7 Quick and Easy Healthy Summer Recipes

As the weather starts to warm up, we begin to crave healthy recipes that are quick and easy to make. We’ve put together 7 of the most delicious summer dinner recipes that use only the very best summer produce, including delicious pasta, summer salads, pasta dishes, and side dishes!

Cilantro and Lime Shrimp Lettuce Wraps

Ingredients

• 1 lb medium shrimp

• 2 tsp ground cumin

• 1 tsp chilli powder

• 1 lime

• Handful of cilantro

• 2 cloves garlic

• 3 tbsp extra virgin olive oil

• Salt and black pepper

• Romaine lettuce

• 1 avocado

• 1/4 cup sour cream

Method

1. On a chopping board, peel and devein the shrimp before placing it to the side.

2. Chop the cilantro finely, leaving enough for garnish. Juice the lime and mince the garlic.

3. Add the cilantro, lime, and garlic into a large bowl, alongside the cumin and 2 tablespoons of the oil. Season to taste with salt and pepper.

4. Toss the ingredients until combined and let marinate in the fridge for 10 minutes.

5. To grill the shrimp, pour the remaining oil into a large skillet over medium heat. Once heated, add the shrimp and marinade and cook it until it turns pink. Cook for 2 minutes on each side.

6. Thinly slice the avocado

7. To assemble the wraps, add the avocado and shrimp to the lettuce leaves and drizzle them with sour cream. Garnish with the remaining cilantro. Serve and enjoy!

Tomato Gnocchi Kebabs

Ingredients

For: Salsa Verde

• 1/4 cup fresh parsley

• 1/4 cup fresh basil

• 1/4 cup extra-virgin olive oil

• 2 tsp capers

• 1 tbsp fresh lemon juice

• 2 anchovy fillets

• 1 clove garlic

• Salt

For: Kebabs

• 1 (12-oz.) package fresh gnocchi

• 2 pt. cherry tomatoes

• 2 small red onions

• 2 tbsp extra virgin olive oil

• Salt and black pepper

• Pack of skewers

Method

To make the salsa verde:

1. Begin by juicing half a lemon, adding 1 tbsp of the juice into a food processor alongside the parsley, basil, oil, capers, anchovies, and garlic.

2. Turn the processor on and blend the ingredients until smooth. Season to taste with the salt, leaving in the fridge to chill until ready to serve.

To make the kebabs:

1. Preheat the grill to a medium-high heat for 3 minutes. At the same time, to prevent scorching, soak the skewers in a shallow pan filled with water for 10 minutes.

1. On a chopping board, slice the onion into 2 inch pieces and place into a large bowl along with the gnocchi, tomatoes, and oil. Toss the ingredients until fully coated, seasoning with salt and pepper to taste.

2. Thread the gnocchi, tomatoes, and onions onto the soaked skewers.

3. Place the kebabs into the grill for 7 to 8 minutes, flipping them over halfway through. Make sure the gnocchi has browned and the tomatoes have blistered.

4. Transfer the kebabs onto a platter, drizzling with the salsa verde to serve. Enjoy!

Black Bean and Quinoa Veggie Burgers

Ingredients

For: Burger Patties

• 1 14oz can black beans

• 1 ½ cups cooked quinoa

• 2 tbsp tomato paste

• 2 cloves garlic

• 1 egg

• ½ cup quick cook oats

• 3 tbsp cilantro leaves

• ¾ tsp salt

• ¼ tsp black pepper

• 1 tablespoon preferred cooking oil

For: Serving

• 4 hamburger buns

• Lettuce

• Tomatoes

• Avocados

• Red onion

• Sauce of choice

Method

1. Drain and rinse the beans before transferring them to a large bowl and mashing them. Half of the beans should be smooth and creamy and the other half should be in small pieces.

2. Finely chop the garlic and cilantro, adding it to the bowl along with the quinoa, tomato paste, egg, oats, salt, and black pepper. Stir and combine everything together well.

3. Place the mixture on a flat surface and divide it into 4 portions. Using your hands, form 4 burger patties around ½-inch in thickness.

4. On a medium-high heat, heat the burger patties in a large skillet and sear on both sides. The patties are cooked once golden brown on the outside and hot in the centre.

5. To serve, thinly slice the tomatoes, avocado, and red onion. Place the toppings inside the bun, adding the burger patty and sauce of choice, and enjoy!

Chicken Pasta Salad with Avocado, Tomato, and Basil 

Ingredients

For: Grilled Chicken (optional)

• (3 pound) whole chicken

• 1 pinch salt

• ¼ cup butter

• 1 tablespoon salt

• 1 tablespoon ground paprika

• ¼ tablespoon ground black pepper

For: Chicken Pasta Salad

• 2 pre-prepared medium cooked chicken breasts (if not cooking from scratch)

• 2 ripe avocado

• 1 pound cooked pasta of your choice (gluten-free if preferred)

• 1/2 cup red onion

• 1 cup cherry tomatoes

• 1/2 cup fresh basil

• Salt and fresh cracked pepper, to taste

For: Dressing

• 1/2 cup white wine vinegar

• 1 tablespoon Italian seasoning

• 3/4 cup extra virgin olive oil

• Salt and pepper to taste

Method

To make the grilled chicken (optional):

1. Preheat an outdoor grill to a high heat, lightly oiling the grate.

2. With a pinch of salt, season the chicken cavity. Tie the legs together with kitchen string and tie the wings to the bird. Secure the chicken on a rotisserie attachment.

3. Place the rotisserie onto the preheated grill, cooking for about 10 minutes.

4. Melt the butter and mix it together with the salt, paprika, and pepper. Turning the grill down to a medium heat, cover the chicken in the butter mixture.

5. Close the lid of the grill and cook until the chicken is heated through with the internal temperature reaching 180 degrees Fahrenheit. This will take about 1 to 1 1/2 hours.

6. Let the chicken rest for 10 to 20 minutes before carving. Shredding or chopping the chicken is the best way to prepare it for the salad.

To make the chicken pasta salad:

1. To prepare the salad, pit and dice the avocado, chop the onion and basil finely, and half the cherry tomatoes.

2. Boil the pasta on high heat for 10 minutes or until soft. Drain and place to the side.

3. Shred or chop the pre-prepared chicken (or the chicken you just grilled) into a large bowl along with the salad ingredients and pasta.

To make the dressing:

1. In a small bowl, combine the vinegar, Italian seasoning, olive oil, salt, and pepper.

2. Drizzle the dressing over the chicken pasta salad, tossing gently until all the ingredients are combined. Serve immediately or chill to enjoy later. Enjoy!

Bruschetta Tomato Salad

Ingredients

• 1 head romaine lettuce

• 1 pint cherry tomatoes

• 2 tbsp basil

• ¼ tsp salt

• 200 grams Bocconcini

• 1 ½ cups croutons

• 2 tbsp olive oil

• 1-2 tbsp balsamic glaze

Method

1. To prepare the crunchy veggies, chop the lettuce, half the tomatoes, and thinly slice the basil. Place into a large salad bowl and season with salt.

2. Toss the croutons and bocconcini into the bowl, coating all the ingredients with olive oil.

3. Drizzle the salad to taste with balsamic glaze. Serve and enjoy!

Mediterranean Chickpea Salad

Ingredients

• 3 tbsp extra virgin olive oil

• 1 lemon

• 1 garlic clove

• 1 tsp fine sea salt

• 1/2 tsp black pepper

• 1/2 red onion

• 1 red bell pepper

• 1 large cucumber

• 1 cup cherry tomatoes

• 1/4 cup fresh dill

• 1/4 cup flat-leaf Italian parsley

• 2 (15-ounce cans) chickpeas

• 3 ounces feta

Method

1. On a chopping board, finely mince the garlic, dill, and parsley. Dice the cucumber and onion, half the tomatoes, and deseed and dice the pepper. Place to the side.

2. Juice the lemon and add about 3 tablespoons of lemon juice into a large salad bowl, along with the olive oil, garlic, salt, and pepper. Combine and mix well.

3. Drain and rinse the chickpeas and add to the bowl, as well as theonion, pepper, cucumber, tomatoes, dill, and parsley. Coat the salad completely in the dressing.

4. For 15 minutes, let the salad marinate before crumbling about 3 ounces of feta into the salad and stir well.

5. Adjust any seasoning to taste. Serve and enjoy!

Fruit Salad

Ingredients

• 2 kiwis

• 1 mango

• 150g pineapple

• 100g grapes

• 400g mixed berries (such as strawberries, raspberries, blueberries)

• 1 large orange

• 2 tsp honey (optional)

Method

1. On a chopping board, use a small serrated knife to cut the top, bottom, and skin off the kiwis. Slice the kiwis in half and cut each half into slices. Place into a large salad bowl.

2. To prepare the mango, cut along the sides of the pit to separate it from the flesh. Use the knife to cut horizontally and lengthwise cuts into the fruit before inverting it. Peel or cut away the segments of mango before adding it to the bowl.

3. To prepare the pineapple, cut the top, bottom, and skin off. Remove any brown circular ‘eyes’ by making shallow diagonal cuts into the fruit. Cut the pineapple into quarters and then bite-sized pieces, making sure to remove the core.

4. Chop the grapes in half and place them into the bowl with the berries. If the berries are particularly large, you may want to slice them in half also.

5. Peel the orange, separating the segments and adding them to the salad bowl.

6. If you want an extra sweet fruit salad, add a drizzle of honey.

7. Mix all the fruit together, leaving to marinate in the fridge for 30 minutes if you have time. Serve and enjoy!