Celebrate the freshness of May with these simple, healthy recipes made for the season. From crisp salads to light, satisfying meals, each dish is packed with nutrients and flavour. Perfect for busy days or relaxed evenings, they bring balance without sacrificing taste. Eat well, feel energized, and enjoy every bite this spring!

1. Spring Asparagus & Lemon Quinoa Salad

 Ingredients (Serves 2–3):

• 1 cup quinoa
• 1 bunch asparagus (trimmed, chopped)
• ½ cup peas (fresh or frozen)
• Zest & juice of 1 lemon
• 2 tbsp olive oil
• Handful fresh parsley or mint
• Salt & pepper
• Optional: feta cheese or chickpeas

 Instructions:

1. Cook quinoa according to package; let cool.
2. Blanch asparagus & peas (2–3 mins), then rinse in cold water.
3. In a bowl, combine quinoa + veggies.
4. Whisk lemon juice, zest, olive oil, salt, pepper.
5. Toss everything together and top with herbs.

 Tip: Add grilled chicken or tofu for extra protein.

 2. Strawberry Spinach Salad With Nuts                         

 Ingredients:

• 2 cups fresh spinach
• 1 cup strawberries (sliced)
• ¼ cup walnuts or almonds
• ¼ red onion (thinly sliced)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Optional: goat cheese

Instructions:

1. Toss spinach, strawberries, onion, and nuts.
2. Whisk balsamic + olive oil dressing.
3. Drizzle over salad and toss lightly.

Tip: Toast the nuts for extra flavor.

 3. Zucchini Noodles With Pesto

Ingredients:

• 2 zucchinis (spiralized)
• 2 tbsp pesto (store-bought or homemade)
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• Parmesan (optional)

 Instructions:

1. Heat olive oil in a pan.
2. Add zucchini noodles and sauté 2–3 mins.
3. Toss in tomatoes and pesto.
4. Cook briefly (don’t overcook—keep it crisp).

 Tip: Add grilled shrimp or chicken for more protein.

 4. Chickpea & Avocado Spring Wrap

Ingredients (Serves 2):

• 1 can chickpeas (drained & rinsed)
• 1 ripe avocado
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Handful fresh spinach or lettuce
• ½ cucumber (sliced)
• 1 small carrot (grated)
• 2 wholegrain wraps
• Salt, pepper, pinch of chili flakes

Instructions:

1. In a bowl, mash chickpeas and avocado together (leave some texture).
2. Add lemon juice, olive oil, salt, pepper, and chili flakes.
3. Lay out wraps and layer spinach, cucumber, carrot.
4. Spoon chickpea-avocado mixture on top.
5. Roll tightly and slice in half.

Tip: Add a spoon of Greek yogurt or hummus for extra creaminess.