26+ Delicious Summer Boat Recipes for Your Perfect Day on the Water

Summer boat trips are the perfect way to unwind, enjoy nature, and spend time with friends and family.

However, when it comes to food, planning can be a bit tricky.

You want something that’s easy to pack, doesn’t require a lot of prep, and is enjoyable to eat on the go.

The solution? Delicious, easy-to-make summer boat recipes that are fresh, flavorful, and designed to keep you satisfied without making a mess!

From light salads and refreshing snacks to hearty wraps and grilled goodies, we’ve rounded up 26+ amazing recipes that will make your boat days even more enjoyable.

Whether you’re seeking refreshing bites to enjoy between swimming sessions, a filling meal that doesn’t require utensils, or quick, no-fuss snacks for all your boating adventures, you’ll find something perfect here.

So, get ready to set sail and enjoy these boat-friendly recipes that combine simplicity with mouthwatering flavors!

26+ Delicious Summer Boat Recipes for Your Perfect Day on the Water

With these 26+ summer boat recipes, you can easily elevate your boat trip meals, making them as fun and delicious as the journey itself.

Whether you’re grilling up a feast, enjoying fresh salads, or snacking on bite-sized treats, these recipes provide a wide range of options to suit any taste and occasion.

Most importantly, they’re all easy to prepare, so you can focus on what really matters—making the most of your time on the water.

So, next time you’re preparing for a boat outing, pack up a few of these recipes, and get ready for a hassle-free and flavorful day on the water!

Zesty Shrimp & Avocado Wraps

There’s something about shrimp and avocado that screams summer, and this wrap combines them with fresh lime and a touch of spice for a light yet satisfying meal.

It’s ideal for prepping ahead and wrapping in foil or parchment for easy boat-side bites.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 2 limes
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 large flour tortillas
• Optional: hot sauce, shredded lettuce

Instructions:

1. In a bowl, combine shrimp, avocado, red onion, and cilantro.
2. Add lime juice, cumin, salt, and pepper. Gently mix until combined.
3. Lay out the tortillas and spoon the mixture evenly into each.
4. Add optional hot sauce and lettuce, then roll tightly into wraps.
5. Wrap each in foil or parchment and keep chilled in a cooler until ready to eat.

These wraps are refreshingly tangy and creamy, providing the perfect combination of protein and healthy fats.

They’re portable, mess-free, and satisfying — great after swimming or sunbathing.

Mediterranean Pasta Salad Jars

This layered pasta salad is not only visually stunning in a mason jar, but it also keeps beautifully in a cooler.

Inspired by classic Mediterranean flavors, it’s a no-fuss, no-heat lunch or side dish for your boat picnic.

Ingredients:

• 3 cups cooked rotini pasta (cooled)
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, sliced
• 1/2 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup chopped parsley
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
2. Layer each mason jar starting with the dressing, then onions, cucumbers, tomatoes, olives, pasta, feta, and parsley on top.
3. Seal jars and store in a cooler. When ready to eat, shake the jar to distribute the dressing.

These jars offer bold, tangy bites with a burst of freshness.

Since the ingredients don’t wilt quickly, they hold up well during a long boat ride, making them an excellent make-ahead option for a day on the water.

Tropical Chicken Skewer Bowls

Bring an island vibe aboard with these grilled chicken skewers paired with pineapple and bell peppers.

Served cold over coconut rice, these bowls are vibrant, flavorful, and perfect for a tropical escape — even if you’re just floating on a lake.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup pineapple chunks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cups cooked coconut rice (rice cooked with 1 cup coconut milk + 1 cup water)
• Skewers
• Salt and pepper to taste

Instructions:

1. Marinate chicken in soy sauce, honey, lime juice, salt, and pepper for at least 30 minutes.
2. Thread chicken, peppers, and pineapple onto skewers.
3. Grill skewers until chicken is fully cooked (about 10–12 minutes), turning occasionally.
4. Let cool, then pack in a cooler.
5. To serve, place skewers over a portion of coconut rice in a bowl or lidded container.

These bowls are bursting with flavor and feel indulgent while staying healthy.

Whether you eat them chilled or slightly warmed from the sun, they offer a satisfying, island-inspired bite that turns any boat meal into a mini vacation.

Caprese Pesto Chicken Sliders

These sliders combine juicy chicken, fresh mozzarella, tomatoes, and a smear of pesto in a compact, boat-friendly bun.

They’re light yet filling, and they pack all the flavor of a full meal into a few perfect bites.

Ingredients:

• 1 lb cooked grilled chicken breast, sliced
• 6 slider buns or Hawaiian rolls
• 6 slices fresh mozzarella
• 1 tomato, sliced
• 1/4 cup basil pesto
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Slice slider buns and lightly toast if desired.
2. Spread pesto on the bottom half of each bun.
3. Layer with chicken, mozzarella, tomato, and a fresh basil leaf.
4. Season lightly with salt and pepper.
5. Top with the other bun half, wrap individually in foil or parchment, and chill in a cooler.

These sliders are a perfect combination of creamy, herby, and savory flavors.

They’re easy to grab between dips in the water and satisfying enough to keep everyone fueled without feeling heavy.

Chilled Soba Noodle & Veggie Bowls

For a refreshing and wholesome option, these chilled soba bowls offer umami-rich noodles tossed with crisp veggies and a sesame-ginger dressing.

They’re a great vegetarian or vegan choice that feels both light and energizing.

Ingredients:

• 8 oz soba noodles, cooked and cooled
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tbsp sesame seeds
• Optional: edamame, tofu cubes

Dressing:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger

Instructions:

1. Whisk all dressing ingredients in a bowl.
2. Toss soba noodles with vegetables and sesame seeds.
3. Pour dressing over and mix well.
4. Divide into lidded containers or jars and store in the cooler.

These bowls are incredibly refreshing on a hot day.

The mix of crunchy vegetables with the tangy-sweet dressing makes them perfect for a midday meal that’s satisfying without slowing you down.

Mango Salsa Tuna Lettuce Boats

Light, tangy, and quick to make, these tuna lettuce boats are crisp and refreshing.

The mango salsa adds a tropical flair, and they’re a healthy, no-cook meal option that’s great for packing into a cooler.

Ingredients:

• 2 cans tuna in water, drained
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tbsp chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Butter lettuce leaves or romaine hearts

Instructions:

1. In a bowl, mix tuna, mango, red onion, bell pepper, cilantro, lime juice, salt, and pepper.
2. Spoon mixture into washed and dried lettuce leaves.
3. Arrange in a container and keep chilled in a cooler.

These boats are bursting with vibrant flavors and a tropical twist.

They’re fun to eat with your hands, mess-free, and offer a protein-rich snack or light meal with zero cooking required.

Grilled Veggie & Hummus Wraps

These grilled veggie wraps are packed with flavor and nutrition, featuring a variety of colorful vegetables and creamy hummus.

They’re an easy-to-make, vegetarian-friendly option that’s perfect for a light lunch or snack while cruising on the water.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1/4 cup crumbled feta cheese (optional)
• Fresh spinach or arugula

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper.
3. Grill vegetables for about 5-7 minutes, turning occasionally, until they’re tender and lightly charred.
4. Spread a generous layer of hummus on each tortilla.
5. Layer grilled veggies, spinach, and feta (if using) on top.
6. Roll up the tortillas, wrap them in foil, and refrigerate until ready to serve.

These wraps are a delicious mix of smoky, creamy, and crunchy, making them a perfect boat-side meal.

The hummus adds richness while the veggies provide a satisfying crunch, keeping you full without feeling weighed down.

Watermelon & Feta Salad with Mint

This refreshing salad combines juicy watermelon with tangy feta and a hint of mint, creating the perfect dish to cool off with on a hot summer day.

It’s quick to assemble and can be served chilled straight from the cooler.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 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 watermelon, feta, and chopped mint.
2. Drizzle with lime juice and olive oil, then season with salt and pepper.
3. Gently toss to combine.
4. Chill in the cooler until ready to serve.

This salad is the epitome of summer, with the sweet watermelon balanced by the salty feta and refreshing mint.

It’s light, hydrating, and a great complement to any boat ride, offering both a burst of flavor and a cooling effect.

Spicy Tuna Poke Bowls

Inspired by the Hawaiian classic, these spicy tuna poke bowls are packed with fresh ingredients like sushi-grade tuna, avocado, and rice.

The spicy mayo sauce adds an extra kick, and it’s all topped off with a sprinkle of sesame seeds.

Ingredients:

• 1 lb sushi-grade tuna, diced
• 2 cups cooked jasmine rice (chilled)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce
• 1 tbsp mayo
• 1 tsp sesame seeds
• Green onions, chopped, for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, and mayo to create the spicy sauce.
2. Toss the diced tuna in the sauce and let it marinate for 10-15 minutes.
3. To serve, place a scoop of chilled jasmine rice in each bowl.
4. Top with marinated tuna, avocado, cucumber, and a sprinkle of sesame seeds.
5. Garnish with green onions before serving.

These poke bowls are a fun, flavorful meal that feels indulgent but is surprisingly light.

The spicy tuna, creamy avocado, and tangy dressing are a perfect mix of textures and flavors, making them a perfect dish for a boat meal.

Grilled Chicken Caesar Salad Cups

These mini Caesar salad cups are a fun and portable take on the classic.

Grilled chicken adds protein, while the crunchy romaine, creamy dressing, and crispy croutons bring all the flavors of a Caesar salad in a bite-sized form. They’re ideal for a boat picnic!

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 large romaine lettuce leaves
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup croutons, broken into pieces
• Freshly ground black pepper to taste

Instructions:

1. Wash and dry the romaine leaves, then slice them into individual cups or “boats.”
2. Toss the lettuce in Caesar dressing, then fill each lettuce cup with a portion of grilled chicken.
3. Top with Parmesan, crouton pieces, and a sprinkle of black pepper.
4. Wrap each cup individually in foil or parchment paper to keep fresh.

These Caesar salad cups are crisp and refreshing, with the grilled chicken adding a nice smoky flavor.

They’re easy to handle and don’t require any utensils, making them the perfect boat-side meal.

Shrimp and Mango Ceviche

This shrimp and mango ceviche is a zesty and light option that’s perfect for hot summer days.

The citrus marinade “cooks” the shrimp, and the sweet mango pairs beautifully with the tangy lime and cilantro. It’s ideal for serving in small bowls or cups while enjoying the view from the boat.

Ingredients:

• 1 lb cooked shrimp, chopped
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 3 limes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine shrimp, mango, red onion, cucumber, and cilantro.
2. Add lime juice and olive oil, then season with salt and pepper.
3. Stir gently to combine and let it marinate for at least 30 minutes in the fridge.
4. Serve in small bowls or clear cups, garnished with extra cilantro if desired.

This ceviche is tangy and refreshing, with the perfect balance of sweet and savory.

It’s light enough to enjoy between dips in the water and a real crowd-pleaser for any boat trip.

Lemon & Herb Orzo Salad with Grilled Salmon

This orzo salad is the ultimate make-ahead dish.

It’s packed with vibrant herbs, crunchy veggies, and zesty lemon. Paired with grilled salmon, it’s both light and filling — ideal for enjoying under the sun with a cool breeze.

Ingredients:

• 1 lb grilled salmon fillets, flaked
• 2 cups cooked orzo pasta, cooled
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked orzo, cucumber, red onion, parsley, and basil.
2. Flake the grilled salmon and add it to the bowl.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Toss to combine and refrigerate for at least an hour before serving.

This orzo salad is bursting with fresh, zesty flavors and pairs perfectly with the richness of grilled salmon.

It’s a substantial yet refreshing meal that’s easy to prepare and store in a cooler.

Pineapple Coconut Chicken Skewers

These tropical-inspired chicken skewers bring together the sweetness of pineapple with the savory flavor of grilled chicken, all enhanced by a hint of coconut.

Perfect for a boat-side meal, they’re fun to eat, easy to prepare, and full of flavor.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 pineapple, cut into chunks
• 1/2 cup shredded coconut
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• Salt and pepper to taste
• Skewers

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, mix soy sauce, honey, lime juice, salt, and pepper to make the marinade.
3. Thread chicken and pineapple chunks onto skewers, alternating between the two.
4. Brush the skewers with the marinade, then grill for about 8-10 minutes, turning occasionally until the chicken is cooked through.
5. After grilling, sprinkle the skewers with shredded coconut and serve.

These skewers are light and flavorful with a tropical twist.

The pineapple adds a juicy sweetness that balances the savory grilled chicken, and the coconut gives them a nice crunch and a touch of sweetness.

Sweet Potato & Black Bean Salad

This hearty and nutrient-packed salad is perfect for a filling boat meal.

The combination of sweet potatoes, black beans, and fresh vegetables makes for a delicious and satisfying dish that holds up well in a cooler.

Ingredients:

• 2 medium sweet potatoes, roasted and cubed
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Roast the sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes, until tender. Let them cool.
2. In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, onion, and cilantro.
3. Drizzle with olive oil and lime juice, and sprinkle with cumin, salt, and pepper. Toss to combine.
4. Chill in the fridge or cooler for at least an hour before serving.

This salad is vibrant, satisfying, and packed with nutrients.

The sweet potatoes provide a hearty base, while the black beans and fresh vegetables add texture and flavor. It’s an ideal dish to bring along on the boat that will leave everyone feeling energized.

Pesto Chicken & Mozzarella Flatbreads

Flatbreads make for a delicious and easy-to-handle meal on the boat.

With the fresh flavors of pesto, juicy chicken, and creamy mozzarella, these flatbreads are light yet packed with flavor. Plus, they can be eaten hot or cold, making them versatile for any boat adventure.

Ingredients:

• 2 flatbreads or naan
• 1 lb cooked chicken breast, sliced
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup fresh mozzarella, shredded
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• Olive oil for brushing

Instructions:

1. Preheat the grill or grill pan.
2. Brush the flatbreads lightly with olive oil, then spread a thin layer of pesto on each.
3. Top each flatbread with sliced chicken, mozzarella, and cherry tomatoes.
4. Grill the flatbreads for about 5-7 minutes, until the cheese is melted and the bread is crispy.
5. Garnish with fresh basil leaves before serving.

These flatbreads are flavorful, filling, and easy to customize with your favorite toppings.

They’re light enough for a snack but hearty enough to be a full meal, making them perfect for a boat-side bite.

Grilled Veggie & Quinoa Salad

This vibrant salad is a perfect blend of grilled vegetables and quinoa, topped with a tangy vinaigrette.

It’s light but filling, and its combination of textures and flavors makes it a satisfying boat meal that’s easy to eat without making a mess.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Toss zucchini, bell pepper, and red onion slices with olive oil, salt, and pepper.
3. Grill vegetables for about 5-7 minutes until tender and lightly charred.
4. In a large bowl, combine cooked quinoa with grilled vegetables and cherry tomatoes.
5. In a small bowl, whisk together dressing ingredients, then pour over the salad and toss to combine.
6. Store in a sealed container and chill before serving.

This salad is nutritious, filling, and refreshing.

The grilled veggies add a smoky depth of flavor that pairs beautifully with the light, fluffy quinoa and tangy dressing. It’s a perfect light meal to enjoy while cruising on the water.

Cucumber, Cream Cheese & Smoked Salmon Bites

For a simple and elegant boat snack, these cucumber, cream cheese, and smoked salmon bites are the perfect combination of creamy, savory, and fresh.

They’re easy to prepare, don’t require cooking, and are wonderfully refreshing.

Ingredients:

• 1 cucumber, sliced into thick rounds
• 4 oz cream cheese, softened
• 4 oz smoked salmon, sliced
• Fresh dill for garnish
• Lemon wedges for serving

Instructions:

1. Slice the cucumber into thick rounds and arrange them on a platter or in a container.
2. Spread a thin layer of cream cheese on top of each cucumber slice.
3. Top with a slice of smoked salmon, then garnish with a sprig of fresh dill.
4. Serve with lemon wedges on the side for an extra burst of freshness.

These bite-sized snacks are fresh, creamy, and indulgent.

They’re an excellent choice for a quick snack that’s light yet packed with flavor, making them ideal for snacking between dips in the water.

BBQ Chicken & Corn Salad

This salad is a hearty and flavorful combination of grilled BBQ chicken, sweet corn, and fresh vegetables.

The smoky BBQ chicken pairs perfectly with the sweetness of corn, making it a satisfying dish that’s easy to prepare ahead of time and enjoy on the boat.

Ingredients:

• 2 grilled chicken breasts, chopped
• 2 ears of corn, grilled and kernels removed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup chopped cilantro
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup BBQ sauce (your favorite kind)

Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts and corn, then chop the chicken and remove the corn kernels from the cobs.
2. In a large bowl, combine chicken, corn, red bell pepper, onion, cilantro, and feta (if using).
3. Drizzle the BBQ sauce over the salad and toss gently to coat.
4. In a small bowl, whisk together the dressing ingredients, then pour over the salad and toss to combine.
5. Chill the salad before serving.

This BBQ chicken and corn salad is packed with smoky and tangy flavors.

The grilled corn adds a touch of sweetness, and the BBQ sauce ties everything together. It’s a hearty yet refreshing dish perfect for a filling boat-side meal.

Greek Chicken Pita Pockets

These Greek-inspired pita pockets are a great combination of fresh veggies, savory grilled chicken, and creamy tzatziki sauce.

Easy to pack and eat on the go, they’re a filling and refreshing meal that doesn’t require any utensils.

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 whole wheat pita pockets
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce

Instructions:

1. Slice the grilled chicken breasts into thin strips.
2. Cut the pita pockets in half and gently open them to form pockets.
3. Stuff each pita with grilled chicken, cucumber, tomato, red onion, olives, and feta cheese.
4. Drizzle with tzatziki sauce and serve immediately, or wrap them in foil to keep chilled.

These pita pockets are packed with Mediterranean flavors that are both light and satisfying.

The creamy tzatziki sauce adds a refreshing contrast to the savory chicken and crunchy veggies, making it a perfect, handheld boat meal.

Spicy Chickpea Lettuce Wraps

For a healthy and flavorful boat meal, these spicy chickpea lettuce wraps are easy to prepare and full of bold, zesty flavors.

They’re light yet packed with protein and fiber, making them a perfect plant-based meal for the water.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 8 large butter lettuce leaves
• 1/4 red onion, thinly sliced
• 1/4 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. In a pan, heat olive oil over medium heat. Add chickpeas and sauté for 5-7 minutes until crispy.
2. Add cumin, paprika, cayenne, salt, and pepper, and toss to coat the chickpeas in the spices.
3. To assemble, spoon the spicy chickpeas into butter lettuce leaves.
4. Top with red onion, cucumber, cilantro, and a squeeze of lime juice.
5. Serve immediately or keep in a sealed container for easy boat-side enjoyment.

These spicy chickpea wraps are a perfect balance of heat and freshness, with the lettuce adding a nice crunch and the chickpeas providing a savory bite.

They’re light but satisfying and a great option for a healthy, handheld boat meal.

Avocado & Tuna Salad Boats

These avocado and tuna salad boats are a quick, no-cook recipe that’s both creamy and savory.

They’re easy to assemble and provide a nutritious meal full of healthy fats and protein, perfect for a summer day on the water.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can tuna, drained
• 1/4 red onion, finely chopped
• 2 tbsp mayonnaise (or Greek yogurt)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Scoop out a bit of the avocado flesh to create a well in each half.
2. In a bowl, mix tuna, red onion, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper.
3. Spoon the tuna salad mixture into the avocado halves.
4. Garnish with fresh parsley and serve immediately.

These avocado boats are creamy and refreshing, with the richness of avocado perfectly complementing the tuna salad.

They’re easy to prepare, portable, and an excellent choice for a light, satisfying meal on the water.

Caprese Skewers with Balsamic Glaze

These bite-sized Caprese skewers are an elegant and simple snack that packs all the classic Italian flavors.

The combination of juicy cherry tomatoes, creamy mozzarella, and fragrant basil is irresistible, and the balsamic glaze adds a sweet, tangy finish.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Wooden skewers or toothpicks

Instructions:

1. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer or toothpick.
2. Arrange the skewers on a serving platter.
3. Drizzle the balsamic glaze over the skewers and season with salt and pepper.
4. Serve immediately or chill in the cooler until ready to enjoy.

These Caprese skewers are a perfect boat-side appetizer—light, refreshing, and packed with flavor.

They require no utensils and can be eaten in just a few bites, making them ideal for snacking between dips in the water.

Mango Salsa with Tortilla Chips

This mango salsa is vibrant, refreshing, and just the right amount of sweet and spicy.

Paired with crispy tortilla chips, it makes for a satisfying snack or side dish that’s perfect for sharing with friends on a sunny boat trip.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1-2 jalapeños, finely chopped (optional for heat)
• Juice of 1 lime
• Salt to taste
• Tortilla chips for dipping

Instructions:

1. In a medium bowl, combine diced mango, red onion, red bell pepper, cilantro, and jalapeños.
2. Squeeze lime juice over the mixture and stir well.
3. Season with salt to taste.
4. Serve with tortilla chips and enjoy.

This mango salsa is a burst of tropical flavor with just the right amount of heat from the jalapeños.

The sweet mango pairs perfectly with the savory tortilla chips, making it a perfect boat snack that’s both refreshing and satisfying.

Mediterranean Tuna Salad Lettuce Wraps

These Mediterranean tuna salad wraps are an easy, light, and healthy option for a boat meal.

With the fresh flavors of olives, cucumbers, and feta cheese, wrapped in crispy lettuce leaves, this dish is both filling and refreshing without being heavy.

Ingredients:

• 1 can tuna, drained
• 1/4 cup Kalamata olives, sliced
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 8-10 large romaine lettuce leaves

Instructions:

1. In a bowl, mix together tuna, olives, cucumber, red onion, and feta cheese.
2. Drizzle olive oil and lemon juice over the mixture and toss to combine.
3. Add oregano, salt, and pepper, and mix well.
4. Spoon the tuna mixture into each lettuce leaf, folding the sides in like a wrap.
5. Serve immediately, or wrap in foil to keep fresh.

These Mediterranean tuna salad wraps are a healthy and flavorful option for a boat meal.

The crisp lettuce adds a satisfying crunch, and the combination of olives, cucumber, and feta gives the salad a refreshing and savory kick. It’s light but satisfying and easy to eat while on the water.