10 SPRING PICNIC RECIPES FOR MOTHER’S DAY

Mother's Day falls right in the heart of spring — when the weather warms, flowers bloom, and eating outdoors feels like a gift in itself. Instead of a crowded restaurant or a stuffy indoor brunch, why not pack a beautiful picnic and take Mom to her favorite park, garden, or even the backyard?

These 10 spring picnic recipes are designed to travel well, taste delicious at room temperature, and look gorgeous on a blanket. Think vibrant salads, easy-to-carry sandwiches, fresh fruit tarts, and refreshing drinks — all made with seasonal spring produce like asparagus, peas, strawberries, and fresh herbs.

The best part? Most of these recipes can be made ahead of time and assembled right before you head out. No reheating, no last-minute fuss. Just pack your basket, grab a blanket, and go. Mom will love the thoughtfulness of a homemade picnic tailored just for her.

So dust off that picnic basket, pick some fresh flowers for the table, and get ready to celebrate Mother's Day surrounded by sunshine, good food, and the people she loves most.

FRESH AND BEAUTIFUL PICNIC FAVORITES

10. Spring Pea and Mint Pasta Salad

This spring pea and mint pasta salad is light, bright, and utterly beautiful — tender orzo pasta tossed with sweet green peas, fragrant fresh mint, zesty lemon, and crumbled feta cheese. It is the kind of salad that tastes as good as it looks, comes together in under 20 minutes, and works perfectly as a side dish or a light lunch on its own.

Ingredients:

• 1½ cups orzo pasta
• 1½ cups fresh or frozen peas, blanched
• ¼ cup fresh mint leaves, roughly chopped
• Zest and juice of 1 lemon
• 3 tablespoon extra virgin benefits of olive oil
• ½ cup feta cheese, crumbled
• 2 spring onions, thinly sliced
• Salt and black pepper to taste

Instructions:

1. Cook orzo according to packet instructions until al dente. Drain and rinse with cold water until completely cooled.
2. If using fresh peas, blanch in boiling water for 2 minutes then drain and rinse with cold water. If using frozen, simply thaw.
3. In a large bowl whisk together lemon zest, lemon juice, and benefits of olive oil. Season with salt and pepper.
4. Add cooled orzo, peas, mint, and spring onions to the bowl and toss well to coat in the dressing.
5. Fold in crumbled feta gently.
6. Taste and adjust seasoning, adding more lemon juice or olive oil as needed.
7. Serve immediately or refrigerate for up to 2 hours before serving.

9. Chicken Salad with Grapes and Almonds

This chicken salad with grapes and almonds is fresh, creamy, and completely satisfying — shredded chicken mixed with juicy red grapes, crunchy sliced almonds, and a light Greek yogurt dressing that keeps things feeling bright and not too heavy. It is perfect served in croissants, on crackers, or spooned over crisp lettuce leaves for a lovely lunch or light dinner.

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 1 cup red grapes, halved
• ½ cup sliced almonds, toasted
• 2 stalks celery, finely diced
• 3 spring onions, thinly sliced
• ½ cup plain Greek yogurt
• 3 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh tarragon or parsley to garnish (optional)

Instructions:

1. In a large bowl whisk together Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth. Season with salt and pepper.
2. Add shredded chicken, halved grapes, celery, and spring onions to the bowl.
3. Toss everything together until evenly coated in the dressing.
4. Fold in toasted almonds.
5. Taste and adjust seasoning as needed.
6. Refrigerate for at least 30 minutes before serving to allow flavours to develop.
7. Serve in croissants, on crackers, or over lettuce leaves. Garnish with fresh herbs if desired.

8. Asparagus and Ricotta Tart

This asparagus and ricotta tart is effortlessly elegant and incredibly easy to make — a crispy sheet of puff pastry spread with a smooth, lemony ricotta filling and topped with beautiful asparagus spears, then baked until golden and puffed around the edges. It looks like it came from a fancy bakery but takes less than 30 minutes to put together and tastes equally wonderful warm or at room temperature.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 tablespoon parmesan cheese, grated
• Salt and black pepper
• 1 bunch asparagus, woody ends removed
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)
• Fresh dill or mint to garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unroll puff pastry onto the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife, being careful not to cut all the way through.
3. Mix together ricotta, lemon zest, lemon juice, health benefits of garlic, and parmesan until smooth. Season generously with salt and pepper.
4. Spread ricotta mixture evenly inside the scored border of the pastry.
5. Toss asparagus with olive oil, salt, and pepper and arrange in a single layer over the ricotta filling.
6. Brush the pastry border with beaten egg wash.
7. Bake for 20–25 minutes until the pastry is puffed and golden and the asparagus is tender.
8. Garnish with fresh dill or mint and serve warm or at room temperature.

7. Strawberry Spinach Salad with Poppyseed Dressing

This strawberry spinach salad with poppyseed dressing is a showstopper on any table — vibrant baby spinach topped with juicy sliced strawberries, crunchy candied pecans, and tangy crumbled goat cheese, all finished with a sweet and slightly tangy homemade poppyseed dressing. It is fresh, colourful, and the kind of salad that converts even the most reluctant salad eaters.

Ingredients:

• 6 cups baby spinach
• 2 cups fresh strawberries, hulled and sliced
• ½ cup candied pecans
• ½ cup goat cheese, crumbled
• ¼ red onion, very thinly sliced
• Poppyseed dressing: 3 tablespoon olive oil + 2 tablespoon apple cider vinegar + 1 tablespoon honey + 1 teaspoon Dijon mustard + 1 teaspoon poppyseeds + salt and pepper

Instructions:

1. Make the poppyseed dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, and poppyseeds until emulsified. Season with salt and pepper and set aside.
2. Place baby spinach in a large salad bowl.
3. Top with sliced strawberries, candied pecans, crumbled goat cheese, and thinly sliced red onion.
4. Drizzle poppyseed dressing over the salad just before serving, or serve it on the side.
5. Toss gently and serve immediately.

6. Mini Quiches Lorraine

These mini quiches Lorraine are the most elegant and crowd-pleasing bite-sized savoury treat you can serve at any gathering — crispy pastry shells filled with a silky egg custard, smoky bacon, melted Swiss cheese, and sweet caramelised onions. They are equally delicious served warm from the oven or at room temperature, and can be made ahead and reheated in minutes.

Ingredients:

• 1 sheet shortcrust or pie pastry, thawed
• 6 strips bacon, cooked and crumbled
• 1 cup Swiss cheese, grated
• 1 large onion, thinly sliced and caramelised
• 4 large eggs
• 1 cup heavy cream
• ¼ teaspoon ground nutmeg
• Salt and black pepper to taste
• Cooking spray

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin generously with cooking spray.
2. Roll out pastry on a lightly floured surface and cut into circles slightly larger than the muffin cups. Press gently into each cup to form a shell.
3. Divide caramelised onion, crumbled bacon, and grated Swiss cheese evenly between the pastry shells.
4. Whisk together eggs, heavy cream, nutmeg, salt, and pepper until smooth.
5. Carefully pour egg mixture into each shell, filling to just below the rim.
6. Bake for 18–22 minutes until the custard is set and the tops are lightly golden.
7. Cool for 5 minutes before carefully removing from the tin. Serve warm or at room temperature.

5. Cucumber and Cream Cheese Tea Sandwiches

These cucumber and cream cheese tea sandwiches are a timeless picnic and garden party classic — soft white bread spread with a cool, herb-flecked cream cheese and topped with paper-thin slices of fresh cucumber. They are light, elegant, and incredibly refreshing, taking just minutes to prepare yet always looking beautiful on a platter.

Ingredients:

• 1 loaf soft white sandwich bread, crusts removed
• 8 oz cream cheese, softened
• 2 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• Salt and white pepper to taste
• 1 large English cucumber, very thinly sliced

Instructions:

1. Beat cream cheese with dill, chives, lemon juice, and health benefits of garlic powder until smooth and well combined. Season with salt and white pepper.
2. Spread a generous layer of herbed cream cheese over one side of each slice of bread.
3. Arrange cucumber slices in a single overlapping layer over half the bread slices.
4. Top with the remaining bread slices cream cheese side down and press gently.
5. Cut each sandwich into fingers, triangles, or squares as preferred.
6. Arrange on a platter, cover with a damp paper towel and cling film, and refrigerate until ready to serve.

4. Fresh Berry and Lemon Curd Trifle Jars

These fresh berry and lemon curd trifle jars are a stunning individual dessert that looks incredibly impressive yet requires no baking whatsoever. Layers of tangy lemon curd, fluffy whipped cream, soft pound cake cubes, and jewel-like mixed berries are stacked in mason jars for a dessert that is as beautiful as it is delicious. Make them ahead and refrigerate until ready to serve.

Ingredients:

• 1 store-bought or homemade pound cake, cut into small cubes
• 1 cup lemon curd (store-bought or homemade)
• 1½ cups heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• Lemon zest to garnish
• Fresh mint to garnish

Instructions:

1. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Set aside.
2. Place a layer of pound cake cubes in the bottom of each mason jar.
3. Spoon a layer of lemon curd over the cake cubes.
4. Add a layer of whipped cream.
5. Top with a generous layer of mixed berries.
6. Repeat the layers until the jar is full, finishing with whipped cream and berries on top.
7. Garnish with lemon zest and a sprig of fresh mint.
8. Refrigerate for at least 30 minutes before serving or make up to 4 hours ahead.

3. Roasted Vegetable and Hummus Wraps

These roasted vegetable and hummus wraps are hearty, flavourful, and completely satisfying — tortillas generously spread with creamy hummus and piled with tender roasted zucchini, sweet bell peppers, and fresh spinach. Rolled tightly and sliced into pinwheels they make a beautiful and colourful addition to any picnic spread or lunch table, and they can be made ahead and kept chilled until needed.

Ingredients:

• 4 large flour tortillas
• 1 cup hummus
• 1 large zucchini, sliced into thin rounds
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 cups fresh baby spinach
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper
• ½ cup feta cheese, crumbled (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell peppers, and red onion with olive oil, oregano, salt, and pepper on a lined baking sheet.
2. Roast for 20–25 minutes until tender and slightly caramelised. Set aside to cool slightly.
3. Lay tortillas flat on a clean surface. Spread a generous layer of hummus over each one all the way to the edges.
4. Layer baby spinach over the hummus.
5. Distribute the roasted vegetables evenly across each tortilla.
6. Sprinkle crumbled feta over the vegetables if using.
7. Roll each tortilla up tightly into a log and wrap in cling film. Refrigerate for at least 30 minutes.
8. Unwrap and slice into 1-inch pinwheels before serving.

2. Lavender Lemonade

This homemade lavender lemonade is one of the most beautiful and refreshing drinks you can serve — fresh lemon juice sweetened with a fragrant lavender simple syrup that gives it a gorgeous blush colour and a delicate floral flavour. It looks stunning in a pitcher or glass and is the perfect drink for a garden party, picnic, or any warm weather gathering. The lavender syrup keeps in the fridge for up to two weeks so you can make it well ahead of time.

Ingredients:

• 1 cup fresh lemon juice (about 6–8 lemons)
• 4 cups cold water
• Ice cubes
• Lemon slices and fresh lavender sprigs to garnish
• Lavender syrup: 1 cup sugar + 1 cup water + 3 tablespoon dried culinary lavender

Instructions:

1. Make the lavender syrup by combining sugar, water, and dried lavender in a small saucepan over medium heat.
2. Stir until sugar fully dissolves then bring to a gentle simmer. Remove from heat and steep for 20 minutes.
3. Strain through a fine mesh sieve, discarding the lavender. Allow to cool completely. Store in the fridge for up to 2 weeks.
4. When ready to serve combine lemon juice, cold water, and ½ cup of lavender syrup in a large pitcher. Stir well.
5. Taste and add more lavender syrup if a sweeter or more floral flavour is desired.
6. Fill glasses with ice, pour lemonade over the top, and garnish with lemon slices and a sprig of fresh lavender.
7. Serve immediately and stir before each pour.

1. No-Bake Strawberry Cheesecake Bars

These no-bake strawberry cheesecake bars are the perfect make-ahead dessert — a buttery graham cracker crust layered with a thick, creamy no-bake cheesecake filling and topped with a glossy fresh strawberry glaze. They slice into beautiful portable bars that are easy to serve at a picnic or party, and the whole thing comes together with no oven required. Make them the day before and they will be perfectly set and ready to go.

Ingredients:

• 2 cups graham cracker crumbs
• ⅓ cup sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• Strawberry glaze: 2 cups fresh strawberries, hulled + 3 tablespoon sugar + 1 tablespoon cornstarch + 2 tablespoon water + 1 teaspoon lemon juice

Instructions:

1. Line a 9x13-inch baking dish with parchment paper leaving an overhang on the sides.
2. Mix graham cracker crumbs, sugar, and melted butter together until it resembles wet sand. Press firmly and evenly into the base of the prepared dish. Refrigerate for 15 minutes.
3. Beat cream cheese, powdered sugar, and vanilla together until smooth and fluffy. Fold in whipped cream until fully combined.
4. Spread cheesecake filling evenly over the chilled crust. Refrigerate while you make the glaze.
5. For the strawberry glaze, blend 1 cup of strawberries until smooth. Dice the remaining cup and set aside.
6. In a small saucepan combine blended strawberry puree, sugar, cornstarch, water, and lemon juice. Cook over medium heat stirring constantly until thickened and glossy, about 3–4 minutes. Remove from heat and stir in diced strawberries. Cool to room temperature.
7. Pour cooled strawberry glaze evenly over the cheesecake layer and spread gently.
8. Refrigerate for at least 4 hours or overnight until fully set.
9. Lift out using the parchment paper overhang and cut into bars before serving.