Ayurveda's six tastes are not a flavour wheel. They are a pharmacology.
Sweet, sour and salty are heavy, moist and building. They increase Kapha and, in the right season, that is exactly what you want. Pungent, bitter and astringent are light, dry and reducing. They decrease Kapha — and they are, not coincidentally, the three tastes that most cuisines use sparingly and most people have to be talked into.
Spring is the season the second group takes over the plate.
In practice that means: bitter greens — dandelion, rocket, mustard greens, methi, bitter gourd. Pungency from ginger, black pepper, mustard seed, horseradish, radish. Astringency from lentils, beans, pomegranate, apples, most green vegetables. Barley rather than wheat. Honey rather than sugar. Less oil than you used in February, and less dairy than you want.
What is striking, once you notice it, is how well this matches what actually grows. The first things up in spring are bitter greens and shoots. Every traditional cuisine in a temperate climate has a spring bitter dish, usually attached to a festival, usually described as a tonic. Ayurveda simply says why.
The error to avoid is going raw. Light does not mean cold, and salad is not the spring food — your fire is falling from its winter peak, and raw food asks more of it than a lightly cooked equivalent. Cooked, warm, dry and light is the target. Steamed bitter greens with pepper, not a salad.