20 Healthy Summer Meals – The Delish Recipe

Summer is here, and it’s time to freshen up your meal routine! Beat the heat with these 20 healthy and refreshing summer meals that are perfect for hot days.

From salads and skewers to bowls and wraps, these delicious and nutritious recipes will keep you cool, satisfied, and energized all season long.

Grilled Chicken Fajita Salad

This Grilled Chicken Fajita Salad is a vibrant and flavorful mix of grilled chicken, mixed greens, cherry tomatoes, black beans, and queso fresco, served with warm flour tortillas and optional toppings.

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch strips
2 cups mixed greens (arugula, spinach, lettuce)
2 cups cherry tomatoes, halved
1 cup sliced red onion
1 cup sliced bell peppers (any color)
1 cup cooked black beans, warmed
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
9 small flour tortillas, for serving
Optional toppings: diced avocado, sour cream, salsa, shredded cheese

Instructions

Preheat your grill to medium-high heat.

In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.

Place the chicken strips in a large bowl, pour the lime juice mixture over them, and toss to coat.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing it into thinner strips.

In a large bowl, combine the mixed greens, cherry tomatoes, sliced red onion, and sliced bell peppers.

In a small bowl, whisk together a pinch of salt and pepper to taste.

In a large serving bowl or individual bowls, place a portion of the mixed greens mixture, then top with sliced grilled chicken, cooked black beans, and crumbled queso fresco.

Sprinkle chopped cilantro over the top.

Warm the small flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Serve the salad with a tortilla on the side and offer optional toppings like diced avocado, sour cream, salsa, and shredded cheese.

Summer Vegetable Quinoa Bowl

This Summer Vegetable Quinoa Bowl recipe is a flavorful and nutritious meal that combines cooked quinoa with a colorful and vibrant mix of sautéed summer vegetables, cherry tomatoes, and a sprinkle of feta cheese and fresh cilantro.

Ingredients

1 1/2 cups quinoa, rinsed and drained
3 cups water or vegetable broth
2 tablespoons olive oil
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
1 large red onion, diced
3 cloves garlic, minced
2 medium zucchinis, diced
2 medium yellow squash, diced
1 large ear corn, husked and silked
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
2 tablespoons freshly chopped cilantro
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese (optional)
1/4 cup chopped fresh scallions (optional)

Instructions

Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced red and yellow bell peppers and cook for about 5 minutes, or until they start to soften.

Add the diced red onion and cook for an additional 2-3 minutes, or until the vegetables are tender.

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning. Add the diced zucchinis and yellow squash to the skillet and cook for about 5 minutes, or until they’re tender and lightly browned.

Add the husked and silked corn to the skillet and cook for an additional 2-3 minutes, or until it’s lightly browned.

Season the vegetables with salt, black pepper, and cumin. Fluff the cooked quinoa with a fork and divide it among nine bowls.

Top each bowl with the sautéed vegetables, halved cherry tomatoes, chopped cilantro, and crumbled feta cheese and chopped fresh scallions if using.

Serve immediately!

Cilantro Lime Shrimp and Avocado Salad

This refreshing Cilantro Lime Shrimp and Avocado Salad combines succulent shrimp marinated in a zesty lime dressing with creamy avocado, crunchy red bell pepper, and a hint of spicy jalapeño, perfect for a light and flavorful summer meal.

Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup freshly chopped cilantro
1/2 cup freshly squeezed lime juice
1/4 cup olive oil
2 ripe avocados, diced
1 red bell pepper, diced
1 small red onion, thinly sliced
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Instructions

Rinse the shrimp under cold water and pat them dry with paper towels. In a medium-sized bowl, whisk together lime juice, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.

Add the chopped garlic and whisk well.

Add the shrimp to the bowl and toss to coat with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to marinate.

In a large bowl, combine the diced avocado, red bell pepper, and red onion.

Once the shrimp is marinated, add it to the large bowl and toss gently to combine with the avocado mixture. Stir in the chopped cilantro and jalapeño pepper.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and divide among 9 servings.

Roasted Veggie Wrap with Hummus

This flavorful wrap is packed with roasted vegetables, chickpeas, and hummus, then wrapped in a flour tortilla and topped with fresh parsley and crumbled feta cheese for a healthy and satisfying meal.

Ingredients

9 large flour tortillas
18-20 assorted vegetables such as bell peppers, zucchini, eggplant, red onion, cherry tomatoes, and mushrooms
1 1/2 cups cooked chickpeas
1/4 cup hummus
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
9 tablespoons chopped fresh parsley
9 tablespoons crumbled feta cheese (optional)

Instructions

Preheat your oven to 425°F (220°C).

Line two large baking sheets with parchment paper.

Divide the assorted vegetables into two batches and place them on the prepared baking sheets in a single layer.

Drizzle with olive oil, sprinkle with cumin, smoked paprika, salt, and pepper.

Toss to coat and roast in the oven for 25-30 minutes, or until tender and lightly browned.

While the vegetables are roasting, spread about 2 tablespoons of hummus onto the center of each tortilla, leaving a 1-inch border around the edges.

Arrange a few roasted vegetables on top of the hummus, followed by a spoonful of chickpeas.

Sprinkle a tablespoon of chopped parsley and crumbled feta cheese (if using) on top of the chickpeas.

Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.

Repeat with the remaining ingredients.

Cut the wraps in half and serve immediately.

Spicy Grilled Pineapple and Chicken Skewers

This spicy grilled pineapple and chicken skewer recipe combines sweet and savory flavors with a kick of heat, featuring marinated chicken and pineapple chunks grilled to perfection on bamboo skewers.

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 ripe pineapple, cut into 1-inch chunks
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
9 bamboo skewers, soaked in water for at least 30 minutes
Fresh cilantro leaves, for garnish

Instructions

Begin by preheating your grill to medium-high heat.

In a large bowl, whisk together brown sugar, soy sauce, honey, rice vinegar, olive oil, grated ginger, garlic powder, cumin, smoked paprika, and cayenne pepper.

Add the chicken to the bowl, tossing to coat evenly.

Let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.

Meanwhile, thread a chunk of pineapple, a piece of chicken, and another chunk of pineapple onto each bamboo skewer.

Leave a little space between each piece and make sure to end with a pineapple chunk.

Season the skewers with salt and pepper to taste.

Place the skewers on the grill, closing the lid, and cook for 8-10 minutes, turning occasionally, or until the chicken is cooked through and slightly charred.

Garnish with fresh cilantro leaves and serve hot.

Greek Yogurt Parfait with Berries and Granola

This Greek Yogurt Parfait with Berries and Granola is a healthier and delicious dessert featuring layers of creamy Greek yogurt, sweet mixed berries, crunchy granola, and a drizzle of honey-vanilla mixture in a single serving cup.

Ingredients

1 1/2 cups Greek yogurt
3/4 cup granola
2 cups mixed berries (fresh or frozen)
1/4 cup honey
1/2 teaspoon vanilla extract
9 small cups or glasses for assembly

Instructions

Start by preparing your ingredients: in a small bowl, whisk together the honey and vanilla extract until well combined. Set it aside for now.

Next, divide the Greek yogurt evenly among the 9 small cups or glasses.

You should end up with about 1/2 cup of yogurt in each cup. Now it’s time to add the berries! Spoon 1/2 cup of mixed berries on top of the yogurt in each cup.

You can use fresh or frozen berries, whichever you prefer.

Sprinkle a spoonful of granola over the berries in each cup. You should end up using about 1/4 cup of granola per cup.

Finally, drizzle a spoonful of the honey-vanilla mixture over the granola in each cup.

You should use about 1 tablespoon per cup. Repeat these layers one more time, starting with the yogurt, then the berries, granola, and finally the honey-vanilla mixture.

You should now have 9 beautiful parfaits, each layered with yogurt, berries, granola, and a sweet honey-vanilla drizzle.

Serve chilled and enjoy your delicious Greek Yogurt Parfait with Berries and Granola!

Watermelon and Feta Salad with Mint

This refreshing summer salad combines sweet and tangy flavors, featuring cubed seedless watermelon, crumbled feta cheese, and a hint of fresh mint, all bound together with a zesty lime dressing.

Ingredients

4 pounds seedless watermelon, rind removed, flesh cut into 1-inch cubes
1 block (14 ounces) feta cheese, crumbled
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh chives

Instructions

Start by cubing the watermelon into 1-inch pieces and placing them in a large bowl.

You should end up with around 4 pounds of cubed watermelon.

In a small bowl, whisk together the olive oil, lime juice, kosher salt, and black pepper until well combined.

Pour the dressing over the watermelon cubes and toss gently to coat.

Add the crumbled feta cheese to the bowl and toss again until the cheese is evenly distributed.

Sprinkle the chopped fresh mint leaves and chives over the top of the salad and toss one more time to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Once chilled, give the salad a good stir and serve immediately.

You should end up with 9 servings, perfect for a summer gathering or potluck.

Summer Squash and Zucchini Noodle Stir Fry

This vibrant and flavorful stir-fry combines spiralized summer squash and zucchinis with juicy chicken, crunchy bell peppers, and a sweet and savory soy sauce-honey sauce, perfect for a quick and nutritious summer meal.

Ingredients

2 medium summer squash, spiralized
3 medium zucchinis, spiralized
2 tablespoons coconut oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup mixed bell peppers, sliced
2 teaspoons soy sauce
1 teaspoon honey
Salt and pepper, to taste
Fresh cilantro leaves, chopped (optional)

Instructions

Heat the coconut oil in a large skillet or wok over medium-high heat.

Add the sliced onion and cook for 3-4 minutes, until translucent.

Add the minced garlic and grated ginger, cook for another minute, stirring constantly to prevent burning.

Add the chicken breast pieces to the skillet, cook until browned on all sides and cooked through, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

Add the spiralized summer squash and zucchinis to the skillet, cook for 3-4 minutes, until slightly tender.

Add the mixed bell peppers and cook for another 2-3 minutes, until the vegetables are tender-crisp.

In a small bowl, whisk together the soy sauce and honey.

Pour the sauce over the vegetables in the skillet, stir to combine.

Return the chicken to the skillet, stir to combine with the vegetables and sauce.

Season with salt and pepper to taste.

Serve hot, garnished with chopped fresh cilantro leaves if desired.

Grilled Steak Salad with Corn and Black Beans

This Grilled Steak Salad with Corn and Black Beans is a flavorful and filling dish that combines tender grilled steak with fresh mixed greens, sweet corn, black beans, and creamy avocado, all tied together with a zesty lime dressing.

Ingredients

1 pound boneless top sirloin steak
9 cups mixed greens
3 cups cooked black beans, rinsed and drained
3 cups frozen corn kernels, thawed
1 red bell pepper, diced
1 small red onion, thinly sliced
1 avocado, diced
1 cup crumbled queso fresco or feta cheese
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat. Season the steak with salt, pepper, and cumin.

Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.

Let the steak rest for 5 minutes before slicing it thinly against the grain. In a large bowl, combine the mixed greens, black beans, corn kernels, red bell pepper, and red onion.

In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing.

Slice the avocado and crumble the queso fresco or feta cheese. Add the sliced avocado and crumbled cheese to the bowl with the greens mixture.

Once the steak has rested, slice it into thin strips and add it to the bowl.

Toss everything together gently to combine. Drizzle the dressing over the top of the salad and sprinkle with chopped cilantro.

Serve immediately and divide among 9 plates.

Chilled Cucumber Soup with Dill

This refreshing and light chilled cucumber soup is infused with the flavors of fresh dill and mint, and gets a creamy touch from Greek yogurt and sour cream, perfect for hot summer days.

Ingredients

2 1/4 pounds cucumbers, peeled, seeded, and chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint leaves
1/2 cup plain Greek yogurt
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cups cold water
2 tablespoons unsalted butter, melted

Instructions

In a blender or food processor, combine the chopped cucumbers, dill, mint leaves, and a pinch of salt and pepper.

Blend until smooth, stopping to scrape down the sides of the blender as needed.

In a large bowl, whisk together the Greek yogurt, sour cream, mayonnaise, lemon juice, salt, black pepper, and paprika until smooth.

Add the blended cucumber mixture to the bowl and whisk until well combined.

Gradually add the cold water to the bowl, whisking until the soup reaches the desired consistency.

Stir in the melted butter until fully incorporated.

Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve the soup cold, garnished with additional dill if desired.

Tomato and Mozzarella Salad with Basil

This refreshing summer salad combines diced fresh tomatoes, sliced mozzarella cheese, and chopped basil leaves, tossed in a homemade vinaigrette dressing for a light and flavorful side dish or lunch.

Ingredients

3 pounds fresh tomatoes, diced
9 ounces fresh mozzarella cheese, sliced
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Start by preparing your ingredients – take the 3 pounds of fresh tomatoes and dice them into bite-sized pieces. Next, slice the 9 ounces of fresh mozzarella cheese into thin rounds.

In a large bowl, combine the diced tomatoes and sliced mozzarella cheese.

Make sure they’re evenly distributed so every bite has a good balance of both flavors. In a small bowl, whisk together 1/4 cup of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

This will be your dressing for the salad.

Pour the dressing over the tomato and mozzarella mixture, then sprinkle the chopped 1/2 cup of fresh basil leaves on top. Toss the salad gently to combine everything.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Once you’re ready to serve, give the salad a good toss again and divide it among 9 plates or bowls. Serve chilled and get ready for the perfect combination of flavors!

Lemon Garlic Shrimp and Zucchini Pasta

This flavorful and refreshing pasta dish combines succulent garlic shrimp, sautéed zucchinis, and a tangy lemon sauce with al dente pasta, finished with a sprinkle of parmesan cheese and fresh parsley.

Ingredients

12 oz pasta of your choice, 2 lbs large shrimp, peeled and deveined, 3 medium zucchinis, sliced, 6 cloves of garlic, minced, 2 lemons, juiced, 1/4 cup olive oil, 2 tbsp butter, 2 tsp dried parsley, 1 tsp dried basil, salt and pepper to taste, 1 cup grated parmesan cheese, 1/4 cup chopped fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the garlic and cook for 1-2 minutes, until fragrant. Add the sliced zucchinis to the skillet and cook for 3-4 minutes, until they start to soften.

Season with salt and pepper to taste.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they’re pink and cooked through. Remove the shrimp from the skillet and set aside with the zucchinis.

Reduce heat to medium and add the butter to the skillet, letting it melt.

Pour in the lemon juice and stir to combine with the butter. Add the parsley, basil, salt, and pepper, and stir to combine.

Add the cooked pasta to the skillet, tossing to combine with the lemon garlic sauce.

If the sauce seems too thick, add some of the reserved pasta water. Add the cooked shrimp and zucchinis back to the skillet, tossing to combine.

Serve hot, topped with grated parmesan cheese and garnished with chopped fresh parsley.

Avocado and Black Bean Tacos

This recipe creates a flavorful and nutritious vegan taco dish by combining mashed avocado with cooked black beans, then topping with fresh cilantro, lime juice, and diced tomatoes and jalapeno pepper in a crispy corn tortilla.

Ingredients

9 ripe avocados
1 1/2 cups dried black beans, soaked overnight and drained
1 medium red onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
9 corn tortillas
1 lime, juiced
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1 cup diced tomatoes (fresh or canned)

Instructions

Start by rinsing the black beans and cooking them in water or a pressure cooker until tender.

Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the diced red onion and cook for about 5 minutes, until softened.

Add the minced garlic and cook for another minute.

In a large bowl, mash the ripe avocados using a fork until mostly smooth.

Add the cooked black beans, cumin, smoked paprika, salt, and pepper to the bowl and stir until well combined.

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to fold.

Assemble the tacos by spooning the avocado and black bean mixture onto a tortilla, followed by a sprinkle of chopped cilantro, a squeeze of lime juice, and a topping of diced tomatoes and chopped jalapeno pepper.

Serve immediately and repeat with the remaining ingredients.

Summer Berry Smoothie Bowl with Spinach

This refreshing Summer Berry Smoothie Bowl with Spinach is a nutritious and delicious breakfast or snack option packed with antioxidants, fiber, and protein from spinach, Greek yogurt, and mixed summer berries, topped with crunchy almonds and coconut flakes.

Ingredients

1 1/2 cups fresh or frozen mixed summer berries (such as blueberries, strawberries, raspberries)
2 cups fresh spinach leaves
1 1/2 cups unsweetened almond milk
1/2 cup plain Greek yogurt
1 tablespoon honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup sliced almonds
1/4 cup unsweetened shredded coconut
9 scoops of your favorite protein powder (optional)

Instructions

Add the summer berries, spinach leaves, almond milk, Greek yogurt, honey, vanilla extract, and salt to a blender and blend on high speed until smooth and creamy.

Taste and adjust the sweetness or consistency as needed.

If you’re using protein powder, add it to the blender and blend until well combined.

Divide the smoothie mixture evenly among 9 bowls or glasses.

Sprinkle 1/4 cup of sliced almonds and 1/4 cup of unsweetened shredded coconut over the top of each bowl.

Feel free to customize with your favorite toppings, such as additional fruit, granola, or seeds.

Serve immediately and refrigerate any leftovers for up to 24 hours.

Roasted Veggie and Goat Cheese Salad

This roasted veggie and goat cheese salad is a flavorful and colorful mix of roasted red bell pepper, zucchini, eggplant, and onion, tossed with mixed greens, crumbled goat cheese, fresh herbs, and a tangy balsamic vinaigrette.

Ingredients

3 cups mixed greens
1 large red bell pepper, seeded and sliced
2 large zucchinis, sliced
2 large eggplants, sliced
1 large red onion, sliced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 (8-ounce) log goat cheese, crumbled
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Instructions

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or a silicone mat.

Toss the sliced red bell pepper, zucchinis, eggplants, and red onion with olive oil, salt, black pepper, thyme, and red pepper flakes in a large bowl until they’re evenly coated.

Spread them out in a single layer on the prepared baking sheet.

Roast the vegetables in the preheated oven for 30 minutes, stirring occasionally, until they’re tender and lightly browned.

In a large bowl, combine the roasted vegetables, mixed greens, crumbled goat cheese, chopped parsley, and chopped basil.

In a small bowl, whisk together the balsamic vinegar and a pinch of salt and pepper to taste.

Pour the dressing over the salad and toss to combine.

Serve immediately, garnished with additional parsley and basil if desired.

Grilled Chicken and Strawberry Spinach Salad

This refreshing salad features grilled chicken, sweet strawberries, and tangy feta cheese, all tossed with fresh baby spinach and a zesty balsamic vinaigrette dressing.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
9 cups fresh baby spinach leaves
3 cups sliced strawberries
1 cup crumbled feta cheese
1/2 cup chopped pecans
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

Instructions

Preheat grill to medium-high heat and season the chicken breasts with salt, black pepper, and red pepper flakes. Grill the chicken for 6-8 minutes per side or until it reaches an internal temperature of 165°F.

Let the chicken rest for 5 minutes before slicing it thinly.

In a large bowl, combine the fresh baby spinach leaves, sliced strawberries, crumbled feta cheese, and chopped pecans. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until well combined.

Add the sliced grilled chicken to the bowl with the spinach mixture and drizzle the dressing over the top.

Toss gently to combine. Split the salad among 9 plates and serve immediately.

Cantaloupe and Prosciutto Salad with Arugula

This refreshing summer salad combines sweet cubed cantaloupe, crispy prosciutto, peppery arugula, and shaved parmesan cheese, all tied together with a tangy honey-balsamic vinaigrette.

Ingredients

3 ripe cantaloupes, cubed, about 3 cups
9 slices of prosciutto, thinly sliced
18 cups of arugula
2/3 cup of shaved parmesan cheese
1/2 cup of extra-virgin olive oil
3 tablespoons of balsamic vinegar
2 teaspoons of honey
Salt to taste
Freshly ground black pepper, to taste

Instructions

Divide the arugula among 9 plates or a large serving platter.

Top the arugula with the cubed cantaloupe, making sure each plate gets an equal amount.

Next, arrange 3-4 slices of the thinly sliced prosciutto on top of the cantaloupe.

You want the prosciutto to lay flat and delicate, so take your time with this step.

Sprinkle the shaved parmesan cheese over the prosciutto, again making sure each plate gets an equal amount.

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and honey until well combined.

Season the dressing with salt to taste, then freshly ground black pepper to taste.

Drizzle the dressing over the salad, making sure each plate gets a good amount.

You can also serve the dressing on the side if you prefer.

Serve immediately and let everyone dig in!

Summer Corn and Black Bean Chili

This hearty and flavorful summer corn and black bean chili is a vibrant and nutritious blend of sautéed vegetables, tender black beans, and fresh corn, simmered in a fragrant and spicy broth.

Ingredients

1 1/2 pounds dried black beans, soaked overnight and drained
3 medium onions, chopped
5 medium garlic cloves, minced
2 large red bell peppers, chopped
2 medium zucchinis, chopped
1 1/2 cups chopped fresh corn kernels
1 1/2 cups chopped fresh tomatoes
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups vegetable broth
1 1/2 cups diced tomatoes
2 tablespoons olive oil

Instructions

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the chopped red bell peppers and cook until tender, about 5 minutes. Add the chopped zucchinis and cook for an additional 2-3 minutes, until tender.

Add the soaked and drained black beans, ground cumin, smoked paprika, chili powder, ground cayenne pepper, salt, and black pepper to the pot.

Stir to combine. Add the chopped fresh corn kernels, chopped fresh tomatoes, vegetable broth, and diced tomatoes to the pot.

Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low and let cook for 30-35 minutes, or until the flavors have melded together and the beans are tender. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Greek Salad with Grilled Chicken and Feta

This refreshing Greek salad is elevated by the addition of tender grilled chicken, crumbled feta cheese, and a medley of colorful vegetables, all combined in a zesty lemon-herb dressing.

Ingredients

2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
9 cups mixed greens
3 cups cherry tomatoes, halved
3 cups cucumber, sliced
3 cups Kalamata olives, pitted
1 1/2 cups crumbled feta cheese
1 cup red onion, thinly sliced
1 cup red bell pepper, sliced

Instructions

Preheat your grill to medium-high heat.

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

Add the chicken to the bowl and toss to coat.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing it into thin strips.

In a large serving bowl, combine the mixed greens, cherry tomatoes, cucumber, olives, feta cheese, red onion, and red bell pepper.

Top the salad with sliced grilled chicken and toss gently to combine.

Serve immediately, dividing the salad among 9 plates.

Spicy Grilled Chicken and Pineapple Tacos

Spicy Grilled Chicken and Pineapple Tacos is a flavorful and colorful dish that combines spicy grilled chicken, caramelized pineapple, and crunchy veggies in a crispy corn tortilla, all topped with a sprinkle of fresh cilantro and a squeeze of lime juice.