As the seasons change, so do our meals. That’s not just because of what’s available. It’s also down to changes in our needs and the way we’re spending our time. For summer, that can mean barbecues, alfresco dining, and lighter meals. So what you need are healthy summer dinner recipes.
Why Light Meals are Perfect for Summer
A lot of the meals that suit summer are lighter. That’s partly down to the fresh, in-season produce. They also work well for the hottest time of the year because they are easy to digest, which is what your body needs when the mercury is rising.
In fact, summer meal planning can involve cold dinner ideas. That’s not just for salads, although they do make good meals for summer. Light and cold meals don’t require too much cooking, which means you can get to the good parts: relaxing and eating.
Easy and Healthy Summer Dinner Recipes to Feel Fresh on Warm Days
Check out these healthy summer dinner recipes.
Easy Prep Grain Bowls
This couscous bowl is easy to prepare in advance, and you can swap the grains and vegetables to mix it up.
It’s incredibly easy to make. Heat the stock, pour it over the couscous, and cover. After eight minutes, fluff it up with a fork. Chop the nuts and halve the tomatoes. Now, top the grains with them, the kale, the lentils, and the beans. Whisk the za’tar with the olive oil to create a dressing, then drizzle and serve.
Ingredients:
- 1 fl oz extra virgin olive oil from Spain
- 3oz couscous
- 7fl oz vegetable stock
- Handful of kale leaves
- 10 yellow and red baby tomatoes
- 1oz mixed nuts
- Handful of sprouted beans and sprouted lentils
- 2 tsp za’tar spice blend
Ensalada Campera
Spain offers many simple and refreshing summer dishes based on seasonal vegetables, fish, and extra virgin olive oil. Ensalada campera is a traditional example, combining hearty ingredients with fresh flavors that work especially well in warm weather.
Boil the potatoes until tender, then drain and allow them to cool slightly before cutting into bite-sized pieces. Place them in a large bowl and add the chopped tomatoes, sliced onion, olives, and flaked tuna. Mix gently to combine.
In a separate small bowl, whisk together the extra virgin olive oil from Spain with a pinch of sea salt. Pour the dressing over the salad and toss carefully. Finish with chopped parsley before serving.
Ingredients:
- 6 tbsp extra virgin olive oil from Spain
- Sea salt
- 14oz new potatoes
- 2 medium tomatoes
- ½ small onion
- 10 pitted olives
- 2 cans tuna in olive oil (drained)
- Handful flat-leaf parsley
Feta and Herby Roasted Vegetables
This dish is colorful and an easy option to put in the oven while you unwind.
Line two large baking trays and preheat the oven to 430 Fahrenheit. Put all the vegetables except the shallot in a bowl with 4 tbsp of olive oil and season with salt and pepper. Coat the vegetables, spread out on the trays, and roast for 20-40 minutes or until golden, turning as needed.
Mix 4 tbsp olive oil, the balsamic vinegar, sugar, shallot, garlic, and mustard to create a dressing and season to taste. Put the vegetables onto a serving platter, cover with the dressing, then scatter on the feta and herbs.
Ingredients:
- 8 tbsp extra virgin olive oil from Spain
- 1 large aubergine sliced
- 12oz peeled and cubed butternut squash
- 2 zucchinis halved and sliced
- 2 red peppers deseeded and sliced
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- 1 tsp dijon mustard
- 1 shallot chopped
- 1 garlic clove crushed
- 3 ½oz feta crumbled
- Handful chopped mint
- Handful chopped basil
Chilled Zucchini Soup
Soup might not be the first thing on your mind when thinking of good meals for summer, but here’s a great option.
Preheat the oven to 400 F. Chop the zucchinis, cucumber, garlic, shallot, and dill. Put the zucchini and 1 tbsp olive oil in a roasting tin and place in the oven for 20 minutes. Once cool, add to a blender with the other ingredients, except the yoghurt, which you can add with seasoning halfway through. Keep back 1 tbsp of olive oil for drizzling on top of the soup before serving.
Ingredients:
- 4 tbsp extra virgin olive oil from Spain
- 14oz zucchinis
- 1 cucumber
- 2 garlic cloves
- 1 shallot
- Handful fresh dill
- Handful of fresh mint leaves
- Juice of 1 lemon
- 5 ½oz greek yoghurt
Barbecued Sweet Potatoes
Barbecues aren’t just for meat.
Put your sweet potatoes directly on the barbecue coals. Cook for an hour. Make a dressing with the lemon zest, lemon juice, 2tbsp olive oil, your herb, and salt.
Brush the onions with the 1 tbsp olive oil, then place them on the grill. Cook for 10 minutes on each side. Put the remaining oil on the feta after placing it in foil, and put it on the grill for five minutes on each side. Split the potatoes and add the onions, feta, and dressing.
Ingredients:
- 4 tbsp extra virgin olive oil from Spain
- 4 sweet potatoes
- 2 red onions, quartered
- 1 block of feta
- 1 lemon
- Herb of your choice
Tips for Preparing Good Meals for Summer
Use these tips for your healthy summer dinner recipes.
- Make it colorful: Color adds a summer feel, and means you have different nutrients on your plate.
- Use an air fryer: Use an air fryer instead of your oven to avoid adding more heat to your house.
- Prep in advance: Choose recipes that you can prepare in advance during the coolest hours of the day.
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