As the temperatures gradually become warmer, we welcome sunny spring into our lives. Spring brings with it the opportunity to go on picnics, walks, hikes, and play all outdoor sports. For all of these activities, it is essential to have a power-packed snack in your reach at all times to replenish your energy. Here is a list of healthy spring snack recipes that incorporate fresh seasonal fruits and vegetables to fulfill all your dietary needs:
Healthy Spring Snack recipes
Avocado Salsa is a combination of two of our all-time favorite recipes: guacamole and pico de gallo. This salsa recipe uses only six different ingredients that can be easily found in your pantry but don’t be surprised when it turns out to be better than your average salsa recipe! What makes this recipe great is that avocados are a natural source of potassium and can help reduce LDL cholesterol, while cherry tomatoes are abundant in vitamins. This recipe is a quick and easy way to eat a balanced diet and is perfect for vegetarians and vegans alike. It requires no special kitchen equipment and just a chopping board and a knife can get you a delicious party perfect dip, taco or burrito filling.
To make sure this recipe turns out as intended it is vital to ensure the quality of the avocados used. The avocados should be ripe and brown bits must be discarded to preserve the freshness of this recipe.
- Avocado (one, diced)
- Cherry tomatoes (diced into quarter cubes)
- Red onion (one, chopped)
- Cilantro (chopped)
- Jalapeño (minced)
- Freshly squeezed lime juice
- Coriander (one teaspoon)
- Kosher salt (add according to your taste)
- Cut up all the ingredients as recommended in the specified ratio.
- Gently toss to mix in a large enough salad bowl while ensuring you do not over mix as the avocados will get mushed and ruin the presentation of the dish.
- Now it’s time to taste and salt. Be sure to add more if it’s not to your liking yet.
- And serve! Avocados are quick to brown and we recommend serving this dish fresh. However, in the off chance you do have leftovers, make sure to use plastic wrap and refrigerate for no more than 1-2 days.
Beetroots are perhaps one of those vegetables that are served as a side or incorporated into juices where their taste can be masked. However, this recipe uses beetroot as its star ingredient by enhancing its distinct flavor using a variety of seasonings. This visually striking dish packs a punch of vitamins and minerals and can be served as a snack, a party dish or even for lunch. You might be skeptical about the sweetness of the dish, but the garlic and seasonings mellow it out. Just one taste of this roasted beetroot and garlic hummus and you’ll never have any leftover beetroots in the fridge!
- 6 beets (fresh and in medium size) (approx. 2 pounds)
- A bulb of garlic
- 1 teaspoon salt, divided
- 1 teaspoon coarsely ground pepper, divided
- 2 teaspoon and 1/2 cup olive oil, divided
- 2 can (30 ounces) garbanzo beans or chickpeas, rinsed and drained
- 5-7 tablespoons of lemon juice
- 4 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 cup plain Greek yoghurt
- Minced fresh dill weed or parsley
- Assorted fresh vegetables
- Sliced or torn pita bread
- Preheat the oven to 375°F or 191° C.
- Use a fork to make holes in the beets. Then put them in a covered microwavable bowl and heat on high for 2 minutes. Then stir before heating them again for another 2 minutes.
- Now cool the beets and wrap each in foil completely.
- Cut the garlic bulb in half and peel as much outer skin as possible. Do not separate out the individual cloves or peel them.
- Season the garlic with half a teaspoon of salt, half a teaspoon of pepper and coat it using two teaspoons of olive oil. Wrap the garlic in foil.
- Now put the beets and garlic in the oven and roast for 45 minutes or until soft.
- After both have softened, remove from the oven and cool the beets in cold water and proceed to remove their skin. Squeeze out the garlic into a food processor and add the beets to it. Follow this by adding all the other remaining ingredients mentioned above.
- Pulse until a smooth paste is formed.
- If you want to add a different flavor to the hummus, then pulse 1 tablespoon Greek yogurt with the mixture, adding remaining yogurt to your freshly prepared hummus. Sprinkle with dill or parsley. Serve with sides of assorted vegetables and pita bread.
The sudden sugar rush can be dealt with care and a proper diet. The healthy spring snack recipe which you can easily make at home and even give them regularly to your children is here: chocolate almond drops.
- Chocolate chips (4 cups)
- Granola without nuts in case you are allergic (2 cups)
- Almonds thinly sliced (1 cup)
- Sweet Condensed milk (28 ounces)
- Miniature chocolate chips (1 cup)
- Take a saucepan and slowly melt the chocolate chips in milk at low heat.
- Remove it from heat and then add granola and almonds to it.
- Cool it in a refrigerator until chocolate solidifies again and is ready to roll.
- Now shape the chocolate into balls and coat the balls with miniature-sized chocolate chips.
- Put the chocolate balls in the freezer for more than 2 hours to get them firm.
Our Final Thoughts
These healthy spring snack recipes can make your spring colorful and innovative. It is important to keep a healthy diet and keep your calories in check. You can share these with your family and friends or make these for kids at school and lunch/dinner services for offices.