I think my newest post feature my favorite summer recipes including Watermelon Gazpacho, Blueberry Basil Lemonade Sorbet, Tropical Quinoa Mango Bowl, and Grilled Peach Burrata Salad. I also love Citrus Fennel Avocado Salad, Smoked Eggplant Summer Dip, and Chili Pineapple Chicken Skewers.

I mix flavors creatively. I truly enjoy them.

The 20 Best summer recipes

1. Watermelon Gazpacho

I whip up watermelon gazpacho with cubed watermelon, chopped cucumber, diced red bell pepper, and fresh mint with a splash of lime juice and olive oil its a refreshing summer treat that’s easy to make

Ingredients

• 4 cups cubed seedless watermelon
• 1 cup chopped cucumber
• 1/2 red bell pepper, diced
• 1/4 small red onion, finely chopped
• Juice of 1 lime
• A handful of fresh mint leaves
• 1 tablespoon extra virgin olive oil

Instructions

1. Put the watermelon, cucumber, red bell pepper, red onion, lime juice, mint and olive oil into a blender. Blend it until its mostly smooth but still has a bit of texture.

2. Season with salt and pepper then cover and chill in the fridge for at least 2 hours so the flavours can mix.

3. Stir it up before serving and pour into bowls. If you want, garnish with a little extra mint or a drizzle of olive oil.

4. Enjoy your refreshing summer treat and share with your friends if you feel like it!

2. Blueberry Basil Lemonade Sorbet

I made my Blueberry Basil Lemonade Sorbet using fresh blueberries, basil leaves and lemon juice mixed with water, sugar and a pinch of salt. Its a refreshing treat on hot days.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup fresh basil leaves
• 3/4 cup freshly squeezed lemon juice
• 1 cup water
• 3/4 cup sugar
• A pinch of salt

Instructions

1. In a small saucepan, combine the water and sugar and heat until the sugar dissolves completely; let it cool down.

2. Blend together the blueberries, basil leaves, lemon juice and the cooled syrup until smooth then strain it if you want a smoother texture.

3. Chill the mixture in your fridge for about an hour then pour it into your ice cream maker and churn according to the instructions.

4. Once its thickened you can transfer the sorbet into a container and freeze for a couple more hours to firm it up.

3. Tropical Quinoa Mango Bowl

I made a tropical quinoa mango bowl mixing fluffy quinoa with diced mango, avocado, red bell pepper, black beans and chopped cilantro. Its colorful combo create a nutritious meal that brighten even my busy days.

Ingredients

• 1 cup quinoa (rinsed)
• 1 ripe mango (diced)
• 1 avocado (diced)
• 1 red bell pepper (chopped)
• 1 cup black beans (rinsed and drained)
• 1/4 cup fresh cilantro (chopped)

Instructions

1. Cook the quinoa by boiling it in two cups of water with a pinch of salt, then let it simmer until its water is absorbed and it becomes fluffy.

2. When the quinoa is cooled, toss in the mango, avocado, red bell pepper, and black beans.

3. Stir in the chopped cilantro and squeeze in some lime juice to add a tangy kick.

4. Mix everything well, taste, and adjust the seasoning if needed, then serve it up and enjoy.

4. Grilled Peach Burrata Salad

I made grilled peach burrata salad with 2 ripe peaches, a ball of burrata, 2 cups arugula and 4 slices prosciutto. Tossed with olive oil, salt, pepper and balsamic glaze, its a simple dish.

Ingredients

• 2 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 2 cups arugula leaves
• 4 slices prosciutto
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic glaze

Instructions

1. Preheat the grill to medium high. Brush the peach halves with olive oil and season with salt and pepper then grill each side for about 3 minutes until ye get nice grill marks.

2. Lay out the arugula on a plate and arrange the grilled peaches on top, then tear the prosciutto into pieces and scatter it over the salad.

3. Gently tear the burrata into bites and add it to the mix.

4. Drizzle the balsamic glaze over the salad and serve right away while its fresh and delicious.

5. Citrus Fennel Avocado Salad

I made this Citrus Fennel Avocado Salad with sliced fennel, diced avocado and segmented orange. Lemon juice and olive oil with salt and pepper gives it a tangy kick that’s refreshing and light.

Ingredients

• 1 medium fennel bulb, thinly sliced
• 2 ripe avocados, diced
• 1 large orange, segmented
• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh mint leaves (optional)

Instructions

1. First, combine the sliced fennel, diced avocados, and orange segments in a bowl.

2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it emulsifies.

3. Pour the dressing over the salad mix and toss it gently so the flavors mix well.

4. If you want, add some chopped mint leaves on top and serve it right away for best taste.

6. Smoked Eggplant Summer Dip

I whipped up this smoked eggplant summer dip using tender smoked eggplant, tahini, minced garlic, lemon juice and olive oil seasoned with salt and topped with parsley. its chunky texture is perfect for summer snacking.

Ingredients

• 2 medium eggplants (smoked until tender)
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, plus extra for drizzling
• Salt to taste
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Start by smoking the eggplants on a grill or smoker until the skin is well-charred and the flesh softens, then let them cool before peeling.

2. Scoop out the soft eggplant flesh and put it in a bowl; add the tahini, minced garlic, lemon juice, olive oil and a pinch or two of salt.

3. Mix it all up until it’s a bit chunky, rather than smooth, cause that texture really works well.

4. Let the dip chill in the fridge for about 30 minutes then serve with fresh veggies or toasted bread; enjoy its smokey, summer vibes!

7. Chili Pineapple Chicken Skewers

I whip up Chili Pineapple Chicken Skewers by marinating chicken breast with garlic, soy sauce, honey and green chili then add pineapple chunks and red bell pepper. It’s so easy and its loaded with flavour.

Ingredients

• 1 lb chicken breast, cut into chunks
• 1 cup fresh pineapple chunks
• 1 red bell pepper, diced
• 1 green chili, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce and 1 tbsp honey (for marinade)

Instructions

1. Mix the soy sauce, honey, garlic, and sliced chili in a bowl to make a marinade.

2. Add the chicken and pineapple and let it marinate for about 30 mins.

3. Thread the chicken, pineapple, and red bell pepper onto skewers.

4. Grill the skewers on medium heat for 10-15 minutes, turning them occasionally till they are cooked throught.

8. Cantaloupe Mint Chia Pudding

I made cantaloupe mint chia pudding with diced cantaloupe, coconut milk and chia seeds. Mixing in Greek yogurt, honey and mint leafs makes it a light, refreshing snack that’s super easy to prep.

Ingredients

• 1 cup diced cantaloupe
• 1/2 cup coconut milk
• 2 tbsp chia seeds
• 1/4 cup Greek yogurt
• 1 tbsp honey
• A few chopped mint leaves

Instructions

1. Mix the diced cantaloupe, coconut milk, chia seeds, Greek yogurt, honey, and mint leaves in a bowl.

2. Stir well and let it sit for about 10 minutes so the chia seeds can swell up a bit.

3. Throw it in the fridge for at least 2 hours or even overnight if you got the time for a better texture.

9. Zesty Cucumber Lime Noodles

I made these zesty cucumber lime noodles using spiralized cucumbers, fresh lime juice, olive oil, honey, and chopped cilantro, with salt, pepper, and a pinch of red pepper flakes. It come out crisp and refreshing.

Ingredients

• 2 large cucumbers, spiralized into noodles
• 2 limes, juiced and zested
• 1/4 cup extra virgin olive oil
• 1 tsp honey
• 1/3 cup fresh cilantro, roughly chopped
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)

Instructions

1. First, wash your cucumbers well then spiralize them into noodles. Make sure you don’t leave any skin bits.

2. In a bowl, mix the lime juice, zest, olive oil, honey, salt and pepper, and red pepper flakes if you like a little kick.

3. Toss the cucumber noodles in the dressing gently and stir in the chopped cilantro.

4. Let it chill in the fridge for about 10 minutes so the flavors can meld, then serve it with an extra squeeze of lime if you want.

10. Pomegranate Rosemary Couscous

I made a simple dish combining couscous, water, pomegranate seeds, chopped rosemary, olive oil and lemon juice. Its a vibrant mix that brings a summery energy and a refreshing vibe to any meal.

Ingredients

• 1 cup couscous
• 1 cup water or low-sodium broth
• 1/2 cup fresh pomegranate seeds
• 1 sprig fresh rosemary (finely chopped)
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Bring the water or broth to a boil then add a pinch of salt, stir in the couscous and cover the pot then let it sit for about 5 minutes.

2. While the couscous is absorbing the liquid, mix in a bowl the pomegranate seeds, chopped rosemary, lemon juice and olive oil.

3. Fluff the couscous with a fork and then pour the pomegranate mixture over it, toss it well and season with salt and pepper.

4. Serve warm or at room temperature for a summery, tasty dish that is super easy to make.

11. Lavender Lime Shrimp Salad

I tried this Lavender Lime Shrimp Salad that uses peeled shrimp marinated in olive oil, lime juice and zest with lavender buds. Tossed with salad greens and simple seasoning, its a cool summer meal.

Ingredients

• 1 lb peeled and deveined shrimp
• 1 tbsp dried lavender buds
• 2 limes (juiced and zested)
• 2 tbsp olive oil
• Mixed salad greens
• Salt and pepper to taste

Instructions

1. Marinate the shrimp with the lime juice, zest, olive oil, lavender, salt, and pepper; let it sit for about 10 mins.

2. Sauté or grill the shrimp till they turn pink and are fully cooked.

3. Toss the shrimp with the salad greens in a bowl.

4. Serve immediately, so you can enjoy this refreshing summer salad even on a hot day.

12. Charred Corn and Grapefruit Salsa

I whipped up a charred corn and grapefruit salsa that has charred corn kernels, chopped grapefruit, diced avocado, red onion, seeded jalapeno, lime juice and fresh cilantro. Its really refreshing for summer meals.

Ingredients

• 2 cups charred corn kernels (from about 3 ears of corn)
• 1 grapefruit, segmented and chopped
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• Juice of 1 lime
• A handful of fresh chopped cilantro

Instructions

1. Grill the corn until its charred and then let it cool before you remove the kernels.

2. In a large bowl, mix together the corn, grapefruit, avocado, red onion, jalapeno and cilantro.

3. Add the lime juice and a pinch of salt and pepper, then gently toss everything together.

4. Let the salsa sit for about 10 minutes to let the flavors mingle before serving.

13. Coconut Turmeric Rice Bowl

I made a Coconut Turmeric Rice Bowl using jasmine rice, coconut milk, water, turmeric powder, salt and coconut oil. The dish cooks quickly and its packed with a warm, subtle spice that really stands out.

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp turmeric powder
• 1/4 tsp salt
• 1 tbsp coconut oil

Instructions

1. In a pot, heat the coconut oil on medium heat and then add the jasmine rice, stirring it for a couple minutes till its lightly toasted.

2. Pour in the coconut milk and water then mix in the turmeric and salt. Bring it all to a simmer.

3. Cover the pot and let it cook for about 15 minutes or until the rice is done. Give it a fluff with a fork and serve while its warm.

14. Strawberry Balsamic Bruschetta

I enjoy making Strawberry Balsamic Bruschetta. Toasted baguette slices gets topped with fresh strawberries, balsamic vinegar, olive oil, basil and salt with an optional drizzle of honey to create a cool summer twist.

Ingredients

• 1 baguette, sliced
• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• A handful of fresh basil leaves, roughly torn
• Salt to taste
• Optional: a drizzle of honey

Instructions

1. Preheat your grill then brush the baguette slices with olive oil and toast them until they are lightly crisp.

2. In a bowl mix the sliced strawberries, balsamic vinegar, basil leaves and salt. Let it sit for about 5 minutes so the flavors get to combine.

3. Spoon the strawberry mixture onto the toasted baguette slices and drizzle a little extra olive oil if you want.

4. Serve immediately and enjoy this sweet and savory bruschetta its a cool twist for summer.

15. Thai Mango Mint Wraps

I made Thai Mango Mint Wraps with julienned mangoes, mint leaves, shredded carrots, and sliced red bell peppers. Drizzlin lime juice and optional chopped peanuts create a crisp wrap, its really easy to roll up.

Ingredients

• 2 ripe mangoes, peeled and julienned
• 1 cup fresh mint leaves
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 6 rice paper wrappers
• 2 tbsp lime juice
• 1/4 cup chopped peanuts (optional)

Instructions

1. First, prep all your ingredients by peeling and slicing the mangoes and chopping the veggies, dont forget to rinse the mint leaves good.

2. Dip each rice paper in warm water for about 10 seconds until it becomes soft but dont leave it too long or it might tear.

3. Lay the softened rice paper flat and add a small handful of mango, shredded carrots, red bell pepper, mint leaves, a drizzle of lime juice, and a sprinkle of chopped peanuts if you like.

4. Carefully roll the wrap, tucking in the ingredients as you go, then serve immediately to keep the textures fresh and crisp.

16. Spicy Cucumber Mint Gazpacho

I love making this Spicy Cucumber Mint Gazpacho with chopped cucumber, red bell pepper, red onion and minced jalapeno. Blended with mint, tomato juice and a squeeze of lemon its a cool and refreshing soup.

Ingredients

• 1 large cucumber, peeled and roughly chopped
• 1 red bell pepper, deseeded and chopped
• 1 small red onion, roughly chopped
• 1 jalapeno, seeded and minced
• 1/2 cup fresh mint leaves
• 2 cups tomato juice
• Juice of 1 lemon, plus salt and pepper to taste

Instructions

1. Put the chopped cucumber, red bell pepper, red onion, jalapeno and mint leaves into a blender then add the tomato juice.

2. Blend until its mostly smooth but its ok to leave some chunks if you like a bit of texture.

3. Stir in the lemon juice and season w salt and pepper, making sure everything is well mixed.

4. Chill the gazpacho in the fridge for at least 2 hours before serving so it gets really refreshing.

17. Avocado Cilantro Lime Slaw

I whipped up 17. Avocado Cilantro Lime Slaw with shredded cabbage, diced avocado, chopped cilantro, lime juice, minced garlic and salt.

The optional honey adds sweetness. It chills briefly, and its ready to serve.

Ingredients

• 2 cups shredded cabbage
• 1 ripe avocado, diced
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• 1 garlic clove, minced
• Salt to taste
• 1 teaspoon honey (optional)

Instructions

1. In a large bowl mix the shredded cabbage, diced avocado and chopped cilantro together.

2. Pour in the lime juice and add the minced garlic along with a pinch of salt, stir it all together well.

3. If using, drizzle the honey in and mix gently so you dont mash the avocado.

4. Let the slaw chill in the fridge for about 15 minutes so the flavors get to meld then serve and enjoy.

18. Rosemary Citrus Quinoa Salad

I made a rosemary citrus quinoa salad using cooked quinoa, chopped orange, lemon juice and zest, rosemary and olive oil. Its a refreshing dish that bring a bright citrus kick and a light, wholesome feel.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water (for cooking quinoa)
• 1 large orange, peeled and chopped
• 1 lemon, juiced and zested
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil

Instructions

1. Rinse the quinoa well and cook it in the water for about 15 minutes until it looks fluffy, then let it cool a bit.

2. In a big bowl, mix the cooled quinoa, chopped orange, lemon juice and zest, rosemary and olive oil. Dont forget to add salt and pepper to taste.

3. Toss it all together really well and let it sit for a few minutes so the flavors can meld, then serve it chilled and enjoy.

19. Cardamom Rose Lemonade

I just whipped up a cardamom rose lemonade using fresh lemon juice, rose water, ground cardamom, and sugar mixed with cold water. Ice cubes and a pinch of salt made it even cooler.

Ingredients

• 3 fresh lemons, juiced
• 1 to 2 tsp rose water
• 1/4 tsp ground cardamom
• 1/3 cup sugar or honey
• 4 cups cold water
• A pinch of salt
• Ice cubes

Instructions

1. In a large pitcher, combine the lemon juice, rose water, ground cardamom, sugar (or honey), cold water and a pinch of salt.

2. Stir well until the sugar or honey is fully dissolved dont worry if it takes a minute to blend properly.

3. Add a bunch of ice cubes to chill the lemonade and let it sit in the fridge for about 30 minutes.

4. Give it a quick stir before serving and enjoy your refreshing cardamom rose lemonade.

20. Fennel Citrus Shrimp Pasta

I enjoy makin this Fennel Citrus Shrimp Pasta cause it mixes tender shrimp, sliced fennel bulb, fresh orange zest, lemon juice and garlic. Linguine forms a hearty base that makes a simple, summery meal.

Ingredients

• 12 oz linguine or spaghetti pasta
• 1 lb shrimp, peeled and deveined
• 1 fennel bulb, thinly sliced
• 1 orange (zest and juice)
• 1 lemon (juice only)
• 2 garlic cloves, minced
• 2 tbsp olive oil, salt and pepper to taste

Instructions

1. Cook the pasta in salted water until its al dente then drain and set aside.

2. In a big pan, heat the olive oil over medium heat then add the garlic and fennel slices; cook for about 2 mins until they get soft.

3. Toss in the shrimp and cook them until they turn pink, then pour in the orange zest, orange juice and lemon juice while seasoning with salt and pepper.

4. Mix the pasta into the pan and stir everything together well, serve hot and enjoy the summer vibes.