As soon as the weather gets better, we will be looking for quick, easy and delicious ideas for a healthy summer recipe. When it’s hot, you just do not handle heavy dishes. Breakfast, lunch and dinner should be light. Since summer usually brings fresh fruits and vegetables, this recipe page list is full of lively and colorful dishes to make your day a little sunnier.
Vegetarian healthy summer recipe – ideas for a delicious breakfast
Enjoy these different flavors of avocado on toast for breakfast, lunch or as a snack between meals. It is a suitable combination for every taste.
Avocado with feta – Ingredients:
- Half an avocado, mashed
- Crumbled feta
- 1 tablespoon pomegranate seeds
- Chopped almonds
Place avocado puree, crumbled feta and pomegranate seeds on a slice of bread and serve with chopped almonds.
Avocado with beans – Ingredients:
- Half an avocado, sliced
- 1 tablespoon beans
- Red onion (optional)
- 1 tablespoon sour cream
Place sliced avocado, beans, coriander, red onion and sour cream on the bread slice.
Avocado and boiled egg – Ingredients:
- Half an avocado, sliced
- Softboiled egg
- 1/2 teaspoon chopped chives
- ruccola leaves
- salt and pepper
Place a sliced avocado and soft-boiled egg on the slice of bread and sprinkle with chives.
Toast with avocado, mozzarella minis and pesto – ingredients:
- Half an avocado, mashed
- Mozzarella minis
- cherry tomatoes
- Basil pesto
- Fresh basil, for serving
Put the mashed avocado on the toast with mozzarella minis and cherry tomatoes tossed in olive oil, and finish with a sprinkle of basil pesto and fresh basil.
Recipe page for juicy breakfast and dessert parfait
The combination of pineapple, raspberry and banana in these yogurt treats provides a hearty breakfast in the morning.
Ingredients for 4 servings:
- 400 g pineapple bits
- 300 g vanilla yogurt
- 200 g fresh or frozen raspberries
- 100 g chopped dates or raisins
- 200 g sliced ripe banana
- 50 g chopped almonds
Layer pineapple, yogurt, raspberry, date and banana in 4 parfait glasses or serving bowls. Sprinkle the layers with almonds and serve immediately.
Quick Lunch Recipe – Chicken Salad
This is a perfectly healthy summer recipe that will keep you energetic throughout the working day. This idea of a salad recipe replaces bacon with chicken, making it a great source of protein for lunch. If you prefer a different salad dressing, you can use it instead of the honey mustard vinaigrette.
- 400 g chopped iceberg lettuce
- 1 fried chicken thigh, diced
- 1 stick celery, diced
- 1 carrot, diced
- 1 hard-boiled egg, diced
- 1 tablespoon crumbled blue cheese
- 2 tablespoons honey mustard vinaigrette
In a salad bowl or closable container, arrange lettuce, chicken, celery, carrot, eggs and blue cheese. Before serving, drizzle the salad with the dressing. You can store the salad in the fridge for up to 3 days (without dressing!).
Healthy summer light dinner recipe
If you are in the mood for pasta, these courgette boats are a great option. The simple shrimp filling tastes delicious and is so good that it haunts your dreams.
- 4 large zucchini, halved lengthwise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
- 350 g large shrimp, peeled and grated
- 2 tomatoes, diced
- 3 cloves garlic, chopped
- 1/4 tablespoon whipped cream
- 40 g freshly grated parmesan
- juice of 1/2 lemon
- 130 g grated mozzarella
Preheat the oven and divide the squash. Using a small spoon, scoop out the inside, leaving a 1/4-inch edge. After that, chop the courgette and set aside.
Put the zucchini boats in a large refractory dish and drizzle oil all over. Season with salt and pepper and sprinkle with thyme. Fry the zucchini until tender, about 20 minutes.
Melt the butter in a large pan over medium-high heat. Add the prawns and season with salt and pepper. Bake them for 3 to 4 minutes until they are pink and well done. Remove from the heat, allow to cool, then cut into large pieces.
Put the pan back on medium heat and melt the rest of the butter. Add the reserved remnants of squash, tomatoes and garlic, season with salt and pepper, and sauté for another 1 minute until fragrant. Add thick cream, parmesan and lemon juice and cook until lightly reduced, 3 minutes. Remove from the heat and mix with the cooked prawns.
Fill the zucchini boats with the shrimp mixture and top with mozzarella. Let them fry for about 10 minutes until the cheese turns golden brown. You can decorate the boats with parmesan and / or parsley before serving.
Simple dessert or “snack” in between
This healthy peach smoothie is made with coconut water and a little coconut cream, which makes it a great recipe for a smoothie without dairy.
- 2 ripe peaches, halved, stoned and coarsely chopped
- 80 g coconut cream
- 250 ml cooled coconut water
- 2 tbsp lime juice
- 2 teaspoons honey
- Extra sliced peach and mint leaves for serving
In a powerful blender, combine peach, coconut cream, coconut water, lime juice and honey. Mix all the ingredients to a smooth mass. Add some ice cubes and pour the smoothie into serving glasses. Garnish with sliced peaches and some mint leaves and serve.