35+ Delicious Spring Low Carb Dinner Recipes to Try Now

Spring is the perfect season to enjoy lighter, healthier meals that incorporate fresh vegetables, lean proteins, and vibrant flavors.

If you’re following a low-carb lifestyle, the good news is that you don’t have to sacrifice taste or variety.

There are countless low-carb dinner options that are not only satisfying but also packed with nutrients and full of seasonal produce.

From zesty salads and grilled seafood to vegetable-packed stir-fries and hearty casseroles, spring offers the perfect backdrop for crafting delicious low-carb meals.

In this article, we’ve curated a list of 35+ spring low-carb dinner recipes to inspire your next meal.

Whether you’re looking for a quick weeknight dinner or something to impress guests at your next gathering, you’ll find a recipe that suits your tastes and dietary needs.

Let’s dive into these flavorful and healthy recipes to help you embrace spring with a lighter plate.

35+ Delicious Spring Low Carb Dinner Recipes to Try Now

With the arrival of spring, it’s the ideal time to embrace a healthier, low-carb approach to dinner.

These 35+ spring low-carb dinner recipes offer a variety of options, from fresh salads and roasted vegetables to protein-packed main dishes and savory casseroles.

Each recipe is designed to be simple, flavorful, and easy to prepare, making it effortless to stick to a low-carb diet while enjoying the seasonal abundance of fresh ingredients.

Whether you’re new to low-carb eating or a seasoned pro, these recipes will help you create delicious and nutritious meals that align with your dietary goals.

As the weather warms up, embrace these light and refreshing dishes that celebrate the best of spring. Your taste buds—and your waistline—will thank you!

Zucchini Noodles with Pesto and Grilled Chicken

This fresh and flavorful low-carb dish features zucchini noodles tossed with a homemade pesto sauce and topped with juicy grilled chicken. It’s a perfect springtime dinner, light yet satisfying, and packed with healthy fats from the pesto and protein from the chicken. The zucchini noodles are an excellent alternative to traditional pasta, providing a nutritious and low-carb base for the flavorful pesto and succulent chicken.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper. Grill for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C).
3. While the chicken is grilling, prepare the pesto. In a food processor, combine the basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
4. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
5. In a large bowl, toss the zucchini noodles with the pesto sauce until evenly coated.
6. Slice the grilled chicken and arrange on top of the zucchini noodles.
7. Serve immediately, garnished with additional Parmesan or basil if desired.

Zucchini noodles with pesto and grilled chicken offer a perfect balance of fresh flavors, healthy fats, and protein, making it an ideal low-carb dinner for the spring season. The zucchini noodles provide a light and crunchy base, while the pesto brings vibrant herby notes and a rich, creamy texture. Grilled chicken adds a satisfying protein element, rounding out this meal into a filling and nutritious dinner option. It’s quick to prepare, making it an excellent choice for busy weeknights or a springtime gathering with loved ones.

Lemon Herb Salmon with Asparagus

This lemon herb salmon with asparagus is a delightful and light low-carb dinner, perfect for spring. The salmon is rich in omega-3 fatty acids, while the asparagus provides a healthy dose of fiber and vitamins. The combination of lemon and fresh herbs elevates the flavors, creating a refreshing, bright meal that’s quick to prepare and full of nutrients.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle 1 tablespoon of olive oil over the salmon fillets and season with salt, pepper, garlic, thyme, and rosemary.
4. Place lemon slices on top of each fillet and scatter any remaining lemon slices around the salmon on the baking sheet.
5. On the same sheet, add the asparagus, drizzle with the remaining olive oil, and season with salt and pepper.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
7. Garnish with fresh parsley before serving.

Lemon herb salmon with asparagus is a simple yet flavorful low-carb dinner that perfectly captures the essence of spring. The salmon is tender and flaky, infused with the brightness of lemon and the earthy flavor of herbs. The asparagus adds a crisp, fresh element to the dish, providing a healthy serving of vegetables. This meal is not only low in carbs but also high in heart-healthy fats and vitamins, making it a nourishing and satisfying choice for anyone looking to enjoy a light but flavorful dinner.

Cauliflower Fried Rice with Shrimp

Cauliflower fried rice with shrimp is a delicious low-carb alternative to traditional fried rice. The cauliflower rice provides a great base, soaking up all the savory flavors of the shrimp, vegetables, and soy sauce. It’s a great option for a quick and healthy weeknight dinner, and the combination of shrimp and cauliflower makes it a protein-packed dish with minimal carbs, perfect for a spring meal.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 12 oz shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 green onions, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the shrimp to the pan, season with salt and pepper, and cook for 2-3 minutes per side, until pink and cooked through. Remove from the pan and set aside.
3. In the same pan, add the diced carrots and peas, sautéing for 3-4 minutes until tender.
4. Push the vegetables to one side of the pan and add the beaten eggs. Scramble them until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice and garlic to the pan, stirring frequently for about 5-7 minutes until the cauliflower is tender and slightly golden.
6. Return the shrimp to the pan and pour the soy sauce over the mixture. Stir everything to combine and cook for another 1-2 minutes.
7. Garnish with chopped green onions and serve hot.

Cauliflower fried rice with shrimp is a light yet filling low-carb dinner that provides the comforting flavors of traditional fried rice without the added carbs. The shrimp offers a boost of lean protein, while the cauliflower rice serves as a nutritious, low-calorie base that takes on the savory seasonings beautifully. With vibrant vegetables and the rich taste of sesame oil and soy sauce, this dish feels indulgent yet fits perfectly within a low-carb lifestyle. It’s a great way to satisfy your craving for fried rice while keeping your meal light and healthy.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are a low-carb delight, packed with a savory filling of ground turkey and cauliflower rice. The combination of the two makes for a hearty yet light dish that is perfect for spring. The peppers are roasted to perfection, while the filling is flavored with garlic, herbs, and a touch of tomato, creating a well-balanced and satisfying meal that is both nutritious and filling.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 small cauliflower, grated into rice-sized pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Lightly season the inside with salt and pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks.
4. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
5. Stir in the cauliflower rice, diced tomatoes, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes, until the cauliflower rice is tender and the mixture is well combined.
6. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down gently to pack the filling.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh parsley before serving.

Stuffed bell peppers with ground turkey and cauliflower rice offer a wholesome, low-carb alternative to traditional stuffed peppers. The bell peppers provide a sweet and slightly smoky flavor, complementing the savory turkey and cauliflower rice filling. This dish is rich in protein and fiber, making it a satisfying option for dinner. It’s also a great way to incorporate more vegetables into your meal while keeping the carbs low. These stuffed peppers are perfect for a spring evening, offering both flavor and nutritional balance in every bite.

Spaghetti Squash Primavera with Parmesan

Spaghetti squash primavera is a vibrant, low-carb dish that features roasted spaghetti squash strands topped with a medley of sautéed spring vegetables. This dish is light, refreshing, and perfect for the warmer months, offering the comforting feel of pasta without the carbs. A sprinkle of Parmesan cheese adds a rich, salty flavor that enhances the freshness of the veggies and the light texture of the squash.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Add the cherry tomatoes, zucchini, bell pepper, and peas. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized.
6. Once the squash is done, scrape the flesh into spaghetti-like strands with a fork.
7. Toss the spaghetti squash strands with the sautéed vegetables and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh basil and serve immediately.

Spaghetti squash primavera with Parmesan is a perfect low-carb dinner for spring, showcasing the season’s best vegetables in a light and healthy way. The spaghetti squash provides a satisfying, pasta-like texture that pairs beautifully with the sautéed vegetables and the savory notes of Parmesan cheese. This dish is low in calories and carbs but packed with vitamins and fiber, making it an excellent choice for anyone looking to enjoy a delicious and nutritious meal. It’s quick to prepare, refreshing, and ideal for those warm spring evenings.

Grilled Eggplant with Tzatziki and Feta

Grilled eggplant with tzatziki and feta is a simple yet flavorful low-carb dish that’s perfect for a light spring dinner. The smoky grilled eggplant pairs beautifully with the creamy, tangy tzatziki sauce, while the feta adds a salty, briny kick. This dish is incredibly easy to prepare, making it an ideal weeknight meal or a side dish for a larger gathering.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup tzatziki sauce (store-bought or homemade)
• 1/4 cup crumbled feta cheese
• Fresh dill or mint for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper on both sides.
3. Grill the eggplant for 3-4 minutes per side, until tender and lightly charred.
4. Arrange the grilled eggplant slices on a serving platter. Top each slice with a spoonful of tzatziki sauce and sprinkle with crumbled feta cheese.
5. Garnish with fresh dill or mint for added freshness.
6. Serve immediately as a main dish or as a side to complement your meal.

Grilled eggplant with tzatziki and feta is a delightful low-carb option that perfectly captures the essence of spring. The smoky, tender eggplant, paired with the creamy tzatziki and tangy feta, offers a wonderful balance of flavors and textures. This dish is not only low in carbs but also rich in healthy fats and protein, making it a satisfying meal for anyone following a low-carb or Mediterranean diet. It’s quick to prepare, light yet flavorful, and makes for a perfect dish to enjoy during the spring season, either on its own or alongside a variety of other fresh dishes.

Grilled Chicken Caesar Salad with Avocado

This grilled chicken Caesar salad with avocado is a fresh and satisfying low-carb twist on a classic favorite. The creamy dressing and crunchy romaine lettuce are complemented by the smoky grilled chicken and creamy avocado slices. It’s a light yet filling meal, perfect for the spring season when you crave something fresh, but still want the flavors of a hearty salad. The addition of avocado brings healthy fats, enhancing the overall nutritional profile of the dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1 ripe avocado, sliced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup Caesar dressing (store-bought or homemade)
• Lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
4. In a large bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated.
5. Add the sliced grilled chicken, avocado, and Parmesan cheese to the salad.
6. Toss gently to combine and serve with lemon wedges on the side.

Grilled chicken Caesar salad with avocado offers a flavorful and nutritious low-carb dinner option that’s perfect for spring. The smoky grilled chicken adds protein, while the creamy avocado contributes healthy fats, making this dish both satisfying and heart-healthy. The Caesar dressing and Parmesan bring rich, savory flavors, while the crisp lettuce provides a refreshing base. This salad is versatile and can be enjoyed as a main dish or a side, making it a go-to option for any meal. It’s a light yet fulfilling choice that doesn’t sacrifice flavor, ideal for those looking to enjoy a low-carb meal with a twist on a classic favorite.

Baked Lemon Herb Cod with Roasted Vegetables

Baked lemon herb cod with roasted vegetables is a bright and flavorful low-carb dinner that is both light and filling. The delicate cod is seasoned with lemon and fresh herbs, then baked to perfection. Paired with roasted spring vegetables like asparagus and bell peppers, this meal is simple, nutritious, and bursting with fresh flavors. It’s the perfect choice for a quick weeknight dinner or a springtime dinner party.

Ingredients:

• 4 cod fillets (6 oz each)
• 1 tablespoon olive oil
• 1 lemon, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the cod fillets on a baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Place lemon slices on top of the fish.
3. In a separate bowl, toss the asparagus and bell peppers with olive oil, salt, and pepper. Spread them around the cod on the baking sheet.
4. Bake for 15-18 minutes, or until the cod is cooked through and flakes easily with a fork, and the vegetables are tender.
5. Garnish with fresh parsley and serve immediately.

Baked lemon herb cod with roasted vegetables is a wonderfully light and refreshing low-carb dinner option. The mild, flaky cod pairs beautifully with the bright and aromatic lemon and herbs, offering a delicate yet satisfying flavor. Roasting the vegetables brings out their natural sweetness, while also providing a healthy and fiber-rich side. This meal is not only low in carbs but also packed with lean protein and essential vitamins, making it a perfect choice for anyone looking for a light and nutritious dinner. It’s quick, simple, and filled with the freshness of spring, making it an ideal weeknight dinner or a go-to dish for entertaining.

Grilled Shrimp and Avocado Salad

This grilled shrimp and avocado salad is a light, refreshing, and protein-packed low-carb dinner, perfect for the spring season. The combination of smoky grilled shrimp, creamy avocado, and crisp greens offers a satisfying and nutritious meal. The tangy dressing adds just the right amount of flavor, making this dish a delicious choice for a quick and easy dinner.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Juice of 1 lemon

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the shrimp with olive oil, paprika, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. In a large bowl, combine the salad greens, diced avocado, red onion, and cherry tomatoes.
5. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and lemon juice to make the dressing.
6. Toss the salad with the dressing and top with the grilled shrimp.
7. Serve immediately, garnished with extra lemon wedges if desired.

Grilled shrimp and avocado salad is a light, healthy, and flavorful low-carb option that captures the essence of spring. The shrimp provides a great source of lean protein, while the avocado offers creamy texture and heart-healthy fats. The fresh greens and vegetables bring crunch and vibrancy, and the tangy dressing ties everything together with a burst of flavor. This salad is not only low in carbs but also packed with nutrients, making it an ideal choice for a refreshing dinner. It’s quick to prepare, satisfying, and perfect for enjoying the flavors of the season.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles with pesto and grilled chicken is a delightful low-carb dish that’s both healthy and flavorful. The zucchini noodles serve as a light and nutritious pasta alternative, while the homemade pesto sauce adds a burst of basil, garlic, and Parmesan flavor. Grilled chicken provides a lean protein boost, making this dish a complete, satisfying meal that’s perfect for a spring dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil, divided
• Salt and pepper to taste
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 2 tablespoons lemon juice

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
2. Grill the chicken for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it.
3. While the chicken is grilling, make the pesto. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, and the remaining olive oil. Pulse until smooth. Season with salt and pepper to taste.
4. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until tender but still firm.
5. Toss the zucchini noodles with the pesto sauce until evenly coated.
6. Serve the pesto zucchini noodles topped with grilled chicken slices.

Zucchini noodles with pesto and grilled chicken offer a perfect balance of lightness and flavor, making it an ideal low-carb dinner. The zucchini noodles mimic pasta without the carbs, while the pesto sauce adds fresh, aromatic flavors with a hint of nuttiness. Grilled chicken provides lean protein, making the dish both filling and nutritious. This meal is a great way to enjoy the vibrant flavors of spring in a low-carb format, and it’s a perfect choice for anyone looking to enjoy a light, satisfying meal that feels indulgent without the guilt.

Baked Salmon with Asparagus and Lemon Butter Sauce

Baked salmon with asparagus and lemon butter sauce is a simple, elegant, and low-carb dish that’s full of flavor. The tender, flaky salmon is paired with fresh, roasted asparagus and topped with a zesty, buttery lemon sauce. This combination not only satisfies your taste buds but also provides healthy fats, protein, and essential nutrients, making it a perfect meal for spring.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons butter
• 1 lemon, juiced and sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
4. While the salmon and asparagus are baking, melt the butter in a small saucepan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Add the lemon juice and stir well to combine. Simmer for 2-3 minutes until the sauce slightly thickens.
6. Remove the salmon and asparagus from the oven and drizzle with the lemon butter sauce.
7. Garnish with fresh parsley and lemon slices before serving.

Baked salmon with asparagus and lemon butter sauce is a low-carb dinner that combines rich, flavorful salmon with the freshness of roasted asparagus. The lemon butter sauce adds a zesty and buttery touch, elevating the dish and bringing out the best of both the salmon and vegetables. This dish is not only delicious but also packed with healthy omega-3 fatty acids, protein, and fiber, making it a wholesome option for those following a low-carb diet. It’s a quick and easy meal that feels luxurious, perfect for a special dinner or a satisfying weeknight meal.

Cauliflower Fried Rice with Shrimp

Cauliflower fried rice with shrimp is a low-carb version of the classic fried rice, swapping out rice for cauliflower rice. The shrimp adds a protein punch, while the vegetables and savory soy sauce bring depth and flavor to this satisfying dish. It’s a healthy, light, and quick meal that’s perfect for busy spring evenings or when you’re craving comfort food without the carbs.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons sesame oil
• 1/2 cup carrots, diced
• 1/2 cup peas
• 2 garlic cloves, minced
• 2 eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the diced carrots and peas, sautéing for 3-4 minutes until tender.
3. Add the garlic and cook for another minute until fragrant.
4. Push the vegetables to the side of the skillet and pour the beaten eggs into the other side. Scramble until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the skillet and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
6. Stir in the soy sauce, green onions, and cooked shrimp. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra green onions if desired.

Cauliflower fried rice with shrimp is a delicious and healthy low-carb alternative to traditional fried rice. The cauliflower rice is light and fluffy, absorbing the savory flavors of the soy sauce and the richness of the shrimp. The added vegetables and eggs make it a balanced and nutritious meal, while the sesame oil brings a delightful depth of flavor. This dish is quick to make, full of protein and fiber, and is an excellent choice for a low-carb dinner that satisfies your cravings for takeout-style comfort food without the carbs. It’s a great meal to prepare any day of the week!

Grilled Turkey Burgers with Avocado and Salsa

Grilled turkey burgers with avocado and salsa are a low-carb, high-protein option that combines the juicy tenderness of turkey with the creamy richness of avocado and the refreshing zest of homemade salsa. These burgers are perfect for those seeking a light yet filling meal, ideal for spring when you crave fresh flavors and outdoor grilling. With no buns required, the meal stays low in carbs but is full of flavor, making it a crowd-pleasing, healthy dinner.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for grilling)
• 1 avocado, sliced
• 1/2 cup homemade or store-bought salsa
• 1/4 cup cilantro, chopped (optional)
• Lettuce leaves for serving (as buns)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, combine the ground turkey, garlic powder, onion powder, cumin, salt, and pepper. Mix gently to combine and form into 4 burger patties.
3. Brush the grill with olive oil to prevent sticking, and grill the turkey burgers for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. While the burgers are grilling, prepare the salsa (if making from scratch) by chopping tomatoes, onions, cilantro, and adding a squeeze of lime juice, salt, and pepper.
5. Once the burgers are cooked, assemble by placing each burger on a large lettuce leaf. Top with sliced avocado and a spoonful of salsa.
6. Garnish with fresh cilantro and serve immediately.

Grilled turkey burgers with avocado and salsa offer a healthy, satisfying low-carb alternative to traditional burgers. By using lettuce instead of buns, you reduce carbs while still enjoying a fulfilling and flavorful meal. The turkey provides lean protein, while the avocado adds heart-healthy fats, and the salsa brings a fresh, tangy element that ties everything together. This dish is ideal for a spring dinner, especially if you’re looking for a healthy yet indulgent-feeling meal. It’s a great way to enjoy a burger without the added carbs, all while indulging in fresh ingredients and bold flavors.

Spaghetti Squash Primavera

Spaghetti squash primavera is a vibrant, low-carb dinner that swaps traditional pasta for spaghetti squash, which naturally mimics the texture of noodles. Tossed with sautéed spring vegetables, such as bell peppers, zucchini, and cherry tomatoes, this dish is both light and nourishing. The addition of olive oil, garlic, and Parmesan cheese enhances the flavor profile, making it a fulfilling and fresh meal perfect for spring.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
2. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Add the minced garlic to the skillet and sauté for another minute until fragrant.
5. Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
6. Add the shredded squash to the skillet with the sautéed vegetables, tossing to combine.
7. Sprinkle with grated Parmesan cheese, season with salt and pepper, and garnish with fresh basil before serving.

Spaghetti squash primavera is a light and flavorful low-carb dish that’s perfect for enjoying fresh spring vegetables in a healthy, satisfying way. The spaghetti squash offers a great pasta substitute, while the colorful mix of vegetables brings vibrant flavors and textures to each bite. With a simple garlic and olive oil base, the dish remains light yet full of flavor, while the Parmesan adds a savory finish. This dish is a great way to enjoy a pasta-like experience without the carbs, making it ideal for a springtime dinner that feels indulgent yet nourishing.

Shrimp and Avocado Lettuce Wraps

Shrimp and avocado lettuce wraps are a fresh, flavorful, and low-carb option that’s perfect for spring. The shrimp is sautéed with garlic and lime, adding a zesty kick, while creamy avocado adds richness to each bite. Wrapped in crisp lettuce leaves, this dish is light, refreshing, and incredibly easy to make, making it an ideal meal for busy evenings or casual gatherings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup cilantro, chopped
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
2. Add the minced garlic and cook for an additional minute until fragrant. Squeeze in the lime juice and season with salt and pepper.
3. Remove the skillet from heat and set the shrimp aside to cool slightly.
4. To assemble the wraps, place a few shrimp and some diced avocado in the center of each lettuce leaf.
5. Sprinkle with fresh cilantro and serve immediately.

Shrimp and avocado lettuce wraps are a delicious and light low-carb dinner that’s bursting with fresh, vibrant flavors. The shrimp provides lean protein, while the avocado adds creamy richness and heart-healthy fats. The crisp lettuce wraps give the dish a refreshing crunch, making it perfect for a warm spring evening. This dish is quick, simple to prepare, and great for those looking for a flavorful yet light meal. It’s an ideal low-carb choice that doesn’t compromise on taste or satisfaction. Perfect for lunch or dinner, these wraps will quickly become a favorite for anyone looking to enjoy a healthy and delicious meal.

Baked Lemon Herb Chicken Thighs with Roasted Brussels Sprouts

Baked lemon herb chicken thighs with roasted Brussels sprouts is a delicious and nutritious low-carb dinner that’s full of flavor. The chicken thighs are marinated in a zesty lemon and herb mixture, resulting in juicy, tender meat with a fragrant, tangy coating. Paired with crispy roasted Brussels sprouts, this meal is not only low in carbs but also packed with protein and fiber, making it perfect for a springtime dinner that’s both satisfying and healthy.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine olive oil, lemon juice and zest, chopped thyme, rosemary, garlic, salt, and pepper. Rub this mixture all over the chicken thighs and let marinate for at least 15 minutes.
3. While the chicken marinates, prepare the Brussels sprouts. Toss them in a little olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
4. Place the chicken thighs on a separate baking sheet, skin-side up. Roast both the chicken and Brussels sprouts in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden and crispy.
5. For an added touch, drizzle the roasted Brussels sprouts with a little balsamic vinegar before serving.
6. Garnish the chicken with fresh parsley and serve alongside the Brussels sprouts.

Baked lemon herb chicken thighs with roasted Brussels sprouts offer a vibrant and flavorful low-carb dinner that’s simple to prepare. The chicken thighs remain juicy and tender due to the lemon herb marinade, while the Brussels sprouts become crispy and caramelized, providing a delicious contrast in texture. This dish is nutrient-packed, with protein from the chicken and fiber from the Brussels sprouts, making it a well-rounded meal. The addition of fresh herbs and lemon gives it a refreshing, spring-like flavor that makes this dish perfect for a healthy, satisfying dinner.

Eggplant Parmesan (Low-Carb Version)

Low-carb eggplant Parmesan is a fantastic way to enjoy the classic Italian comfort food without the carbs. Instead of breading and frying the eggplant, it’s baked until golden and tender, then layered with rich marinara sauce and gooey mozzarella cheese. This dish is just as comforting and flavorful as the traditional version, but with fewer carbs, making it an excellent choice for a spring dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 cup almond flour
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 1/2 cups marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix the almond flour, oregano, garlic powder, and Parmesan cheese in a shallow dish. Dip each eggplant slice into the beaten eggs, then coat it in the almond flour mixture, pressing lightly to ensure it sticks.
3. Place the coated eggplant slices on the prepared baking sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and tender.
4. Spread a small amount of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices in the dish, topping each layer with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
5. Bake the eggplant Parmesan for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

Low-carb eggplant Parmesan is a guilt-free way to indulge in a classic Italian dish. The almond flour coating keeps the eggplant slices crispy without the carbs from traditional breadcrumbs, and the rich marinara sauce and melted mozzarella provide all the flavors you love. This dish is a wonderful option for a low-carb, vegetarian meal that’s perfect for the spring season. It’s filling, flavorful, and easy to make, making it a great option for a comforting dinner that fits your dietary needs without compromising on taste.

Grilled Shrimp Skewers with Garlic Butter and Asparagus

Grilled shrimp skewers with garlic butter and asparagus are an excellent low-carb dinner that’s light, flavorful, and perfect for spring. The shrimp is marinated in a garlic butter sauce that infuses it with a rich, savory flavor, then grilled to perfection. Paired with tender, grilled asparagus, this dish is both satisfying and refreshing, providing a healthy dose of protein and vegetables.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lb asparagus, trimmed
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Toss the shrimp in the marinade and let it sit for at least 15 minutes.
3. Thread the shrimp onto skewers and set them aside.
4. Season the asparagus with olive oil, salt, and pepper, and place it on the grill.
5. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through. Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.
6. Serve the shrimp skewers with grilled asparagus on the side. Garnish with fresh parsley.

Grilled shrimp skewers with garlic butter and asparagus are a light yet flavorful low-carb meal perfect for a spring evening. The garlic butter marinade adds a rich, savory flavor to the shrimp, while grilling gives them a slight smoky char. Paired with tender asparagus, this dish offers a balanced combination of protein and fiber, making it a satisfying and healthy option. It’s quick, easy to prepare, and full of vibrant flavors, making it the ideal meal for those following a low-carb lifestyle or simply looking for a healthy, delicious dinner option.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken is a light, fresh, and low-carb dinner perfect for spring. The zucchini noodles serve as a healthy, noodle-free alternative to traditional pasta, providing a satisfying, low-carb base for the dish. Topped with juicy, marinated pesto chicken, this meal combines the savory flavors of basil, garlic, and Parmesan, offering a refreshing and nutrient-packed dinner that’s both low in carbs and high in protein.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Coat the chicken breasts with 1 tablespoon of pesto, then season with salt, pepper, and lemon juice. Let marinate for at least 15 minutes.
3. Grill the chicken breasts for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
4. While the chicken cooks, heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still firm.
5. Slice the cooked chicken breasts into strips and place them on top of the zucchini noodles.
6. Drizzle the remaining pesto over the noodles and chicken. Sprinkle with grated Parmesan and garnish with fresh basil leaves.
7. Serve immediately for a fresh, satisfying low-carb meal.

Zucchini noodles with pesto chicken is an ideal springtime dinner that’s both light and flavorful. The zucchini noodles provide a healthy alternative to traditional pasta, keeping the dish low-carb without sacrificing the satisfying texture. The pesto-marinated chicken adds a savory richness, while the fresh basil and Parmesan cheese elevate the dish with bright, aromatic flavors. This meal is a wonderful option for anyone following a low-carb or keto diet, and it’s perfect for a refreshing, protein-packed dinner that’s as delicious as it is nutritious.

Grilled Salmon with Avocado Cucumber Salsa

Grilled salmon with avocado cucumber salsa is a healthy, vibrant low-carb dinner that’s full of omega-3 fatty acids and fresh spring flavors. The salmon is perfectly grilled, with crispy skin and juicy, tender flesh, while the avocado cucumber salsa adds a cool and refreshing contrast with its creamy avocado and crunchy cucumber. This meal is not only delicious but also incredibly nutritious, packed with healthy fats, protein, and fiber.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lime
• 1 avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil, then season with salt and pepper.
3. Place the salmon skin-side down on the grill and cook for about 4-5 minutes per side, until the salmon is cooked through and has crispy skin.
4. While the salmon grills, prepare the salsa. In a bowl, combine the diced avocado, cucumber, red onion, cilantro, lime juice, and olive oil. Toss gently to combine and season with salt and pepper to taste.
5. Serve the grilled salmon fillets topped with a generous spoonful of avocado cucumber salsa.

Grilled salmon with avocado cucumber salsa is a light, nutritious, and refreshing low-carb dinner that’s perfect for a spring meal. The salmon is tender and flavorful, with the crispy skin providing an irresistible texture. Paired with the creamy, tangy salsa, this dish provides a wonderful contrast of flavors and textures, with healthy fats from the avocado and omega-3s from the salmon. It’s a well-balanced, easy-to-make meal that’s not only low in carbs but also packed with nutrients, making it a great choice for those looking to enjoy a healthy, satisfying dinner.

Spaghetti Squash Primavera

Spaghetti squash primavera is a light, low-carb version of a classic pasta primavera. The spaghetti squash serves as a healthy, low-carb substitute for pasta, and the fresh, colorful spring vegetables—such as bell peppers, cherry tomatoes, zucchini, and spinach—are sautéed to perfection and combined with a garlic-olive oil sauce. This dish is simple to prepare, full of flavor, and loaded with nutrients, making it an excellent low-carb dinner for a spring evening.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped
• Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 30-35 minutes, or until the squash is tender and easily shredded with a fork.
2. While the squash roasts, heat olive oil in a large pan over medium heat. Add the bell peppers, zucchini, and garlic, and sauté for 5-7 minutes, until the vegetables are tender.
3. Add the cherry tomatoes and spinach to the pan and cook for another 2-3 minutes, until the spinach wilts and the tomatoes soften.
4. Once the spaghetti squash is done, use a fork to shred the flesh into noodle-like strands.
5. Add the shredded squash to the sautéed vegetables and toss to combine. Season with salt and pepper to taste.
6. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.

Spaghetti squash primavera is a light, flavorful, and low-carb alternative to the traditional pasta primavera. The spaghetti squash provides a satisfying texture without the carbs, while the fresh vegetables add a burst of color and flavor. The garlic and olive oil sauce brings everything together, creating a healthy, well-rounded meal. This dish is not only low in carbs but also packed with fiber, vitamins, and minerals, making it a great choice for a nutritious spring dinner. Whether you’re following a low-carb diet or simply want to enjoy a lighter meal, spaghetti squash primavera is sure to impress with its freshness and delicious taste.

Note: More recipes are coming soon!