Skip to content

10 fresh snack ideas to try this spring

It's easy to shake up your snack routine when the season's lighter, brighter, and super nutritious flavours hit Ontario's farmers’ markets and grocery stores.
Strawberry Rhubarb Yogurt Parfait

It's easy to shake up your snack routine when the season's lighter, brighter, and super nutritious flavours hit Ontario's farmers’ markets and grocery stores.

Seasonal bounty bursts with vibrant flavours are perfect for revitalizing your meal prep game. Each bite celebrates the season's freshness, from loads of refreshing green veggies to tangy rhubarb and peppery radish. 

Prepare to wake your tastebuds from a long, sleepy winter with recipes like Radish and Cucumber Salad, Rhubarb and Strawberry Yogurt Parfait, and Pea and Mint Hummus. Dive into these ten seasonal gems, each with five ingredients or less and savour the taste of Ontario's finest.


Radish and Cucumber Salad: Thinly slice radishes and cucumbers and toss with a dressing made of lemon juice, olive oil, and salt and pepper to your liking. Garnish with as much fresh dill as you like. This refreshing salad highlights the crisp and peppery Ontario radishes in season now.

Pea and Mint Hummus: Blend just-cooked green peas with fresh mint leaves, garlic, lemon juice, and a drizzle of olive oil until smooth. Serve with veggie sticks or whole-grain crackers. The vibrant and sweet Ontario peas are the star of this nutritious dip.

Carrot Cake Energy Bites: Blend shredded carrots, dates, oats, cinnamon, and a sprinkle of nutmeg in a food processor until a sticky dough forms. Roll into bite-sized balls and refrigerate until firm. For that authentic carrot cake taste, separately whip up a cream cheese frosting dip by whisking cream cheese with honey in a small bowl. These bites showcase sweet and crunchy Ontario carrots. 

Spinach and Goat Cheese Stuffed Mushrooms: Remove the stems from large mushrooms of your preference (portobellos work well!) and fill them with a mixture of sautéed spinach, crumbled goat cheese, garlic, and breadcrumbs. Bake until golden and bubbly. The seasonal star here is the fresh and earthy Ontario spinach.


Strawberry Basil Bruschetta: Toast slices of whole-grain baguette and top with a mixture of diced strawberries, fresh basil, a drizzle of balsamic glaze, and a sprinkle of crumbled feta cheese. The star of this snack is the sweet and juicy Ontario strawberries, which come into season closer to June. For now, feel free to try this bruschetta with a variety of fruits and even try swapping the feta for ricotta!

Fiddlehead Fern Salad: Here’s one you may not have seen before, but it's a great way to use these intimidating ferns if you’ve never known how to use them. Start by blanching fiddlehead ferns in boiling water for a few minutes, then toss them with halved cherry tomatoes, sliced red onion, a squeeze of lemon juice, and a drizzle of olive oil. The star of this seasonal salad is the unique and nutty Ontario fiddlehead ferns.

Strawberry Rhubarb Yogourt Parfait: In a glass, layer Greek yogourt with stewed strawberries and rhubarb, granola, and a drizzle of honey. Repeat the layers until the glass is full. The seasonal ingredient of the moment here is the tangy rhubarb from Ontario. If you’re unsure how to stew the fruit, combine chopped rhubarb and strawberries with a bit of sugar and a splash of water in a saucepan and simmer on low until soft and syrupy. 

Salad on a stick: If you’ve never tried salad on a stick before, now’s your chance with super seasonal arugula and citrus fruit skewers with grilled halloumi. Start by threading little bunches of arugula leaves, citrus such as grapefruit or orange segments, and grilled halloumi cheese cubes, then drizzle with a honey-lime dressing or a balsamic glaze for a savoury snack option that sneaks in some seasonal greens.


Warm Creamy Spinach Dip: Combine 8 oz softened cream cheese, 1/2 cup sour cream, 1 cup wilted chopped spinach, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, salt, and pepper. Mix well, transfer to an oven-safe dish, and bake at 350°F for 20-25 minutes until bubbly. Serve with sliced cucumbers, radishes, carrots, and your favourite crackers for dipping. 

Lettuce Cup Tacos with Citrus Shrimp: Fill lettuce cups with citrus-marinated shrimp, mango salsa, avocado slices, and a squeeze of lime for a fresh and zesty snack that's perfect for a snack or a light meal. To make the citrus-marinated shrimp, combine shrimp with a mixture of orange juice, garlic, olive oil, salt, and pepper, then marinate for 30 minutes before sautéing until cooked through for your lettuce cup tacos.

About the Author


Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at