50+ Delicious Cool Summer Dinner Recipes to Keep You Refreshed

Summer is the season for relaxation, outdoor gatherings, and of course, enjoying fresh, light, and flavorful meals.

When the temperatures soar, the last thing you want is to spend hours in the kitchen cooking up heavy dishes.

That’s why having a collection of easy, refreshing, and cooling dinner ideas is essential.

Whether you’re hosting a backyard barbecue, enjoying a family dinner, or simply looking for light meals that won’t heat up your home, these 50+ cool summer dinner recipes are perfect for every occasion.

From grilled seafood and fresh salads to light pasta dishes and refreshing wraps, each recipe is designed to help you enjoy the season’s best ingredients while keeping your meals vibrant and exciting.

In this post, we’ve rounded up a variety of recipes that are not only cooling but also packed with flavor.

These dishes are light enough to keep you feeling refreshed while providing enough sustenance to make them satisfying for dinner.

So, grab your favorite summer ingredients, fire up the grill, or simply prep some fresh produce, and get ready to enjoy the most delicious and cooling summer dinners.

50+ Delicious Cool Summer Dinner Recipes to Keep You Refreshed

As the summer heat sets in, it’s important to have go-to dinner ideas that are both cooling and satisfying.

These 50+ cool summer dinner recipes offer a range of fresh, vibrant, and light options that will make your summer dining a breeze.

Whether you prefer grilling, tossing together a quick salad, or enjoying a chilled pasta dish, there’s something for everyone in this collection.

These recipes not only highlight the best summer produce but also ensure you stay refreshed and full without spending too much time in the kitchen.

So, get ready to enjoy these breezy, delicious dishes all season long and make the most of your summer evenings.

Lemon Garlic Grilled Shrimp Skewers

A vibrant and refreshing summer dinner that combines the zestiness of lemon with the aromatic flavors of garlic, making these shrimp skewers a perfect option for warm evenings. Grilled to perfection, they are light, healthy, and incredibly easy to prepare. Serve with a side of your favorite salad or grilled vegetables for a complete meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Wooden skewers (soaked in water for 20 minutes)

Instructions:

1. In a medium bowl, combine olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, salt, and pepper. Stir until well mixed.
2. Add the shrimp to the bowl and toss to coat evenly. Marinate for 15–20 minutes in the refrigerator.
3. Preheat your grill to medium-high heat and lightly grease the grill grates.
4. Thread the shrimp onto the skewers, making sure to leave a little space between each one.
5. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
6. Remove the shrimp from the grill and garnish with freshly chopped parsley before serving.

Grilled shrimp skewers are a perfect dish for those hot summer nights when you want something light yet satisfying. The combination of lemon and garlic brings out the natural sweetness of the shrimp while the smoky grill adds depth to the flavors. This dish is incredibly quick to prepare, making it ideal for a no-fuss weeknight dinner or a weekend barbecue. It pairs beautifully with a crisp white wine and a fresh green salad, making it a truly balanced meal.

Mediterranean Quinoa Salad

This hearty yet refreshing Mediterranean quinoa salad is a wonderful blend of fresh vegetables, herbs, and protein-packed quinoa. It’s bursting with flavor and is a perfect make-ahead option for summer dinners, picnics, or even as a side dish for grilled meats.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
2. In a large mixing bowl, combine the cooled quinoa with the diced cucumber, bell pepper, red onion, olives, cherry tomatoes, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Garnish with fresh basil or parsley before serving.

This Mediterranean quinoa salad is a vibrant and nourishing dish that brings a perfect balance of textures and flavors. The crunchy vegetables complement the tender quinoa, while the tangy dressing and briny olives enhance the dish with a burst of Mediterranean flavor. It’s versatile, so feel free to add more ingredients like grilled chicken or chickpeas for added protein. This salad works wonderfully as a main dish or as a side for grilled meats, and it’s a great option for meal prepping.

Avocado and Grilled Chicken Wraps

A simple yet satisfying dinner idea for summer, these avocado and grilled chicken wraps are filled with creamy avocado, tender chicken, fresh veggies, and a zesty dressing. They’re easy to prepare, perfect for a light dinner or packed lunch, and are incredibly customizable with your favorite toppings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 2 avocados, sliced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/2 red onion, thinly sliced
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt, pepper, and chili powder.
2. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing into thin strips.
3. In a small bowl, mix the Greek yogurt with lime juice and a pinch of salt. This will be your creamy dressing.
4. Lay the tortillas flat on a clean surface and spread a little of the creamy dressing in the center of each.
5. Layer the chicken slices, avocado, mixed greens, and red onion on top of the dressing.
6. Roll up the tortillas tightly, folding in the sides as you go, to create a wrap.
7. Garnish with fresh cilantro and serve immediately, or wrap in parchment paper for a lunch on the go.

Avocado and grilled chicken wraps are a quick, healthy dinner that doesn’t skimp on flavor. The creamy avocado pairs perfectly with the tender grilled chicken, while the crisp vegetables add a refreshing crunch. The homemade yogurt-lime dressing brings everything together with just the right amount of tang. These wraps are great for summer because they are light yet filling and can be eaten on their own or paired with a side of chips or a fresh fruit salad for a well-rounded meal.

Caprese Stuffed Chicken Breasts

A simple yet elegant dish that elevates the classic Caprese salad into a savory dinner option. These stuffed chicken breasts are filled with fresh mozzarella, basil, and ripe tomatoes, then baked to golden perfection. This meal brings together juicy chicken, creamy cheese, and the bright flavors of summer in every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, sliced
• 1 large tomato, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste
• 1 teaspoon dried oregano (optional)
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, create a pocket in the center of each chicken breast by cutting horizontally through the thickest part, making sure not to cut all the way through.
3. Stuff each chicken breast with slices of mozzarella cheese, tomato, and fresh basil leaves.
4. Season the outside of the chicken with salt, pepper, and dried oregano.
5. In an oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes per side, until browned.
6. Transfer the skillet to the oven and bake the chicken for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Drizzle the balsamic vinegar over the cooked chicken and garnish with extra fresh basil leaves before serving.

Caprese stuffed chicken breasts offer a light yet flavorful dinner that’s perfect for summer gatherings or weeknight meals. The combination of melty mozzarella, fresh basil, and juicy tomatoes tucked inside perfectly cooked chicken adds a refreshing twist to a classic recipe. The balsamic drizzle enhances the dish with a tangy sweetness, creating a balanced and satisfying meal. This dish pairs beautifully with a side of roasted vegetables or a light pasta for a more indulgent dinner.

Crispy Baked Fish Tacos with Mango Salsa

Fish tacos are a summer favorite, and this crispy baked version is a lighter alternative to traditional fried fish. Topped with a tangy mango salsa, these tacos are packed with fresh flavors, making them a great dinner choice for warm nights when you want something light, healthy, and full of vibrant colors.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or haddock)
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup cornmeal
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 small soft corn tortillas
• 1 cup shredded cabbage
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, combine the breadcrumbs, cornmeal, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Lightly brush the fish fillets with olive oil and dredge them in the breadcrumb mixture until coated.
4. Place the fish fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish is golden and cooked through.
5. While the fish bakes, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
6. In a small bowl, mix the sour cream or Greek yogurt with lime juice to create a creamy sauce.
7. Warm the tortillas in a skillet or microwave for a few seconds.
8. Assemble the tacos by placing a piece of crispy fish on each tortilla, followed by a handful of shredded cabbage, a spoonful of mango salsa, and a drizzle of creamy sauce.

Crispy baked fish tacos are a light, satisfying summer dish that combines a crunchy, flavorful fish fillet with the sweetness of mango salsa. The tangy salsa and creamy yogurt sauce add layers of freshness and depth to every bite, while the cabbage gives the tacos a satisfying crunch. This dish is a fantastic choice for a casual dinner or a taco night, offering a healthy alternative to fried fish tacos without sacrificing flavor. The bright colors and flavors of the dish make it visually appealing and fun to eat.

Summer Grilled Veggie and Hummus Flatbreads

These grilled veggie and hummus flatbreads are a quick, vegetarian-friendly summer dinner option that’s packed with grilled vegetables, creamy hummus, and fresh herbs. The smoky char from the grill brings out the natural sweetness of the vegetables, while the hummus provides a rich, creamy base for the flatbread.

Ingredients:

• 4 whole wheat or regular flatbreads
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley, chopped, for garnish
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the sliced zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 3-4 minutes on each side, or until they are tender and have nice grill marks.
4. While the veggies are grilling, lightly grill the flatbreads for 1-2 minutes on each side until warm and slightly crispy.
5. Spread a generous layer of hummus over each flatbread.
6. Top with the grilled vegetables, crumbled feta (if using), and fresh parsley.
7. Drizzle with balsamic glaze for added flavor and serve immediately.

Grilled veggie and hummus flatbreads are a perfect summer dinner for those who crave fresh, vibrant flavors without the hassle of a complicated meal. The combination of smoky grilled vegetables and creamy hummus creates a satisfying yet light dish, while the fresh herbs and optional feta add extra depth. These flatbreads are versatile and can be customized with your favorite vegetables or cheeses. They make a fantastic dinner on their own or can be served as a side to grilled meats for a more filling meal.

Grilled Peach and Burrata Salad

A delightful combination of sweet, juicy peaches, creamy burrata cheese, and fresh greens, this grilled peach and burrata salad is perfect for a light, refreshing summer dinner. The smokiness from the grilled peaches complements the richness of the cheese, creating a beautiful balance of flavors that’s both savory and sweet.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 ball burrata cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches for 3-4 minutes per side, or until they have grill marks and are slightly softened.
4. In a large salad bowl, toss the mixed greens with a drizzle of olive oil and a pinch of salt.
5. Arrange the grilled peaches on top of the greens, and tear the burrata into pieces, placing it on the salad.
6. Sprinkle with toasted pine nuts and drizzle with honey and balsamic vinegar.
7. Garnish with fresh basil leaves before serving.

This grilled peach and burrata salad is a sophisticated, yet simple dish that perfectly captures the essence of summer. The sweetness of the peaches, paired with the creamy burrata, creates a delightful contrast with the peppery greens and crunchy pine nuts. The honey and balsamic vinegar dressing ties everything together with a touch of sweetness and acidity, making this salad a refreshing and satisfying choice for a light dinner. It’s also great as a side dish for grilled meats or seafood.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and healthy zucchini noodle dish is a perfect substitute for traditional pasta, making it a great option for a low-carb summer dinner. Topped with a vibrant basil pesto sauce and juicy cherry tomatoes, it’s a simple yet flavorful meal that’s quick to prepare and easy to enjoy.

Ingredients:

• 4 medium zucchinis, spiralized into noodles (or use a julienne peeler)
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the zucchini noodles to the skillet and sauté for 3-4 minutes, tossing frequently, until the noodles are just tender but still slightly firm.
3. Season with salt and pepper, then remove the skillet from heat.
4. In a separate bowl, toss the halved cherry tomatoes with a little olive oil and a pinch of salt.
5. Add the pesto sauce to the zucchini noodles and toss until the noodles are evenly coated.
6. Top with the cherry tomatoes, fresh basil leaves, and grated Parmesan cheese (if using).
7. Serve immediately as a light, fresh dinner.

Zucchini noodles with pesto and cherry tomatoes are an ideal meal for anyone looking for a light and nutritious summer dinner. The zucchini noodles offer a fresh, crunchy base, while the creamy pesto sauce provides a burst of basil flavor that pairs perfectly with the sweetness of the cherry tomatoes. This dish is satisfying yet low in calories, making it a great option for anyone seeking a healthier alternative to traditional pasta. Plus, it comes together quickly, making it an excellent choice for busy summer evenings.

Grilled Corn and Avocado Salad

This vibrant and colorful salad features sweet grilled corn, creamy avocado, and a tangy lime dressing, making it a perfect summer side dish or a light main course. The smoky flavor from the grilled corn pairs beautifully with the creamy avocado and fresh cilantro, creating a salad that’s both refreshing and satisfying.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 2 limes
• Salt and pepper, to taste
• 1/2 teaspoon chili powder (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the corn with olive oil and season with a pinch of salt and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and have a nice char.
4. Once the corn is grilled, cut the kernels off the cob and place them in a large bowl.
5. Add the diced avocado, red onion, and cilantro to the bowl with the corn.
6. Drizzle with lime juice, season with salt, pepper, and chili powder (if using), and toss gently to combine.
7. Serve immediately, garnished with extra cilantro if desired.

Grilled corn and avocado salad is a fresh, bold, and summery dish that’s perfect for outdoor dining. The sweetness of the corn and creaminess of the avocado combine beautifully, while the lime juice and cilantro add a burst of freshness. It’s a light yet flavorful salad that’s perfect as a side dish to grilled meats or as a satisfying standalone meal for a hot summer day. The smoky corn and zesty dressing make this salad a crowd-pleaser at any barbecue or picnic.

Spicy Grilled Chicken Skewers with Cucumber Yogurt Sauce

These spicy grilled chicken skewers are perfect for summer nights, offering a punch of heat balanced by a cooling cucumber yogurt sauce. The chicken is marinated in a spicy blend of seasonings, then grilled to perfection, making it an easy and flavorful dinner option for a barbecue or casual weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 8 wooden skewers (soaked in water for 30 minutes)

For the Cucumber Yogurt Sauce:

• 1/2 cup Greek yogurt
• 1/2 cucumber, finely diced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix olive oil, smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper to create a marinade.
2. Add the chicken cubes to the marinade and toss to coat evenly. Marinate for at least 30 minutes (or up to overnight in the refrigerator).
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken onto the skewers.
5. Grill the chicken skewers for 3-4 minutes on each side, or until the chicken is cooked through and has grill marks.
6. While the chicken is grilling, prepare the cucumber yogurt sauce by combining the Greek yogurt, diced cucumber, dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir until smooth.
7. Serve the grilled chicken skewers with the cucumber yogurt sauce on the side.

Spicy grilled chicken skewers with cucumber yogurt sauce are a fantastic combination of heat and coolness that’s perfect for summer grilling. The marinade gives the chicken a bold, smoky flavor with a hint of spice, while the yogurt sauce cools down the heat and adds a refreshing tang. This dish is ideal for a quick dinner or as a party appetizer, and pairs well with a side of rice or grilled vegetables. The balance between spicy and creamy makes it a crowd-pleaser.

Grilled Watermelon and Feta Salad

This unique and refreshing summer salad combines grilled watermelon with tangy feta cheese, making it a delicious balance of sweet, salty, and savory flavors. It’s a simple yet unexpected dish that brings together the best of summer produce, offering a light and bright option for a summer dinner.

Ingredients:

• 4 slices of watermelon, about 1 inch thick
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the watermelon slices with olive oil and season with a pinch of salt and pepper.
3. Grill the watermelon for 2-3 minutes per side, or until grill marks form and the watermelon becomes slightly caramelized.
4. Remove the watermelon from the grill and cut it into cubes or bite-sized pieces.
5. In a large bowl, combine the grilled watermelon, crumbled feta, and chopped mint leaves.
6. Drizzle the salad with balsamic vinegar and honey (if using) and toss gently to combine.
7. Serve immediately, garnished with extra mint leaves if desired.

Grilled watermelon and feta salad is a refreshing and unexpected dish that’s perfect for hot summer days. The grilling process enhances the natural sweetness of the watermelon while adding a hint of smokiness, which contrasts beautifully with the creamy, salty feta. The fresh mint and tangy balsamic dressing provide additional layers of flavor, making this salad a delightful and unique option for your summer dinner. It pairs wonderfully with grilled meats or can be enjoyed as a light vegetarian main.

Summer Shrimp and Mango Tacos

These light, flavorful shrimp and mango tacos are bursting with tropical flavors, making them a perfect choice for a summer dinner. The shrimp are seasoned with a hint of spice, grilled until perfectly tender, and then topped with a fresh, juicy mango salsa for a tangy, sweet contrast. These tacos are perfect for a casual dinner or even for a fun taco night with friends.

Ingredients:

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

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes on each side, or until they are pink and cooked through.
4. While the shrimp grills, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Mix gently.
5. Warm the tortillas on the grill or in a skillet for 1-2 minutes.
6. Assemble the tacos by placing a few shrimp on each tortilla and topping with the mango salsa.
7. Serve immediately, garnished with extra cilantro if desired.

Summer shrimp and mango tacos are a bright and refreshing dish that’s perfect for warm weather. The combination of tender shrimp with the sweetness of mango creates a delightful contrast, while the spices add a touch of heat without overwhelming the flavors. The light, fresh salsa gives these tacos an irresistible tropical flair, making them a great dinner option for a laid-back evening or a fun dinner with family and friends. These tacos are best enjoyed with a cold beverage and a side of chips or a light salad.

Lemon Herb Grilled Salmon

Lemon herb grilled salmon is a quick and flavorful dish that perfectly captures the essence of summer. The salmon is marinated with a bright combination of lemon, garlic, and fresh herbs, then grilled to flaky perfection. It’s an elegant yet simple dinner option that pairs wonderfully with a light salad or roasted vegetables.

Ingredients:

• 4 salmon fillets (skin on)
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure the salmon is evenly coated. Marinate for 15-20 minutes.
3. Preheat your grill to medium-high heat.
4. Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
5. Remove from the grill and serve with lemon wedges on the side.

Lemon herb grilled salmon is a light yet flavorful summer dinner that’s simple to prepare but feels elegant. The lemon and herb marinade infuses the salmon with fresh, bright flavors, while grilling gives the fish a subtle smoky char. This dish is perfect for a healthy weeknight meal or a special occasion, especially when paired with a refreshing salad or grilled vegetables.

Grilled Veggie Pita Wraps with Hummus

These grilled veggie pita wraps with hummus are the perfect combination of smoky, charred vegetables and creamy hummus. They’re light, healthy, and full of flavor, making them an ideal option for a vegetarian summer dinner or a fun, casual meal.

Ingredients:

• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 whole wheat pita breads
• 1/2 cup hummus
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they are tender and have grill marks.
4. While the vegetables are grilling, warm the pita breads on the grill for 1-2 minutes on each side.
5. Spread a generous layer of hummus on each pita bread.
6. Once the vegetables are cooked, layer them onto the pita and garnish with fresh parsley.
7. Roll up the pita wraps and serve immediately.

Grilled veggie pita wraps with hummus are a light, flavorful, and filling dinner that’s perfect for a warm summer evening. The grilled vegetables add a smoky depth of flavor, while the hummus brings creaminess and richness to the dish. These wraps are customizable with any of your favorite vegetables or toppings, making them versatile and satisfying for any meal.

Coconut Lime Shrimp Skewers

These coconut lime shrimp skewers are a tropical delight, combining the sweetness of coconut with the zing of lime. Perfect for grilling, they offer a light, flavorful, and slightly exotic summer dinner option that will transport your taste buds straight to a beachside paradise.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• Zest of 1 lime
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper, to taste
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a shallow bowl, combine the shredded coconut, lime zest, lime juice, olive oil, honey (if using), salt, and pepper.
3. Thread the shrimp onto the skewers and coat them evenly with the coconut-lime mixture.
4. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
5. Serve the coconut lime shrimp skewers immediately, with extra lime wedges for garnish.

Coconut lime shrimp skewers are a bright and tropical summer dinner that’s both light and full of flavor. The coconut adds a touch of sweetness and texture, while the lime juice brings a zesty brightness to the shrimp. Perfect for grilling, these skewers are ideal for a backyard barbecue, a beach party, or simply as a quick dinner that feels like a tropical getaway. Serve with a side of rice or a simple salad for a complete meal.

Note: More recipes​ are coming soon!