34+ Healthy Gluten-Free, Dairy-Free Picnic Recipes for the Perfect Outdoor Feast

Picnic season is here, and what better way to celebrate than with a spread of delicious, allergy-friendly dishes that everyone can enjoy?

Whether you’re planning a family gathering in the park or a romantic day at the beach, these 34+ gluten-free and dairy-free picnic recipes will make your meal both flavorful and inclusive.

Say goodbye to the stress of catering to dietary restrictions and hello to mouthwatering recipes that cater to all tastes and preferences.

From fresh salads to savory snacks and sweet treats, these dishes will keep you satisfied while soaking in the sunshine.

Let’s dive into these easy, vibrant, and wholesome picnic ideas!

34+ Healthy Gluten-Free, Dairy-Free Picnic Recipes for the Perfect Outdoor Feast

With these 34+ gluten-free and dairy-free picnic recipes, you’ve got all you need for a fun and stress-free outdoor gathering.

These dishes are perfect for those with dietary restrictions and anyone who loves tasty, wholesome food. Pack your basket, grab your blanket, and get ready to enjoy a spread that’s full of flavor, color, and love

Grilled Veggie and Hummus Wraps

A perfect picnic treat, these gluten-free, dairy-free wraps combine fresh grilled vegetables with a creamy, flavorful hummus spread. They are light yet satisfying, and the vibrant veggies add both color and nutrition to your outdoor meal. You can easily prepare them ahead of time, making them a convenient option for any picnic or gathering.

Ingredients:

• 2 zucchinis, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into rings
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 gluten-free wraps or tortillas
• 1 cup hummus (store-bought or homemade)
• Fresh spinach or arugula, for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the zucchini, bell peppers, and onion in olive oil and season with salt and pepper.
3. Grill the vegetables for about 5–7 minutes, flipping occasionally, until tender and slightly charred.
4. Spread a generous layer of hummus on each gluten-free wrap.
5. Layer the grilled vegetables on top of the hummus, then add fresh spinach or arugula.
6. Roll up the wraps tightly and slice into halves or thirds.
7. Pack the wraps in an airtight container for your picnic.

These wraps are a delightful combination of smoky grilled vegetables and the rich creaminess of hummus, offering a satisfying yet healthy option for a picnic. The fresh, crunchy veggies paired with the creamy spread provide a balance of textures, while the gluten-free wrap ensures that everyone can enjoy this dish, no matter their dietary needs.

Quinoa Salad with Avocado and Lemon Dressing

This vibrant quinoa salad is not only gluten-free and dairy-free but also packed with protein, healthy fats, and fresh vegetables. The creamy avocado combined with the bright, zesty lemon dressing makes for a refreshing and filling picnic side dish that pairs well with grilled meats or can be enjoyed on its own as a complete meal.

Ingredients:

• 1 cup quinoa, cooked
• 1 large avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine the cooled quinoa, diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld together.

This salad is an excellent way to enjoy the creaminess of avocado with the lightness of quinoa. The tangy lemon dressing brightens up the entire dish, while the fresh vegetables add crunch and flavor. It’s the perfect side dish to pack up for a picnic, and it keeps well for several hours, so it’s ideal for making in advance.

Chickpea Salad Sandwiches

These chickpea salad sandwiches are a delicious, protein-packed alternative to traditional egg or tuna salad. Made with mashed chickpeas and a flavorful mix of herbs and seasonings, this gluten-free and dairy-free recipe offers a light yet satisfying option for lunch on the go. The chickpea salad can be prepared ahead of time and served between your favorite gluten-free bread, making it a convenient picnic choice.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tablespoons tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 4 slices of gluten-free bread or rolls
• Fresh lettuce or spinach, for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until most of the chickpeas are broken down, but some chunks remain.
2. Add the tahini, Dijon mustard, lemon juice, olive oil, celery, and red onion. Mix well until combined.
3. Season with salt and pepper to taste.
4. Spread the chickpea mixture generously onto the gluten-free bread slices.
5. Add fresh lettuce or spinach to the sandwich before closing it up.

This chickpea salad sandwich is a simple yet satisfying dish that’s perfect for a picnic. The creamy tahini and Dijon mustard combine with the mashed chickpeas to create a texture that mimics traditional salad sandwiches, while the freshness of the veggies adds crunch. It’s easy to make and travel-friendly, making it an ideal picnic choice for a light, hearty meal.

Each of these recipes is designed to be a nutritious, filling, and flavor-packed option that caters to gluten-free and dairy-free diets. They’re easy to pack, transport, and enjoy outdoors, making them the perfect additions to your picnic menu. Whether you’re craving a hearty wrap, a fresh salad, or a protein-packed sandwich, these dishes will keep you satisfied and energized throughout your outdoor adventures.

Sweet Potato and Black Bean Salad

This hearty, gluten-free, and dairy-free salad is a colorful combination of roasted sweet potatoes, black beans, and fresh veggies, all tossed in a tangy lime dressing. It’s a nutrient-packed dish full of fiber, vitamins, and healthy fats, making it the ideal picnic food to keep you feeling full and satisfied. The natural sweetness of the roasted sweet potatoes pairs beautifully with the earthy black beans, while the zesty lime adds a refreshing touch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
3. In a large bowl, combine the roasted sweet potatoes, black beans, corn, red bell pepper, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Refrigerate the salad for at least 30 minutes before serving.

This salad is a balance of flavors and textures that work wonderfully together. The sweetness of the roasted sweet potatoes complements the savory black beans, while the corn and bell peppers add crunch and vibrancy. The fresh cilantro and lime dressing tie everything together, making it a perfect picnic dish that can be enjoyed at room temperature or chilled.

Mediterranean Cucumber and Tomato Skewers

These refreshing Mediterranean-inspired skewers are a light and flavorful snack for your picnic. With crisp cucumbers, juicy tomatoes, and savory olives, all seasoned with lemon and herbs, these skewers are not only gluten-free and dairy-free but also incredibly easy to prepare. They’re great as a side dish or appetizer and can be made ahead of time for a hassle-free picnic experience.

Ingredients:

• 1 cucumber, sliced into thick rounds
• 1 pint cherry tomatoes
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, sliced thinly
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Alternate threading the cucumber, cherry tomatoes, olives, and red onion onto small wooden skewers.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the skewers and let them marinate for 15 minutes before serving.
4. Garnish with fresh parsley just before serving.

These skewers are the perfect combination of fresh, juicy veggies with briny olives and zesty lemon. They’re a great addition to any picnic, offering a burst of Mediterranean flavors that are both refreshing and satisfying. Whether you’re serving them as an appetizer or alongside your main course, these skewers are sure to be a crowd-pleaser.

Zucchini Noodles with Pesto

For a lighter take on pasta, these zucchini noodles tossed with a vibrant pesto are the perfect gluten-free, dairy-free option. The zucchini provides a crunchy base while the homemade pesto sauce adds richness and depth. This dish is full of fresh herbs, healthy fats, and nutrients, making it a great addition to any picnic spread. It can be served chilled or at room temperature, making it ideal for outdoor dining.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper. Process until smooth and creamy.
3. Toss the zucchini noodles with the pesto until evenly coated.
4. Garnish with halved cherry tomatoes, if desired.
5. Serve chilled or at room temperature.

This dish offers the creamy, nutty richness of pesto without any dairy, making it a perfect picnic option for those with dietary restrictions. The zucchini noodles provide a refreshing crunch that pairs perfectly with the herbal, garlicky pesto. It’s light, nutritious, and easy to prepare in advance.

Roasted Chickpeas with Spices

These crunchy roasted chickpeas are a fantastic gluten-free, dairy-free snack for your picnic. Packed with protein and fiber, they make a satisfying and wholesome addition to your spread. The spices add a savory kick, and the chickpeas get crispy and golden, making them irresistible. You can easily customize the flavors to your liking, from spicy to smoky, making this snack as versatile as it is delicious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture.
2. Toss the chickpeas with olive oil, paprika, garlic powder, cumin, cayenne, and salt.
3. Spread the chickpeas in a single layer on a baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until the chickpeas are golden and crispy.
5. Let the chickpeas cool before packing them into an airtight container for your picnic.

These roasted chickpeas are a crunchy, addictive snack that’s perfect for nibbling on during a picnic. They’re easy to make, full of flavor, and offer a healthy alternative to traditional chips or crackers. With a blend of savory spices, these crispy chickpeas are guaranteed to disappear quickly!

Fruit and Nut Energy Balls

These no-bake energy balls are a fantastic snack to bring on your picnic. Made with dates, nuts, and dried fruit, they’re packed with natural sweetness, healthy fats, and protein. They’re easy to prepare, transport well, and offer a quick burst of energy when you need it most. Plus, they’re fully customizable with your favorite fruits and nuts.

Ingredients:

• 1 cup dates, pitted
• 1/2 cup almonds or walnuts
• 1/4 cup dried cranberries or raisins
• 2 tablespoons chia seeds
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon

Instructions:

1. In a food processor, pulse the dates, almonds, dried cranberries, chia seeds, coconut oil, and cinnamon until a sticky dough forms.
2. Roll the mixture into small balls, about 1 inch in diameter.
3. Place the balls on a tray lined with parchment paper and refrigerate for at least 30 minutes.
4. Once firm, store the energy balls in an airtight container for your picnic.

These energy balls are a perfect sweet treat for your picnic, offering a great balance of fiber, protein, and healthy fats. They’re filling, energizing, and full of natural sweetness without any refined sugars. Whether you’re hiking, lounging, or just enjoying a snack, these energy balls will keep you going!

These six additional recipes expand your picnic menu with a variety of options, from fresh salads and savory bites to sweet snacks. They’re all gluten-free and dairy-free, ensuring that everyone can enjoy them, no matter their dietary needs. Prepare them ahead of time for a stress-free picnic filled with flavor and nutrition.

Grilled Portobello Mushrooms with Garlic and Herbs

These grilled Portobello mushrooms make a fantastic gluten-free, dairy-free main dish or side for any picnic. Marinated in garlic, herbs, and olive oil, the mushrooms develop a rich flavor when grilled to perfection. Their meaty texture makes them satisfying, and they’re a great alternative to traditional burgers for those looking for a plant-based option. These mushrooms can be served on their own or paired with a side of roasted vegetables or a fresh salad.

Ingredients:

• 4 large Portobello mushrooms, cleaned and stems removed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, garlic, thyme, rosemary, balsamic vinegar, salt, and pepper.
2. Brush the mushroom caps with the marinade, ensuring both sides are well coated.
3. Let the mushrooms marinate for at least 20 minutes.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the mushrooms for about 4–5 minutes per side, until they are tender and have nice grill marks.
6. Serve immediately or let them cool to room temperature for your picnic.

These grilled Portobello mushrooms are packed with flavor and can be enjoyed as a hearty main or a delicious side dish. The garlic and herb marinade infuses the mushrooms with aromatic flavors, making them a perfect addition to your picnic spread. Their satisfying texture and savory taste are sure to be a hit with both vegetarians and meat-eaters alike.

Roasted Vegetable and Quinoa Stuffed Peppers

These roasted vegetable and quinoa stuffed peppers are an excellent choice for a gluten-free, dairy-free picnic meal. They’re filled with nutritious quinoa, roasted veggies, and a medley of seasonings, all packed into a sweet bell pepper. These stuffed peppers can be prepared ahead of time, making them easy to transport and serve. They’re wholesome, vibrant, and bursting with flavors, making them a satisfying and healthy picnic option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the zucchini, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes until tender.
3. In a bowl, combine the cooked quinoa with the roasted vegetables and mix well.
4. Stuff the bell peppers with the quinoa and vegetable mixture, pressing down gently to pack them.
5. Place the stuffed peppers on a baking sheet and bake for an additional 20–25 minutes, until the peppers are tender.
6. Garnish with fresh parsley before serving or packing them for your picnic.

These stuffed peppers are a hearty and nutritious dish perfect for any outdoor gathering. The combination of quinoa and roasted vegetables makes them filling, while the sweet peppers provide a crunchy contrast. They can be served warm or at room temperature, making them versatile for picnics and easy to enjoy on the go.

Avocado and Mango Salad with Lime Dressing

This refreshing avocado and mango salad combines creamy avocado with sweet mango, resulting in a light yet satisfying dish. The tangy lime dressing ties it all together, providing a burst of flavor in every bite. This gluten-free, dairy-free salad is ideal for a picnic, offering a healthy balance of healthy fats, vitamins, and antioxidants.

Ingredients:

• 2 ripe avocados, diced
• 2 ripe mangoes, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, gently toss together the diced avocados, mangoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately or chill for 30 minutes before serving for extra flavor.

This avocado and mango salad is a sweet and savory dish that’s bursting with flavor and nutrients. The creamy avocado complements the juicy mango perfectly, while the lime dressing provides a refreshing finish. This dish is ideal for a picnic and can be served as a side or a light meal on its own.

Baked Falafel with Tahini Sauce

These crispy baked falafel are gluten-free, dairy-free, and full of flavor. Made with chickpeas, herbs, and spices, they’re a fantastic picnic food that can be enjoyed on their own or as a part of a salad or wrap. Paired with a creamy tahini sauce, these falafel are a delicious and nutritious option that’s packed with protein and fiber.

Ingredients:

• 2 cups cooked or canned chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/4 cup onion, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons gluten-free flour (or chickpea flour)
• 1 tablespoon tahini (for the sauce)
• 2 tablespoons lemon juice (for the sauce)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. Add olive oil and flour to the mixture and pulse again until the mixture comes together.
4. Form the mixture into small balls or patties and place them on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy.
6. To make the tahini sauce, whisk together tahini and lemon juice until smooth. Add water, a teaspoon at a time, to reach desired consistency.
7. Serve the falafel with tahini sauce for dipping.

These baked falafel are an easy-to-make and flavorful option for any picnic. They’re crispy on the outside and tender on the inside, and the tahini sauce adds a creamy element that perfectly complements the falafel. They can be served with a salad, inside a pita, or enjoyed on their own.

Chilled Cucumber Soup

This chilled cucumber soup is light, refreshing, and full of flavor, making it the perfect gluten-free, dairy-free dish for a hot day. It’s easy to prepare, can be made ahead, and served cold, making it an ideal addition to a picnic or a backyard gathering. The cool, crisp cucumbers paired with fresh herbs and a touch of lemon create a simple yet satisfying dish.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 2 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. In a blender, combine the cucumbers, dill, parsley, onion, garlic, vegetable broth, and lemon juice.
2. Blend until smooth, adding more broth if needed to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve with a drizzle of olive oil and a sprinkle of fresh herbs.

This chilled cucumber soup is a refreshing and healthy option that’s perfect for a picnic on a warm day. It’s light yet flavorful, with a creamy texture from the cucumbers and a burst of freshness from the herbs and lemon. It’s easy to make ahead and can be served in individual cups or bowls for convenience.

Almond Butter and Banana Sandwiches

These almond butter and banana sandwiches are a simple yet satisfying picnic snack. They’re naturally gluten-free and dairy-free, and the combination of creamy almond butter and sweet banana slices makes for a tasty and filling treat. You can make them ahead of time and they’re easy to pack, making them a great option for a quick energy boost during your picnic.

Ingredients:

• 4 slices gluten-free bread
• 1/4 cup almond butter
• 2 ripe bananas, sliced

Instructions:

1. Spread almond butter on two slices of gluten-free bread.
2. Layer banana slices on top of the almond butter.
3. Top with the remaining slices of bread to form sandwiches.
4. Slice the sandwiches in half or quarters for easy eating.

These almond butter and banana sandwiches are a quick and nourishing option for a picnic. The rich almond butter pairs perfectly with the sweet banana, creating a satisfying balance of flavors. They’re easy to prepare and transport, making them a great grab-and-go snack for your outdoor adventure.

These six additional recipes bring even more variety and flavor to your gluten-free, dairy-free picnic menu. Whether you’re craving light, refreshing salads, hearty baked dishes, or simple snacks, there’s something here to please every palate. With these options, your picnic will be both delicious and nutritious, keeping you energized and satisfied throughout your day.

Carrot and Hummus Wraps

These fresh and flavorful carrot and hummus wraps are a fantastic gluten-free, dairy-free option for a light and healthy picnic meal. With crunchy, shredded carrots and creamy hummus wrapped in a soft gluten-free tortilla, they’re simple to make, easy to pack, and can be customized with your favorite veggies or seasonings. This is a great option for a quick and satisfying snack or lunch.

Ingredients:

• 4 gluten-free tortillas
• 1 cup hummus (store-bought or homemade)
• 2 large carrots, peeled and shredded
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the gluten-free tortillas flat on a clean surface.
2. Spread a generous layer of hummus over each tortilla.
3. Sprinkle the shredded carrots, cucumber slices, and chopped parsley evenly over the hummus.
4. Drizzle with lemon juice and season with salt and pepper.
5. Roll the tortillas tightly and slice them into halves or quarters for easy eating.

These wraps are refreshing and packed with nutrients from the fresh vegetables and hummus. The hummus adds a creamy, savory element, while the carrots and cucumber provide a satisfying crunch. They’re portable, light, and full of flavor, making them perfect for a picnic.

Mango Guacamole

Mango guacamole is a vibrant and tropical twist on the classic guacamole. The sweetness of ripe mango pairs perfectly with the creamy avocado, and the addition of lime and cilantro gives it a refreshing, zesty finish. This dish is naturally gluten-free and dairy-free, making it a great dip for veggies, gluten-free crackers, or tortilla chips at your next picnic.

Ingredients:

• 2 ripe avocados, peeled and mashed
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1/2 red chili, finely chopped (optional)
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mash the avocados until smooth.
2. Add the diced mango, red onion, chili (if using), lime juice, and cilantro. Stir gently to combine.
3. Season with salt and pepper to taste.
4. Serve with tortilla chips, sliced veggies, or gluten-free crackers.

This mango guacamole is a refreshing and flavorful dip that offers a tropical twist on the traditional recipe. The creamy avocado complements the sweet, juicy mango, while the lime and cilantro add a burst of freshness. It’s a perfect picnic snack that will be a hit with everyone.

Sweet Corn and Avocado Salsa

This sweet corn and avocado salsa is a vibrant, refreshing dish that combines sweet corn, creamy avocado, and a tangy lime dressing. It’s full of color and flavor, making it a perfect side dish for your picnic. This gluten-free, dairy-free salsa can be served with chips or as a topping for grilled meats, tacos, or salads.

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the corn, diced avocados, red onion, and cilantro.
2. Drizzle with lime juice and sprinkle with chili powder, salt, and pepper.
3. Toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This sweet corn and avocado salsa is both fresh and satisfying, making it a wonderful addition to your picnic spread. The sweetness of the corn pairs wonderfully with the richness of the avocado, while the lime and cilantro add a refreshing brightness. It’s a versatile dish that can be enjoyed with chips, grilled items, or as a topping for tacos.

Sweet Potato Fries with Spicy Ketchup

These sweet potato fries are crispy on the outside and tender on the inside, making them the perfect gluten-free and dairy-free picnic snack. Paired with a zesty, homemade spicy ketchup, they’re a delicious and healthier alternative to traditional fries. The natural sweetness of the sweet potatoes combined with the kick of the ketchup creates a flavor profile that’s sure to please.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup ketchup
• 1 tablespoon sriracha sauce (or more for extra heat)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on a baking sheet.
4. Bake for 25–30 minutes, flipping halfway through, until the fries are golden and crispy.
5. While the fries are baking, mix together the ketchup and sriracha sauce in a small bowl.
6. Serve the sweet potato fries with the spicy ketchup for dipping.

These sweet potato fries are a perfect picnic snack that’s both flavorful and satisfying. The combination of crispy fries with the spicy ketchup makes them irresistible. They can be enjoyed on their own or paired with other picnic dishes.

Coconut-Lime Energy Balls

These coconut-lime energy balls are a refreshing, sweet, and tangy treat that’s perfect for your picnic. Made with shredded coconut, dates, and a hint of lime, they offer a burst of natural sweetness with a zesty finish. These energy balls are packed with fiber and healthy fats, making them a great pick-me-up during your picnic.

Ingredients:

• 1 cup pitted dates
• 1/2 cup unsweetened shredded coconut
• Zest and juice of 1 lime
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract

Instructions:

1. In a food processor, pulse the dates until they form a sticky paste.
2. Add the shredded coconut, lime zest, lime juice, chia seeds, and vanilla extract. Process until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Coat the balls in extra shredded coconut if desired.
5. Refrigerate the energy balls for at least 30 minutes before serving.

These coconut-lime energy balls are a bright and energizing snack that’s perfect for a picnic. The combination of coconut and lime offers a tropical flavor, and the dates provide natural sweetness and energy. These little bites are easy to transport and provide a quick energy boost during your outdoor adventures.

Grilled Veggie Skewers with Balsamic Glaze

Grilled veggie skewers are a flavorful and colorful addition to any picnic. These skewers are filled with a variety of vegetables, like zucchini, bell peppers, mushrooms, and cherry tomatoes, all grilled to perfection and drizzled with a balsamic glaze. This gluten-free, dairy-free dish is simple to prepare and provides a satisfying balance of savory and sweet flavors.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 8–10 cherry tomatoes
• 8–10 small mushrooms, cleaned
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (or maple syrup for vegan option)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Thread the zucchini, bell peppers, cherry tomatoes, and mushrooms onto skewers.
3. Brush the vegetables with olive oil and season with salt and pepper.
4. Grill the skewers for 4–5 minutes per side, until the vegetables are tender and have nice grill marks.
5. While the veggies are grilling, heat the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3–5 minutes until the glaze thickens.
6. Drizzle the balsamic glaze over the grilled veggies before serving.

These grilled veggie skewers are a delicious and nutritious addition to your picnic. The smoky flavor from the grill pairs perfectly with the tangy-sweet balsamic glaze, making them a tasty and satisfying dish that can be served as a main or side.

These six additional recipes offer even more variety to your gluten-free, dairy-free picnic menu. From savory grilled veggies to sweet, energizing snacks, you’ll have plenty of options to keep your guests satisfied and your picnic spread full of flavor. These recipes are easy to make ahead, transport, and enjoy outdoors, ensuring a stress-free and delicious picnic experience.

Note: More recipes are coming soon