27+ Delicious and Easy Summer Luncheon Recipes for a Light and Refreshing Meal

Summer is the perfect time to embrace fresh, vibrant ingredients and enjoy meals that are light, yet satisfying.

Whether you’re hosting a gathering, planning a picnic, or simply looking to switch up your weekly lunches, these 27+ summer luncheon recipes are sure to become your go-to for the season.

From fresh salads to grilled favorites and refreshing bowls, these recipes are designed to make the most of summer’s bounty while keeping you feeling energized and content.

With simple ingredients and quick preparation, you’ll be able to create dishes that bring out the best of the summer season, all while staying cool and satisfied.

In this collection, you’ll find a variety of options perfect for both casual afternoons and more formal gatherings.

So grab your apron, fire up the grill, and let’s dive into some mouthwatering ideas that will make your summer luncheons both delicious and refreshing.

27+ Delicious and Easy Summer Luncheon Recipes for a Light and Refreshing Meal

With these 27+ summer luncheon recipes, you now have a range of options to satisfy every craving, whether you’re in the mood for something light and refreshing, savory and hearty, or creatively unique.

The beauty of these dishes lies in their simplicity, freshness, and ability to highlight the flavors of summer.

Perfect for any occasion, these recipes can be customized to fit your dietary preferences, whether you’re looking for vegetarian, gluten-free, or protein-packed meals.

Enjoy the bounty of summer and let these recipes help you create meals that are not only healthy and tasty but also the perfect way to celebrate the season.

Grilled Peach & Burrata Salad

Juicy grilled peaches, creamy burrata, and peppery arugula come together in this fresh and flavorful salad that captures everything we love about summer. It’s the perfect balance of sweet, creamy, and tangy, and it works as a light main course or an elegant side dish.

With minimal cooking involved, this recipe is perfect for warm afternoons when you want to serve something impressive without breaking a sweat.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 6 oz burrata cheese
• 4 cups baby arugula
• ¼ cup fresh basil leaves
• ¼ cup toasted pecans (optional)
• Balsamic glaze, for drizzling
• Salt and freshly cracked pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush peach halves lightly with olive oil.
2. Grill peaches cut-side down for 2–3 minutes until grill marks form and the fruit softens slightly.
3. Arrange arugula on a platter and top with grilled peaches, torn burrata, and fresh basil leaves.
4. Sprinkle with toasted pecans if using.
5. Drizzle generously with balsamic glaze and season with salt and pepper.
6. Serve immediately while the peaches are still slightly warm.

This salad is a celebration of summer’s best produce, and the combination of textures—from soft cheese to crisp greens—makes every bite exciting.

It’s a dish that looks beautiful on the plate and even better on your Instagram feed. Serve it with iced tea or a crisp rosé for an unforgettable luncheon.

Lemon-Dill Chicken Salad Lettuce Wraps

Bright, herby, and refreshing, this chicken salad skips the mayo and opts for Greek yogurt and lemon juice to keep things light and tangy.

Wrapped in crunchy butter lettuce leaves, these bites are portable, low-carb, and great for keeping cool. Ideal for patio lunches or picnic spreads, this recipe brings a satisfying twist to a lunchtime classic.

Ingredients:

• 2 cups cooked shredded or chopped chicken breast
• ½ cup plain Greek yogurt
• 1 tbsp Dijon mustard
• Juice and zest of 1 lemon
• 1 tbsp fresh dill, chopped
• 2 tbsp celery, finely diced
• 2 tbsp red onion, finely diced
• Salt and pepper, to taste
• Butter lettuce leaves (about 12–14)

Instructions:

1. In a medium bowl, combine Greek yogurt, Dijon mustard, lemon juice, lemon zest, and dill.
2. Add in chicken, celery, and red onion. Mix until evenly coated.
3. Season with salt and pepper to taste.
4. Spoon chicken salad into lettuce leaves, about 2 tablespoons per leaf.
5. Arrange on a platter and serve chilled or at room temperature.

These wraps are delightfully light but satisfying, perfect for hot summer days when heavier meals just won’t do.

The fresh dill and lemon make each bite zingy and refreshing, while the lettuce wrap keeps it all cool and crisp. Pair with cucumber-infused water or a sparkling lemonade for a truly invigorating summer lunch.

Mediterranean Orzo Bowl with Lemon-Tahini Dressing

Loaded with fresh vegetables, hearty orzo pasta, and a creamy lemon-tahini dressing, this Mediterranean-inspired bowl is both satisfying and refreshing.

The vibrant colors and bold flavors make it an ideal dish to serve when you want something nutritious but never boring. It’s great for meal prep or casual backyard lunches with friends.

Ingredients:

• 1 cup orzo pasta
• ½ cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup kalamata olives, sliced
• ¼ red onion, thinly sliced
• ½ cup canned chickpeas, drained and rinsed
• ¼ cup crumbled feta cheese
• 2 tbsp chopped parsley

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp water (more as needed)
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package instructions. Drain and let cool.
2. In a large bowl, combine orzo, cherry tomatoes, cucumber, olives, red onion, chickpeas, and parsley.
3. In a small bowl, whisk together tahini, lemon juice, garlic, water, salt, and pepper until smooth.
4. Pour dressing over orzo mixture and toss to coat evenly.
5. Top with crumbled feta and serve chilled or at room temperature.

This orzo bowl packs a punch of flavor and color, making it a standout option for summer lunch gatherings.

The lemon-tahini dressing ties everything together with a creamy brightness, while the mix of veggies keeps things crisp and satisfying. Serve this with a chilled white wine or sparkling water, and you’ve got a midday meal that’s as nourishing as it is delicious.

Avocado & Black Bean Quinoa Salad

This vibrant and protein-packed quinoa salad is perfect for summer. With creamy avocado, hearty black beans, and a fresh cilantro-lime dressing, it’s a dish that’s both satisfying and refreshing. It’s versatile enough to serve as a main or side, and it’s sure to please vegetarians and meat-eaters alike.

This dish is perfect for meal prep, and it keeps well in the fridge for a couple of days.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, avocado, tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 30 minutes before serving.

This salad is full of vibrant flavors and textures, with creamy avocado and earthy black beans balancing the nutty quinoa.

The fresh cilantro-lime dressing ties everything together with a zesty punch. Whether you enjoy it on its own or as a side to grilled chicken, this salad is a perfect choice for a light yet fulfilling summer meal.

Shrimp & Mango Lettuce Cups

These refreshing shrimp and mango lettuce cups are light, colorful, and packed with tropical flavors.

The sweetness of ripe mango pairs beautifully with tender shrimp, and the crunch of butter lettuce makes each bite satisfying. This dish is quick and easy to make, making it an ideal option for a summer luncheon or even as a light appetizer for a larger gathering.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 large ripe mango, diced
• 1 small red bell pepper, diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 10–12 butter lettuce leaves

Instructions:

1. In a medium bowl, combine shrimp, mango, red bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and olive oil, and season with salt and pepper. Toss gently to combine.
3. Spoon the shrimp and mango mixture into the center of each lettuce leaf.
4. Serve immediately, garnished with additional cilantro if desired.

These shrimp and mango lettuce cups are a perfect balance of savory and sweet.

The cool, crisp lettuce adds a satisfying crunch, while the shrimp and mango provide a rich contrast in flavor and texture. These cups are great for a light lunch that still feels indulgent, and they pair wonderfully with a chilled glass of white wine or iced tea.

Watermelon Feta & Mint Salad

A quintessential summer salad, this refreshing watermelon feta salad combines the juiciness of watermelon with the salty tang of feta and the freshness of mint. It’s an easy, no-cook dish that’s perfect for hot days when you want something light but full of flavor.

This salad is a crowd-pleaser and perfect for serving at barbecues, picnics, or casual summer gatherings.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ¼ cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta, and chopped mint.
2. Drizzle with olive oil and balsamic vinegar, and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, or chill in the fridge for 10-15 minutes before serving.

The combination of sweet watermelon, briny feta, and fresh mint creates a refreshing harmony that’s both cooling and satisfying. This salad is light and hydrating, making it an ideal choice for warm afternoons.

For a more filling meal, serve alongside grilled chicken or shrimp. It’s a great dish to bring to a summer gathering where guests are looking for something fresh, bright, and easy to enjoy.

Caprese Chicken Salad

This Caprese-inspired chicken salad brings together tender grilled chicken, fresh mozzarella, ripe tomatoes, and a balsamic glaze for a simple yet sophisticated summer dish. It’s packed with flavors that are both comforting and refreshing, making it a great choice for a light lunch or a casual dinner.

This salad is quick to make and can be customized to your liking, with fresh basil adding a burst of color and flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side or until cooked through. Let it rest for 5 minutes, then slice it thinly.
3. In a large bowl, combine cherry tomatoes, mozzarella, and basil.
4. Add the sliced chicken to the bowl and drizzle with olive oil and balsamic glaze.
5. Toss gently to combine, and serve immediately.

This Caprese chicken salad combines all the best flavors of a classic Caprese, but with the added heartiness of grilled chicken.

It’s light yet satisfying, and the combination of mozzarella, fresh tomatoes, and basil always feels like a celebration of summer. This salad is perfect for serving with a cold glass of iced tea or sparkling water.

Grilled Corn & Zucchini Salad with Lime Dressing

This grilled corn and zucchini salad brings a smoky, charred flavor that complements the sweetness of summer corn and the mild taste of zucchini.

Tossed in a bright, tangy lime dressing, this salad is perfect for summer cookouts, BBQs, or as a side dish for any light summer meal. It’s a vegetable-forward dish that’s both healthy and packed with flavor.

Ingredients:

• 2 ears of corn, husked
• 2 medium zucchinis, sliced into rounds
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp chili powder (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush corn and zucchini slices with olive oil, then season with salt and pepper.
3. Grill the corn for about 10 minutes, turning occasionally until charred and tender.
4. Grill the zucchini slices for about 3-4 minutes per side until grill marks form and the zucchini softens.
5. Let the vegetables cool slightly, then cut the kernels off the cob and chop the zucchini into bite-sized pieces.
6. In a large bowl, combine the grilled corn, zucchini, cilantro, lime juice, and chili powder (if using). Toss gently to combine.
7. Serve immediately or refrigerate for 30 minutes before serving.

This salad celebrates the flavors of grilled summer vegetables with a fresh kick of lime and cilantro.

The smoky grilled corn pairs beautifully with the tender zucchini, and the dressing adds just the right amount of tanginess to balance everything. It’s a refreshing and flavorful side dish or a light lunch that pairs perfectly with grilled meats or a chilled beer.

Spicy Cucumber & Tomato Panzanella

This Mediterranean-inspired panzanella is a perfect way to use up any leftover bread you have while enjoying the fresh produce of the season. With spicy cucumbers, juicy tomatoes, and a tangy vinaigrette, it’s a salad that’s perfect for summer.

The addition of toasted bread adds a satisfying crunch to each bite, making this a hearty but light lunch option.

Ingredients:

• 4 cups crusty bread, cut into cubes
• 2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp chili flakes (adjust for spice level)
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with olive oil. Toast for about 10-12 minutes until golden brown and crispy.
2. In a large bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together the red wine vinegar, Dijon mustard, chili flakes, salt, and pepper.
4. Pour the dressing over the salad and toss to combine, ensuring the bread soaks up the vinaigrette.
5. Garnish with fresh basil and serve immediately.

This spicy cucumber and tomato panzanella is an easy and flavorful salad that’s perfect for a summer lunch. The combination of crunchy bread, juicy tomatoes, and crisp cucumber with the tangy vinaigrette makes each bite satisfying.

The chili flakes give it just the right amount of heat, and the basil adds a fresh, herbal note. It’s a great way to turn simple ingredients into something special for your next gathering.

Grilled Chicken & Avocado Tacos

These grilled chicken tacos, topped with creamy avocado and a tangy slaw, are the ultimate summer lunch. The smoky grilled chicken, paired with fresh, vibrant ingredients, makes for a perfect taco experience that’s light yet satisfying.

The slaw adds a crunchy texture, and the creamy avocado balances the flavors beautifully, making these tacos a crowd favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 cup cabbage, shredded
• ½ cup carrot, shredded
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 8 small corn tortillas

Instructions:

1. Preheat the grill to medium-high heat. Brush chicken breasts with olive oil and season with chili powder, cumin, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing into strips.
3. In a small bowl, mix the shredded cabbage, carrot, cilantro, and lime juice to make the slaw.
4. Warm the tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing a few strips of grilled chicken in each tortilla, topping with avocado slices and a spoonful of slaw.
6. Serve with extra lime wedges on the side.

These grilled chicken tacos are a perfect combination of smoky, creamy, and crunchy.

The fresh avocado and zesty slaw elevate the flavor profile, making them a fun and fresh option for a summer lunch. Serve with a refreshing cold drink like a mango iced tea or a light beer for the perfect pairing.

Roasted Red Pepper & Hummus Wraps

These roasted red pepper and hummus wraps are easy to make, packed with vibrant flavors, and perfect for a light, vegetarian lunch.

The sweet roasted peppers, creamy hummus, and crunchy veggies all come together in a soft wrap for a meal that’s full of texture and taste. This dish can be made in advance, making it ideal for picnics or lunchboxes.

Ingredients:

• 4 whole wheat or spinach wraps
• ½ cup hummus (store-bought or homemade)
• 1 red bell pepper, roasted and sliced
• 1 small cucumber, thinly sliced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• ¼ red onion, thinly sliced
• 1 tbsp olive oil (for roasting)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the red bell pepper into strips and toss with olive oil, salt, and pepper.
2. Roast the pepper for 20-25 minutes, or until tender and slightly charred. Let it cool.
3. Lay the wraps flat on a clean surface. Spread a generous layer of hummus over each wrap.
4. Add the roasted red peppers, cucumber slices, mixed greens, and red onion.
5. Roll the wraps tightly and slice them into halves or quarters.
6. Serve immediately or wrap tightly in foil and refrigerate for later.

These wraps are a deliciously light and healthy lunch that’s full of flavor and crunch.

The roasted red pepper adds a smoky sweetness that pairs perfectly with the creamy hummus, while the veggies provide freshness and texture. You can also customize the wraps with your favorite toppings like olives, feta cheese, or sprouts. These wraps are a great option for a quick and filling meal.

Grilled Salmon with Mango Salsa

This grilled salmon with mango salsa is a perfect balance of flavors for a summer luncheon. The smoky, tender salmon is paired with a fresh, fruity salsa that provides a burst of sweetness and acidity.

It’s a light yet flavorful dish that works wonderfully for a special summer meal or a casual lunch with friends. The mango salsa adds a tropical flair that makes this meal feel like a mini vacation on a plate.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 mango, peeled and diced
• ¼ red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes per side, or until fully cooked and flaky.
3. In a small bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Toss gently to combine.
4. Serve the grilled salmon topped with the fresh mango salsa.

The combination of grilled salmon with the sweet, zesty mango salsa is absolutely delicious.

The freshness of the salsa brings a light, tropical twist to the savory richness of the salmon. It’s a perfect dish for a sunny day, and it pairs wonderfully with a cold glass of sparkling water or a crisp white wine.

Thai Mango & Cucumber Salad

This Thai-inspired mango and cucumber salad is light, refreshing, and full of bold flavors. The sweetness of ripe mango and the crunch of cucumber are paired with a tangy dressing made from lime, fish sauce, and a touch of heat from chili.

It’s a colorful and vibrant dish that works wonderfully as a side or even as a main course for a light lunch. The fresh herbs give it an aromatic touch, making it feel like a tropical escape in every bite.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 large cucumber, julienned
• 1 small red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 small red chili, thinly sliced (optional)
• 2 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp sugar
• 1 tbsp olive oil
• Salt, to taste

Instructions:

1. In a large bowl, combine the julienned mango, cucumber, and red bell pepper.
2. In a small bowl, whisk together the lime juice, fish sauce, sugar, olive oil, and sliced chili.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and mint leaves before serving.

This Thai mango and cucumber salad is bursting with freshness and flavor. The sweet mango contrasts beautifully with the crisp cucumber and aromatic herbs, while the tangy, slightly spicy dressing gives it a zesty kick.

It’s the perfect salad for a summer luncheon that’s both light and satisfying. Pair it with grilled fish or chicken for a complete meal.

Chickpea & Roasted Vegetable Buddha Bowl

This vibrant and nourishing Buddha bowl is packed with roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing. It’s a wholesome, vegetarian option that’s both filling and refreshing, with a mix of textures and flavors that make it a hearty yet healthy summer dish.

The roasted veggies add a comforting warmth, while the creamy dressing ties everything together beautifully.

Ingredients:

• 1 cup cooked chickpeas (canned or homemade)
• 1 cup sweet potato, cubed
• 1 cup zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 2 cups cooked quinoa or brown rice
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1-2 tbsp water (for thinning)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato, zucchini, and bell pepper with olive oil, cumin, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, and water until smooth. Add more water if necessary to reach a creamy consistency.
4. To assemble the bowl, divide the cooked quinoa or rice between bowls and top with roasted vegetables and chickpeas.
5. Drizzle with tahini dressing and garnish with fresh parsley.

This Buddha bowl is a celebration of nourishing ingredients. The roasted vegetables add a rich depth of flavor, while the chickpeas provide protein and texture.

The tahini dressing brings a creamy, tangy element that complements the vegetables perfectly. It’s a balanced, filling meal that’s great for a light yet hearty summer lunch.

Grilled Veggie & Pesto Flatbread

This grilled veggie and pesto flatbread is a simple yet satisfying dish that combines the smoky flavors of grilled vegetables with the bright, herby goodness of pesto.

It’s light but flavorful, and it makes for a perfect summer lunch. Whether you serve it as a side or as a main, the combination of roasted vegetables and creamy pesto will have everyone coming back for seconds.

Ingredients:

• 2 whole-wheat flatbreads or naan bread
• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 small eggplant, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup crumbled feta cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the zucchini, bell pepper, and eggplant with olive oil and season with salt and pepper.
2. Grill the vegetables for about 3-4 minutes per side until tender and slightly charred.
3. While the vegetables are grilling, warm the flatbreads on the grill for about 1-2 minutes on each side until lightly toasted.
4. Once the vegetables are done, spread a thin layer of pesto over each flatbread.
5. Top with the grilled vegetables and crumbled feta cheese.
6. Garnish with fresh basil and serve immediately.

This grilled veggie and pesto flatbread is bursting with flavor from the smoky grilled veggies and fragrant pesto.

The creamy feta adds a touch of richness, while the fresh basil finishes it off with a hint of brightness. It’s an easy yet elegant dish perfect for summer lunches, and it pairs wonderfully with a crisp glass of white wine or iced tea.

Lemon Herb Grilled Shrimp Skewers

These lemon herb grilled shrimp skewers are simple, fresh, and packed with vibrant flavors. The shrimp are marinated in a zesty lemon, garlic, and herb mixture before being skewered and grilled to perfection.

This dish is light yet satisfying, making it a perfect choice for a summer luncheon. Serve these skewers alongside a green salad or over a bed of rice for a complete meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Zest and juice of 2 lemons
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, oregano, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Let it marinate in the refrigerator for 15–30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto the skewers.
5. Grill the shrimp for about 2-3 minutes per side, or until pink and cooked through.
6. Serve immediately with a side of your favorite summer salad or rice.

These grilled shrimp skewers are bursting with lemony freshness and a hint of herbs, making them the perfect light and flavorful option for summer.

The marinade gives the shrimp a great balance of acidity, garlic, and herbaceousness. They’re great as an appetizer or main dish and perfect for grilling on warm summer days.

Spinach & Strawberry Salad with Balsamic Glaze

This spinach and strawberry salad is both colorful and refreshing, perfect for a light summer lunch.

The sweetness of ripe strawberries contrasts beautifully with the earthy spinach, and the balsamic glaze adds a rich, tangy finish. The toasted almonds provide a nice crunch, making this salad a delightful mix of textures and flavors.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• 2 tbsp feta cheese, crumbled (optional)
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, and crumbled feta (if using).
2. In a small pan, toast the sliced almonds over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant.
3. Drizzle the olive oil and balsamic glaze over the salad.
4. Toss gently to combine, and season with salt and pepper to taste.
5. Top the salad with the toasted almonds before serving.

This spinach and strawberry salad is a perfect combination of sweet, tangy, and savory.

The balsamic glaze ties everything together beautifully, adding depth to the sweet strawberries and creamy feta. It’s a light and nutritious option for a summer lunch that’s both satisfying and refreshing.

Grilled Chicken & Peach Salad with Honey Mustard Dressing

This grilled chicken and peach salad is a delightful combination of savory, sweet, and tangy.

The grilled chicken is juicy and flavorful, while the ripe peaches add a natural sweetness that pairs perfectly with the peppery arugula. The honey mustard dressing brings it all together, providing a creamy and slightly tangy finish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 peaches, sliced
• 4 cups arugula
• ½ red onion, thinly sliced
• 2 tbsp feta cheese, crumbled
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the grill to medium-high heat. Brush 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 it rest for a few minutes before slicing.
3. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil to make the dressing.
4. In a large bowl, combine arugula, sliced peaches, red onion, and crumbled feta.
5. Slice the grilled chicken and arrange it on top of the salad.
6. Drizzle with honey mustard dressing and serve immediately.

This grilled chicken and peach salad is a wonderful balance of flavors.

The savory chicken pairs perfectly with the sweetness of the peaches, and the honey mustard dressing adds a creamy, tangy element that ties everything together. It’s a light yet filling salad that makes for an excellent summer luncheon dish.

Grilled Veggie & Quinoa Stuffed Peppers

These grilled veggie and quinoa stuffed peppers are a perfect combination of fresh, smoky vegetables and protein-packed quinoa.

The peppers act as a sweet and tender vessel to hold the filling, and grilling them gives a wonderful charred flavor. This dish is a great way to enjoy healthy, vibrant ingredients while still being filling and satisfying.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• ½ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the bell peppers with olive oil and season with salt and pepper.
3. Grill the peppers for about 4-5 minutes per side until slightly softened and charred.
4. Meanwhile, heat olive oil in a pan over medium heat. Add the zucchini, squash, and red onion, cooking for about 5-7 minutes until tender.
5. In a large bowl, mix the cooked quinoa, sautéed vegetables, cherry tomatoes, parsley, and basil.
6. Stuff each grilled pepper with the quinoa and veggie mixture. If desired, sprinkle mozzarella cheese on top.
7. Serve immediately, garnished with additional herbs if desired.

These stuffed peppers are a colorful, healthy option for a summer luncheon.

The quinoa provides a light yet filling base, and the grilled veggies add a smoky flavor that’s perfect for summer. You can make them vegetarian or add a protein like grilled chicken or beans for extra sustenance.

Spicy Tuna Poke Bowl

This spicy tuna poke bowl is a perfect combination of fresh, flavorful tuna with a mix of vibrant toppings, all over a bed of rice.

The spicy mayo adds a creamy kick, while the avocado and cucumber keep the dish fresh and light. This poke bowl is both refreshing and satisfying, perfect for a light summer lunch or dinner.

Ingredients:

• 1 lb sushi-grade tuna, diced
• 2 cups cooked rice (white, brown, or sushi rice)
• ½ avocado, sliced
• ½ cucumber, thinly sliced
• 1 small carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sriracha (adjust to heat preference)
• 2 tbsp mayonnaise
• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped
• Seaweed salad (optional)

Instructions:

1. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sriracha.
2. Gently toss the diced tuna in the sauce mixture and let it marinate for 10-15 minutes.
3. In a separate bowl, combine mayonnaise and a little sriracha to create spicy mayo.
4. To assemble the poke bowl, place the cooked rice at the bottom of each bowl.
5. Top with marinated tuna, avocado slices, cucumber, and carrot. Drizzle with spicy mayo and garnish with sesame seeds and green onions.
6. Optionally, add a scoop of seaweed salad for extra flavor.

This poke bowl is a great way to enjoy fresh, sushi-grade tuna in a healthy, light form.

The spicy mayo and sesame oil bring richness to the dish, while the fresh vegetables and avocado add texture and flavor. It’s an excellent choice for a summer lunch, especially when you want something that’s both fresh and filling.

Mediterranean Couscous Salad

This Mediterranean couscous salad is fresh, light, and full of flavor. It’s loaded with veggies like cucumbers, tomatoes, and red onions, as well as protein-rich chickpeas.

The lemon and olive oil dressing ties everything together, creating a tangy, zesty salad that’s perfect for a summer gathering or as a simple lunch.

Ingredients:

• 1 cup couscous
• 1 cup canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• ½ cup Kalamata olives, pitted and chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste
• Feta cheese, crumbled (optional)

Instructions:

1. Prepare the couscous according to package instructions (usually by boiling water, then adding couscous and letting it sit for 5 minutes).
2. Fluff the couscous with a fork to separate the grains.
3. In a large bowl, combine the couscous, chickpeas, cucumber, tomatoes, red onion, olives, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Garnish with crumbled feta cheese, if desired, and serve immediately or chill before serving.

This Mediterranean couscous salad is a delicious, filling dish that’s easy to make and perfect for summer.

The tangy lemon dressing and the briny olives balance the sweetness of the vegetables, making every bite refreshing and satisfying. It’s great as a side dish or a light meal on its own.

Grilled Corn and Black Bean Salad

This grilled corn and black bean salad is the epitome of summer in a bowl. The smoky grilled corn pairs perfectly with the hearty black beans, and the cilantro-lime dressing brings a burst of freshness. It’s a quick and easy dish that can be served as a side or a main.

The addition of avocado and tomatoes adds texture and color, making it both delicious and visually appealing.

Ingredients:

• 4 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 red bell pepper, diced
• ¼ red onion, finely chopped
• ½ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn for about 8-10 minutes, turning occasionally, until the kernels are charred and tender.
3. Once the corn is done, let it cool slightly before cutting the kernels off the cob.
4. In a large bowl, combine the grilled corn, black beans, cherry tomatoes, avocado, red bell pepper, red onion, and cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This grilled corn and black bean salad is a perfect side for a barbecue or a light lunch on its own.

The smoky corn, creamy avocado, and zesty cilantro-lime dressing create a harmonious blend of flavors. It’s filling, healthy, and packed with fresh summer ingredients.

Caprese Avocado Toast

This Caprese avocado toast is a simple yet flavorful way to enjoy a fresh, light lunch.

The creamy avocado is paired with the classic Caprese ingredients of ripe tomatoes, fresh basil, and mozzarella, all topped on toasted sourdough. Drizzling balsamic glaze over the top gives it a tangy finish that ties all the flavors together.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado
• 1 large tomato, sliced
• ¼ cup fresh mozzarella, sliced
• Fresh basil leaves, for garnish
• 2 tbsp balsamic glaze
• Salt and pepper, to taste
• Olive oil, for toasting

Instructions:

1. Toast the sourdough bread slices until golden brown and crispy, either in a toaster or on a grill.
2. While the bread is toasting, mash the ripe avocado in a bowl and season with salt and pepper.
3. Once the toast is ready, spread a generous layer of mashed avocado on each slice.
4. Top with sliced tomatoes, mozzarella, and fresh basil leaves.
5. Drizzle the balsamic glaze over the top and serve immediately.

This Caprese avocado toast is perfect for a light lunch or brunch.

The richness of the avocado, the freshness of the tomato and basil, and the creaminess of the mozzarella make for a delightful combination. The balsamic glaze adds just the right amount of acidity, making this toast a satisfying, flavorful dish.

Watermelon, Cucumber, and Feta Salad

This watermelon, cucumber, and feta salad is the ultimate refreshing dish for a hot summer day.

The sweetness of the watermelon, the crispness of cucumber, and the saltiness of feta cheese create a perfect balance of flavors. The mint and lime dressing adds an extra layer of freshness, making this salad a cool and hydrating option for a light summer lunch.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, thinly sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint leaves, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, sliced cucumber, crumbled feta, and chopped mint.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint leaves if desired.

This watermelon, cucumber, and feta salad is light, hydrating, and full of refreshing flavors.

The combination of sweet, savory, and tangy ingredients makes it the perfect dish for summer picnics, barbecues, or as a light lunch. It’s a simple and delicious way to stay cool during warm weather.