As soon as the weather gets better again, we'll be looking for quick, easy and delicious ideas for a healthy summer recipe. In this heat you simply can't tolerate heavy dishes. Breakfast, lunch and dinner should be light. Since summer typically brings with it fresh fruits and vegetables, this list of recipe ideas is full of vibrant and colorful dishes that will make your day a little sunnier.
Vegetarian, healthy summer recipe – ideas for delicious breakfasts
Enjoy these different flavors of avocado on toast for breakfast, lunch or asSnack for in between. There is a suitable combination for every taste.
Avocado with Feta – Ingredients:
- Half an avocado, mashed
- Crumbled feta
- 1 THE Granatapfelkerne
- Chopped almonds
Preparation:
Place the mashed avocado, crumbled feta and pomegranate seeds on a slice of bread and serve with chopped almonds.
Avocado with beans – ingredients:
- Half avocado, sliced
- 1 tbsp beans
- Coriander
- Red onion (optional)
- 1 tbsp sour cream
Preparation:
Add the sliced avocado, beans, cilantro, red onion and sour cream to the slice of bread.
Avocado and Boiled Egg – Ingredients:
- Half avocado, sliced
- Soft boiled egg
- 1/2 tsp chopped chives
- Rocket leaves
- Salt and pepper
Preparation:
Arrange a sliced avocado and a soft-boiled egg on the slice of bread andsprinkle them with chives.
Toast with avocado, mozzarella minis and pesto – Ingredients:
- Half an avocado, mashed
- Mozzarella-Minis
- Cherry tomatoes
- Basil Pesto
- Fresh basil, for serving
Preparation:
Place the mashed avocado on the toast with the mozzarella minis and cherry tomatoes tossed in olive oil and finish with a drizzle of basil pesto and fresh basil.
Recipe idea for juicy breakfast and dessert parfait
The combination of pineapple, raspberries and banana in these yogurt treats makes for a cheerful morning breakfast.
Ingredients for 4 servings:
- 400 g pineapple pieces
- 300 g Vanillejoghurt
- 200 g fresh or frozen raspberries
- 100 g chopped dates or raisins
- 200g ripe banana sliced
- 50 g chopped almonds
Preparation:
Layer the pineapple, yogurt, raspberries, dates and banana in 4 parfait glasses or serving bowls. Sprinkle the layers with almonds and serve portions immediately.
Quick lunch recipe – chicken salad
This is a perfect, healthy summer recipe that will keep you energized throughout the workday. Atthis recipe idea for a mixed saladBacon replaces the chicken, making the dish a great source of protein for lunch. If you prefer a different salad dressing, you can use that instead of the honey mustard vinaigrette.
Ingredients:
- 400 g chopped iceberg lettuce
- 1 fried chicken thigh, diced
- 1 stick of celery, diced
- 1 carrot, diced
- 1 hard-boiled egg, diced
- 1 tablespoon crumbled blue cheese
- 2 tbsp honey mustard vinaigrette
Preparation:
Arrange the lettuce, chicken, celery, carrot, egg and blue cheese in a salad bowl or sealable container. Drizzle the dressing over the salad before serving. You can store the salad in the refrigerator for up to 3 days (without dressing!).
Healthy summer recipe for a light dinner
If youCraving pastathese zucchini boats are a great alternative. The simple shrimp filling tastes delicious and is so good that it will haunt your dreams.
Ingredients:
- 4 large zucchini, halved lengthwise
- 1 tbsp cold-pressed olive oil
- 1 teaspoon fresh thyme leaves
- 2 THE BUTTER
- 350g large prawns, peeled and deveined
- 2 tomatoes, diced
- 3 cloves of garlic, minced
- 1/4 tbsp whipped cream
- 40 g freshly grated Parmesan
- Juice of 1/2 lemon
- 130 g grated mozzarella
Preparation:
Preheat the oven and score the zucchini. Scoop out the inside with a small spoon, leaving a 0.5cm-thick edge. Then chop the zucchini pulp and set it aside.
Place the zucchini boats in a large baking dish and drizzle them all over with oil. Season with salt and pepper and sprinkle with thyme. Bake the zucchini until soft, about 20 minutes.
Melt the butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove them from the heat, let them cool, then cut them into bite-sized pieces.
Return the pan to medium heat and melt the remaining butter. Add the reserved zucchini, tomatoes, and garlic, season with salt and pepper, and sauté until fragrant, 1 minute more. Add the cream, Parmesan and lemon juice and cook until slightly reduced, 3 minutes. Remove them from the heat and mix them with the cooked shrimp.
Fill the zucchini boats with the shrimp mixture and top with mozzarella. Let them bake for about 10 minutes until the cheese turns golden brown. If you like, you can garnish the boats with parmesan and/or parsley before serving.
Simple dessert or “snack” for in between meals
This healthy peach smoothie is made with coconut water and a little coconut cream, making it a great dairy-free smoothie recipe.
Ingredients:
- 2 ripe peaches, halved, pitted and roughly chopped
- 80 g of coconut cream
- 250 ml chilled coconut water
- 2 tbsp lime juice
- 2 TL Honig
- Ice cubes
- Extra sliced peach and mint leaves for serving
Preparation:
Place the peaches, coconut cream, coconut water, lime juice and honey in a high-powered blender. Puree all ingredients until smooth. Add a few ice cubes and pour the smoothie into serving glasses. Garnish with a sliced peach and a few mint leaves and serve.
