26+ Easy and Healthy Light Summer Supper Recipes for a Refreshing Evening

As the days get longer and the temperatures rise, the last thing you want is to spend hours in the kitchen preparing a heavy meal.

Instead, why not embrace the light, refreshing flavors of summer with dishes that are both healthy and easy to make?

From vibrant salads to grilled proteins, these 26+ light summer supper recipes are perfect for when you want to enjoy a satisfying meal without feeling weighed down.

Whether you’re cooking for yourself, your family, or a group of friends, there’s something on this list for everyone—without the hassle.

So, let’s dive into these simple, delicious, and healthy summer dishes that will leave you feeling energized and ready to enjoy the warm evening air.

26+ Easy and Healthy Light Summer Supper Recipes for a Refreshing Evening

With summer comes the desire for meals that are light, refreshing, and full of flavor.

These 26+ light summer supper recipes are the perfect solution, offering a variety of dishes that are quick to prepare, delicious, and nourishing.

Whether you’re grilling outside, tossing a salad, or making a quick one-pan dinner, these recipes will keep you satisfied without the heavy feeling that often comes with traditional summer meals.

Grilled Shrimp Tacos with Mango Salsa

A light and vibrant summer dish, these Grilled Shrimp Tacos with Mango Salsa are the perfect balance of smoky, sweet, and tangy flavors.

The shrimp are marinated in lime and garlic, then grilled to perfection and served in soft corn tortillas with a fresh, zesty mango salsa. The combination of grilled seafood and the tropical fruit salsa brings a refreshing twist to your summer meals.

• Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 ripe mango, diced
  • ½ red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 8 small corn tortillas
• Instructions:
  1. In a bowl, combine olive oil, garlic, lime juice, salt, and pepper. Add shrimp and toss to coat. Marinate for 15-20 minutes.
  2. While the shrimp is marinating, prepare the mango salsa by mixing the mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Set aside.
  3. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
  4. Warm the tortillas on the grill for about 30 seconds on each side.
  5. To assemble, place a few shrimp on each tortilla and top with a spoonful of mango salsa. Serve immediately.

This dish is the epitome of a light summer meal, offering a burst of flavors with minimal effort. The shrimp are protein-packed, while the mango salsa provides a sweet, refreshing contrast.

The corn tortillas make it gluten-free and easy to enjoy without feeling overly full. Perfect for a quick dinner, a summer party, or a casual weeknight meal.

Zucchini Noodles with Lemon Pesto Chicken

Zucchini noodles, or “zoodles,” are a fantastic low-carb, gluten-free alternative to pasta.

Paired with a vibrant lemon pesto and grilled chicken, this dish is light yet filling, offering a nutritious and flavorful option for those warm summer evenings. It’s a fresh and zesty twist on a classic Italian dish, ideal for satisfying your pasta cravings without the heaviness.

• Ingredients:
  • 2 large zucchinis, spiralized
  • 2 chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp pesto (store-bought or homemade)
  • Juice and zest of 1 lemon
  • 2 tbsp grated Parmesan cheese (optional)
• Instructions:
  1. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side, until fully cooked. Once cooked, slice the chicken into strips.
  2. While the chicken is grilling, heat the remaining olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until tender.
  3. Remove the skillet from heat and stir in the pesto, lemon juice, and zest, tossing until the zoodles are well coated.
  4. Plate the zucchini noodles and top with the grilled chicken strips. Garnish with Parmesan cheese if desired.

This recipe offers a refreshing alternative to traditional pasta, with the zucchini noodles providing a light and crunchy texture that complements the rich, herby pesto.

The addition of grilled chicken makes this a balanced meal that’s both satisfying and healthy. The lemon adds a bright pop of flavor, keeping it light and perfect for a warm evening meal.

Caprese Salad with Grilled Chicken

A classic Caprese salad is always a crowd-pleaser, but when paired with grilled chicken, it turns into a complete meal that’s perfect for the summer.

The juicy tomatoes, creamy mozzarella, and fragrant basil combine with the smoky chicken for a flavorful and satisfying dish. Simple, fresh, and easy to make, this salad is perfect for a light supper on a hot summer evening.

• Ingredients:
  • 2 chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 4 large tomatoes, sliced
  • 8 oz fresh mozzarella cheese, sliced
  • 1 cup fresh basil leaves
  • 1 tbsp balsamic glaze
• Instructions:
  1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, until fully cooked. Let it rest before slicing.
  2. On a large plate, arrange the sliced tomatoes, mozzarella, and fresh basil leaves.
  3. Slice the grilled chicken and place it on top of the salad.
  4. Drizzle with balsamic glaze and serve immediately.

This Caprese Salad with Grilled Chicken is an effortlessly elegant dish that showcases the best of summer’s fresh produce. The juicy tomatoes and creamy mozzarella pair beautifully with the smoky grilled chicken, and the basil adds a fragrant touch that makes each bite a delightful experience.

Whether served as a main course or a side, this dish is light enough to enjoy on a warm evening while still offering enough substance to feel satisfied. The balsamic glaze adds a touch of sweetness that ties everything together perfectly.

Watermelon and Feta Salad with Mint

This refreshing Watermelon and Feta Salad with Mint is the perfect dish for a hot summer evening.

The sweetness of ripe watermelon pairs beautifully with the salty feta cheese, while fresh mint adds a burst of herbal flavor. A drizzle of olive oil and a squeeze of lime tie the salad together, creating a light and vibrant meal that’s both hydrating and satisfying.

• Ingredients:
  • 4 cups watermelon, cubed
  • 1 cup feta cheese, crumbled
  • ½ cup fresh mint leaves, chopped
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, combine the watermelon cubes, crumbled feta cheese, and chopped mint leaves.
  2. Drizzle with olive oil and lime juice, then season with salt and pepper.
  3. Toss gently to combine, ensuring the watermelon is coated with the dressing.
  4. Serve immediately, garnished with additional mint leaves if desired.

This watermelon and feta salad is the perfect blend of sweet and savory, with the mint providing a refreshing coolness that makes it a great option for summer nights. It’s incredibly easy to prepare and requires no cooking, making it an ideal side dish or light supper.

The mix of textures—from the crunchy feta to the juicy watermelon—adds an exciting contrast to each bite. Plus, the mint and lime add an extra layer of freshness that’ll keep you coming back for more.

Lemon Garlic Grilled Salmon with Asparagus

Grilled salmon is always a great option for a light summer supper, and this Lemon Garlic Grilled Salmon with Asparagus is the perfect combination of flavors.

The salmon is marinated in a zesty lemon and garlic marinade, then grilled to perfection, while the asparagus adds a crispy, savory complement to the dish. This meal is not only light and flavorful but also packed with nutrients.

• Ingredients:
  • 4 salmon fillets
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 bunch asparagus, trimmed
• Instructions:
  1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  2. Place the salmon fillets in a shallow dish and pour the marinade over the top. Let it marinate for at least 15 minutes.
  3. Preheat the grill to medium-high heat. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork.
  4. While the salmon is grilling, toss the asparagus with a bit of olive oil, salt, and pepper, then grill for 3-4 minutes, turning occasionally, until tender and slightly charred.
  5. Serve the grilled salmon alongside the asparagus for a light and satisfying meal.

This dish is perfect for those looking for a healthy yet delicious meal. The lemon and garlic marinade brings out the richness of the salmon, while the grilled asparagus offers a smoky, slightly sweet complement.

It’s a well-rounded dish that’s light enough for summer, packed with omega-3 fatty acids from the salmon and plenty of fiber from the asparagus. Simple, nutritious, and bursting with flavor, this is a great option for a satisfying yet light supper.

Chickpea and Avocado Salad with Cilantro Lime Dressing

This Chickpea and Avocado Salad with Cilantro Lime Dressing is a bright, protein-packed option that’s perfect for a light summer meal.

The creamy avocado pairs wonderfully with the hearty chickpeas, while the cilantro lime dressing adds a fresh, zesty kick. Full of healthy fats, fiber, and protein, this salad will leave you feeling energized without weighing you down.

• Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tbsp olive oil
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, and red onion.
  2. In a separate small bowl, whisk together the cilantro, lime juice, olive oil, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
  4. Serve immediately or chill in the fridge for a refreshing, cool dish.

This Chickpea and Avocado Salad is the ultimate light summer meal, with the creamy avocado providing richness and the chickpeas offering a hearty, protein-packed base. The cilantro lime dressing brightens up the whole dish, making each bite refreshing and satisfying.

It’s an ideal option for those looking for a quick, healthy, and filling meal without the need for cooking. The combination of textures and flavors makes it a delightful salad that’s both filling and light, perfect for a warm evening dinner.

Cucumber and Tomato Salad with Feta and Olives

A cool and refreshing Cucumber and Tomato Salad with Feta and Olives is the perfect side dish for any light summer supper.

The crisp cucumbers and juicy tomatoes are paired with briny olives and crumbled feta cheese, creating a Mediterranean-inspired salad that is both satisfying and hydrating. A simple olive oil and lemon dressing ties the ingredients together, making it a great choice for a quick and healthy meal.

• Ingredients:
  • 2 cucumbers, sliced
  • 2 cups cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup feta cheese, crumbled
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp fresh oregano, chopped (optional)
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, combine the sliced cucumbers, cherry tomatoes, olives, and crumbled feta.
  2. In a small bowl, whisk together olive oil, lemon juice, oregano (if using), salt, and pepper.
  3. Pour the dressing over the salad and toss gently to coat.
  4. Serve immediately or chill in the refrigerator for 30 minutes for a cooler option.

This salad is a refreshing and light dish that’s perfect for those hot summer evenings. The crisp cucumbers and juicy tomatoes bring a satisfying freshness, while the feta cheese and olives provide a savory contrast.

The simple lemon-olive oil dressing enhances the natural flavors of the vegetables without overpowering them. It’s easy to prepare, full of flavor, and makes a wonderful side or light main dish when served with grilled chicken or fish.

Avocado and Black Bean Lettuce Wraps

These Avocado and Black Bean Lettuce Wraps are a delicious and light vegetarian option that’s perfect for a summer supper.

The creamy avocado pairs perfectly with the hearty black beans, while fresh cilantro and lime juice add a zesty kick. Wrapped in crisp lettuce leaves, these wraps are light, healthy, and full of flavor, making them a great choice for anyone looking for a satisfying but low-calorie meal.

• Ingredients:
  • 1 can black beans, drained and rinsed
  • 2 ripe avocados, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 tbsp lime juice
  • ½ cup fresh cilantro, chopped
  • 8 large lettuce leaves (romaine or butter lettuce work best)
  • Salt and pepper, to taste
• Instructions:
  1. In a medium bowl, combine the black beans, diced avocado, corn, red onion, and jalapeño (if using).
  2. Stir in the lime juice and chopped cilantro, then season with salt and pepper.
  3. Lay out the lettuce leaves and spoon the bean and avocado mixture onto the center of each leaf.
  4. Gently fold the sides of the lettuce over the filling, forming a wrap. Serve immediately.

These wraps are an excellent choice for a light summer meal, offering a healthy balance of protein, healthy fats, and fiber. The black beans provide a hearty base, while the creamy avocado adds richness.

The corn adds a touch of sweetness, and the fresh cilantro and lime juice elevate the dish with brightness and zest. The lettuce wrap serves as a light and crunchy alternative to tortillas, keeping the meal fresh and low-carb.

Grilled Veggie Skewers with Lemon Herb Quinoa

These Grilled Veggie Skewers with Lemon Herb Quinoa are a perfect plant-based meal for a summer evening. Colorful vegetables like bell peppers, zucchini, and cherry tomatoes are grilled to smoky perfection and served over a bed of light, fluffy quinoa seasoned with lemon and fresh herbs.

This meal is not only delicious but also packed with nutrients, making it a great option for a satisfying yet light supper.

• Ingredients:
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • Juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped (optional)
• Instructions:
  1. Preheat the grill to medium-high heat. Thread the zucchini, bell peppers, and cherry tomatoes onto skewers. Drizzle with olive oil and season with salt and pepper.
  2. Grill the vegetable skewers for 4-5 minutes per side, until tender and slightly charred.
  3. While the vegetables are grilling, cook the quinoa. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce heat to low, and cover. Cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork.
  4. Stir in the lemon juice, parsley, and thyme (if using) into the quinoa.
  5. Serve the grilled veggie skewers on top of the lemon herb quinoa, and enjoy immediately.

This dish is a great example of how grilling vegetables can bring out their natural sweetness and smokiness, making them the perfect pairing with the light and flavorful quinoa.

The quinoa adds a satisfying base to the meal, while the lemon and fresh herbs brighten the entire dish. Packed with plant-based protein, fiber, and vitamins, this meal is perfect for anyone looking for a nutritious and light supper that’s full of vibrant flavors.

Grilled Chicken and Peach Salad with Balsamic Glaze

This Grilled Chicken and Peach Salad with Balsamic Glaze is a wonderful combination of sweet, savory, and tangy flavors.

The smoky grilled chicken pairs perfectly with the juicy, caramelized peaches, while the balsamic glaze adds a touch of sweetness and depth. The fresh greens bring a lightness to the dish, making it an ideal option for a healthy summer supper.

• Ingredients:
  • 2 chicken breasts
  • 2 ripe peaches, halved and pitted
  • 4 cups mixed salad greens (such as arugula, spinach, or baby kale)
  • ½ red onion, thinly sliced
  • ¼ cup crumbled goat cheese or feta
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp balsamic glaze
• Instructions:
  1. Preheat the grill to medium-high heat. Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper.
  2. Grill the chicken for 6-7 minutes per side, or until cooked through. During the last few minutes of grilling, place the peach halves, cut side down, on the grill and cook for 2-3 minutes, until grill marks appear and the peaches are tender.
  3. Slice the grilled chicken and peaches into strips.
  4. In a large bowl, toss the mixed greens with red onion and crumbled goat cheese.
  5. Arrange the sliced chicken and peaches on top of the salad, drizzle with balsamic glaze, and serve immediately.

This salad is a perfect combination of grilled savory chicken and the sweet, juicy peaches that come to life on the grill. The balsamic glaze adds a beautiful touch of sweetness and acidity, bringing all the elements of the salad together.

The goat cheese adds richness and creaminess, while the fresh greens provide a light base for the meal. It’s a refreshing, satisfying dish that can be enjoyed as a main course or served as a side salad for a larger meal.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, veggie-packed meal that combines the tender, slightly nutty spaghetti squash with a medley of fresh summer vegetables.

The vegetables are sautéed in olive oil with garlic, then tossed with the roasted spaghetti squash, making this dish both light and satisfying. Perfect for a summer supper, it’s healthy, full of flavor, and great for anyone looking to enjoy a low-carb alternative to traditional pasta.

• Ingredients:
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 bell pepper, thinly sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, fresh or sautéed
  • Salt and pepper, to taste
  • 2 tbsp fresh basil, chopped
  • Grated Parmesan cheese, for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily pulled apart with a fork.
  2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, then add the bell pepper, zucchini, and cherry tomatoes. Cook for 4-5 minutes, until the vegetables are tender. Stir in the spinach and cook for another 1-2 minutes.
  3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the skillet with the vegetables and toss to combine.
  4. Season with salt, pepper, and fresh basil. Serve immediately, topped with grated Parmesan if desired.

This dish is a great way to enjoy a “pasta” experience without the carbs. The spaghetti squash provides a wonderful texture, and the sautéed vegetables add freshness and color.

The dish is light yet filling, with the garlic and basil infusing the squash and veggies with a savory depth. Perfect for a warm summer evening, it’s a low-calorie, nutrient-dense meal that still feels indulgent.

Shrimp and Avocado Cucumber Boats

These Shrimp and Avocado Cucumber Boats are a fun, fresh, and light dish that’s perfect for a summer supper or appetizer.

The crisp cucumber serves as the perfect vessel for creamy avocado and succulent shrimp, while a squeeze of lime and a sprinkle of fresh cilantro adds a burst of flavor. This no-cook dish is easy to prepare and packed with protein, healthy fats, and refreshing flavors.

• Ingredients:
  • 1 lb cooked shrimp, peeled and deveined
  • 2 large cucumbers
  • 2 ripe avocados, diced
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tbsp olive oil (optional)
• Instructions:
  1. Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon to create boats. If the cucumbers are too large, you can cut them into thirds to create smaller portions.
  2. In a bowl, combine the diced avocado, cooked shrimp, lime juice, cilantro, salt, and pepper.
  3. Spoon the shrimp and avocado mixture into the cucumber boats.
  4. Drizzle with olive oil for extra richness if desired, and serve immediately.

These Shrimp and Avocado Cucumber Boats are incredibly refreshing, with the cucumber providing a cool, crunchy base for the creamy avocado and tender shrimp.

The dish is both light and satisfying, and the lime juice and cilantro add the perfect zesty touch. It’s a great choice for anyone looking for a quick, healthy, and visually appealing meal with minimal effort. Whether served as a main or a starter, these boats are sure to impress.

Grilled Eggplant and Hummus Wraps

Grilled Eggplant and Hummus Wraps are a fantastic light and vegetarian meal for a summer supper.

The smoky, tender eggplant pairs beautifully with the creamy hummus, creating a satisfying yet light wrap. With the added crunch of fresh vegetables and the savory flavors from the hummus, these wraps are packed with nutrients and bursting with flavor.

• Ingredients:
  • 1 medium eggplant, sliced into rounds
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • ½ cup hummus (store-bought or homemade)
  • 4 whole wheat or spinach wraps
  • 1 cucumber, thinly sliced
  • 1 tomato, thinly sliced
  • 1 cup fresh spinach or arugula
  • 2 tbsp fresh parsley, chopped
• Instructions:
  1. Preheat the grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
  2. Grill the eggplant for 3-4 minutes on each side, until tender and grill marks appear.
  3. Warm the wraps on the grill for 30 seconds on each side.
  4. Spread a generous amount of hummus on each wrap, then layer with grilled eggplant, cucumber, tomato, and spinach.
  5. Garnish with fresh parsley, roll up the wraps, and serve immediately.

These Grilled Eggplant and Hummus Wraps are a perfect light meal for a warm summer evening.

The combination of creamy hummus and smoky eggplant is both satisfying and full of flavor, while the fresh vegetables add a crisp contrast. The wraps are easy to make, nutritious, and offer a filling vegetarian option that doesn’t weigh you down.

Coconut Lime Chicken with Pineapple Salsa

This Coconut Lime Chicken with Pineapple Salsa is a tropical-inspired dish that brings bright, vibrant flavors to your summer supper.

The juicy grilled chicken is marinated in a coconut and lime mixture, then paired with a tangy pineapple salsa that adds a sweet and slightly spicy kick. It’s a refreshing and delicious meal that transports you to a sunny beach with each bite.

• Ingredients:
  • 4 chicken breasts
  • 1 can coconut milk
  • Juice and zest of 1 lime
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup fresh pineapple, diced
  • ¼ cup red onion, finely chopped
  • 1 small jalapeño, minced (optional)
  • 2 tbsp fresh cilantro, chopped
• Instructions:
  1. In a bowl, whisk together the coconut milk, lime juice, lime zest, honey, olive oil, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, or up to 2 hours.
  2. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked.
  3. While the chicken is grilling, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, and cilantro in a bowl. Season with a pinch of salt and stir to combine.
  4. Serve the grilled chicken with a generous spoonful of pineapple salsa on top.

This Coconut Lime Chicken with Pineapple Salsa is an ideal light summer supper that’s packed with tropical flavors. The coconut-lime marinade makes the chicken incredibly tender and flavorful, while the pineapple salsa adds a burst of freshness and a touch of sweetness.

It’s a great option for anyone craving something light, juicy, and full of flavor, and it pairs wonderfully with a side of rice or a fresh green salad.

Mediterranean Chickpea Salad with Lemon-Tahini Dressing

This Mediterranean Chickpea Salad with Lemon-Tahini Dressing is a hearty, yet light and refreshing option for a summer meal.

The combination of protein-rich chickpeas, fresh vegetables, and a creamy lemon-tahini dressing creates a satisfying dish that’s bursting with flavor. Full of Mediterranean-inspired ingredients, this salad is perfect for a healthy lunch or dinner.

• Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, sliced
  • ¼ cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
• For the Lemon-Tahini Dressing:
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp honey (optional)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • Water, to thin the dressing (if needed)
• Instructions:
  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, and feta cheese.
  2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, honey (if using), garlic, salt, and pepper. Add water to thin the dressing to your desired consistency.
  3. Pour the dressing over the salad and toss gently to coat. Garnish with fresh parsley.
  4. Serve immediately or chill for 30 minutes for a cooler option.

This Mediterranean Chickpea Salad with Lemon-Tahini Dressing is a flavorful and nutrient-packed dish that’s perfect for a light and healthy supper. The chickpeas provide protein and fiber, while the vegetables add freshness and crunch.

The creamy tahini dressing is tangy and rich, making the salad feel indulgent yet light. It’s a refreshing and satisfying meal that’s perfect for hot summer days.

Grilled Salmon with Avocado Corn Salsa

Grilled Salmon with Avocado Corn Salsa is a fresh, vibrant dish that combines the richness of grilled salmon with the sweetness of corn and the creaminess of avocado.

The salsa adds a zesty punch with lime juice and cilantro, making this a perfect summer supper that’s both light and satisfying.

• Ingredients:
  • 4 salmon fillets
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 ripe avocado, diced
  • ½ red onion, finely chopped
  • 1 jalapeño, minced (optional)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
• Instructions:
  1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
  2. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork.
  3. While the salmon is grilling, prepare the avocado corn salsa by combining the corn, avocado, red onion, jalapeño (if using), lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
  4. Serve the grilled salmon topped with the avocado corn salsa.

This Grilled Salmon with Avocado Corn Salsa offers a beautiful balance of flavors.

The tender, smoky salmon is enhanced by the bright and creamy salsa, making it a flavorful yet light meal. It’s perfect for warm summer evenings and can be served with a side of quinoa, rice, or a light salad for a complete meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a light and healthy alternative to traditional pasta dishes.

The spiralized zucchini noodles are tossed with a fresh basil pesto and topped with juicy cherry tomatoes, creating a vibrant and satisfying meal that’s perfect for a summer supper.

• Ingredients:
  • 2 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • ½ cup basil pesto (store-bought or homemade)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for garnish (optional)
• Instructions:
  1. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften.
  2. Stir in the pesto and toss the noodles to coat evenly. Add the cherry tomatoes and cook for another minute, just until the tomatoes are warmed through.
  3. Season with salt and pepper, and garnish with fresh basil leaves and grated Parmesan cheese if desired.
  4. Serve immediately.

This dish is a great low-carb option, with the zucchini noodles serving as a fresh and crunchy substitute for pasta.

The pesto adds a rich, herby flavor, while the cherry tomatoes contribute a burst of juiciness. Light, healthy, and packed with flavor, this dish is perfect for a quick, satisfying summer supper.

Caprese Salad with Grilled Chicken

Caprese Salad with Grilled Chicken is a classic Italian dish made even heartier with the addition of grilled chicken.

The creamy mozzarella, ripe tomatoes, and fragrant basil are drizzled with balsamic glaze, and the grilled chicken adds protein to make this a complete, light, and flavorful meal.

• Ingredients:
  • 2 chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 3 large tomatoes, sliced
  • 8 oz fresh mozzarella, sliced
  • ½ cup fresh basil leaves
  • 2 tbsp balsamic glaze
• Instructions:
  1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
  2. Grill the chicken for 6-7 minutes per side, or until fully cooked.
  3. While the chicken is grilling, arrange the tomato and mozzarella slices on a plate, alternating them and topping with fresh basil leaves.
  4. Once the chicken is done, slice it into thin strips and arrange it on top of the Caprese salad.
  5. Drizzle with balsamic glaze and serve immediately.

This Caprese Salad with Grilled Chicken is a refreshing yet satisfying meal. The grilled chicken adds a smoky flavor that complements the freshness of the tomatoes and basil.

The mozzarella provides a creamy texture, while the balsamic glaze ties all the flavors together with its tangy sweetness. It’s a simple yet elegant dish that’s perfect for a light summer supper.

Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad is a tropical-inspired dish that combines succulent grilled shrimp with the sweet, juicy flavor of mango.

The salad is complemented by a light citrus dressing, making it a refreshing, healthy option for a summer supper. The combination of shrimp, mango, and greens makes this dish both light and filling.

• Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 1 ripe mango, peeled and diced
  • 4 cups mixed greens (such as arugula, spinach, or baby kale)
  • ½ red onion, thinly sliced
  • 1 avocado, sliced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp orange juice
• Instructions:
  1. Preheat the grill to medium-high heat. Toss the shrimp with olive oil, salt, and pepper.
  2. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
  3. In a large bowl, combine the mixed greens, diced mango, red onion, and avocado.
  4. In a small bowl, whisk together lime juice, orange juice, and chopped cilantro to create the dressing.
  5. Toss the salad with the dressing and top with the grilled shrimp.
  6. Serve immediately.

This Grilled Shrimp and Mango Salad offers a delicious mix of sweet, savory, and citrusy flavors. The grilled shrimp adds a smoky depth, while the mango and avocado provide creamy, refreshing textures.

The light dressing enhances the fresh ingredients without overpowering them, making this a perfect, satisfying dish for a warm summer evening.

Lemon Herb Grilled Turkey Burgers

Lemon Herb Grilled Turkey Burgers are a light and flavorful twist on traditional burgers.

Infused with fresh herbs and lemon zest, these turkey burgers are juicy and full of flavor, but much lighter than beef patties. Served on a whole wheat bun with a side of crisp vegetables, they are the ideal summer supper that doesn’t skimp on taste.

• Ingredients:
  • 1 lb ground turkey
  • 1 lemon, zested and juiced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 4 whole wheat burger buns
  • Lettuce, tomato, and red onion slices, for topping
• Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine the ground turkey, lemon zest, lemon juice, parsley, thyme, garlic, salt, and pepper. Mix until just combined.
  3. Form the mixture into 4 equal patties.
  4. Grill the patties for 5-6 minutes per side, or until they reach an internal temperature of 165°F (74°C).
  5. Toast the buns on the grill for 1-2 minutes until slightly crisp.
  6. Serve the turkey burgers on the toasted buns with lettuce, tomato, and red onion slices.

These Lemon Herb Grilled Turkey Burgers are a healthier take on the classic burger, with fresh herbs and lemon adding a zesty punch to the turkey patties.

The turkey keeps the dish light while still being satisfying, and the crisp vegetables add freshness. Perfect for a quick summer dinner, these burgers are sure to become a family favorite.

Greek Yogurt and Cucumber Salad with Dill

Greek Yogurt and Cucumber Salad with Dill is a creamy, cool, and tangy salad that’s perfect as a side dish or a light main course.

The crisp cucumber pairs beautifully with the creamy Greek yogurt, while the fresh dill adds an aromatic flavor that enhances the overall freshness. This dish is not only refreshing but also incredibly easy to make.

• Ingredients:
  • 2 large cucumbers, thinly sliced
  • 1 cup Greek yogurt
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, combine the sliced cucumbers and Greek yogurt.
  2. Stir in the fresh dill, olive oil, lemon juice, salt, and pepper. Mix gently to combine.
  3. Chill in the refrigerator for 15-30 minutes to let the flavors meld together.
  4. Serve cold as a refreshing side dish.

This Greek Yogurt and Cucumber Salad with Dill is the perfect dish for hot summer days when you crave something cool and light. The yogurt adds a creamy richness, while the cucumbers bring a crisp, hydrating crunch.

The lemon and dill enhance the overall freshness, making this salad a delightful accompaniment to grilled meats or a light vegetarian meal. It’s simple, flavorful, and packed with health benefits!

Grilled Chicken and Veggie Skewers

Grilled Chicken and Veggie Skewers are a perfect summer supper, combining tender pieces of marinated chicken with colorful vegetables, all cooked on the grill for a smoky flavor.

These skewers are easy to prepare, healthy, and bursting with vibrant flavors, making them a crowd-pleaser for your next outdoor meal.

• Ingredients:
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into chunks
  • 1 zucchini, sliced
  • 1 yellow onion, cut into wedges
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped
• Instructions:
  1. Preheat the grill to medium-high heat. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the marinade.
  2. Place the chicken cubes in the marinade, tossing to coat. Let it sit for 15-30 minutes.
  3. Thread the chicken cubes and vegetables onto skewers, alternating between the chicken, bell pepper, zucchini, and onion.
  4. Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender and charred.
  5. Garnish with fresh parsley and serve immediately.

Grilled Chicken and Veggie Skewers are a versatile dish, allowing you to choose your favorite vegetables and adjust the marinade to your taste.

The smoky grill flavor enhances the natural sweetness of the veggies, and the chicken stays juicy thanks to the marinade. This is a fantastic, light meal that works well for family dinners, gatherings, or meal prepping for the week.

Quinoa and Roasted Vegetable Bowl

This Quinoa and Roasted Vegetable Bowl is a wholesome, nutrient-packed dish that’s perfect for a summer supper.

With roasted vegetables like sweet potatoes, bell peppers, and red onions, paired with protein-rich quinoa, it makes for a satisfying meal that’s both light and filling. The addition of a tangy lemon dressing ties everything together beautifully.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 sweet potatoes, peeled and cubed
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • ½ red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp water (to thin dressing)
• Instructions:
  1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the sweet potatoes, bell pepper, zucchini, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables roast, cook the quinoa according to package instructions.
  3. In a small bowl, whisk together the lemon juice, tahini, and water to create a creamy dressing.
  4. In a large bowl, combine the cooked quinoa and roasted vegetables, tossing gently to mix.
  5. Drizzle the tahini dressing over the bowl and garnish with fresh parsley.
  6. Serve immediately or store in the fridge for a delicious meal prep option.

This Quinoa and Roasted Vegetable Bowl is both vibrant and nourishing. The quinoa provides a base of protein and fiber, while the roasted vegetables offer natural sweetness and depth.

The tangy lemon-tahini dressing adds creaminess and flavor, making this dish a perfect, satisfying choice for a light yet filling summer supper.

Spicy Chickpea Tacos with Avocado Crema

These Spicy Chickpea Tacos with Avocado Crema are a flavorful and satisfying plant-based meal perfect for a summer evening.

The crispy, spiced chickpeas are paired with creamy avocado crema, and all wrapped in soft tortillas for a light yet hearty taco experience. The perfect balance of heat, creaminess, and crunch makes these tacos a hit.

• Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chili powder
  • Salt and pepper, to taste
  • 8 small soft corn tortillas
  • 1 avocado, peeled and pitted
  • 2 tbsp Greek yogurt or sour cream
  • 1 tbsp lime juice
  • Fresh cilantro, for garnish
  • Sliced red onion and shredded lettuce, for topping
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until crispy.
  2. While the chickpeas are roasting, prepare the avocado crema by blending the avocado, Greek yogurt (or sour cream), and lime juice until smooth.
  3. Warm the tortillas on a dry skillet over medium heat for 1-2 minutes on each side.
  4. Assemble the tacos by spooning the roasted chickpeas onto each tortilla. Top with a dollop of avocado crema, fresh cilantro, sliced red onion, and shredded lettuce.
  5. Serve immediately.

These Spicy Chickpea Tacos with Avocado Crema are a bold, flavorful dish that’s perfect for a light supper.

The chickpeas have a wonderful crunch and spice, while the creamy avocado crema cools everything down. The tacos are easy to customize with your favorite toppings, making them a versatile and delicious meal for summer.