Seeing Green: Spring Vegetables

When you're eating for your health, it pays to go for the green. Not only do these recipes with verdant vegetables, fruits, and emerald-colored herbs contain disease-preventing antioxidants, vitamins, minerals, and fiber, they're also low in fat and calories. This month, make green your lucky color.

The combination of fresh peas with mint yield a harmonious and nutrition side dish. Peas are in the legume family, and these vegetables are typically high in protein and fiber, yet low in fat and cholesterol. Because they're higher in protein than many other types of vegetables, they're a good source of protein in vegetarian diets.Recipe: Fresh Peas with Mint and Green Onions

Tomatillos add extra tartness to this smooth guacamole-style dip. Serve with chips, or use it as a topping for chicken or fish.Recipe: Avocado-Tomatillo Dip with Cumin Pita Chips

If you're in a rut with plain broccoli, try broccolini, a cross between broccoli and Chinese kale. The fresh lemon rind and juice brighten the flavor of this side dish.Recipe: Buttery Lemon Broccolini

Cooked asparagus is quickly chilled and then tossed with a simple soy-sesame vinaigrette for a tangy side dish to serve at pot luck gatherings or with cold cuts and sandwiches.Recipe: Chilled Sesame Asparagus

With four green ingredients–fava beans, sweet peas, sugar snap peas, and mint–this recipe makes the all-star list of fresh green dishes. A red wine vinegar and Dijon mustard vinaigrette adds a little zing to the sweet and tender veggies.Recipe: Fava, Sweet Pea, and Sugar Snap Salad

Cucumber, avocado, and fresh dill all contribute to the beautiful jade tint of this chilled soup. Enjoy it as a first course or as part of a light lunch.Recipe: Cucumber Soup

A three-ingredient, 5-minute green salad is an ideal accompaniment for any main dish. For a truly green-themed dish, replace the nectarine with either Granny Smith apple or green pear.Recipe: Mixed Greens and Nectarine Salad

Bright, shiny edamame (green soy beans) replace the lima beans in a traditional succotash. The addition of shrimp transforms a traditional vegetable side dish into a satisfying main.Recipe: Edamame Succotash with Shrimp

If there are any pink or purple leaves in the center of the artichoke, scoop them out with a spoon or cut them out with a knife; they'd be tough even after cooking. Soaking the artichokes in lemon water prevents them from browning.Recipe: Baby Artichokes with Creamy Horseradish-Dill Dip

Don't forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get gobbled up quickly because it satisfies on those levels.Recipe: Lemony Cucumber Salad