25+ Easy and Delicious Summer Gluten-Free Recipes for All Occasions

Summer is the season of vibrant flavors, fresh ingredients, and outdoor gatherings.

If you’re following a gluten-free diet, that doesn’t mean you have to miss out on any of the fun or delicious dishes that come with the warm weather.

Whether you’re hosting a BBQ, enjoying a picnic, or just looking for lighter meals to keep you energized throughout the day, we’ve got you covered.

In this blog post, we’re bringing you over 25+ mouthwatering gluten-free recipes that are perfect for summer.

From fresh salads and grilled favorites to light desserts and refreshing drinks, each recipe is designed to celebrate the best ingredients of the season without any gluten.

These recipes are simple to make, packed with flavor, and guaranteed to satisfy every palate.

So, grab your apron, fire up the grill, and let’s dive into some of the most delicious and easy gluten-free recipes that will keep your summer deliciously free of gluten!

25+ Easy and Delicious Summer Gluten-Free Recipes for All Occasions

With these 25+ summer gluten-free recipes, you’re sure to have a season filled with flavor, fun, and healthy meals.

Whether you’re cooking for yourself, your family, or a large group, these dishes are designed to be both satisfying and easy to prepare.

From the smokiness of grilled meats to the freshness of summer salads and the sweetness of seasonal fruits, there’s something for everyone in this list.

Grilled Chili-Lime Shrimp Skewers

Bright, zesty, and packed with smoky flavor, these grilled chili-lime shrimp skewers are the ultimate summer dish.

They’re naturally gluten-free, quick to prepare, and a total crowd-pleaser for BBQs, weeknight dinners, or beachside gatherings. The citrusy marinade gives the shrimp a burst of flavor while keeping them juicy and tender on the grill.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice and zest of 2 limes
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. In a large bowl, whisk together olive oil, lime juice and zest, garlic, chili powder, paprika, salt, and pepper.
3. Add shrimp and toss to coat evenly. Let marinate for at least 20 minutes (up to 1 hour in the fridge).
4. Thread shrimp onto skewers.
5. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until opaque and lightly charred.
6. Remove from grill, garnish with fresh cilantro, and serve with lime wedges.

These shrimp skewers are bursting with flavor and take less than 30 minutes to pull together, making them perfect for hot summer nights when you don’t want to turn on the oven.

Pair them with a side of grilled veggies or a cool cucumber salad for a full gluten-free meal.

Mexican Street Corn Salad (Elote Salad)

A gluten-free twist on the popular Mexican street corn, this salad is creamy, smoky, tangy, and a perfect side for summer cookouts.

Instead of being served on the cob, the corn is cut off and tossed with traditional elote ingredients for an easy-to-eat salad that doesn’t skimp on flavor.

Ingredients:

• 4 cups fresh corn (about 5 ears), grilled or roasted
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1/2 tsp smoked paprika
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Optional: 1/2 tsp chili powder for extra heat

Instructions:

1. Grill or roast the corn until lightly charred. Let cool slightly, then cut kernels off the cob.
2. In a large bowl, mix together mayonnaise, sour cream, lime juice, smoked paprika, and a pinch of salt and pepper.
3. Add corn, cotija cheese, and cilantro. Toss until evenly combined.
4. Adjust seasoning and add chili powder if desired. Serve immediately or chill for 20 minutes before serving.

This elote salad delivers all the creamy, spicy, citrusy elements of traditional street corn, but in a shareable and totally gluten-free format.

It’s the kind of side dish that disappears quickly at picnics and potlucks—don’t be surprised if you’re asked for the recipe.

Peach Caprese Salad with Balsamic Glaze

Juicy summer peaches steal the spotlight in this refreshing and elegant gluten-free salad.

Paired with creamy mozzarella, fresh basil, and a drizzle of sweet balsamic glaze, it’s a summery spin on a classic Italian dish. The sweetness of the fruit complements the savory richness of the cheese perfectly.

Ingredients:

• 3 ripe peaches, sliced
• 8 oz fresh mozzarella (sliced or in small balls)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp extra virgin olive oil
• Salt and freshly cracked pepper, to taste

Instructions:

1. Arrange peach slices and mozzarella on a serving platter, alternating between them.
2. Tuck fresh basil leaves in between the slices.
3. Drizzle olive oil and balsamic glaze over the salad.
4. Sprinkle with salt and freshly cracked pepper. Serve immediately.

This Peach Caprese Salad is as beautiful as it is delicious—an easy gluten-free option that’s ideal for brunches, light lunches, or as a sophisticated starter for dinner parties.

It celebrates the bounty of summer produce in the simplest way possible, letting each ingredient shine.

Grilled Watermelon and Feta Salad

This refreshing and vibrant grilled watermelon and feta salad combines sweet, smoky watermelon with the briny creaminess of feta cheese.

Perfect for hot summer days, it’s a delightful contrast of flavors and textures, making it a great gluten-free side dish or even a light main course.

Ingredients:

• 1 small seedless watermelon, cut into 1-inch thick slices
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• Salt and pepper, to taste
• Optional: 1/4 cup balsamic reduction for drizzling

Instructions:

1. Preheat the grill to medium-high heat.
2. Lightly brush the watermelon slices with olive oil.
3. Grill the watermelon for 2-3 minutes per side, until grill marks appear and it slightly softens.
4. Remove from the grill and allow to cool slightly.
5. Cut the watermelon into smaller bite-sized pieces and place in a large bowl.
6. Drizzle with honey and lime juice. Toss gently to combine.
7. Top with crumbled feta cheese, fresh mint, and a sprinkle of salt and pepper.
8. If desired, drizzle with balsamic reduction just before serving.

This salad is an explosion of sweet and savory flavors with a refreshing balance.

The warm, smoky watermelon pairs perfectly with the cool, tangy feta and mint, making it an ideal addition to any summer meal. It’s an easy gluten-free dish that will steal the show at barbecues and picnics.

Avocado and Black Bean Quinoa Salad

This hearty, gluten-free quinoa salad is packed with plant-based protein from black beans and quinoa, healthy fats from avocado, and a vibrant mix of fresh veggies.

It’s a versatile salad that can be served as a main dish or side, and it’s just as perfect for meal prepping as it is for a last-minute summer gathering.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/2 tsp cumin for extra flavor

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, black beans, avocado, cherry tomatoes, and red onion.
2. Drizzle with lime juice and olive oil, and toss gently to combine.
3. Season with salt, pepper, and cumin if using.
4. Garnish with chopped cilantro before serving.

This avocado and black bean quinoa salad is not only gluten-free but also packed with essential nutrients, making it an ideal summer meal.

It’s super easy to customize by adding your favorite veggies or protein, and it’s even better after sitting in the fridge for a few hours, allowing the flavors to meld together. You can also add a handful of crumbled tortilla chips for a bit of crunch if desired.

Grilled Zucchini Noodles with Pesto

This low-carb and gluten-free dish is a great way to enjoy the flavors of pasta without the gluten!

The grilled zucchini noodles bring a smoky flavor, and the pesto dressing gives it a fresh, herbaceous kick. It’s light, fresh, and perfect as a main or side dish for any summer gathering.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (optional for vegan version)
• 1/4 cup olive oil (for pesto)
• Juice of 1/2 lemon
• 1 tbsp nutritional yeast (optional, for extra flavor)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini noodles with olive oil, salt, and pepper.
3. Grill the zucchini noodles for 1-2 minutes, just until they are slightly charred and tender but not soggy. Remove from the grill.
4. For the pesto, combine basil, pine nuts, garlic, Parmesan (if using), olive oil, lemon juice, and nutritional yeast (if using) in a blender or food processor. Pulse until smooth.
5. Toss the grilled zucchini noodles with the pesto and serve immediately.

This grilled zucchini noodle dish is a great gluten-free alternative to traditional pasta, providing a light and flavorful option perfect for the summer months.

The fresh pesto adds a burst of herby goodness, while the grill enhances the noodles’ flavor, making this dish both satisfying and fresh. Plus, it’s quick and easy to make!

Lemon Basil Grilled Chicken Salad

This light yet satisfying gluten-free salad combines the freshness of lemon and basil with perfectly grilled chicken.

The tangy lemon dressing brings everything together, making it a perfect summer meal. It’s a great way to enjoy lean protein along with seasonal veggies, and it’s sure to become a go-to recipe for summer.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 6 cups mixed greens (arugula, spinach, or your choice)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix 1 tablespoon olive oil, lemon juice and zest, chopped basil, minced garlic, salt, and pepper.
3. Rub the chicken breasts with the lemon-basil mixture and marinate for at least 20 minutes.
4. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
5. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
6. For the dressing, whisk together 2 tablespoons olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
7. Toss the salad with the dressing and top with the grilled chicken slices.

This Lemon Basil Grilled Chicken Salad is the perfect combination of bright, herby flavors and fresh vegetables. It’s a balanced gluten-free dish that can be served as a light lunch or dinner on a warm day.

The citrusy dressing enhances the grilled chicken, making each bite refreshing and flavorful.

Coconut-Lime Shrimp Tacos

These gluten-free shrimp tacos are bursting with tropical flavors!

The shrimp is coated in a light, crispy coconut crust and paired with a tangy lime slaw. Perfect for taco nights, these tacos bring a fun, summery twist to a classic favorite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/4 cup gluten-free breadcrumbs
• 2 eggs, beaten
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas (gluten-free)
• 1 cup shredded cabbage
• 1/2 cup sour cream
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix shredded coconut, breadcrumbs, chili powder, garlic powder, cumin, salt, and pepper.
3. Dip shrimp into the beaten eggs, then coat in the coconut mixture.
4. Arrange the shrimp on the prepared baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy.
5. While the shrimp cooks, prepare the lime slaw. In a bowl, mix shredded cabbage, sour cream, lime juice, and chopped cilantro. Season with salt and pepper to taste.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
7. Assemble the tacos by placing a few shrimp on each tortilla, topping with lime slaw, and garnishing with extra cilantro and lime wedges.

These Coconut-Lime Shrimp Tacos are a fun, gluten-free meal that brings tropical flavors right to your table.

The crispy coconut shrimp adds a crunch, while the creamy lime slaw balances the flavors perfectly. These tacos are quick to make and guaranteed to impress.

Grilled Peach and Burrata Salad

A summery take on classic Caprese, this gluten-free salad features juicy grilled peaches, creamy burrata, and a fresh balsamic glaze.

It’s light, refreshing, and full of sweet and savory flavors that capture the essence of summer.

Ingredients:

• 3 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz burrata cheese (or mozzarella if preferred)
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/4 cup balsamic glaze
• 1/4 cup toasted almonds, slivered
• Fresh basil leaves for garnish

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 2-3 minutes per side, or until grill marks appear and they soften slightly.
4. In a large bowl, arrange the mixed greens.
5. Tear the burrata into pieces and place on top of the greens.
6. Once the peaches are grilled, slice them and add to the salad.
7. Drizzle the salad with balsamic glaze and sprinkle with toasted almonds. Garnish with fresh basil.

This Grilled Peach and Burrata Salad is a celebration of summer’s best ingredients, combining the sweetness of peaches with the creaminess of burrata and the depth of balsamic glaze.

It’s a gorgeous, gluten-free dish that works perfectly as a side or a light main course, and it’s guaranteed to be a crowd favorite.

Chilled Cucumber and Avocado Soup

This chilled cucumber and avocado soup is refreshing, creamy, and packed with cool, vibrant flavors. It’s the perfect gluten-free dish for hot summer days when you want something light and nourishing.

The creamy avocado adds richness, while the cucumbers provide a clean, crisp base.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, pitted and chopped
• 1/4 cup plain Greek yogurt
• 1/2 cup cold water (or more for desired consistency)
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Olive oil for drizzling (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. In a blender, combine the cucumbers, avocado, Greek yogurt, cold water, lemon juice, fresh dill, and garlic.
2. Blend until smooth, adding more water if needed to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Garnish with a drizzle of olive oil and additional fresh herbs if desired.

This chilled cucumber and avocado soup is not only gluten-free but also light, creamy, and hydrating, making it the ideal dish for hot weather.

It’s easy to prepare and perfect as an appetizer or light meal to enjoy outdoors.

Spicy Mango and Avocado Salsa

This gluten-free salsa is a refreshing combination of spicy, sweet, and tangy flavors.

The mango provides sweetness while the avocado adds creaminess, and the chili gives it a kick. Perfect as a topping for grilled meats, fish, or tacos, or as a dip for gluten-free chips.

Ingredients:

• 1 ripe mango, peeled, pitted, and diced
• 1 ripe avocado, diced
• 1/2 red onion, finely diced
• 1 small red chili, finely chopped (seeds removed for less heat)
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the mango, avocado, red onion, and chili.
2. Drizzle with lime juice and toss gently to combine.
3. Season with salt and pepper to taste, and stir in fresh cilantro.
4. Let the salsa sit for 10 minutes to allow the flavors to meld together before serving.

This Spicy Mango and Avocado Salsa is the perfect balance of sweet and heat, and it’s incredibly versatile.

Serve it as a side, a topping for grilled chicken or fish, or as a zesty dip for your favorite gluten-free chips. It’s fresh, light, and sure to add a burst of flavor to any summer meal.

Zesty Lemon Quinoa Salad with Roasted Veggies

This gluten-free quinoa salad is a perfect side dish or light main course. With roasted vegetables, fresh herbs, and a zesty lemon dressing, it’s bursting with flavor and nutrients.

Quinoa is a great gluten-free base, and the roasted veggies add a delicious caramelized taste that enhances the dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cherry tomatoes, zucchini, bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and caramelized.
4. While the veggies roast, cook the quinoa according to package instructions.
5. In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
6. Once the quinoa and roasted veggies are done, toss them together in a large bowl. Drizzle with the lemon dressing and toss to combine.
7. Garnish with fresh parsley before serving.

This Zesty Lemon Quinoa Salad with Roasted Veggies is a hearty yet light gluten-free dish that’s perfect for summer.

The roasted vegetables bring depth and sweetness, while the tangy lemon dressing ties everything together. It’s a great make-ahead option that can be served warm or chilled.

Grilled Corn and Avocado Salad with Cilantro-Lime Dressing

This grilled corn and avocado salad is a vibrant, gluten-free dish that combines smoky grilled corn with creamy avocado, tangy lime, and fresh cilantro.

It’s the perfect side dish for any BBQ or a light lunch option during summer.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: Crumbled feta or cotija cheese for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are lightly charred.
3. Let the corn cool slightly before cutting the kernels off the cob.
4. In a large bowl, combine the grilled corn, diced avocados, red onion, and cilantro.
5. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Optional: Garnish with crumbled feta or cotija cheese before serving.

This Grilled Corn and Avocado Salad is a delightful combination of smoky, creamy, and tangy flavors that scream summer.

It’s perfect for serving as a side at any cookout or enjoying as a light meal on its own. It’s also great for meal prepping, as the flavors intensify as it sits.

Baked Salmon with Mango Salsa

This gluten-free dish features succulent baked salmon topped with a fresh, tropical mango salsa.

The sweetness of the mango salsa perfectly complements the rich, savory flavor of the salmon, creating a dish that’s both healthy and bursting with flavor.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 1 ripe mango, peeled, pitted, and diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional for heat)
• Juice of 1 lime

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt, pepper, and lemon juice.
3. Bake the salmon for 12-15 minutes, or until the fish easily flakes with a fork.
4. While the salmon bakes, make the mango salsa: in a bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), and lime juice.
5. Once the salmon is ready, top each fillet with the fresh mango salsa and serve immediately.

This Baked Salmon with Mango Salsa is a simple yet flavorful gluten-free meal that’s light and perfect for summer.

The fresh salsa adds a bright contrast to the rich salmon, making each bite a refreshing and delicious experience.

Caprese Stuffed Avocados

A fresh, healthy, and gluten-free twist on the traditional Caprese salad, these stuffed avocados combine creamy avocado with juicy tomatoes, fresh basil, mozzarella, and a drizzle of balsamic glaze.

They’re perfect as a light lunch, snack, or appetizer for a summer gathering.

Ingredients:

• 4 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup fresh mozzarella, cubed (or mini mozzarella balls)
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Carefully scoop out a little of the avocado from each half to create space for the filling.
2. In a bowl, combine the cherry tomatoes, fresh basil, and mozzarella. Season with salt and pepper.
3. Spoon the tomato and mozzarella mixture into the hollowed-out avocado halves.
4. Drizzle each stuffed avocado with balsamic glaze just before serving.

These Caprese Stuffed Avocados are a vibrant, gluten-free dish packed with fresh ingredients.

The creamy avocado and tangy balsamic glaze perfectly complement the juicy tomatoes and mozzarella, making it a refreshing and light meal or appetizer.

Grilled Shrimp Skewers with Garlic and Lemon

These gluten-free grilled shrimp skewers are a simple yet flavorful dish that’s perfect for summer BBQs or a light dinner.

Marinated in a garlic, lemon, and herb mixture, the shrimp turn out juicy and tender with just the right amount of smoky flavor from the grill.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Instructions:

1. In a bowl, combine olive oil, garlic, lemon juice, lemon zest, parsley, thyme, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat evenly. Let it marinate in the refrigerator for at least 15-30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto the skewers.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
6. Remove from the grill and serve immediately.

These Grilled Shrimp Skewers with Garlic and Lemon are a quick and easy gluten-free dish that’s packed with fresh flavors.

They’re perfect for a summer cookout and can be paired with a variety of sides, from a fresh salad to roasted veggies.

Watermelon and Cucumber Feta Salad

This gluten-free watermelon and cucumber salad is incredibly refreshing and light, making it perfect for hot summer days.

The juicy sweetness of watermelon pairs wonderfully with the crispness of cucumber and the saltiness of feta cheese, creating a perfect balance of flavors.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh mint leaves, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, and red onion.
2. Drizzle with lime juice and olive oil, and toss gently to combine.
3. Add crumbled feta cheese and chopped mint, and toss again.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for 20-30 minutes before serving.

This Watermelon and Cucumber Feta Salad is the perfect gluten-free side dish for summer gatherings or as a light lunch.

The combination of sweet, savory, and refreshing ingredients makes it a delightful addition to any meal. Plus, it’s super easy to prepare!

Sweet Potato and Black Bean Tacos

These gluten-free sweet potato and black bean tacos are a delicious, plant-based meal that’s full of flavor and texture.

The roasted sweet potatoes provide a sweet and savory base, while the black beans add a hearty element. Topped with fresh salsa and avocado, these tacos are a satisfying summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas (gluten-free)
• 1/2 cup fresh salsa
• 1 ripe avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, stirring halfway through, until tender and lightly browned.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat.
5. Warm the corn tortillas in a dry skillet or on the grill for about 30 seconds per side.
6. Assemble the tacos by adding a few spoonfuls of roasted sweet potatoes and black beans to each tortilla.
7. Top with salsa, avocado slices, and fresh cilantro. Serve with lime wedges.

These Sweet Potato and Black Bean Tacos are a filling and flavorful gluten-free meal that’s perfect for a light dinner or lunch.

The combination of roasted sweet potatoes, black beans, and fresh toppings makes these tacos a delicious option for anyone craving a plant-based dish.

Zucchini Noodles with Pesto and Cherry Tomatoes

This gluten-free dish replaces traditional pasta with zucchini noodles for a light and fresh twist.

Tossed in a vibrant pesto sauce and paired with sweet cherry tomatoes, it’s a perfect dish for a summer lunch or dinner that’s both satisfying and full of flavor.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese (optional for a non-vegan version)
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, Parmesan (if using), olive oil, lemon juice, salt, and pepper. Process until smooth to make the pesto sauce.
2. Heat a drizzle of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened but still al dente.
3. Remove from heat and toss the zucchini noodles with the prepared pesto sauce.
4. Gently fold in the cherry tomatoes.
5. Serve immediately, topped with extra Parmesan if desired.

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a refreshing gluten-free option that’s light yet flavorful.

The creamy, herby pesto coats the zucchini noodles perfectly, and the burst of sweet tomatoes adds an extra layer of freshness. It’s a fantastic way to enjoy summer produce in a healthy, gluten-free meal.

Grilled Vegetable Skewers with Lemon-Herb Marinade

These gluten-free grilled vegetable skewers are bursting with flavor thanks to the lemon-herb marinade.

Colorful veggies like bell peppers, zucchini, mushrooms, and red onion are grilled to perfection, making them an ideal side dish for any summer BBQ or 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 chunks
• 8 oz mushrooms, cleaned and halved
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, garlic powder, salt, and pepper.
2. Thread the vegetables onto the soaked skewers, alternating between different types of veggies.
3. Brush the skewers with the marinade and let them sit for 10-15 minutes to soak in the flavors.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Remove from the grill and serve immediately.

These Grilled Vegetable Skewers with Lemon-Herb Marinade are a perfect gluten-free side dish for any summer meal.

The smoky, grilled veggies combined with the zesty lemon-herb marinade create a dish that’s both healthy and packed with flavor. Serve these skewers alongside grilled meats or as a main for a vegan option!

Mango Chia Pudding

This gluten-free mango chia pudding is the perfect healthy and refreshing summer dessert.

It’s made by combining creamy coconut milk with chia seeds, and topped with sweet, tropical mango. It’s easy to prepare, nutrient-packed, and can be prepped the night before for a quick, satisfying treat.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp honey or maple syrup (or to taste)
• 1 tsp vanilla extract
• 1 ripe mango, peeled and diced
• Fresh mint for garnish (optional)

Instructions:

1. In a medium bowl, whisk together the coconut milk, chia seeds, honey (or maple syrup), and vanilla extract.
2. Cover and refrigerate the mixture for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Once the chia pudding has set, stir well and divide it into individual servings.
4. Top each serving with fresh mango and garnish with mint leaves, if desired.
5. Serve chilled.

This Mango Chia Pudding is a simple yet indulgent gluten-free dessert that’s light, creamy, and packed with tropical flavors.

The coconut milk gives the pudding a rich, silky texture, while the fresh mango adds a burst of sweetness. It’s an easy, no-bake dessert that’s perfect for hot summer days.

Citrus Grilled Chicken with Avocado Salsa

This gluten-free grilled chicken is marinated in a zesty citrus dressing and topped with a creamy avocado salsa, making it a perfect dish for summer cookouts.

The vibrant flavors of lime, orange, and garlic pair beautifully with the richness of avocado, creating a satisfying and light meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 1 lime
• Juice of 1 orange
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 cup cherry tomatoes, diced
• Juice of 1 lime (for salsa)

Instructions:

1. In a small bowl, whisk together lime juice, orange juice, olive oil, garlic, chili powder, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, preferably 1-2 hours.
3. Preheat your grill to medium-high heat.
4. Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
5. While the chicken grills, prepare the avocado salsa: In a bowl, combine diced avocado, red onion, cilantro, cherry tomatoes, and lime juice. Season with salt and pepper to taste.
6. Serve the grilled chicken topped with the fresh avocado salsa.

This Citrus Grilled Chicken with Avocado Salsa is a refreshing and flavorful gluten-free option for a summer dinner.

The bright citrus marinade adds a zesty kick to the tender chicken, and the creamy avocado salsa brings a cooling contrast. It’s perfect for outdoor grilling or a quick weeknight meal.

Roasted Peach and Burrata Salad

This gluten-free salad combines sweet, caramelized peaches with creamy burrata cheese and peppery arugula, creating a stunning balance of flavors.

The roasted peaches bring out a natural sweetness that pairs perfectly with the rich, smooth texture of burrata.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 oz burrata cheese
• 4 cups arugula
• 2 tbsp balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the peach halves on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the peaches for 15-20 minutes, or until soft and slightly caramelized.
4. While the peaches roast, arrange the arugula on a large platter.
5. Once the peaches are done, allow them to cool slightly before placing them on top of the arugula.
6. Tear the burrata into pieces and scatter it over the salad.
7. Drizzle the salad with balsamic glaze and garnish with fresh basil leaves.
8. Serve immediately.

This Roasted Peach and Burrata Salad is a simple yet elegant gluten-free dish that’s perfect for summer entertaining.

The sweetness of the roasted peaches and the creaminess of the burrata are a match made in heaven, while the arugula adds a fresh peppery bite. It’s a beautiful and light salad that can be served as a starter or a light main course.

Grilled Pineapple and Shrimp Skewers

These gluten-free shrimp skewers are marinated in a sweet and savory sauce and paired with juicy grilled pineapple for a tropical twist.

The combination of the smoky shrimp and sweet pineapple is perfect for a summer BBQ or a fun weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 pineapple, peeled and cut into chunks
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Instructions:

1. In a small bowl, whisk together olive oil, honey, soy sauce, garlic, lime juice, salt, and pepper to create the marinade.
2. Add the shrimp to the marinade and toss to coat. Let it marinate for at least 15-30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp and pineapple chunks onto the soaked skewers, alternating between the two.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque, and the pineapple has caramelized slightly.
6. Serve immediately, garnished with extra lime wedges if desired.

These Grilled Pineapple and Shrimp Skewers are a fun, tropical-inspired gluten-free dish that’s both sweet and savory.

The caramelized pineapple adds a burst of flavor that complements the juicy shrimp perfectly. They’re a great option for summer parties, and you can easily customize them by adding different vegetables to the skewers.