Fruit tastes the best when it’s in season. As the weather warms up, it’s even more delicious to make fresh fruit a part of your meals and snacks. Here are three recipes to try this spring.

Strawberry spinach salad

Makes: 4 servings
Prep: 5 minutes     Cook: 0 minutes

Add a protein like grilled fish, chicken or cooked quinoa to make it a meal. Without an added protein, serve it as a tasty starter.


  • 6 cups mixed greens
  • 1 cup strawberries, sliced
  • 1 medium avocado, cubed
  • ¼ cup walnut pieces, toasted or raw
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar


  • In a large bowl, toss together the greens, strawberries, avocado and walnuts.
  • In a small bowl, whisk together olive oil and vinegar.
  • Toss the salad with dressing just before serving.


(Serving size: Approximately 1¾ cups)

Calories: 234; total fat: 21 g; saturated fat: 3 g; sodium: 135 mg; cholesterol: 0 mg; total carbs: 12 g; fiber: 6 g; sugars: 4 g; protein: 3 g; potassium: 764 mg

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Apricot yogurt parfait

Makes: 1 serving
Prep: 5 minutes     Cook: 0 minutes

This spring parfait is perfect for a snack. Add ¼ cup of granola for a balanced breakfast.


  • 2 ripe apricots
  • 2 Tbsp ground flaxseeds
  • ½ cup plain low-fat Greek yogurt
  • ⅛ tsp cinnamon


  • Remove pits from apricots.
  • Chop fruit into small pieces.
  • Place half of the fruit into a tall glass.
  • Top with 1 tablespoon of flaxseeds.
  • In a small bowl, mix yogurt with cinnamon.
  • Add half of the yogurt mixture to the tall glass.
  • Repeat the pattern: apricots, flaxseeds, yogurt.


(Serving size: Approximately 1 cup)

Calories: 193; total fat: 7 g; saturated fat: 2 g; sodium: 42 mg; cholesterol: 13 mg; total carbs: 16 g; fiber: 5 g; sugars: 11 g; protein: 15 g; potassium: 456 mg

Kiwi coconut chia bowl

Makes: 1 serving
Prep: 5 minutes     Cook: 0 minutes (2 hours inactive)

End your meal on a sweet note with this tropical treat. Or try it as a satisfying snack.


  • 2 Tbsp chia seeds
  • ½ cup unsweetened almond milk
  • ¼ tsp vanilla extract
  • 1 kiwi, peeled and sliced
  • 2 tsp shredded unsweetened coconut


  • In a small bowl or Mason jar, whisk together chia seeds, almond milk and vanilla extract.
  • Allow the mixture to sit for a few minutes, and then mix again to prevent clumping.
  • Cover and refrigerate for at least 2 hours.
  • Stir again.
  • Top with sliced kiwi and shredded coconut.


(Serving size: Approximately 1 cup)

Calories: 201; total fat: 12 g; saturated fat: 2 g; sodium: 93 mg; cholesterol: 0 mg; total carbs: 23 g; fiber: 13 g; sugars: 7 g; protein: 7 g; potassium: 346 mg

Speak with a dietitian today

If you’re looking for more ways to include fresh produce in your diet, read on for tips to build a balanced, satisfying salad.

Published May 31, 2023


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