24+ Irresistible Summer Low FODMAP Recipes for a Light and Refreshing Season

Summer is the perfect time to enjoy light, flavorful meals that refresh and nourish your body.

For those following a Low FODMAP diet, however, finding delicious and tummy-friendly recipes can be a challenge.

But don’t worry—whether you’re hosting a BBQ, planning a picnic, or simply looking for easy, healthy dishes, we’ve got you covered.

In this blog post, we’ve compiled 24+ summer Low FODMAP recipes that are perfect for the warm weather.

From fresh salads and grilled vegetables to satisfying main courses and refreshing drinks, these recipes will keep you feeling good all season long.

The best part? They’re all designed to be easy to make, full of vibrant flavors, and completely suitable for a Low FODMAP diet.

24+ Irresistible Summer Low FODMAP Recipes for a Light and Refreshing Season

Summer meals should be all about enjoying vibrant, fresh ingredients that make you feel energized and satisfied.

With these 24+ summer Low FODMAP recipes, you don’t have to sacrifice flavor or fun to stick to your dietary needs.

Whether you’re cooking for yourself or entertaining guests, there’s something for everyone in this collection.

From light salads to grilled dishes and even sweet treats, these recipes are designed to nourish your body and delight your taste buds.

So, embrace the season with these easy-to-make, Low FODMAP dishes that are sure to become your go-to summer favorites.

Grilled Lemon Herb Chicken Skewers

These grilled lemon herb chicken skewers are a summer favorite that brings together simple ingredients and bold flavors.

They’re light, protein-packed, and perfect for a backyard barbecue or a quick weekday dinner. By skipping garlic and onion and using fresh herbs and citrus, this dish remains Low FODMAP without compromising on taste.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp garlic-infused olive oil (use oil only, not garlic pieces)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers
• Optional: bell pepper chunks or zucchini slices (FODMAP-friendly amounts)

Instructions:

1. In a bowl, whisk together garlic-infused oil, lemon juice, zest, rosemary, parsley, salt, and pepper.
2. Add the chicken cubes and mix well to coat. Cover and marinate for at least 30 minutes (or up to 2 hours in the fridge).
3. Thread the chicken onto skewers, alternating with optional veggies if using.
4. Preheat the grill to medium-high heat. Grill skewers for about 10–12 minutes, turning occasionally, until chicken is cooked through.
5. Serve warm with a side of quinoa or a green salad.

These skewers are wonderfully versatile and can be paired with your favorite low FODMAP sides. The herbs and lemon give a bright, fresh flavor that feels like summer in every bite.

They’re a great go-to for gatherings where dietary needs vary, as they’re both flavorful and gut-friendly.

Zesty Cucumber & Quinoa Salad

This refreshing cucumber and quinoa salad is a cooling and nutritious option for hot summer days.

Packed with crisp veggies, fresh herbs, and a zesty dressing, it’s perfect for lunch, picnics, or as a vibrant side dish. It’s also completely plant-based and low FODMAP-friendly.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1/2 English cucumber, diced
• 1/2 red bell pepper, diced
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped green tops of scallions (green part only)
• 2 tbsp garlic-infused olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the quinoa, cucumber, bell pepper, mint, parsley, and scallion tops.
2. In a separate small bowl, whisk together garlic-infused oil, lemon juice, vinegar, salt, and pepper.
3. Pour dressing over the salad and toss to combine.
4. Chill for 30 minutes before serving to allow flavors to meld.

This salad is light yet satisfying, thanks to the protein-rich quinoa and hydrating cucumber.

The bright lemony dressing ties everything together, making it an excellent choice for those wanting a flavorful meal without digestive discomfort. Serve it on its own or alongside grilled meat or fish.

Low FODMAP Strawberry Coconut Popsicles

Cool off this summer with these naturally sweet and creamy strawberry coconut popsicles. They’re dairy-free, free of high FODMAP ingredients, and made with just a few whole foods.

They’re a perfect way to enjoy dessert without the digestive upset that can come with many traditional frozen treats.

Ingredients:

• 1 1/2 cups fresh strawberries, hulled
• 1/2 cup canned coconut milk (full fat or light, without inulin)
• 1 tbsp maple syrup (optional, depending on sweetness of berries)
• 1/2 tsp vanilla extract

Instructions:

1. Add strawberries, coconut milk, maple syrup (if using), and vanilla extract to a blender.
2. Blend until smooth.
3. Pour mixture into popsicle molds.
4. Insert sticks and freeze for at least 4 hours or until completely solid.
5. Run molds under warm water for a few seconds to release the popsicles before serving.

These popsicles are the perfect low FODMAP dessert for summer. They’re cool, creamy, and fruity with just a hint of coconut richness.

Whether you’re entertaining guests or just need a refreshing treat, these are a guilt-free, tummy-friendly option to satisfy your sweet tooth.

Citrus Grilled Shrimp with Lime Zest

This bright and juicy grilled shrimp dish is a quick-cooking, high-protein option that’s full of citrusy summer flair.

Infused with lime zest and garlic-infused oil, the shrimp are tender, flavorful, and perfect for serving with rice, polenta, or a fresh salad. Best of all, it’s naturally Low FODMAP and quick enough for a weeknight meal.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp garlic-infused olive oil
• 1 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together garlic-infused oil, lime juice, lime zest, paprika, salt, and pepper.
2. Add shrimp and toss to coat. Let marinate in the fridge for 15–20 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Grill shrimp for 2–3 minutes per side, or until opaque and cooked through.
5. Remove from heat, sprinkle with chopped cilantro, and serve with lime wedges.

This dish is both refreshing and satisfying.

The citrus and herbs provide a bright, zippy flavor that pairs perfectly with the sweetness of the shrimp. It’s ideal for warm evenings when you want something light but fulfilling.

Grilled Zucchini & Halloumi Salad

Grilled zucchini and halloumi come together in this savory, salty, and slightly smoky salad.

It’s a unique Low FODMAP dish that makes use of summer’s abundant squash and adds satisfying richness with grilled cheese. Served warm or room temperature, this salad is sure to become a seasonal staple.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 6 oz halloumi cheese, sliced into slabs
• 1 tbsp garlic-infused olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 cup arugula (rocket)
• 1 tbsp chopped fresh mint
• Salt and pepper, to taste

Instructions:

1. Preheat grill or grill pan to medium-high.
2. Brush zucchini and halloumi with garlic-infused olive oil.
3. Grill zucchini for 2–3 minutes per side and halloumi for about 2 minutes per side, until grill marks appear.
4. In a bowl, combine grilled zucchini, arugula, and mint.
5. Top with grilled halloumi and drizzle with lemon juice, sprinkle with oregano, salt, and pepper.

This salad is a perfect example of how a few simple ingredients can come together to create something truly satisfying.

The warm, slightly crisp halloumi contrasts beautifully with the soft zucchini and fresh herbs, making this a flavorful Low FODMAP dish you’ll want to repeat.

Chilled Blueberry Chia Pudding

Chia pudding is a cooling and gut-friendly summer treat that’s easy to prep ahead.

This blueberry version adds seasonal sweetness and a pop of color while keeping everything within Low FODMAP limits. It’s dairy-free, high in fiber, and great for breakfast, snacks, or dessert.

Ingredients:

• 1 cup unsweetened almond milk (check for no high FODMAP additives)
• 3 tbsp chia seeds
• 1/2 cup fresh blueberries
• 1 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• A few fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl or jar, whisk together almond milk, chia seeds, maple syrup, and vanilla.
2. Let sit for 10 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 3 hours or overnight.
4. Before serving, stir well and top with fresh blueberries and mint.

Cool, creamy, and full of texture, this blueberry chia pudding is a refreshing way to start your day or finish a meal.

It’s a great way to enjoy fruit on a Low FODMAP diet without overdoing the sugars, and the chia adds a satisfying thickness and boost of nutrition.

Lemon Basil Grilled Salmon

This simple, yet flavorful grilled salmon is infused with a bright lemon-basil marinade that complements the rich fish.

The combination of fresh herbs and citrus creates a refreshing summer meal that’s quick to prepare and perfect for outdoor dining or a light weeknight dinner.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp garlic-infused olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together garlic-infused olive oil, lemon juice, lemon zest, basil, parsley, salt, and pepper.
2. Rub the marinade onto the salmon fillets and let them marinate for 20-30 minutes.
3. Preheat the grill to medium-high heat. Place the salmon fillets on the grill and cook for 4-5 minutes per side, or until salmon is just cooked through and flakes easily.
4. Serve with lemon wedges and a side of grilled vegetables or quinoa.

The lemon and basil brighten the salmon’s natural flavor, while the garlic-infused oil provides a hint of savory richness.

This dish is not only tasty but also a great source of healthy omega-3 fatty acids, perfect for a summer meal.

Chilled Cantaloupe & Mint Soup

This chilled cantaloupe and mint soup is incredibly refreshing and a perfect dish to beat the summer heat.

Sweet, juicy cantaloupe is blended with fresh mint and a touch of lime for a smooth, velvety soup that can be served as a starter or a light dessert.

Ingredients:

• 1 medium cantaloupe, peeled and cubed
• 1/2 cup cold water or ice cubes
• 1 tbsp fresh lime juice
• 1 tbsp fresh mint leaves, plus extra for garnish
• 1 tsp maple syrup (optional, depending on sweetness of melon)
• Pinch of salt

Instructions:

1. In a blender, combine cantaloupe, water or ice cubes, lime juice, mint leaves, maple syrup (if using), and a pinch of salt.
2. Blend until smooth and creamy.
3. Chill in the refrigerator for at least 1 hour before serving.
4. Serve chilled, garnished with fresh mint leaves.

This soup is hydrating and packed with vitamins, making it an excellent light option for hot days.

The mint adds a cool, refreshing touch, while the lime gives it a zesty kick. It’s a great way to enjoy fresh fruit in a savory-sweet form that is gentle on the digestive system.

Tomato & Cucumber Feta Salad

This fresh and tangy salad is a perfect side dish for any summer meal.

The combination of crisp cucumber, juicy tomatoes, and briny feta cheese creates a balanced flavor profile that is both refreshing and satisfying. Best of all, it’s Low FODMAP-friendly, so you can enjoy it without any worry.

Ingredients:

• 1 large cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled (lactose-free if needed)
• 1/4 cup black olives, pitted and sliced
• 1 tbsp garlic-infused olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cucumber, cherry tomatoes, feta, and olives.
2. In a small bowl, whisk together garlic-infused olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or chill for 30 minutes for the flavors to meld.

This salad is light and full of vibrant flavors, making it the perfect companion for grilled meats or seafood.

The combination of tomatoes, cucumber, and feta is classic, and the garlic-infused olive oil adds just the right amount of depth. It’s a simple, refreshing dish that’s sure to be a hit at any summer gathering.

Avocado & Roasted Sweet Potato Salad

This hearty yet refreshing salad features the richness of avocado paired with the earthy sweetness of roasted sweet potatoes.

The combination of textures and flavors makes it a perfect light main dish or side for summer meals, with a tangy lime dressing that adds a zesty finish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1/2 cup fresh spinach, roughly chopped
• 1/4 cup pumpkin seeds
• 1 tbsp lime juice
• 1 tbsp garlic-infused olive oil
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, or until sweet potatoes are tender and lightly browned, flipping halfway through.
4. While the sweet potatoes are roasting, prepare the dressing by whisking together lime juice and garlic-infused olive oil in a small bowl.
5. Once the sweet potatoes are done, let them cool for a few minutes before assembling the salad.
6. In a large bowl, combine roasted sweet potatoes, avocado, spinach, and pumpkin seeds.
7. Drizzle with the lime dressing, sprinkle with cilantro (if using), and toss gently to combine.

This salad is both filling and refreshing, thanks to the sweet potatoes and avocado.

The combination of creamy avocado, nutty pumpkin seeds, and zesty lime dressing makes it an irresistible choice for a summer meal. You can serve it on its own or pair it with grilled protein.

Grilled Chicken & Watermelon Skewers

These sweet and savory grilled chicken and watermelon skewers are the perfect combination of juicy, tender chicken and refreshing watermelon.

The contrast of flavors and the ease of grilling make them a fantastic option for summer BBQs or casual dinners.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 cups watermelon, cut into 1-inch cubes
• 1 tbsp garlic-infused olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together garlic-infused olive oil, balsamic vinegar, honey, thyme, salt, and pepper.
3. Thread chicken and watermelon cubes onto the skewers, alternating between the two.
4. Brush the skewers with the marinade and grill for about 4-5 minutes per side, or until the chicken is fully cooked and the watermelon has grill marks.
5. Remove from the grill and serve immediately.

These skewers are a perfect summer treat with their balance of savory and sweet.

The watermelon adds a refreshing burst of juiciness, while the grilled chicken provides a satisfying protein element. The light balsamic and honey marinade ties everything together beautifully.

Low FODMAP Mango Sorbet

This homemade mango sorbet is the ultimate cool-down treat for hot summer days.

With just three ingredients, it’s naturally sweet, creamy, and incredibly refreshing—making it the perfect Low FODMAP dessert to enjoy without guilt.

Ingredients:

• 2 large ripe mangoes, peeled and chopped
• 1/4 cup water
• 1 tbsp lime juice
• Optional: 1-2 tsp maple syrup (depending on the sweetness of your mangoes)

Instructions:

1. In a blender or food processor, combine the mangoes, water, and lime juice.
2. Blend until smooth and creamy. Taste the mixture and add maple syrup if you’d like it a bit sweeter.
3. Pour the mango mixture into a shallow dish and place it in the freezer.
4. After about 1 hour, stir the sorbet with a fork to break up the ice crystals.
5. Repeat every 30 minutes for 3 hours, until the sorbet is smooth and frozen.
6. Scoop into bowls and serve.

This sorbet is an ideal way to enjoy the natural sweetness of mango in a cool, refreshing form. It’s an easy-to-make dessert that’s perfect for anyone following a Low FODMAP diet.

The hint of lime adds a nice tartness, balancing out the sweetness of the mango.

Crispy Lemon Herb Tofu Bites

These crispy lemon herb tofu bites are a great plant-based option for summer. Lightly seasoned and baked until golden, they provide a satisfying crunch without being heavy.

The lemon and herb seasoning adds a refreshing, zesty twist, perfect for snacking or serving over salads.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp garlic-infused olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup gluten-free breadcrumbs
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine garlic-infused olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
3. Toss the tofu cubes in the oil mixture, ensuring they are evenly coated.
4. Coat the tofu cubes with breadcrumbs by rolling them gently in a shallow dish.
5. Place tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. Garnish with fresh parsley before serving.

These crispy tofu bites are packed with flavor and make a great protein option for salads, wraps, or just as a snack.

The lemon and herbs provide a fresh, zesty taste that pairs beautifully with the tofu’s natural nuttiness.

Grilled Peach & Arugula Salad

This grilled peach and arugula salad is a beautiful, summery dish that’s as refreshing as it is flavorful.

The sweetness of grilled peaches balances the peppery arugula, and the tangy vinaigrette ties everything together. It’s a perfect side salad for grilled meats or a light lunch on its own.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 tbsp garlic-infused olive oil
• 4 cups arugula
• 1/4 cup crumbled feta cheese (optional, lactose-free if needed)
• 1/4 cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the cut sides of the peach halves with garlic-infused olive oil.
3. Grill the peaches, cut side down, for 3-4 minutes, until grill marks appear and the fruit softens slightly.
4. In a large bowl, combine arugula, grilled peaches (sliced), feta, and toasted walnuts.
5. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine before serving.

This grilled peach salad is a delightful combination of sweet and savory flavors, perfect for warm weather.

The grilled peaches bring out a natural caramelization that pairs beautifully with the tangy balsamic dressing, while the walnuts add a nice crunch.

Coconut Lime Chicken Skewers

These coconut lime chicken skewers are a tropical-inspired dish with a refreshing coconut and lime marinade.

The chicken is tender, juicy, and infused with flavors that transport you straight to a beachside barbecue. Serve these skewers with a side of quinoa or a light salad for a complete meal.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 cup coconut milk (ensure it’s FODMAP-friendly)
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp fresh cilantro, chopped
• 1 tbsp garlic-infused olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine coconut milk, lime juice, lime zest, cilantro, garlic-infused olive oil, cumin, salt, and pepper.
2. Add the chicken cubes and mix until well-coated. Marinate for at least 30 minutes, or up to 2 hours in the fridge.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken onto the skewers.
5. Grill the chicken skewers for 5-6 minutes per side or until the chicken is cooked through and has grill marks.
6. Serve the skewers with a squeeze of fresh lime and a side of vegetables.

These coconut lime chicken skewers are full of tropical flavors, with the coconut milk providing a subtle richness and the lime adding a bright, citrusy punch.

They’re a great option for summer parties or casual meals.

Grilled Veggie & Quinoa Stuffed Bell Peppers

These stuffed bell peppers are a hearty yet light meal, packed with colorful veggies, protein-rich quinoa, and a dash of spices.

Grilled to perfection, the peppers get a nice char, while the quinoa mixture provides a satisfying filling. It’s a great vegetarian option that’s both filling and refreshing for a summer dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 medium zucchini, diced
• 1/2 cup diced cherry tomatoes
• 1/4 cup black olives, chopped
• 1 tbsp garlic-infused olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional, lactose-free if needed)
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, mix the cooked quinoa, zucchini, cherry tomatoes, black olives, garlic-infused olive oil, oregano, paprika, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and top with crumbled feta cheese (if using).
4. Place the stuffed peppers on the grill, cover, and cook for 15-20 minutes, until the peppers are tender and lightly charred.
5. Garnish with fresh basil before serving.

These stuffed peppers are a vibrant and nutritious dish that makes the most of summer produce.

The grilled peppers add a smoky flavor, while the quinoa stuffing is light and flavorful, offering a balanced meal in a single dish.

Watermelon, Cucumber & Feta Salad

This refreshing watermelon and cucumber salad is an ideal dish for hot summer days.

The juicy watermelon pairs beautifully with the crisp cucumber, while the feta adds a salty contrast to the sweetness of the fruit. It’s a light and hydrating salad perfect for a picnic or as a side to grilled meats.

Ingredients:

• 3 cups watermelon, cubed
• 1 medium cucumber, thinly sliced
• 1/2 cup crumbled feta cheese (lactose-free if needed)
• 1 tbsp fresh mint, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, cucumber slices, feta cheese, and fresh mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15 minutes before serving for a cooler dish.

This watermelon cucumber salad is the perfect balance of refreshing, sweet, and savory.

The mint and lime add a touch of brightness, while the feta provides a creamy, salty element that enhances the fruit’s natural sweetness.

Spicy Grilled Shrimp Tacos (Low FODMAP)

These grilled shrimp tacos are bursting with bold flavors, thanks to a spicy marinade and fresh toppings.

The shrimp is tender and slightly smoky from the grill, while the tangy slaw and creamy avocado provide a satisfying contrast. These tacos are perfect for a summer taco night or as a lighter dinner option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp garlic-infused olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas (ensure they’re gluten-free if needed)
• 1/2 cup shredded cabbage
• 1/4 cup diced avocado
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (for the slaw)

Instructions:

1. In a bowl, combine garlic-infused olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the marinade and let it sit for 15-20 minutes.
2. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes per side, or until they are opaque and cooked through.
3. While the shrimp grills, prepare the slaw by tossing shredded cabbage with lime juice, a pinch of salt, and cilantro.
4. Warm the corn tortillas on the grill or stovetop for about 30 seconds.
5. Assemble the tacos by placing the grilled shrimp on the tortillas and topping with avocado and the slaw.
6. Serve with extra lime wedges for squeezing on top.

These shrimp tacos bring a flavorful kick with the spice from the chili powder and paprika, balanced by the creamy avocado and tangy slaw.

They’re a perfect light yet satisfying dish for warm summer evenings.

Lemon Herb Grilled Chicken Salad

This light and refreshing grilled chicken salad is perfect for hot summer days.

The lemon and herb marinade infuses the chicken with a bright and fresh flavor, while the crunchy vegetables and light dressing make it a satisfying yet healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp garlic-infused olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 cups mixed salad greens (arugula, spinach, etc.)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine garlic-infused olive oil, lemon juice, oregano, thyme, salt, and pepper.
2. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.
3. Preheat your grill to medium-high heat. Grill the chicken for 5-6 minutes on each side, or until fully cooked and the juices run clear.
4. While the chicken grills, assemble the salad by combining mixed greens, cucumber, cherry tomatoes, and shredded carrots in a large bowl.
5. Whisk together balsamic vinegar and olive oil to make the dressing.
6. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
7. Top the salad with the grilled chicken slices and drizzle with the dressing before serving.

This chicken salad is light, nutritious, and bursting with flavor.

The grilled chicken, fresh vegetables, and lemon herb dressing come together to create a meal that’s both satisfying and refreshing.

Zucchini Noodles with Pesto and Grilled Shrimp

A light twist on pasta, zucchini noodles are the perfect low-carb base for a refreshing summer dish.

Paired with homemade pesto and grilled shrimp, this dish is full of fresh flavors and ideal for a low FODMAP meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp garlic-infused olive oil
• 1/4 cup homemade basil pesto (see recipe below)
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 1/4 cup grated Parmesan (optional)

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup garlic-infused olive oil
• 1/4 cup Parmesan (optional)
• Salt and pepper, to taste

Instructions:

1. To make the pesto: In a food processor, combine basil leaves, pine nuts, garlic-infused olive oil, and Parmesan (if using). Blend until smooth, adding salt and pepper to taste.
2. Preheat the grill to medium-high heat. Toss shrimp with garlic-infused olive oil, salt, and pepper, then grill for 2-3 minutes on each side until fully cooked.
3. While the shrimp grills, sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes until just tender. You want them to retain a slight crunch.
4. Toss the zucchini noodles with the homemade pesto and fresh lemon juice.
5. Serve the zucchini noodles topped with grilled shrimp and a sprinkle of grated Parmesan if desired.

This dish is fresh, flavorful, and light, making it perfect for summer.

The zucchini noodles are a great alternative to pasta, and the pesto adds a fresh herbaceous touch that pairs perfectly with the shrimp.

Chilled Cucumber & Yogurt Soup

This chilled cucumber and yogurt soup is the ultimate summer refreshment. Cool, creamy, and light, it’s the perfect dish to enjoy when temperatures are high.

It’s also super easy to prepare and full of hydrating ingredients.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup lactose-free plain yogurt
• 1/4 cup fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/2 cup cold water
• Salt and pepper, to taste
• 1 tbsp olive oil (optional, for garnish)

Instructions:

1. In a blender or food processor, combine cucumbers, yogurt, dill, lemon juice, and cold water.
2. Blend until smooth and creamy. Taste and season with salt and pepper as needed.
3. Chill the soup in the refrigerator for at least 1 hour to let the flavors meld.
4. Before serving, drizzle with a little olive oil for added richness (optional) and garnish with extra dill.

This chilled soup is the epitome of summer: cooling, creamy, and light, with a refreshing burst of cucumber and dill.

It’s perfect as a starter or even as a light lunch.

Grilled Salmon with Mango Salsa

This grilled salmon is paired with a vibrant mango salsa, making it a perfect light summer dish. The smoky grilled salmon and the sweet, tangy salsa are a match made in heaven.

This dish is rich in protein and healthy fats, while the mango salsa adds a burst of tropical flavor.

Ingredients:

• 4 salmon fillets
• 1 tbsp garlic-infused olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 large ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with garlic-infused olive oil, smoked paprika, salt, and pepper.
3. Grill the salmon for 4-5 minutes per side or until the salmon flakes easily with a fork.
4. While the salmon cooks, prepare the mango salsa. In a small bowl, combine diced mango, red bell pepper, cilantro, lime juice, and olive oil.
5. Once the salmon is grilled, top each fillet with a generous spoonful of the mango salsa and serve immediately.

The grilled salmon is flavorful and flaky, and the mango salsa brings a refreshing and sweet contrast.

This dish is perfect for a healthy dinner or a summer BBQ.

Low FODMAP Summer Fruit Salad

This colorful and refreshing summer fruit salad is a simple way to enjoy the season’s best produce.

The mix of sweet, juicy fruits and the refreshing mint and lime dressing makes this a light and healthy dessert or side dish.

Ingredients:

• 2 cups strawberries, hulled and halved
• 1 cup blueberries
• 1 cup pineapple, cubed
• 1 cup cantaloupe, cubed
• 1 kiwi, peeled and sliced
• 1 tbsp fresh mint, chopped
• 1 tbsp lime juice
• 1 tsp honey (optional)

Instructions:

1. In a large bowl, combine all the fruit and gently toss them together.
2. In a small bowl, whisk together lime juice, honey (if using), and fresh mint.
3. Drizzle the lime-mint dressing over the fruit and toss gently to combine.
4. Chill in the refrigerator for 10-15 minutes before serving.

This fruit salad is a refreshing treat, perfect for hot days.

The mint and lime dressing adds a fresh, zesty note, while the mix of fruit provides a variety of textures and natural sweetness.

Caprese Skewers with Balsamic Glaze

These Caprese skewers are an easy and elegant appetizer for any summer gathering.

With fresh mozzarella, tomatoes, and basil, drizzled with a balsamic glaze, these skewers offer a burst of Italian flavors in a bite-sized treat.

Ingredients:

• 1 pint cherry tomatoes
• 1 package fresh mozzarella balls (small)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste
• Wooden skewers

Instructions:

1. On each skewer, thread one cherry tomato, one basil leaf, and one mozzarella ball. Repeat until all skewers are assembled.
2. In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a simmer and cook for 3-5 minutes, or until the vinegar has thickened slightly.
3. Drizzle the balsamic glaze over the skewers and sprinkle with salt and pepper to taste.
4. Serve immediately, or refrigerate until ready to serve.

These Caprese skewers are a perfect light appetizer, offering a great balance of creamy mozzarella, juicy tomatoes, and fresh basil.

The balsamic glaze adds a tangy sweetness that ties the whole dish together.