28+ Delicious Low Calorie Summer Recipes to Keep You Cool and Satisfied

When the sun is shining and temperatures rise, heavy meals can feel like a burden.

That’s where light, refreshing, and low calorie summer recipes come to the rescue.

Whether you’re aiming to eat healthier, stay in shape, or simply enjoy vibrant, seasonal meals, this collection of 28+ low calorie summer recipes is your ultimate warm-weather companion.

From chilled soups and crisp salads to grilled mains and fruity treats, each recipe is designed to be flavorful, satisfying, and under the calorie radar.

These dishes embrace the best of summer ingredients — think juicy tomatoes, crunchy cucumbers, sweet berries, and fresh herbs — while keeping things light and energizing.

Whether you’re planning a poolside lunch, a weeknight dinner, or a healthy picnic spread, there’s something here to keep your summer cooking exciting and guilt-free.

28+ Delicious Low Calorie Summer Recipes to Keep You Cool and Satisfied

Eating light doesn’t mean sacrificing flavor — and these 28+ low calorie summer recipes prove just that.

From zesty salads to grilled favorites and cool, refreshing bowls, these dishes celebrate the best of the season while helping you stick to your wellness goals.

Whether you’re whipping up a quick lunch, prepping for a BBQ, or searching for a new summer go-to, these recipes bring the taste of sunshine to your table — without the extra calories.

Zesty Grilled Shrimp Salad

A refreshing and low-calorie option for a summer meal, this grilled shrimp salad is packed with protein, vibrant veggies, and a tangy dressing. Perfect for a light lunch or dinner, it combines flavors and textures that are both satisfying and healthy.

The combination of grilled shrimp with the crunch of fresh vegetables creates a delightful balance, making it an ideal dish for those looking to eat light without compromising on taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Dressing: 1/4 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lime juice, salt and pepper

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, lime juice, chili powder, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side or until pink and opaque.
4. While the shrimp is grilling, combine the mixed greens, tomatoes, cucumber, red onion, and cilantro in a large salad bowl.
5. For the dressing, mix Greek yogurt, olive oil, lime juice, salt, and pepper until smooth.
6. Once the shrimp is done, remove from the grill and arrange it over the salad.
7. Drizzle the dressing over the salad and serve immediately.

This salad is an excellent option for those watching their calorie intake, as it is rich in protein while being low in fats and carbs.

The grilled shrimp provides a satisfying source of protein, while the veggies offer fiber and vitamins. The creamy yogurt dressing is light but adds a richness that enhances the flavors of the dish.

Cucumber and Watermelon Gazpacho

This cold soup is a perfect summer dish, offering a burst of freshness with minimal calories.

The blend of cucumber and watermelon gives it a crisp, slightly sweet flavor that pairs beautifully with the tangy acidity of lime and the fresh, herbal notes of mint. This gazpacho is not only hydrating but also a great way to cool down on hot summer days.

Ingredients:

• 2 cups watermelon, cubed
• 1 large cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine the watermelon, cucumber, bell pepper, and red onion.
2. Add lime juice, olive oil, mint, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.
4. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. Garnish with additional fresh mint leaves before serving.

This gazpacho is incredibly low in calories yet still bursting with flavor, making it an excellent choice for anyone looking to indulge in a refreshing dish without the guilt. The watermelon adds a natural sweetness, while the cucumber provides a clean, refreshing taste.

The mint enhances the soup’s cooling effect, making it a go-to dish for hot weather. It’s a perfect appetizer or light meal on its own, or can be paired with a protein-rich dish for a more filling option.

Grilled Veggie Tacos with Avocado Lime Salsa

These veggie-packed tacos are a healthy, low-calorie way to enjoy a traditional Mexican favorite. Grilled zucchini, bell peppers, and mushrooms bring smoky flavors and satisfying textures to each bite.

Paired with a creamy avocado lime salsa, these tacos are bursting with fresh flavors and are a great option for a light summer dinner.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tsp olive oil
• Salt and pepper to taste
• 6 small corn tortillas
• 1 avocado, diced
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, finely chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, until tender and slightly charred.
4. Warm the corn tortillas on the grill for about 1 minute per side.
5. In a small bowl, combine the diced avocado, lime juice, cilantro, red onion, salt, and pepper to make the salsa.
6. Assemble the tacos by placing the grilled vegetables on the tortillas and topping with the avocado lime salsa.
7. Serve immediately with extra lime wedges on the side.

These grilled veggie tacos offer a vibrant, healthy alternative to traditional tacos. The mix of grilled vegetables provides a smoky flavor and hearty texture, while the avocado lime salsa adds a creamy, tangy finish.

Each taco is light on calories but big on flavor, making this dish perfect for anyone looking to enjoy a nutritious, plant-based meal.

The combination of healthy fats from the avocado and fiber from the vegetables makes it a filling choice without the added calories of heavier fillings.

Spicy Grilled Chicken with Mango Salsa

A flavorful, low-calorie dish that’s perfect for summer grilling, this spicy grilled chicken pairs beautifully with a fresh and vibrant mango salsa.

The heat from the chicken is balanced by the sweetness of the mango, while the lime and cilantro in the salsa brighten up the flavors. It’s a light but satisfying dish that’s perfect for a healthy meal any time of the day.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 tsp honey (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper. Rub the spice mixture onto the chicken breasts.
3. Grill the chicken for 5-7 minutes per side or until cooked through and juices run clear.
4. While the chicken is grilling, combine mango, red onion, cilantro, lime juice, and honey (if using) in a bowl. Mix well.
5. Once the chicken is cooked, remove from the grill and let it rest for a couple of minutes.
6. Serve the grilled chicken with the fresh mango salsa on top.

This grilled chicken with mango salsa is a great way to enjoy lean protein with a tropical flair. The chicken is juicy and flavorful, while the mango salsa provides a fresh, sweet contrast with just a hint of heat.

It’s a perfect meal for warm weather, offering a balance of sweet and savory that makes it both refreshing and satisfying. Whether served with a side of vegetables or over a light salad, this dish is sure to impress without weighing you down.

Avocado and Tomato Salad with Lemon Dressing

A simple, light, and refreshing salad that highlights the beauty of fresh summer produce, this avocado and tomato salad is easy to make and low in calories.

The creamy avocado and juicy tomatoes are complemented by a bright and tangy lemon dressing, making this salad a perfect side dish or light lunch.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocado, halved cherry tomatoes, sliced red onion, and chopped basil.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the lemon dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 30 minutes before serving.

This avocado and tomato salad is perfect for anyone looking for a low-calorie meal packed with healthy fats and antioxidants. The creamy avocado offers a dose of heart-healthy fats, while the tomatoes provide hydration and essential vitamins.

The lemon dressing adds a light, zesty flavor that enhances the natural sweetness of the tomatoes and the richness of the avocado. It’s a simple, yet delicious salad that pairs well with almost any main dish or can be enjoyed on its own.

Grilled Peach and Burrata Salad

For a unique and refreshing summer salad, try this grilled peach and burrata salad.

The natural sweetness of the peaches, combined with the creamy richness of burrata cheese, creates a delightful contrast. Drizzled with a balsamic glaze and topped with fresh arugula, this salad is light yet flavorful, making it the perfect dish for a warm evening.

Ingredients:

• 3 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 oz burrata cheese
• 2 cups arugula
• 2 tbsp balsamic glaze
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches for about 3-4 minutes per side, until grill marks appear and they become tender.
4. In a large bowl, toss the arugula with a drizzle of olive oil and a pinch of salt.
5. To assemble, place the arugula on a platter, arrange the grilled peach halves on top, and tear the burrata into pieces over the peaches.
6. Drizzle the salad with balsamic glaze and sprinkle with fresh basil.

This grilled peach and burrata salad offers a wonderful balance of sweet, creamy, and savory flavors. The grilled peaches add a smoky sweetness, while the burrata provides a luxurious creaminess that elevates the dish.

The balsamic glaze brings a tangy depth to the salad, and the fresh basil enhances the overall freshness. This salad is an ideal light meal or side dish for a summer gathering, offering both beauty and taste in every bite.

Lemon Herb Grilled Salmon

This lemon herb grilled salmon is a light, flavorful, and low-calorie option that is perfect for summer dinners. The zesty lemon and fragrant herbs elevate the natural flavors of the salmon, while the grilling process imparts a slightly smoky taste that enhances its richness.

This dish is not only delicious but packed with heart-healthy omega-3 fatty acids, making it both nutritious and satisfying.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine olive oil, lemon zest, lemon juice, dill, parsley, garlic, salt, and pepper.
3. Brush the salmon fillets with the lemon herb mixture, coating them evenly.
4. Grill the salmon for 4-5 minutes per side, or until cooked through and the fish flakes easily with a fork.
5. Remove from the grill and serve immediately with your choice of sides.

This lemon herb grilled salmon is a light yet flavorful dish, perfect for those watching their calorie intake but still craving a fulfilling meal. The combination of lemon and herbs gives the fish a bright, fresh flavor, while the grilling adds a delicious char.

Rich in omega-3 fatty acids, this dish provides heart-healthy benefits, making it an excellent choice for a balanced summer meal. Paired with a salad or steamed vegetables, it makes for a complete and nutritious plate.

Cauliflower Rice Stir-Fry with Veggies

A healthy, low-calorie alternative to traditional fried rice, this cauliflower rice stir-fry is packed with colorful vegetables and savory flavors.

The cauliflower rice provides a light, grain-free base while soaking up the delicious stir-fry sauce. It’s quick, easy, and full of nutrients, making it a great dish for a light lunch or dinner.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, diced
• 1/2 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1 egg (optional, for added protein)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan or wok over medium heat.
2. Add the garlic, bell pepper, carrots, and peas, sautéing for 4-5 minutes until softened.
3. Add the cauliflower rice to the pan and stir to combine with the vegetables. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and lightly golden.
4. In a small bowl, whisk together soy sauce, sesame oil, and ginger.
5. Push the cauliflower rice mixture to one side of the pan, crack the egg (if using) into the empty space, and scramble until cooked through. Mix the egg into the rice.
6. Pour the soy sauce mixture over the cauliflower rice and stir to coat evenly.
7. Garnish with chopped green onions before serving.

This cauliflower rice stir-fry is an excellent low-calorie dish that doesn’t sacrifice flavor. The cauliflower rice is light yet satisfying, while the colorful vegetables provide fiber and essential nutrients. The soy sauce and sesame oil give it a savory depth, while the egg (if used) adds protein.

This stir-fry is a great option for anyone looking to cut carbs or calories without compromising on taste. It’s a filling and versatile meal that can easily be customized with your favorite vegetables or added protein.

Zucchini Noodles with Pesto and Cherry Tomatoes

A delicious, low-calorie alternative to traditional pasta, this zucchini noodle dish is fresh and full of flavor.

The homemade pesto adds richness and depth to the spiralized zucchini, while the sweet cherry tomatoes provide a burst of juiciness. This dish is light, nutrient-dense, and perfect for a summer dinner or side dish.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the zucchini noodles to the pan and sauté for 3-4 minutes, until slightly softened but still crisp.
3. Add the halved cherry tomatoes to the pan and cook for an additional 1-2 minutes, just until heated through.
4. Remove from heat and toss the zucchini noodles and tomatoes with the pesto until well coated.
5. If desired, sprinkle with Parmesan cheese and season with salt and pepper.
6. Serve immediately and enjoy!

This zucchini noodles with pesto and cherry tomatoes dish is the perfect low-calorie meal for anyone looking to enjoy the flavors of pasta without the carbs. The zucchini noodles are light and refreshing, while the pesto adds a creamy, herby richness.

The cherry tomatoes provide a juicy contrast that complements the dish beautifully. It’s a satisfying and nutritious meal that’s quick and easy to prepare, making it ideal for busy summer evenings when you want something fresh and healthy.

Grilled Veggie Skewers with Lemon Garlic Marinade

These grilled veggie skewers are a perfect low-calorie summer option that’s both satisfying and full of vibrant flavors.

Marinated in a zesty lemon garlic sauce, the vegetables are tender yet slightly charred, providing a smoky taste that complements their natural sweetness. This dish is great for a light dinner, a side dish, or even for a BBQ gathering.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Thread the vegetables onto the skewers, alternating between the different veggies.
3. Brush the vegetable skewers with the lemon garlic marinade.
4. Preheat the grill to medium heat and grill the skewers for 5-7 minutes on each side, or until the veggies are tender and slightly charred.
5. Remove from the grill and serve immediately.

These grilled veggie skewers are a simple yet flavorful way to enjoy fresh, healthy vegetables. The lemon garlic marinade brings a burst of freshness and tang, while the grilling adds a delicious smoky depth.

This dish is naturally low in calories, making it an excellent choice for a healthy meal that still satisfies. The versatility of the vegetables allows you to mix and match according to your preferences, and they pair wonderfully with grilled meats or as a stand-alone dish.

Tomato Cucumber Feta Salad

A light, refreshing salad that’s full of crisp veggies and tangy feta cheese, this tomato cucumber feta salad is a perfect summer dish.

The bright flavors of the tomatoes and cucumbers are balanced by the saltiness of the feta and the freshness of the herbs. It’s a great side dish that’s quick to prepare and low in calories.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil before serving.

This tomato cucumber feta salad is both light and flavorful, making it an ideal dish for hot summer days. The crisp cucumbers and juicy tomatoes provide a refreshing base, while the feta adds a creamy and salty contrast.

The dressing ties everything together with a tangy kick from the vinegar. Not only is this salad low in calories, but it also offers a boost of vitamins and minerals, making it a healthy and satisfying option for any meal.

Chilled Avocado Soup with Lime and Cilantro

This creamy yet refreshing chilled avocado soup is the perfect light, low-calorie dish for summer.

Smooth and velvety, it has a mild flavor with a zesty lime and cilantro twist. Ideal for a light lunch or appetizer, this soup is both nourishing and hydrating, making it a great option for hot weather.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup Greek yogurt
• 1 cup vegetable broth (low-sodium)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (optional)
• 1 tbsp chia seeds or chopped cucumber for garnish

Instructions:

1. In a blender, combine the avocados, Greek yogurt, vegetable broth, lime juice, cilantro, garlic powder, salt, and pepper.
2. Blend until smooth and creamy. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. When ready to serve, drizzle with olive oil (if using) and garnish with chia seeds or chopped cucumber.
5. Serve cold and enjoy!

This chilled avocado soup is a wonderfully creamy yet light dish that’s perfect for warm weather. The avocado provides healthy fats, while the Greek yogurt adds a tangy creaminess without the extra calories of heavy cream.

The lime and cilantro give it a refreshing and zesty flavor, making it a satisfying yet low-calorie meal. The soup can be customized by adjusting the seasonings or adding extra garnishes for more texture and flavor, but it’s delightful as is.

Grilled Shrimp Tacos with Cabbage Slaw

These grilled shrimp tacos are a light, low-calorie meal packed with flavor. The shrimp are marinated with a simple blend of lime and spices, then grilled to perfection and served with a crisp cabbage slaw.

The tangy slaw adds a crunch that balances the juicy shrimp, while the tortillas make for a light yet satisfying base. These tacos are perfect for a healthy weeknight dinner or as part of a summer gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp apple cider vinegar
• 6 small corn tortillas

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, salt, and pepper. Let the shrimp marinate for 10-15 minutes.
3. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
4. While the shrimp are grilling, prepare the cabbage slaw by combining the cabbage, carrots, red onion, cilantro, and apple cider vinegar in a bowl. Toss to combine and season with salt and pepper.
5. Warm the corn tortillas on the grill for about 1 minute per side.
6. To assemble the tacos, place a few shrimp on each tortilla, then top with a generous amount of cabbage slaw.
7. Serve immediately with extra lime wedges on the side.

These shrimp tacos with cabbage slaw are not only low in calories but also bursting with bright, fresh flavors. The shrimp are light yet flavorful, while the slaw adds a refreshing crunch.

The lime and vinegar in the slaw balance out the rich flavors of the shrimp, making each bite delightful and satisfying. This dish is perfect for a quick weeknight meal or as a crowd-pleasing option for summer barbecues.

Chickpea and Quinoa Salad with Lemon Tahini Dressing

Packed with protein and fiber, this chickpea and quinoa salad is a healthy, low-calorie option that is both filling and refreshing.

The quinoa provides a nutty base, while the chickpeas add a hearty texture. Topped with a zesty lemon tahini dressing, this salad is full of bright, Mediterranean flavors and is perfect for a light lunch or side dish.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, honey (if using), salt, and pepper until smooth.
3. Pour the lemon tahini dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
5. Serve cold as a light meal or side dish.

This chickpea and quinoa salad with lemon tahini dressing is a nutrient-packed, low-calorie dish that’s full of texture and flavor. The quinoa provides a satisfying base, while the chickpeas give the salad a hearty, protein-rich component.

The lemon tahini dressing is creamy and tangy, making the salad both refreshing and filling. It’s perfect for meal prep or as a healthy option for a light lunch or dinner.

Watermelon and Feta Salad with Mint

This watermelon and feta salad with mint is a wonderfully refreshing, low-calorie dish that’s perfect for hot summer days.

The sweetness of the watermelon pairs beautifully with the salty feta, and the fresh mint adds a cooling, fragrant touch. This salad is light, hydrating, and packed with flavor, making it a great side dish for any summer meal or a perfect snack on its own.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or chill in the refrigerator for 20-30 minutes for a colder dish.

This watermelon and feta salad with mint is a perfect balance of sweet, salty, and fresh flavors. The watermelon is hydrating and light, while the feta cheese adds a creamy, salty contrast.

The mint provides a cooling effect that’s perfect for summer, making this salad not only refreshing but also incredibly satisfying. It’s a great choice for a low-calorie snack, side dish, or even a light dessert after a summer meal.

Grilled Chicken and Avocado Salad with Cilantro Lime Dressing

This grilled chicken and avocado salad is a deliciously light yet filling dish, perfect for those warm summer days.

The grilled chicken adds a lean protein boost, while the creamy avocado offers healthy fats and a smooth texture. Paired with a zesty cilantro lime dressing, this salad is both refreshing and satisfying, making it ideal for a healthy lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 avocado, diced
• 4 cups mixed salad greens (such as spinach, arugula, or lettuce)
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped

For the Cilantro Lime Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the chicken breasts with olive oil and season with paprika, cumin, salt, and pepper.
3. Grill the chicken for about 5-7 minutes per side, or until cooked through and juices run clear.
4. While the chicken is grilling, whisk together olive oil, lime juice, honey, cilantro, salt, and pepper in a small bowl to make the dressing.
5. Once the chicken is cooked, slice it into thin strips.
6. In a large bowl, combine the salad greens, red onion, cherry tomatoes, and diced avocado.
7. Drizzle with the cilantro lime dressing and toss to combine.
8. Top the salad with the sliced grilled chicken and garnish with additional cilantro before serving.

This grilled chicken and avocado salad is a perfect low-calorie option that still feels filling. The grilled chicken adds lean protein, while the avocado provides healthy fats and a creamy texture.

The cilantro lime dressing gives it a fresh, tangy kick, making each bite a flavorful experience. This salad is an excellent choice for a light yet satisfying meal, especially when you want something refreshing and nutritious.

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes

If you’re looking for a healthy and low-calorie alternative to pasta, this zucchini noodles with pesto and roasted cherry tomatoes is a delicious and refreshing choice.

The zucchini noodles are light and slightly crunchy, while the pesto adds a rich, herby flavor. Roasted cherry tomatoes give it a burst of sweetness that perfectly complements the dish, making it a great summer meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp Parmesan cheese (optional)

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
3. Roast the tomatoes for 15-20 minutes, or until they soften and start to caramelize.
4. While the tomatoes are roasting, prepare the pesto. In a food processor, combine the basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth.
5. In a large pan, heat a small amount of olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, just until slightly tender.
6. Toss the zucchini noodles with the pesto sauce until evenly coated.
7. Serve the pesto zucchini noodles topped with roasted cherry tomatoes and a sprinkle of Parmesan cheese (if desired).

This zucchini noodles with pesto and roasted cherry tomatoes is a light, low-calorie meal that still feels indulgent thanks to the flavorful pesto.

The zucchini noodles provide a satisfying texture, while the roasted tomatoes add a burst of sweetness and umami. It’s a simple yet delicious dish, perfect for summer when you want something healthy and quick. You can even add grilled chicken or shrimp for an extra protein boost.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a hearty, flavorful, and low-calorie dish that’s perfect for those looking for a plant-based, filling meal.

The cauliflower takes on the rich flavors of the curry sauce, while the chickpeas add protein and texture. The combination of spices gives it a warm, comforting flavor, making it ideal for a light yet satisfying dinner.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1 can (14 oz) diced tomatoes
• 1 can (13 oz) coconut milk (light version)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the garlic and ginger and cook for another 1-2 minutes.
3. Stir in the curry powder, turmeric, cumin, paprika, and cinnamon, cooking for an additional minute to release the spices’ aromas.
4. Add the diced tomatoes, coconut milk, cauliflower florets, and chickpeas to the pan. Stir to combine and bring the mixture to a simmer.
5. Cover and cook for 20-25 minutes, until the cauliflower is tender and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This cauliflower and chickpea curry is a flavorful and low-calorie dish that’s both comforting and nutritious. The cauliflower soaks up the spices and the coconut milk adds a creamy texture, while the chickpeas provide fiber and protein.

It’s a filling meal that’s perfect for a plant-based dinner or as a light lunch option. This curry can be served on its own or with a side of quinoa or brown rice for a complete, hearty meal.

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are a light, satisfying, and low-calorie option for lunch or dinner.

Filled with a colorful mix of grilled vegetables and creamy hummus, they are both flavorful and nutrient-packed. The wrap is easy to prepare and perfect for a healthy on-the-go meal or a casual summer dinner.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup hummus (store-bought or homemade)
• 4 whole wheat or gluten-free wraps
• 1 cup spinach or mixed greens
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they are tender and slightly charred.
4. Lay the wraps flat and spread a generous layer of hummus on each one.
5. Add the grilled vegetables, spinach, and a sprinkle of fresh parsley.
6. Roll up the wraps tightly and cut them in half.
7. Serve immediately or wrap them in foil for an easy meal on the go.

These grilled veggie and hummus wraps are a great low-calorie option that doesn’t skimp on flavor. The grilled vegetables add a smoky, savory taste, while the hummus provides a creamy richness.

Packed with fiber and healthy fats, this meal is satisfying and filling without being heavy. It’s perfect for meal prep or as a quick lunch or dinner when you want something light but full of fresh, vibrant ingredients.

Lemon and Herb Quinoa with Roasted Vegetables

This lemon and herb quinoa with roasted vegetables is a nutrient-dense, low-calorie dish that’s bursting with fresh flavors.

The quinoa is seasoned with lemon and herbs, making it a light and fragrant base, while the roasted vegetables add depth and sweetness. This dish can be served on its own or as a side to grilled chicken or fish for a more complete meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, chopped
• 1 cup bell peppers, chopped
• 1/2 red onion, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. On a baking sheet, toss the cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and toss gently to combine.
5. Garnish with fresh parsley before serving.

This lemon and herb quinoa with roasted vegetables is a light, low-calorie meal that is packed with vitamins and minerals. The quinoa provides a hearty base, while the roasted vegetables bring out natural sweetness and depth of flavor.

The lemon juice adds a refreshing brightness, making this dish both comforting and refreshing. It’s perfect for a healthy lunch, dinner, or even as a side dish for any occasion.

Avocado and Chickpea Lettuce Wraps

These avocado and chickpea lettuce wraps are a light, refreshing, and low-calorie meal that’s full of flavor.

The creamy avocado and protein-packed chickpeas are combined with fresh veggies and wrapped in crisp lettuce leaves, making it a perfect option for a low-carb, healthy meal. These wraps are quick to assemble and ideal for a nutritious lunch or snack.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 12 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a large bowl, mash the avocado and mix it with the chickpeas until well combined. You can use a fork to mash the chickpeas a bit for texture.
2. Add the red onion, cucumber, cilantro, lime juice, salt, and pepper. Mix until everything is well incorporated.
3. Lay the lettuce leaves flat and spoon the chickpea-avocado mixture into the center of each leaf.
4. Fold the sides of the lettuce leaves and wrap them around the filling to form a wrap.
5. Serve immediately, or refrigerate until ready to serve.

These avocado and chickpea lettuce wraps are a light and healthy option that’s perfect for a low-calorie lunch or dinner. The combination of creamy avocado and hearty chickpeas makes for a satisfying filling, while the lettuce leaves provide a refreshing crunch.

This dish is packed with plant-based protein, fiber, and healthy fats, making it a nutritious, satisfying meal. You can easily customize the filling by adding other fresh veggies or spices according to your preference.

Cucumber and Yogurt Gazpacho

This cucumber and yogurt gazpacho is a chilled, low-calorie soup that’s perfect for cooling down on a hot summer day.

Light, creamy, and infused with herbs, it offers a refreshing twist on the traditional tomato-based gazpacho. It’s simple to prepare, easy to digest, and ideal as an appetizer or a light lunch.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain low-fat Greek yogurt
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp fresh dill or mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Cold water as needed (to adjust consistency)

Instructions:

1. In a blender, combine chopped cucumber, yogurt, garlic, lemon juice, dill or mint, olive oil, salt, and pepper.
2. Blend until smooth, adding a bit of cold water if needed to thin the soup to your desired consistency.
3. Chill in the refrigerator for at least 30 minutes.
4. Serve cold, garnished with additional herbs and a drizzle of olive oil if desired.

This cucumber and yogurt gazpacho is a silky, refreshing soup with a clean and tangy flavor profile.

It’s loaded with hydration and probiotics from the yogurt, making it both nourishing and soothing. It’s an ideal make-ahead recipe for summer meals and a perfect companion to grilled dishes or light salads.

Stuffed Bell Peppers with Black Beans and Corn

These stuffed bell peppers are a colorful, hearty, and low-calorie meal that’s perfect for summer.

Packed with a vibrant mixture of black beans, corn, and fresh herbs, they’re full of flavor without being heavy. They bake beautifully and are satisfying enough to serve as a main dish, yet light enough to keep your summer meals on the healthier side.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cooked quinoa or brown rice
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely diced
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the black beans, corn, quinoa or rice, cherry tomatoes, red onion, cumin, paprika, salt, pepper, cilantro, and lime juice.
3. Spoon the mixture into the halved bell peppers.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 25–30 minutes, or until the peppers are tender.
6. Remove from the oven, garnish with extra cilantro or a dollop of Greek yogurt if desired, and serve.

These stuffed bell peppers are a vibrant and satisfying meal that’s ideal for a warm-weather dinner.

The beans and quinoa provide plant-based protein and fiber, while the peppers add a natural sweetness when roasted. It’s a wholesome, flavorful option that can be made ahead or enjoyed fresh from the oven.

Berry and Spinach Smoothie Bowl

This berry and spinach smoothie bowl is a beautiful and nutrient-rich way to start your summer morning. Packed with antioxidants, vitamins, and fiber, it’s low in calories yet incredibly satisfying.

Topped with fresh fruit, seeds, and a bit of crunch, it’s a wholesome breakfast or snack that feels like a treat.

Ingredients:

• 1 cup frozen mixed berries
• 1 banana
• 1 cup spinach
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds (optional)
• 1 tsp honey or maple syrup (optional)

Toppings:

• Sliced fresh berries
• Sliced banana
• Granola (low-sugar)
• Chia seeds
• Coconut flakes

Instructions:

1. In a blender, combine the frozen berries, banana, spinach, almond milk, and chia seeds. Blend until thick and smooth.
2. Pour into a bowl and smooth the surface.
3. Add your desired toppings in sections or patterns.
4. Serve immediately while cold.

This berry and spinach smoothie bowl is a refreshing, energizing, and low-calorie meal that’s packed with nutrients. It’s an easy way to sneak in greens while enjoying the natural sweetness of fruit.

The thick smoothie base paired with crunchy and fresh toppings creates a satisfying texture contrast, making every bite delightful. Great for a post-workout boost or a sunny weekend breakfast.