Healthy Summer Recipes for the Last Weeks of Summer

 

As summer winds down, there's no better way to savor its final moments than by indulging in vibrant, healthy meals that celebrate the season’s best produce. Whether you're planning a picnic, a casual backyard barbecue, or just a light dinner after a day at the beach, these recipes will keep your palate delighted and your body nourished. Here are some delicious and nutritious recipes perfect for the last weeks of summer.

1. Grilled Vegetable Salad with Lemon-Herb Vinaigrette

Ingredients:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Lemon-Herb Vinaigrette:

• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini, yellow squash, bell pepper, and onion slices with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, until tender and slightly charred.
4. In a small bowl, whisk together the olive oil, lemon juice, basil, parsley, mustard, salt, and pepper.
5. Combine the grilled vegetables with cherry tomatoes in a large bowl and drizzle with the vinaigrette.
6. Toss to coat and serve warm or at room temperature.

2. Chilled Cucumber and Avocado Soup

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 ripe avocados, peeled and pitted
• 1 cup Greek yogurt
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup water (optional, for thinning)

Instructions:

1. In a blender, combine cucumbers, avocados, Greek yogurt, dill, lime juice, and garlic.
2. Blend until smooth. If the soup is too thick, add water a little at a time until desired consistency is reached.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least an hour before serving.
5. Garnish with a sprig of dill or a few cucumber slices.

3. Quinoa and Berry Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1/4 cup fresh mint, chopped

For the Honey-Lemon Dressing:

• 1/4 cup honey
• Juice of 1 lemon
• 1 tablespoon olive oil

Instructions:

1. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, until water is absorbed. Fluff with a fork and let cool.
2. In a small bowl, whisk together honey, lemon juice, and olive oil.
3. In a large bowl, combine quinoa, strawberries, blueberries, raspberries, and mint.
4. Drizzle with the honey-lemon dressing and toss gently to combine.
5. Serve chilled or at room temperature.

4. Grilled Shrimp Tacos with Mango Salsa

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, until pink and opaque.
4. In a separate bowl, combine mango, red onion, cilantro, jalapeño, lime juice, and salt to make the salsa.
5. Warm tortillas on the grill for about 30 seconds per side.
6. Fill each tortilla with grilled shrimp and top with mango salsa.

5. Watermelon and Feta Salad

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons balsamic glaze

Instructions:

1. In a large bowl, combine watermelon, feta cheese, and mint leaves.
2. Drizzle with balsamic glaze just before serving.
3. Toss gently and serve immediately.

These healthy and refreshing recipes are perfect for making the most of the summer’s final weeks. Enjoy the vibrant flavors and the nutritional benefits of fresh, seasonal ingredients while basking in the sunshine. Bon appétit!

Read also: Zesty and Healthy. The Culinary and Nutritional Benefits of Lemmons

Quinoa and Avocado Salad