27+ Delicious Spring First Course Recipes to Celebrate the Season

Spring is a season of renewal, where nature bursts into bloom and the world comes alive with color.

It’s also a time for celebration, and what better way to embrace the spirit of the season than with a delicious spread of spring festival recipes?

Whether you’re hosting a spring gathering, celebrating a traditional holiday, or simply enjoying the fresh produce of the season, these recipes will add a touch of vibrancy and flavor to your table.

From light salads to hearty mains and refreshing desserts, the recipes we’ve gathered are perfect for spring festivals and family gatherings alike.

Get ready to indulge in some fresh, seasonal dishes that will leave everyone asking for seconds.

27+ Delicious Spring First Course Recipes to Celebrate the Season

Spring is the season of renewal, and what better way to embrace it than with fresh and vibrant first courses that showcase the beauty of nature’s bounty?

These 27+ spring recipes will add color, flavor, and a touch of elegance to your meals.

Whether you’re enjoying a light lunch on a warm afternoon or setting the stage for a lavish dinner, these dishes are sure to impress your guests and excite your taste buds.

So go ahead, fill your plate with the season’s freshest ingredients, and let spring take center stage in your kitchen!

Zucchini Noodles with Avocado Pesto

Zucchini noodles, or zoodles, are a refreshing low-carb alternative to pasta and pair beautifully with a creamy avocado pesto. This dish is both vibrant and satisfying, perfect for a keto lunch. The combination of fresh zucchini and the richness of avocado creates a light yet filling first course. It’s also packed with healthy fats, making it a great choice for those following a ketogenic diet.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic
• Salt and pepper to taste
• 1 tbsp pine nuts (optional)

Instructions:

1. Start by spiralizing the zucchinis to create the noodles. Set aside.
2. For the avocado pesto, blend the avocado, basil, lemon juice, olive oil, garlic, salt, and pepper in a food processor until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Garnish with pine nuts if desired for added texture and flavor.
5. Serve immediately or chill for a refreshing, cold dish.

This zucchini noodles with avocado pesto dish is an ideal low-carb, keto-friendly starter. It’s a flavorful and refreshing way to enjoy the seasonal bounty of spring. The creamy avocado pesto not only adds a delightful richness but also provides healthy fats and nutrients, making it a perfect fit for any keto lunch. Plus, it’s incredibly easy to prepare, allowing you to savor a light and nourishing meal in no time!

Roasted Asparagus with Lemon and Parmesan

A simple yet delicious first course, roasted asparagus with lemon and Parmesan is light, bright, and keto-friendly. Asparagus is naturally low in carbs, and roasting it brings out its sweetness while the tangy lemon and salty Parmesan add layers of flavor. This dish is perfect for a spring lunch and can be served warm or at room temperature, making it a versatile choice.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt and pepper.
3. Roast the asparagus in the oven for about 15-20 minutes, or until tender and slightly browned.
4. Once roasted, sprinkle with grated Parmesan cheese, lemon zest, and a drizzle of lemon juice.
5. Garnish with fresh parsley and serve immediately.

Roasted asparagus with lemon and Parmesan is an elegant yet uncomplicated dish that brings out the natural flavors of spring. It’s perfect as a light starter that won’t disrupt your keto diet. The asparagus is roasted to perfection, and the Parmesan adds a savory touch that complements the citrusy freshness of the lemon. This dish is sure to be a crowd-pleaser, offering a nutritious and satisfying introduction to any low-carb lunch.

Cauliflower Rice Salad with Cucumber and Feta

This cauliflower rice salad with cucumber and feta is a refreshing, crunchy, and flavorful low-carb dish, making it an ideal first course for a keto lunch. Cauliflower rice acts as a fantastic rice substitute, absorbing all the vibrant flavors of the other ingredients. Combined with crisp cucumber, creamy feta, and a tangy lemon dressing, this salad is not only healthy but also beautifully light for a springtime meal.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. To prepare the cauliflower rice, remove the leaves and stem from the cauliflower and grate it into small rice-sized pieces. Alternatively, pulse it in a food processor until rice-sized.
2. In a large bowl, combine the cauliflower rice, diced cucumber, and crumbled feta.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine evenly.
5. Garnish with fresh dill, if desired, and serve chilled or at room temperature.

The cauliflower rice salad with cucumber and feta is a fantastic first course that fits seamlessly into a keto lifestyle. It’s a refreshing, light, and satisfying dish with a perfect balance of flavors and textures. The cauliflower rice mimics the texture of traditional rice but is significantly lower in carbs, making it an excellent choice for a keto diet. This salad is not only a delicious way to begin your meal but also an excellent option for anyone looking for a fresh, healthy, and easy-to-make springtime dish.

Spinach and Bacon Salad with Avocado Dressing

This spinach and bacon salad with avocado dressing is a nutrient-packed, keto-friendly first course that’s rich in healthy fats and proteins. The savory bacon pairs perfectly with the fresh spinach, and the creamy avocado dressing adds a touch of indulgence while keeping the dish light and fresh. It’s perfect for a spring lunch when you want something flavorful but low in carbs.

Ingredients:

• 4 cups fresh spinach leaves
• 4 slices bacon, cooked and crumbled
• 1 avocado, mashed
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh chives, chopped

Instructions:

1. In a large bowl, combine the fresh spinach with crumbled bacon.
2. In a small bowl, mash the avocado and mix it with olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Toss the spinach and bacon with the avocado dressing until fully coated.
4. Garnish with chopped chives and serve immediately.

The spinach and bacon salad with avocado dressing is a wonderful choice for a light yet satisfying first course. The crispness of the spinach, the crunch of bacon, and the creamy avocado dressing offer a variety of textures that make every bite exciting. The healthy fats from avocado and bacon make it ideal for those on a keto diet. It’s an easy-to-make, flavorful dish that captures the essence of spring in every bite.

Creamy Broccoli Soup with Cheddar

This creamy broccoli soup with cheddar is a comforting yet low-carb option that’s perfect for a spring lunch. The combination of fresh broccoli and sharp cheddar cheese makes for a rich, velvety soup that’s naturally keto-friendly. It’s a warming dish that’s perfect for cooler spring days while still being light and filling.

Ingredients:

• 2 cups fresh broccoli florets
• 1 cup chicken broth (or vegetable broth)
• 1/2 cup heavy cream
• 1/2 cup sharp cheddar cheese, grated
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add the diced onion and garlic, cooking until softened.
2. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth, or transfer to a blender and puree in batches.
4. Stir in the heavy cream and grated cheddar cheese, then season with salt and pepper.
5. Serve hot, garnished with extra cheese if desired.

This creamy broccoli soup with cheddar is a deliciously comforting first course. It offers a great balance of creamy texture and savory flavor, thanks to the rich cheddar and velvety cream. The broccoli provides fiber and essential vitamins, making this soup not only satisfying but also nutritious. It’s a perfect spring dish when you want something filling yet low in carbs, ideal for a keto lunch.

Roasted Beet and Goat Cheese Salad

A vibrant, refreshing first course, roasted beet and goat cheese salad is an excellent low-carb, keto-friendly dish that’s perfect for spring. The earthiness of the roasted beets pairs wonderfully with the tangy goat cheese and the crunch of walnuts. Tossed in a simple lemon vinaigrette, this salad is full of flavor and textures that complement each other beautifully.

Ingredients:

• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the beet cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender.
3. In a large bowl, toss the mixed greens with the roasted beets, crumbled goat cheese, and chopped walnuts.
4. In a small bowl, whisk together lemon juice, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.
5. Serve immediately.

Roasted beet and goat cheese salad is a delightful first course that highlights the best of spring’s vibrant flavors. The sweetness of roasted beets and the creaminess of goat cheese offer a unique contrast to the crunch of walnuts and the fresh greens. The lemon vinaigrette ties the dish together with a zesty finish, making it the perfect light and healthy keto-friendly starter for any spring lunch.

Cucumber and Dill Soup

A cool and refreshing cucumber and dill soup is the ideal spring starter, particularly for warmer days. This low-carb soup is light yet satisfying, with a cooling cucumber base that’s enhanced by the bright flavors of fresh dill and tangy yogurt. It’s the perfect balance of creamy, tangy, and refreshing, making it a wonderful choice for a keto lunch.

Ingredients:

• 2 medium cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. In a blender, combine the cucumbers, Greek yogurt, broth, fresh dill, olive oil, salt, and pepper. Blend until smooth and creamy.
2. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
3. Chill the soup in the refrigerator for at least an hour before serving.
4. Serve cold, garnished with extra dill if desired.

Cucumber and dill soup is a delightful, light, and cooling dish that’s perfect for spring. It’s both refreshing and low in carbs, making it a great option for a keto-friendly lunch. The Greek yogurt adds creaminess, while the dill provides a refreshing herbal note. This soup is an ideal starter, especially during warmer spring days, offering a delightful balance of textures and flavors.

Cauliflower and Cheddar Fritters

Cauliflower and cheddar fritters are a savory, low-carb alternative to traditional fritters. These crispy bites are packed with flavor and have a perfect combination of tender cauliflower and sharp cheddar cheese. With a light golden crust, they are ideal as a first course for a keto lunch, offering a satisfying crunch with every bite.

Ingredients:

• 2 cups cauliflower florets, steamed and mashed
• 1/2 cup sharp cheddar cheese, grated
• 2 eggs
• 1/4 cup almond flour
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Steam the cauliflower florets until tender, then mash them with a fork or in a food processor.
2. In a bowl, combine the mashed cauliflower, grated cheddar cheese, eggs, almond flour, parsley, salt, and pepper. Mix well until everything is evenly incorporated.
3. Heat olive oil in a skillet over medium heat.
4. Scoop tablespoon-sized portions of the cauliflower mixture and form them into small patties.
5. Fry the fritters in the skillet for 2-3 minutes per side, or until golden and crispy.
6. Drain on paper towels and serve warm.

Cauliflower and cheddar fritters are a delightful, savory first course that’s perfect for anyone following a low-carb or keto diet. The cauliflower provides a great base while the cheddar cheese gives these fritters a rich and savory flavor. They’re crispy on the outside and tender on the inside, making them an enjoyable and satisfying dish to kick off a spring lunch.

Avocado and Shrimp Salad with Lime Vinaigrette

This avocado and shrimp salad with lime vinaigrette is a light, fresh, and flavorful keto-friendly first course. The creamy avocado, paired with tender shrimp and a tangy lime vinaigrette, makes for a perfect spring dish. This salad is not only refreshing but also loaded with healthy fats and protein, making it an excellent choice for a satisfying low-carb lunch.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup mixed greens
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the shrimp, diced avocados, mixed greens, and sliced red onion.
2. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

The avocado and shrimp salad with lime vinaigrette is a refreshing, low-carb dish that perfectly balances creamy, tangy, and savory flavors. The healthy fats from avocado and the protein from shrimp make it a nourishing option for a keto lunch. This salad is not only light but also packed with flavor, making it a delightful first course for any springtime meal.

Eggplant and Mozzarella Stacks

Eggplant and mozzarella stacks are a delightful low-carb appetizer that features tender, roasted eggplant layered with gooey mozzarella and topped with a zesty tomato sauce. This dish is keto-friendly, packed with flavor, and perfect for a light first course. It’s simple to prepare but feels indulgent with the combination of cheese and roasted vegetables.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 1 cup mozzarella cheese, shredded
• 1/2 cup marinara sauce (sugar-free)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes, until tender and golden.
4. Once roasted, top each eggplant slice with shredded mozzarella and a spoonful of marinara sauce. Return to the oven for 5
   Eggplant and mozzarella stacks are a flavorful and satisfying keto-friendly dish that brings out the best of spring vegetables. The roasted eggplant serves as a tender base for the melty mozzarella, while the marinara sauce adds a touch of zest. It’s an easy-to-make dish that’s perfect for those following a low-carb lifestyle, making it a great choice for a spring lunch.

Grilled Chicken and Arugula Salad with Balsamic Glaze

This grilled chicken and arugula salad with balsamic glaze is a perfect keto-friendly first course for a spring lunch. The peppery arugula, paired with tender grilled chicken, makes for a light yet satisfying dish. The balsamic glaze adds a sweet-tart finish, balancing the savory flavors. It’s a quick and easy dish, perfect for a healthy and flavorful start to your meal.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups arugula
• 1/4 cup shaved Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp balsamic glaze

Instructions:

1. Grill the chicken breasts until cooked through, about 6-8 minutes per side, then slice them thinly.
2. In a large bowl, toss the arugula with olive oil, balsamic vinegar, salt, and pepper.
3. Add the grilled chicken on top of the arugula.
4. Drizzle with balsamic glaze and sprinkle with shaved Parmesan cheese.
5. Serve immediately.

The grilled chicken and arugula salad with balsamic glaze is a fresh, light, and flavorful first course that fits perfectly into a keto diet. The peppery arugula and savory grilled chicken are complemented by the sweet-tart balsamic glaze, making each bite a delightful balance of flavors. This salad is not only low-carb but also packed with protein and healthy fats, making it a satisfying start to any spring lunch.

Spaghetti Squash Carbonara

paghetti squash carbonara is a light and delicious keto-friendly alternative to traditional pasta dishes. The spaghetti squash strands mimic pasta, while the creamy carbonara sauce made with eggs, Parmesan cheese, and crispy bacon provides a rich and savory flavor. It’s a perfect low-carb option for a comforting yet light spring lunch.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, cooked and crumbled
• 2 large eggs
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half and remove the seeds. Place the halves on a baking sheet, cut side down, and roast for 30-35 minutes, or until tender.
3. Use a fork to scrape the flesh of the squash into spaghetti-like strands.
4. In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper.
5. In a skillet, sauté the crumbled bacon until crispy. Add the spaghetti squash strands to the skillet and toss to combine.
6. Remove the skillet from heat and quickly pour the egg mixture over the squash, tossing gently to coat the strands in the creamy sauce.
7. Garnish with fresh parsley and serve immediately.

Spaghetti squash carbonara is a rich and satisfying dish that offers the indulgent flavors of traditional carbonara without the carbs. The roasted spaghetti squash provides the perfect texture for the creamy sauce, and the bacon adds a delicious crunch. It’s an excellent choice for a keto-friendly lunch that’s both comforting and light, making it a wonderful springtime dish.

Cabbage and Sausage Stir-Fry

Cabbage and sausage stir-fry is a quick, flavorful, and low-carb dish that’s perfect for a keto lunch. The savory sausage pairs beautifully with the crunchy cabbage, and the stir-fry method helps to lock in the flavor and texture. It’s a simple yet satisfying first course that’s packed with protein and healthy vegetables, making it a great choice for anyone following a keto lifestyle.

Ingredients:

• 2 cups cabbage, shredded
• 2 sausages (such as Italian or turkey), sliced
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sausage slices and cook until browned and crispy.
2. Add the minced garlic and shredded cabbage to the skillet and stir-fry for 5-7 minutes, until the cabbage is tender and slightly caramelized.
3. Season with smoked paprika, salt, and pepper.
4. Garnish with fresh parsley and serve immediately.

Cabbage and sausage stir-fry is a quick, low-carb, and satisfying dish that’s ideal for a keto lunch. The savory sausage and tender cabbage combine beautifully with a smoky paprika flavor, creating a hearty yet light dish. It’s an easy-to-make, flavorful first course that provides a great balance of protein, healthy fats, and vegetables.

Cauliflower and Spinach Gratin

Cauliflower and spinach gratin is a rich, comforting dish that’s perfect for a springtime keto lunch. The combination of tender cauliflower, fresh spinach, and creamy cheese creates a deliciously indulgent gratin that’s low in carbs and packed with nutrients. It’s a great way to enjoy the fresh flavors of spring in a comforting and satisfying first course.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 cups fresh spinach, wilted
• 1/2 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1/4 cup Parmesan cheese
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, then arrange them in a baking dish.
3. In a skillet, melt the butter and sauté the wilted spinach until tender.
4. Pour the heavy cream over the cauliflower and spinach, then sprinkle with cheddar and Parmesan cheeses.
5. Bake in the oven for 15-20 minutes, or until the cheese is golden and bubbly.
6. Serve warm.

Cauliflower and spinach gratin is a perfect keto-friendly first course that combines creamy cheese, tender cauliflower, and nutrient-rich spinach. The gratin provides a comforting, rich flavor without the carbs, making it ideal for a spring lunch. It’s a simple and indulgent dish that’s sure to satisfy while keeping you on track with your low-carb diet.

Zucchini Noodles with Pesto and Cherry Tomatoes

noodles with pesto and cherry tomatoes offer a fresh, vibrant, and keto-friendly first course perfect for spring. The spiralized zucchini replaces traditional pasta, making this dish low in carbs while the homemade pesto brings rich flavors of basil, garlic, and Parmesan. Cherry tomatoes add a juicy burst of sweetness, completing the dish. It’s light, nutritious, and perfect for anyone following a low-carb or keto diet.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Blend until smooth to make the pesto.
2. In a skillet, sauté the spiralized zucchini noodles for 2-3 minutes until just tender.
3. Toss the zucchini noodles with the pesto, ensuring they are well-coated.
4. Gently mix in the halved cherry tomatoes and serve immediately.

Zucchini noodles with pesto and cherry tomatoes offer a refreshing, light, and flavorful dish perfect for a spring lunch. The zucchini noodles serve as a low-carb base, and the rich pesto sauce enhances the dish with fresh herb flavors. The burst of sweetness from the cherry tomatoes provides a beautiful contrast, making this dish a satisfying yet healthy first course for anyone on a keto diet.

Tuna Salad Lettuce Wraps

Tuna salad lettuce wraps are a quick, keto-friendly first course that’s both refreshing and satisfying. Packed with protein and healthy fats, this dish is made with a creamy tuna salad and wrapped in crisp lettuce leaves for a low-carb option. It’s a perfect meal to serve on a warm spring day, offering a refreshing and protein-packed option for a healthy lunch.

Ingredients:

• 1 can tuna in oil, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped celery
• Salt and pepper to taste
• 8 large lettuce leaves (such as butter lettuce or Romaine)

Instructions:

1. In a bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, chopped celery, salt, and pepper.
2. Gently mix to combine.
3. Spoon the tuna salad into the center of each lettuce leaf.
   Tuna salad lettuce wraps are a quick, satisfying, and keto-friendly dish that’s perfect for a light lunch. The crisp lettuce provides a refreshing crunch while the creamy tuna salad adds a rich and savory flavor. It’s an easy-to-make, low-carb alternative to traditional sandwiches, offering a healthy and delicious start to your spring meal.

Roasted Asparagus with Lemon and Parmesan

Roasted asparagus with lemon and Parmesan is a simple yet flavorful first course that’s perfect for spring. The asparagus is roasted until tender, then tossed with lemon zest and Parmesan cheese to bring out its natural sweetness and earthiness. This dish is light, fresh, and keto-friendly, making it an ideal side or appetizer for a spring lunch.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the asparagus for 12-15 minutes, or until tender and slightly crispy on the edges.
4. Remove from the oven and sprinkle with lemon zest and grated Parmesan cheese.
5. Serve with fresh lemon wedges.

Roasted asparagus with lemon and Parmesan is a vibrant and satisfying first course that highlights the fresh flavors of spring. The crispy roasted asparagus pairs perfectly with the zesty lemon and savory Parmesan, creating a well-balanced and flavorful dish. It’s an easy, low-carb option that’s ideal for anyone looking for a keto-friendly appetizer or side dish to complement their meal.

Cauliflower Rice Stir-Fry

Cauliflower rice stir-fry is a keto-friendly alternative to traditional fried rice. It’s made by using cauliflower rice as a low-carb substitute for regular rice, stir-fried with colorful vegetables and savory seasonings. This dish is perfect as a light, low-carb first course that’s quick to prepare and packed with flavor and texture.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1/2 cup bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, diced
• 2 tbsp olive oil
• 2 eggs, scrambled
• 2 tbsp soy sauce (or coconut aminos for a soy-free option)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the onion, bell pepper, and zucchini, and stir-fry for 3-4 minutes until the vegetables are tender.
3. Add the cauliflower rice to the skillet and stir-fry for an additional 5-6 minutes, until the cauliflower is tender and slightly golden.
4. Push the vegetables to one side of the skillet and scramble the eggs on the other side.
5. Once the eggs are cooked, mix them into the cauliflower rice.
6. Add the soy sauce, salt, and pepper, and toss everything to combine.
7. Cauliflower rice stir-fry is a fantastic keto-friendly first course that mimics traditional fried rice while keeping the carbs low. The cauliflower rice absorbs the flavors of the sautéed vegetables and eggs, creating a hearty and satisfying dish. This quick and easy stir-fry is packed with nutrients and offers a great way to enjoy a low-carb, flavorful lunch option.

Stuffed Mushrooms with Cream Cheese and Herbs

Stuffed mushrooms with cream cheese and herbs make for a delicious, low-carb first course that’s perfect for spring gatherings. These bite-sized treats are packed with creamy, savory filling made from cream cheese, garlic, and fresh herbs. Baked until golden, they’re both satisfying and keto-friendly, making them a great choice for an elegant yet simple appetizer.

Ingredients:

• 12 large mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the cream cheese, garlic, parsley, thyme, Parmesan cheese, salt, and pepper.
3. Spoon the cream cheese mixture into the mushroom caps.
4. Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes, or until golden and bubbly.
5. Serve warm.

Stuffed mushrooms with cream cheese and herbs are a flavorful, low-carb appetizer that’s perfect for a spring lunch. The creamy filling is rich and savory, while the mushrooms add a meaty texture. These bite-sized delights are easy to prepare, making them an ideal choice for a quick and elegant first course that fits well into a keto diet.

Spinach and Feta Stuffed Chicken Breasts

Spinach and feta stuffed chicken breasts are a savory, keto-friendly first course that’s both satisfying and light. The chicken breasts are stuffed with a mixture of spinach, feta, and herbs, then baked until juicy and golden. This dish combines protein with fresh vegetables, creating a nutrient-rich, low-carb option that’s perfect for a spring lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• 1 tbsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the spinach, feta, and cream cheese.
3. Cut a pocket into each chicken breast and stuff it with the spinach and feta mixture.
4. Season the chicken with garlic powder, salt, and pepper.
5. Heat olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes per side until golden.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until fully cooked.
7. Serve immediately.

Spinach and feta stuffed chicken breasts are a flavorful and low-carb first course that’s perfect for any spring lunch. The savory filling of spinach and feta adds richness to the tender chicken, making it both satisfying and delicious. It’s a simple yet elegant dish that fits perfectly into a keto diet, offering a great balance of protein and fresh vegetables.

Note: More recipes are coming soon