For The Greater Goods (sm)

Organic Food Recipes For Spring

With flowers and trees coming into bloom and spring fruits and veggies starting to appear at markets, it’s time to share some great organic food recipes for those springtime foods.  My personal three favorite springtime foods are asparagus, strawberries, and avocado.

Here are some delicious organic food recipes for each:



Photo Credit: Jennifer Una


One of my favorite springtime foods is asparagus – if you love it as much as I do, you’ll appreciate its simplicity, tenderness, and versatility.  Asparagus is packed with nutrients, antioxidants and ranks among the top fruits and vegetables for its ability to neutralize  free radicals. This organic food recipe for asparagus comes courtesy of our dear friend Jennifer Una of Passion Palate.  It is simple yet delicious:

Tender Asparagus with Creamy Mustard Dip

1 bunch asparagus
1/4 cup mustard (whole grain, dijon, classic yellow, honey mustard or a blend of all of them)
1/4 cup mayonnaise

Trim the ends of the asparagus and place in a shallow pan with water to cover it.  Bring to a boil.  Let boil for about 5 minutes.  While the asparagus is cooking, blend the mustard and mayonnaise into a creamy sauce.  When the asparagus is bright green and tender, it is done.  Bring the pan to your sink and run cold water over the asparagus for a minute or two so that it stops cooking.

Serve with sauce, a sprinkle of  sea salt and fresh ground black pepper.


Strawberries are one of those dirty dozen foods that you really want to make sure you’re buying organic.  Strawberries are a powerhouse of nutrition.   They are very high in Vitamin C and are a great anti-inflammatory food. This organic food recipe for salad dressing is great for use on all of the beautiful spring greens that are available this year.

Strawberry Balsamic Vinaigrette

1 cup fresh organic strawberries, stems removed
1/2 cup olive oil
¼ cup balsamic vinegar
1 TBSP Dijon mustard
½ tsp dried tarragon
salt & pepper to taste

Place all ingredients in a food processor and blend until smooth.  Enjoy over a fresh organic spring green salad.


Although they seem to be available all year round, California avocados are considered a spring fruit. High in good fats as well as folate and carotenoids, these little gems are a treasure of nutrition. They pair beautifully with greens, where the fat in the avocado will help you absorb the fat-soluble nutrients in your greens.  Here is one of my absolute favorite organic food recipes for two of my favorite organic foods, kale and avocado:

Avocado & Kale Salad

1 bunch lacinato (also called dino) kale
1 avocado
1/2 lemon, squeezed
1 TBSP olive oil
1 clove garlic, minced
1 tsp salt

Slice the lacinato kale into very thin ribbons and place in a bowl.  Drizzle with the lemon juice, olive oil and salt and use your hands to massage the kale until it is wilted.  Don’t be afraid to really get your hands in there and get dirty.  When you massage the kale, you’ll start breaking down its tough fibers, leaving you with a tender green salad.

Mash the avocado then add it to the wilted kale.  Stir to combine or continue to use your hands to make sure its blended well.  Optionally, you can add in some hemp seeds, diced tomatoes or diced red peppers.

Enjoy these organic food recipes all throughout spring when they are at their peak! What are your favorite springtime organic food recipes?

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I'm a firm believer that you are what you eat and I want to be fresh, local, organic and healthy! I've spent a lifetime experimenting with natural foods, different diets and ways of eating, and have settled on the food philosophy that Michael Pollan expresses so well: Eat food. Not too much. Mostly plants. I'm passionate about organic foods, natural living, cooking healthy meals, and improving my health on a daily basis.

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