish a healthy and elegant meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Steam or blanch the asparagus until tender but still crisp. Let it cool slightly.
2. In a bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. Arrange asparagus and avocado slices on a plate and drizzle with the dressing.
4. Serve immediately.

This Creamy Avocado Asparagus Salad is a simple yet sophisticated keto dish that captures the freshness of spring. It’s a nutritious, low-carb option perfect for lunch or as a side dish.

Note: More recipes are coming soon