24+ Delicious Summer Low-Calorie Recipes to Keep You Healthy and Energized

Summer is the perfect time to embrace lighter meals without compromising on flavor.

With the warm weather, fresh produce, and long days, there’s never been a better time to enjoy healthy, low-calorie recipes that keep you feeling energized and satisfied.

Whether you’re hosting a barbecue, looking for quick weeknight dinners, or searching for fresh ways to enjoy summer fruits and vegetables, low-calorie dishes can help you maintain a balanced diet while still indulging in delicious meals.

This collection of 24+ summer low-calorie recipes is designed to provide you with a wide variety of options—each one offering something unique, from refreshing salads and grilled dishes to vibrant smoothies and savory snacks.

These recipes are not only light on calories but also packed with nutritious ingredients, helping you stay healthy and nourished all season long.

So, grab your apron and let’s dive into the world of fresh, flavorful, and guilt-free summer eats!

24+ Delicious Summer Low-Calorie Recipes to Keep You Healthy and Energized

With these 24+ summer low-calorie recipes, you’re equipped with a variety of options to enjoy every meal of the day while keeping your calorie intake in check.

Summer is all about freshness, simplicity, and vibrant flavors, and these recipes deliver just that.

Whether you’re in the mood for something light and refreshing like a salad, craving a savory grilled dish, or wanting to indulge in a sweet but healthy treat, there’s a recipe for every occasion.

By making smarter choices with fresh ingredients and flavorful seasonings, you can create meals that are satisfying, delicious, and low in calories.

So, as the temperature rises and the days grow longer, embrace the season with these healthy, guilt-free dishes that will keep you feeling your best all summer long.

Grilled Shrimp Tacos with Avocado Salsa

These Grilled Shrimp Tacos are a perfect light summer meal, combining succulent shrimp, fresh veggies, and a creamy avocado salsa for a satisfying yet low-calorie dish.

This recipe is easy to prepare and brings a burst of flavor without packing on the calories, making it a great choice for a healthy summer dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 cup diced tomato
• 1/4 cup chopped red onion
• 2 tbsp chopped cilantro
• Juice of 1 lime

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Toss the shrimp in olive oil, chili powder, cumin, salt, and pepper. Grill for about 2-3 minutes per side until shrimp are cooked through and slightly charred.
3. While the shrimp cook, prepare the avocado salsa by mixing diced avocado, tomato, onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Warm the corn tortillas on the grill for about 30 seconds on each side.
5. To assemble the tacos, place grilled shrimp on the tortillas and top with a generous spoonful of avocado salsa.

These Grilled Shrimp Tacos are the ideal summer meal when you want something fresh and light. The shrimp offer a lean source of protein, while the avocado salsa adds healthy fats and vibrant flavors.

This dish is perfect for a backyard barbecue or a quick weeknight dinner, and with the addition of the corn tortillas, you won’t have to worry about heavy carbs.

Plus, this recipe is under 300 calories per serving, making it a great option for anyone looking to stay on track with their fitness goals during the summer.

Zucchini Noodles with Lemon Garlic Shrimp

Zucchini noodles (or “zoodles”) paired with lemon garlic shrimp provide a flavorful, low-calorie alternative to traditional pasta dishes.

This meal is light but filling, thanks to the fresh zucchini and the protein-packed shrimp, with a citrusy garlic sauce that enhances the flavors of summer.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tbsp chopped parsley

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp and cook for about 2-3 minutes per side, until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and cook for 3-4 minutes, tossing frequently, until they start to soften.
4. Stir in the lemon juice, lemon zest, and red pepper flakes (if using). Return the shrimp to the skillet and toss everything together.
5. Season with salt and pepper to taste and garnish with chopped parsley before serving.

This Zucchini Noodles with Lemon Garlic Shrimp dish is a refreshing and guilt-free option for summer meals. The zucchini noodles provide a low-calorie, nutrient-rich base that pairs beautifully with the protein-packed shrimp.

The lemon and garlic add bright, zesty flavors that make this dish truly mouthwatering.

With only around 250 calories per serving, it’s a great way to enjoy a satisfying, nutrient-dense meal without the excess calories. It’s a wonderful option for those looking for a light but delicious meal that’s both healthy and flavorful.

Watermelon and Cucumber Salad with Feta

This watermelon and cucumber salad is a perfect summer dish that’s as refreshing as it is low in calories.

The sweet watermelon, crisp cucumber, and tangy feta combine to create a light salad that feels indulgent without the guilt. This recipe is ideal for hot days when you want something cool, hydrating, and nutrient-packed.

Ingredients:

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

Instructions:

1. In a large bowl, combine the watermelon cubes, diced cucumber, crumbled feta, and chopped mint.
2. Drizzle with olive oil and lime juice, then gently toss everything together.
3. Season with salt and pepper to taste.
4. Chill the salad for 15-20 minutes before serving to let the flavors meld.

This Watermelon and Cucumber Salad with Feta is an incredibly light and hydrating dish perfect for hot summer days.

The watermelon offers a sweet, juicy base that is rich in water, while the cucumber adds crunch and freshness. The feta provides a savory contrast, and the mint adds a refreshing burst of flavor. With a minimal calorie count, this salad is a great choice as a side dish for any summer meal or a quick snack to keep you refreshed and energized.

It’s a delicious way to stay cool and nourish your body during the warmer months.

Grilled Veggie and Hummus Wraps

These Grilled Veggie and Hummus Wraps are an easy and delicious summer meal that’s both light and full of flavor.

Packed with grilled vegetables and creamy hummus, this wrap offers a satisfying combination of fiber, healthy fats, and protein, making it a great low-calorie lunch or dinner option for any time of day.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 whole wheat tortillas
• 1/2 cup hummus
• 1/4 cup fresh spinach leaves
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper.
2. Grill the vegetables for about 3-4 minutes per side until they are tender and have nice grill marks.
3. Warm the whole wheat tortillas on the grill for about 30 seconds on each side.
4. Spread a generous amount of hummus on each tortilla, then layer with grilled vegetables, spinach, and feta (if using).
5. Roll up the tortillas tightly and slice them into halves.

These Grilled Veggie and Hummus Wraps are a great summer meal for anyone looking to enjoy fresh vegetables in a fun and light way.

The grilled veggies bring a smoky flavor that pairs wonderfully with the creamy hummus and the slight tang of feta, making this wrap both satisfying and full of nutrients.

At around 300 calories per serving, these wraps are perfect for a quick lunch or dinner that won’t weigh you down but will leave you feeling satisfied and nourished.

Greek Yogurt and Berry Parfait

This Greek Yogurt and Berry Parfait is a quick, easy, and healthy treat that makes for a perfect summer snack or light breakfast.

With layers of creamy Greek yogurt, fresh berries, and a touch of honey, this parfait is not only delicious but also packed with protein and antioxidants, making it a guilt-free indulgence.

Ingredients:

• 1 cup plain Greek yogurt (low-fat or fat-free)
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 tbsp honey
• 1 tbsp chia seeds or granola (optional)

Instructions:

1. In a small bowl or cup, layer the Greek yogurt at the bottom.
2. Top with a mix of fresh strawberries, blueberries, and raspberries.
3. Drizzle with honey and sprinkle with chia seeds or granola for an extra crunch.
4. Repeat the layers until you’ve used all ingredients.
5. Chill in the fridge for 10-15 minutes before serving for the perfect, cool treat.

This Greek Yogurt and Berry Parfait is a refreshing, light option for anyone craving something sweet but healthy. The Greek yogurt adds a rich creaminess, while the fresh berries provide natural sweetness and plenty of antioxidants.

With the addition of honey and chia seeds or granola, this parfait delivers a good balance of flavors and textures.

It’s an ideal low-calorie snack or breakfast that keeps you full and satisfied without packing on unnecessary calories, making it perfect for summer days when you want a nutritious and light option.

Cucumber and Tomato Gazpacho

Gazpacho is a refreshing, cold soup that’s perfect for hot summer days.

This cucumber and tomato version is both light and flavorful, offering a mix of fresh vegetables that are blended together to create a smooth, hydrating, and nutrient-packed meal. It’s easy to make and even easier to enjoy!

Ingredients:

• 2 large tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 cup red onion, chopped
• 1 garlic clove, minced
• 1/4 cup red bell pepper, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 cup cold water
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, onion, garlic, and red bell pepper.
2. Add olive oil, red wine vinegar, and cold water, then blend until smooth. Add salt and pepper to taste.
3. Chill the gazpacho in the fridge for at least 2 hours to allow the flavors to meld.
4. Serve cold, garnished with fresh basil.

This Cucumber and Tomato Gazpacho is a wonderfully light and cooling dish for the summer. The blend of fresh, raw vegetables creates a flavorful, hydrating soup that’s perfect for those hot days when you need a refreshing and low-calorie option.

With a base of tomatoes and cucumbers, this gazpacho is low in calories but full of nutrients like vitamins A and C.

It’s a great way to stay hydrated and nourished without heavy ingredients, and it’s a perfect appetizer or light lunch for a summer day.

Spicy Grilled Chicken Salad

This Spicy Grilled Chicken Salad is a vibrant and flavorful summer dish that’s both light and satisfying.

The grilled chicken, tossed with a medley of fresh vegetables and a zesty dressing, makes for a perfect balance of protein, fiber, and healthy fats, all while keeping the calorie count low.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, and lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup avocado, diced
• 1 tbsp olive oil (for dressing)
• 1 tbsp lime juice
• 1 tsp Dijon mustard

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, chili powder, paprika, cayenne pepper, salt, and pepper.
2. Grill the chicken for about 5-6 minutes per side or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing.
3. While the chicken cooks, toss the mixed greens, cherry tomatoes, cucumber, red onion, and avocado in a large bowl.
4. In a small bowl, whisk together olive oil, lime juice, and Dijon mustard for the dressing. Season with salt and pepper.
5. Once the chicken is sliced, add it to the salad and drizzle with the dressing.

This Spicy Grilled Chicken Salad offers a delightful mix of flavors that’s perfect for a light summer meal. The grilled chicken provides lean protein, while the avocado adds a creamy texture and healthy fats.

The kick from the chili powder and cayenne pepper makes each bite exciting, and the fresh veggies add a refreshing crunch.

With a dressing that’s simple yet flavorful, this salad comes together quickly and is low in calories—making it a great option for anyone looking for a satisfying yet healthy meal that doesn’t weigh them down.

Lemon-Basil Grilled Salmon

This Lemon-Basil Grilled Salmon is a light yet flavorful dish that’s perfect for a summer dinner.

The salmon is marinated with lemon and fresh basil, giving it a bright, aromatic flavor. Grilled to perfection, it’s a great source of lean protein and heart-healthy omega-3 fatty acids.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh lemon slices (for garnish)

Instructions:

1. In a small bowl, combine olive oil, lemon juice, lemon zest, basil, garlic, salt, and pepper. Mix well.
2. Place the salmon fillets in a shallow dish and pour the marinade over the top. Let the salmon marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the salmon fillets for about 4-5 minutes per side, or until the fish is opaque and easily flakes with a fork.
5. Garnish with fresh lemon slices before serving.

This Lemon-Basil Grilled Salmon is a perfect summer dish that’s light, healthy, and full of flavor. The lemon and basil marinade enhances the natural taste of the salmon, while the grilling adds a smoky depth.

Packed with omega-3 fatty acids, this dish is not only low in calories but also offers numerous health benefits.

Whether served with a side of roasted vegetables or a light salad, this salmon dish is a delicious and nutritious meal for any summer gathering.

Avocado and Chickpea Lettuce Wraps

These Avocado and Chickpea Lettuce Wraps are a quick, refreshing, and healthy meal that’s perfect for hot summer days.

The creamy avocado pairs perfectly with the crunchy chickpeas, creating a delicious and filling wrap without any guilt. These wraps are great for a light lunch or snack and are packed with plant-based protein and healthy fats.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• 6 large lettuce leaves (such as romaine or butter lettuce)
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• Fresh cilantro, for garnish

Instructions:

1. In a medium bowl, mash the avocado until smooth. Stir in olive oil, lemon juice, cumin, salt, and pepper.
2. Gently mash the chickpeas with a fork or potato masher, leaving some chickpeas intact for texture. Mix the chickpeas into the avocado mixture.
3. Spoon the avocado-chickpea mixture into the center of each lettuce leaf, then top with diced cucumber and tomato.
4. Garnish with fresh cilantro and serve immediately.

These Avocado and Chickpea Lettuce Wraps are a fantastic light meal that’s bursting with flavor and nutrients. The creamy avocado provides healthy fats, while the chickpeas add a hearty dose of plant-based protein.

The fresh veggies and cilantro give each wrap a refreshing crunch, making them a perfect choice for anyone looking to stay healthy and satisfied without consuming too many calories.

With just a few ingredients, these wraps are easy to make and perfect for a simple, nutritious summer meal.

Cabbage and Carrot Slaw with Lemon Dressing

This Cabbage and Carrot Slaw with Lemon Dressing is a crunchy, vibrant, and low-calorie side dish that’s perfect for summer.

The tangy lemon dressing adds a refreshing zing to the crisp cabbage and carrots, making it a light and healthy addition to any meal. It’s easy to prepare and can be made ahead of time, which is great for summer barbecues and picnics.

Ingredients:

• 4 cups shredded cabbage
• 1 large carrot, grated
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrot, and chopped parsley.
2. In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until well combined.
4. Let the slaw sit for about 10-15 minutes to allow the flavors to meld before serving.

This Cabbage and Carrot Slaw with Lemon Dressing is a light, crisp, and refreshing dish that’s perfect for summer. The crunchy vegetables are full of fiber, while the zesty lemon dressing adds a tangy kick without overwhelming the dish.

It’s a great option for a healthy side dish that complements a variety of meals, especially grilled meats or seafood.

Best of all, this slaw is low in calories but still satisfying, making it an ideal choice for anyone looking for a nutritious and refreshing summer recipe.

Cauliflower Rice Stir-Fry with Veggies

This Cauliflower Rice Stir-Fry with Veggies is a healthy, low-calorie twist on traditional stir-fry.

Cauliflower rice is a fantastic substitute for regular rice, cutting down on carbs while still providing a hearty base for a mix of colorful, nutrient-packed vegetables. This dish is quick to prepare, full of flavor, and perfect for a light and satisfying summer meal.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 tbsp olive oil
• 1/2 red bell pepper, diced
• 1/2 cup peas
• 1/2 cup carrots, thinly sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 egg (optional, for extra protein)
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions:

1. To make the cauliflower rice, remove the leaves and stem from the cauliflower and grate it into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large skillet or wok over medium heat. Add the diced bell pepper, peas, carrots, and green onions, and stir-fry for 3-4 minutes until the vegetables are tender.
3. Add the garlic and stir-fry for another minute until fragrant.
4. Push the vegetables to one side of the skillet and add the cauliflower rice. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
5. Drizzle soy sauce and sesame oil over the mixture and stir to combine. If desired, scramble an egg in the same skillet for extra protein.
6. Season with salt and pepper, and garnish with sesame seeds before serving.

This Cauliflower Rice Stir-Fry with Veggies is a quick, nutritious, and low-calorie meal that’s bursting with flavor.

The cauliflower rice provides a great substitute for traditional rice, offering a lighter base with fewer calories, while the variety of colorful veggies adds texture, fiber, and essential nutrients. It’s an excellent choice for a healthy lunch or dinner, and you can customize the vegetables to your liking.

With its satisfying crunch and savory flavors, this stir-fry is sure to become a favorite for anyone looking for a lighter, yet filling, meal.

Grilled Veggie and Quinoa Salad

This Grilled Veggie and Quinoa Salad is a light, hearty dish perfect for summer gatherings.

The combination of protein-packed quinoa and flavorful grilled vegetables makes this salad both nutritious and filling. Tossed with a tangy vinaigrette, it’s a refreshing and satisfying option for lunch or dinner that won’t leave you feeling heavy.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• Juice of 1 lemon

Instructions:

1. Preheat the grill or grill pan over medium heat. Toss the zucchini, red bell pepper, and eggplant with olive oil, salt, and pepper.
2. Grill the vegetables for 3-4 minutes per side until tender and slightly charred. Remove from the grill and set aside to cool.
3. In a large bowl, combine the cooked and cooled quinoa with the grilled vegetables. Toss with fresh parsley.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and lemon juice to create the dressing. Pour over the salad and toss to combine.
5. Season with additional salt and pepper, if needed, and serve chilled or at room temperature.

This Grilled Veggie and Quinoa Salad is a deliciously light yet satisfying summer dish. The quinoa provides a complete source of protein and fiber, while the grilled vegetables add a smoky depth and richness to the dish.

The tangy balsamic vinaigrette ties everything together, making it a perfect option for a refreshing and healthy meal.

Whether served as a main course or a side dish, this salad is a great way to enjoy a nutrient-packed meal that’s low in calories and full of fresh, summery flavors.

Roasted Lemon-Garlic Brussels Sprouts

These Roasted Lemon-Garlic Brussels Sprouts are a simple, yet flavorful side dish that’s perfect for summer dinners.

Roasting brings out the natural sweetness of the Brussels sprouts, while the lemon and garlic provide a zesty kick. It’s a low-calorie option that’s packed with nutrients and pairs beautifully with grilled meats or seafood.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
3. Spread the Brussels sprouts evenly on the baking sheet, cut side down.
4. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, stirring halfway through.
5. Garnish with fresh parsley before serving.

These Roasted Lemon-Garlic Brussels Sprouts are a delightful addition to any summer meal. The roasting process gives them a caramelized exterior, while the garlic and lemon elevate their flavor, making them a savory and refreshing side dish.

Brussels sprouts are packed with fiber, vitamins, and antioxidants, and with just a few simple ingredients, this dish is both healthy and incredibly flavorful.

Low in calories but high in nutrients, it’s a great way to enjoy a vegetable-based side without compromising on taste.

Summer Peach and Arugula Salad

This Summer Peach and Arugula Salad is a light and refreshing dish that brings together the sweetness of ripe peaches with the peppery kick of arugula.

The addition of feta cheese and a balsamic glaze creates a perfect balance of flavors, making this salad a fantastic choice for a light lunch or side dish during the warmer months.

Ingredients:

• 2 ripe peaches, sliced
• 4 cups arugula
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, toasted
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
2. In a large bowl, toss the arugula with the dressing until well coated.
3. Gently fold in the sliced peaches, crumbled feta, and toasted walnuts.
4. Serve immediately, or chill for 10-15 minutes for a cooler dish.

This Summer Peach and Arugula Salad is a deliciously refreshing dish that’s perfect for hot summer days.

The sweet peaches complement the peppery arugula, while the feta adds a creamy and tangy contrast. Walnuts bring a satisfying crunch, making this salad both tasty and nutritious.

With its light and fresh flavors, this salad is a great choice for anyone looking for a low-calorie option that still feels indulgent. Whether served as a side dish or a light main course, it’s sure to be a hit at your summer table.

Baked Salmon with Dill Yogurt Sauce

This Baked Salmon with Dill Yogurt Sauce is a simple, healthy, and flavorful dish that’s perfect for summer.

The salmon is baked to perfection, while the creamy dill yogurt sauce adds a cool, tangy contrast. It’s a light, low-calorie meal that’s rich in protein and omega-3 fatty acids, making it both delicious and nutritious.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Rub the salmon fillets with olive oil and season with salt and pepper.
3. Place the salmon on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the salmon bakes, mix the Greek yogurt, fresh dill, lemon juice, garlic, and Dijon mustard in a small bowl to create the sauce.
5. Once the salmon is done, serve with a dollop of dill yogurt sauce on top.

This Baked Salmon with Dill Yogurt Sauce is a light, healthy meal that’s full of flavor and easy to prepare. The baked salmon is rich in omega-3 fatty acids, making it not only low in calories but also heart-healthy.

The creamy dill yogurt sauce adds a refreshing, tangy twist that pairs beautifully with the tender salmon. This dish is perfect for a quick weeknight dinner or a special summer meal, and it’s a great way to enjoy a protein-packed dish without the extra calories.

Grilled Shrimp and Avocado Salad

This Grilled Shrimp and Avocado Salad is a light and refreshing meal that’s perfect for summer. The grilled shrimp are succulent and packed with protein, while the creamy avocado adds a rich texture that balances the dish.

Combined with fresh vegetables and a zesty citrus dressing, this salad is both nutritious and satisfying, making it a perfect low-calorie option for a summer lunch or dinner.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• Juice of 1 lime
• 2 tbsp olive oil (for dressing)
• 1 tsp honey

Instructions:

1. Preheat the grill to medium-high heat. Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
2. Grill the shrimp for about 2-3 minutes per side or until they are pink and opaque.
3. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
4. In a small bowl, whisk together lime juice, olive oil, and honey to make the dressing.
5. Add the grilled shrimp to the salad and drizzle with the dressing. Toss gently to combine.

This Grilled Shrimp and Avocado Salad is a bright and satisfying dish that brings together the flavors of summer in a healthy, low-calorie package.

The shrimp are a great source of lean protein, and the avocado provides heart-healthy fats. Paired with fresh vegetables and a tangy citrus dressing, this salad is light, refreshing, and perfect for a summer meal. Whether enjoyed on its own or as part of a larger meal, it’s a delicious option that won’t leave you feeling heavy.

Zucchini Noodles with Pesto

Zucchini noodles (or “zoodles”) with pesto is a fantastic low-calorie, gluten-free alternative to traditional pasta.

The zucchini provides a light, crunchy base, while the rich, herby pesto adds all the flavor you need. This dish is simple to make, full of fresh ingredients, and perfect for a summer meal that’s light yet filling.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create long strips.
2. In a food processor, combine the basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Pulse until smooth, scraping down the sides as needed. Add lemon juice for a bit of brightness, if desired.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still slightly firm.
4. Toss the zucchini noodles with the pesto until evenly coated.
5. Serve immediately, garnished with extra Parmesan, if desired.

Zucchini Noodles with Pesto is a light, flavorful dish that’s perfect for anyone looking to enjoy a low-calorie meal that still feels indulgent.

The zucchini provides a satisfying crunch, while the homemade pesto brings a burst of herbaceous flavor without overwhelming the dish. This meal is incredibly versatile and can be served as a main or a side, making it a fantastic choice for a nutritious summer dinner.

With its fresh, vibrant flavors, it’s a perfect way to enjoy a pasta-like dish while keeping the calories in check.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a low-calorie, veggie-packed twist on traditional pasta primavera.

The roasted spaghetti squash provides a light, slightly sweet base, while the sautéed vegetables and light lemon-garlic sauce add all the flavors of a hearty pasta dish without the heaviness. This is a fantastic option for a satisfying, yet healthy, summer meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 garlic clove, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with salt and pepper.
2. Place the squash halves on a baking sheet, cut side down, and roast for 35-40 minutes, or until the flesh is tender and can easily be shredded into strands with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the red bell pepper, zucchini, and tomatoes, and sauté for 5-6 minutes until tender.
4. Add the minced garlic and cook for an additional minute until fragrant. Stir in the chopped basil and lemon juice, and season with salt and pepper.
5. Once the squash is done, use a fork to scrape the flesh into strands. Toss the spaghetti squash with the sautéed vegetables and serve warm, topped with grated Parmesan cheese, if desired.

Spaghetti Squash Primavera is a light and nutritious dish that combines the flavors of fresh vegetables with the tender, slightly sweet strands of roasted spaghetti squash.

This dish is a great low-calorie alternative to traditional pasta primavera, offering the same satisfying texture and flavor without the extra carbs.

The lemon and garlic sauce ties everything together, creating a bright and savory meal that’s perfect for summer. Whether you’re looking for a light dinner or a side dish to accompany your main course, this dish is a healthy and delicious option.

Grilled Veggie Tacos with Avocado Lime Crema

These Grilled Veggie Tacos with Avocado Lime Crema are a healthy, vibrant alternative to traditional tacos.

Packed with smoky grilled vegetables and topped with a creamy, tangy avocado-lime crema, these tacos are light, flavorful, and perfect for a summer evening. The grilled veggies add a rich depth of flavor, while the avocado-lime crema provides a refreshing contrast.

Ingredients:

• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado
• 1/4 cup Greek yogurt
• Juice of 1 lime
• 1 tbsp cilantro, chopped
• 1 tsp garlic powder

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Toss the sliced zucchini, bell peppers, and onion with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, until tender and lightly charred.
4. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, garlic powder, and a pinch of salt. Blend until smooth to make the crema.
5. Warm the tortillas on the grill for 1-2 minutes.
6. Assemble the tacos by placing the grilled vegetables on the tortillas and topping with a generous spoonful of avocado-lime crema.

These Grilled Veggie Tacos with Avocado Lime Crema are the perfect combination of smoky, savory vegetables and creamy, tangy sauce, making them an ideal summer meal.

The grilled veggies bring a satisfying charred flavor, while the avocado-lime crema ties everything together with a refreshing, creamy texture.

These tacos are a great option for a light, vegetarian meal that’s still full of flavor, and they are easy to customize with your favorite toppings. Whether for a casual dinner or a summer party, these tacos are sure to impress.

Chilled Cucumber and Tomato Soup

This Chilled Cucumber and Tomato Soup is a refreshing, light, and hydrating option for hot summer days. Packed with fresh, cooling cucumbers and juicy tomatoes, this soup is not only low in calories but also a great way to stay hydrated.

The blend of herbs and a touch of garlic adds depth, while the chilled nature of the soup makes it the ultimate summer appetizer or light meal.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 medium tomatoes, chopped
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper, to taste
• 1/4 cup water (or vegetable broth for extra flavor)
• Ice cubes (optional, for extra chill)

Instructions:

1. In a blender or food processor, combine the cucumbers, tomatoes, red onion, garlic, and basil. Blend until smooth.
2. Add the olive oil, white wine vinegar, water (or broth), and a pinch of salt and pepper. Blend again to incorporate.
3. Taste and adjust seasoning, adding more salt, pepper, or vinegar if needed.
4. Chill the soup in the refrigerator for at least an hour before serving. If you want it extra cold, you can blend in a few ice cubes.
5. Serve chilled, garnished with extra basil leaves or a drizzle of olive oil.

This Chilled Cucumber and Tomato Soup is a refreshing and cooling option that’s perfect for a hot summer day. It’s hydrating, light, and full of fresh flavors from the cucumbers, tomatoes, and herbs. The soup is low in calories but still provides a satisfying, flavorful experience.

It’s a great option for a light lunch, appetizer, or even a starter for a summer dinner. With its smooth texture and tangy bite, this soup is a great way to enjoy summer produce in a healthy, light dish.

Grilled Chicken with Watermelon and Feta Salad

This Grilled Chicken with Watermelon and Feta Salad is a light, refreshing dish that’s perfect for summer.

The juicy watermelon pairs beautifully with the tangy feta cheese, and the grilled chicken adds protein and depth. This salad is easy to prepare and bursting with vibrant flavors, making it a great choice for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 2 cups watermelon, cubed
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing.
3. In a large bowl, combine the mixed greens, cubed watermelon, feta cheese, and red onion.
4. In a small bowl, whisk together balsamic vinegar and olive oil for the dressing. Drizzle over the salad and toss gently.
5. Top the salad with the grilled chicken slices and garnish with fresh mint leaves.

This Grilled Chicken with Watermelon and Feta Salad is a light yet satisfying dish that combines the sweetness of watermelon with the savory flavors of grilled chicken and feta.

The addition of balsamic vinegar adds a tangy, rich depth to the salad, while the fresh mint provides an extra burst of summer flavor.

This dish is not only low in calories but also packed with refreshing, nutritious ingredients. It’s perfect for a quick and easy summer meal, offering a balance of protein, healthy fats, and fresh produce in one bowl.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a low-calorie alternative to traditional fried rice. Made with cauliflower rice instead of regular rice, it’s light, packed with vegetables, and full of flavor.

The dish is customizable, so you can add your favorite veggies or proteins, making it a versatile and healthy summer meal.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 1 carrot, grated
• 1/2 cup frozen peas
• 2 eggs, lightly beaten
• 2 tbsp low-sodium soy sauce (or coconut aminos for a gluten-free option)
• 1 garlic clove, minced
• 1 tsp sesame oil (optional)
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion, red bell pepper, and carrot, and sauté for 5-7 minutes until tender.
2. Add the garlic and cook for an additional minute until fragrant.
3. Push the vegetables to one side of the skillet, and in the empty space, pour the beaten eggs. Scramble them until cooked through.
4. Add the cauliflower rice, peas, soy sauce, and sesame oil (if using). Stir-fry for 5-7 minutes until the cauliflower rice is tender and slightly golden.
5. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

This Cauliflower Rice Stir-Fry is a healthy, low-calorie alternative to traditional fried rice, making it perfect for anyone looking to reduce their carb intake while still enjoying a delicious and satisfying meal.

The cauliflower rice takes on the flavors of the vegetables and soy sauce, creating a dish that’s both light and full of texture.

The eggs add protein and richness, while the mix of vegetables keeps it colorful and packed with nutrients. It’s a quick, easy, and versatile dish that can be enjoyed as a main or a side.

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is a sweet and savory dish that brings together the smoky flavor of grilled peaches with the creamy richness of burrata cheese.

Topped with fresh greens and a light balsamic glaze, this salad is both refreshing and satisfying, making it the perfect choice for a summer lunch or dinner.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 4 cups arugula or mixed greens
• 1 ball of burrata cheese, torn into pieces
• 1/4 cup walnuts, toasted
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil.
2. Grill the peaches for 3-4 minutes per side until slightly charred and tender.
3. In a large bowl, toss the arugula or mixed greens with the balsamic vinegar, honey, salt, and pepper.
4. Arrange the grilled peach halves on top of the salad. Tear the burrata into pieces and scatter over the peaches and greens.
5. Sprinkle with toasted walnuts and drizzle with additional honey or balsamic glaze if desired.

This Grilled Peach and Burrata Salad is a delightful summer dish that perfectly balances sweetness and creaminess.

The grilled peaches add a smoky depth of flavor that pairs wonderfully with the fresh, slightly peppery arugula and the rich, creamy burrata.

The walnuts bring a satisfying crunch, while the honey and balsamic vinegar provide a tangy sweetness.

This salad is a great light meal on its own, or it can be served as a side dish to complement grilled meats or seafood. It’s a fantastic way to enjoy summer fruits in a savory context while keeping the calories in check.

Grilled Turkey Burgers with Avocado Salsa

These Grilled Turkey Burgers with Avocado Salsa are a healthy, low-calorie alternative to traditional beef burgers.

The turkey burgers are lean and juicy, and the fresh avocado salsa adds a burst of flavor and creaminess. This meal is perfect for a summer barbecue or a light dinner, offering a great balance of protein, healthy fats, and fresh veggies.

Ingredients:

• 1 lb ground turkey breast
• 1/4 cup breadcrumbs (or almond flour for a low-carb option)
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 4 whole-grain or lettuce wraps (for serving)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, combine the ground turkey, breadcrumbs (or almond flour), egg, garlic powder, onion powder, salt, and pepper. Mix until well combined, then form into 4 burger patties.
3. Grill the turkey burgers for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the burgers are cooking, prepare the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, and lime juice in a bowl. Season with salt and pepper.
5. Serve the turkey burgers on whole-grain buns or lettuce wraps, topped with a generous spoonful of avocado salsa.

These Grilled Turkey Burgers with Avocado Salsa are a healthier twist on a classic summer favorite. The turkey burgers are lean and protein-packed, while the fresh avocado salsa adds a creamy, refreshing contrast.

This dish is not only low in calories but also packed with healthy fats from the avocado, making it a satisfying and nutritious meal. Whether you’re grilling for a crowd or enjoying a quick weeknight dinner, these turkey burgers are a great option for a light and flavorful summer meal.