Summer is THE ultimate time of year for hosting guests, firing up the grill, and kicking back & enjoying long days outdoors with family, friends and plenty of food. Enjoy the flavors of the season with these satisfying, delicious & fresh summer recipes that are sure to please not only adults, but the kiddos, too! 

Add These Flavorful Dishes to Your Meal Plan to Please a Crowd 

1. Summer Garden Fish Tacos 

Nothing says summer quite like flavorful fish tacos. This fresh dish is healthy, easy to make & takes less than 40 minutes to prepare. Serve this for lunch or dinner after a day in the outdoors for a satisfying meal. 

Servings: 4 

Ingredients:

1 medium ear sweet corn, husk removed

1 poblano pepper, halved and seeds removed

4 tilapia filets (4 ounces each)

1/8 teaspoon salt

1 yellow summer squash, halved lengthwise

1 medium heirloom tomato, chopped

1/3 cup chopped red onion

3 tablespoons coarsely chopped fresh cilantro

1 teaspoon grated lime zest

3 tablespoons lime juice

8 taco shells, warmed

1/2 medium ripe avocado, peeled and sliced 

Recipe: 

1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly.

2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once.

3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

Recipe from: https://www.tasteofhome.com/recipes/summer-garden-fish-tacos/ 

2. Grilled Chicken & Mango Skewers 

A fresh, unique dinner that takes less than 30 minutes? Say no more! The bold flavor combination of sweet, juicy mango and crisp, grilled chicken will have you feeling like you’re in Miami Beach this season. 

Servings: 4 

Ingredients:

3 medium ears sweet corn

1 tablespoon butter

1/3 cup plus 3 tablespoons sliced green onions, divided 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium mango, peeled and cut into 1-inch cubes

1 tablespoon extra virgin olive oil

Lime wedges, optional

Recipe: 

1. Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm.

2. Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil.

3. Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Recipe from: https://www.tasteofhome.com/recipes/grilled-chicken-and-mango-skewers/ 

3. Chili Lime Grilled Pineapple 

The side dish of the season! Once again, enjoy bold flavor combinations from sweet pineapple with a spicy kick of chili powder and lime. Serve for dessert, as a snack or as a side dish with grilled meat.  

Servings: 6

1 fresh pineapple

3 tablespoons brown sugar

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon honey or agave nectar

1-1/2 teaspoons chili powder

Dash salt

Recipe: 

1. Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting.

2. Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

Recipe from: https://www.tasteofhome.com/recipes/chili-lime-grilled-pineapple/ 

4. Honeydew & Prosciutto Salad 

Not only is this salad colorful & gorgeous, but it’s easy to make and will impress anyone who comes over. Sweet melon and salty prosciutto is an Italian classic taken to the next level with this salad. 

Servings: 12 

Ingredients:

1/3 cup olive oil

1/2 teaspoon grated lime zest

2 tablespoons lime juice

2 tablespoons white wine vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/4 teaspoon salt

3/4 cup fresh cilantro leaves

8 cups fresh arugula or baby spinach (about 5 ounces)

1/2 medium red onion, thinly sliced

1/4 cup thinly sliced fresh mint leaves

1/4 cup thinly sliced fresh basil leaves

8 cups diced honeydew melon

1 package (8 ounces) fresh mozzarella cheese pearls

1/4 pound thinly sliced prosciutto, cut into wide strips

Recipe: 

1. Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In a large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Recipe from: https://www.tasteofhome.com/recipes/honeydew-prosciutto-salad/ 

5. Grilled Nectarine & Cheese Crostini

The perfect snack or appetizer to serve alongside a barbecue this year. With only six ingredients, this fresh summer recipe is surprisingly easier than you think to make, but tastes just as delicious as you imagine. 

Servings: makes one dozen 

Ingredients:

1/2 cup balsamic vinegar

1 tablespoon olive oil

12 slices French bread baguette (1/4 inch thick)

2 medium nectarines, halved

1/4 cup fresh goat cheese, softened

1/4 cup loosely packed basil leaves, thinly sliced

Recipe: 

1. In a small saucepan, bring vinegar to a boil; cook for 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat.

2. Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly.

3. Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

Recipe from: https://www.tasteofhome.com/recipes/grilled-nectarine-cheese-crostini/ 

6. Pesto Corn Salad with Shrimp 

Nothing tastes like summer quite as much as fresh pesto and grilled shrimp. Combine the two with this simple salad for a dish the whole family will enjoy. 

Servings: 4

Ingredients:

4 medium ears sweet corn, husked

1/2 cup packed fresh basil leaves

1/4 cup olive oil

1/2 teaspoon salt, divided 

1-1/2 cups cherry tomatoes, halved

1/8 teaspoon pepper

1 medium ripe avocado, peeled and chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Recipe: 

1. In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.

2. Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. 

3. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Recipe from: https://www.tasteofhome.com/recipes/pesto-corn-salad-with-shrimp/ 

7. Salmon & Spud Salad

This recipe proves eating clean doesn’t have to be boring, complicated or unsatisfying! Take just 30 minutes to create this fresh vegetables & lean protein dish.

Servings: 4

Ingredients:

1 pound fingerling potatoes

1/2 pound fresh green beans

1/2 pound fresh asparagus

4 salmon filets (6 ounces each)

1 tablespoon plus 1/3 cup red wine vinaigrette, divided 

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups fresh arugula or baby spinach

2 cups cherry tomatoes, halved

1 tablespoon minced fresh chives

Recipe: 

1. Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.

2. Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until the fish just begins to flake easily with a fork, 6-8 minutes.

3. In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.

Recipe from: https://www.tasteofhome.com/recipes/salmon-and-spud-salad/ 

8. Minty Watermelon & Cucumber Salad 

Taste the flavors of summer with this hydrating side salad perfect for a picnic, beach day or barbecue. 

Servings: 16

Ingredients:

8 cups cubed seedless watermelon

2 English cucumbers, halved lengthwise and sliced

6 green onions, chopped

1/4 cup minced fresh mint

1/4 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Recipe: 

1. In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.

Recipe from: https://www.tasteofhome.com/recipes/minty-watermelon-cucumber-salad/ 

9. Grilled Steak Salad with Tomatoes & Avocado

Put a new twist on a steak dinner with this fresh, flavorful recipe featuring beans, tomatoes, and avocado. 

Servings: 6

Ingredients:

1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)

1 tablespoon olive oil

3 teaspoons Creole seasoning – The following spices may be substituted for 3 teaspoons Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and 1/8 teaspoon each dried thyme, ground cumin and cayenne pepper. 

2 large tomatoes, chopped

1 can (15 ounces) cannellini beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

3 green onions, chopped

1/4 cup minced fresh cilantro

2 teaspoons grated lemon zest

2 tablespoons lemon juice

1/4 teaspoon salt

1 medium ripe avocado, peeled and cubed (1/2 inch)

Recipe: 

1. Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat (or broil 4 in. from heat) 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes.

2. In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

Recipe from: https://www.tasteofhome.com/recipes/grilled-steak-salad-with-tomatoes-avocado/ 

10. Chicken Tacos with Avocado Salsa

These chicken tacos are so simple to make, yet will please a palette no matter how old you are. Prepare these for lunch or dinner and expect them to be devoured by all! 

Servings: 4

Ingredients:

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 teaspoon sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 medium ripe avocado, peeled and cubed

1 cup fresh or frozen corn, thawed

1 cup cherry tomatoes, quartered

2 teaspoons lime juice

8 taco shells, warmed

Recipe: 

1. Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook for 4-5 minutes or until chicken is no longer pink, stirring occasionally.

2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.

Recipe from: https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/ 

It’s time to enjoy the season with these delicious & fresh summer recipes! Incorporate these dishes into your daily & weekly meal plan to ensure happy tummies and satisfied palettes – no matter how old you are! 

What is your favorite healthy summer recipe? Share with us in the comments below!