Once the weather gets better, we’ll be on the lookout for quick, light and delicious ideas for a healthy summer recipe. If it’s hot, you just can’t handle heavy dishes. Breakfast, lunch and dinner should be light. Since summer usually brings fresh fruits and vegetables, this recipe idea list is full of vibrant and colorful dishes to make your day a little sunnier.
Vegetarian healthy summer recipe – delicious breakfast ideas
Enjoy these different flavors of avocado on toast for breakfast, lunch or as a snack between meals. There is a suitable combination for every taste.
Avocado with Feta – Ingredients:
- Half an avocado, mashed
- Crumbled feta
- 1 tablespoon of pomegranate seeds
- Chopped almonds
Place the mashed avocado, crumbled feta and pomegranate seeds on a slice of bread and serve with chopped almonds.
Avocado with beans – ingredients:
- Half an avocado, sliced
- 1 tbsp beans
- Red onion (optional)
- 1 tbsp sour cream
Place the sliced avocado, beans, coriander, red onions and sour cream on the slice of bread.
Avocado and Boiled Egg – Ingredients:
- Half an avocado, sliced
- Soft boiled egg
- 1/2 tsp chopped chives
- arugula leaves
- salt and pepper
Arrange a sliced avocado and soft-boiled egg on the slice of bread and sprinkle with chives.
Toast with Avocado, Mozzarella Minis and Pesto – Ingredients:
- Half an avocado, mashed
- Mozzarella mini
- cherry tomatoes
- Basil pesto
- Fresh basil, for serving
Place the mashed avocado on the toast with the mozzarella minis and cherry tomatoes tossed in olive oil, and finish with a sprinkle of basil pesto and fresh basil.
Recipe idea for juicy breakfast and dessert parfait
The combination of pineapple, raspberries and banana in these yogurt delights makes for a cheerful breakfast in the morning.
Ingredients for 4 servings:
- 400 g pineapple chunks
- 300 g of vanilla yogurt
- 200 g fresh or frozen raspberries
- 100 g chopped dates or raisins
- 200 g sliced ripe banana
- 50g chopped almonds
Pack the pineapple, yogurt, raspberries, dates and banana into 4 parfait glasses or serving bowls. Sprinkle the layers with almonds and serve immediately.
Quick Lunch Recipe – Chicken Salad
This is a perfect healthy summer recipe that will keep you energized throughout the workday. This salad recipe idea substitutes bacon for the chicken, making it a great source of protein for lunch. If you prefer a different dressing, you can use it in place of the honey mustard vinaigrette.
- 400 g chopped iceberg lettuce
- 1 fried chicken thigh, diced
- 1 stick celery, diced
- 1 carrot, diced
- 1 hard-boiled egg, diced
- 1 tbsp crumbled blue cheese
- 2 tablespoons honey mustard vinaigrette
Arrange the lettuce, chicken, celery, carrot, egg and blue cheese in a salad bowl or sealable container. Before serving, drizzle the salad with the dressing. You can keep the salad in the fridge for up to 3 days (without the dressing!).
Healthy summer light dinner recipe
If you’re in the mood for pasta, these zucchini boats are a great alternative. The simple shrimp filling tastes delicious and is so good that it haunts your dreams.
- 4 large zucchini, halved lengthwise
- 1 tablespoon extra virgin olive oil
- 1 tsp fresh thyme leaves
- 2 tbsp butter
- 350g large prawns, peeled and deveined
- 2 tomatoes, diced
- 3 garlic cloves, chopped
- 1/4 tablespoon whipping cream
- 40g freshly grated Parmesan cheese
- juice of 1/2 lemon
- 130g grated mozzarella
Preheat the oven and cut the zucchini. Using a small spoon, scoop out the inside, leaving a 1/4-inch border. Then chop the courgette pulp and set aside.
Place the courgette boats in a large baking dish and drizzle oil all over. Season with salt and pepper and sprinkle with thyme. Bake the zucchini until soft, about 20 minutes.
Melt the butter in a large pan over medium-high heat. Add the prawns and season with salt and pepper. Fry them for 3 to 4 minutes until pink and cooked. Remove from heat, let cool and then cut into bite-sized pieces.
Return the pan to medium heat and melt the remaining butter. Add the remaining zucchini, tomatoes and garlic, season with salt and pepper, and saute for another 1 minute until fragrant. Add the heavy cream, Parmesan, and lemon juice and cook until slightly reduced, 3 minutes. Remove from heat and mix with the cooked shrimp.
Fill the zucchini boats with the shrimp mixture and cover with mozzarella. Let them bake for about 10 minutes until the cheese turns golden brown. You can garnish the boats with parmesan and/or parsley before serving, if you like.
Simple dessert or “snack” for in between
This healthy peach smoothie is made with coconut water and a little coconut cream, making it a great non-dairy smoothie recipe.
- 2 ripe peaches, halved, pitted and roughly chopped
- 80 g coconut cream
- 250 ml chilled coconut water
- 2 tbsp lime juice
- 2 tsp honey
- ice cubes
- Extra sliced peach and mint leaves for serving
Combine the peaches, coconut cream, coconut water, lime juice and honey in a high-powered blender. Mix all the ingredients until smooth. Add a few ice cubes and pour the smoothie into serving glasses. Garnish with a sliced peach and a few mint leaves and serve.