6 Healthy Summer Recipes

Summer is the PERFECT time to get together with family and friends. It's also a difficult time to try and eat healthy with all the yummy foods available! Here are some great healthy recipes that we've come across that are easy to make and very tasty. Whether you're feeding a crowd or just your family at home, check out these 6 Healthy Summer Recipes below: 

Directions: 

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Toast corn, stirring regularly for a couple of minutes until slightly charred and set aside.

2.Toss shrimp with 2 tablespoons melted butter in a bowl until well-coated. Add shrimp to the same skillet in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a shallow plate and allow to cool while you prepare the other ingredients for the salad.

3. Add all ingredients for the salad to a large mixing bowl. Combine olive oil, lime juice, salt and pepper and drizzle over the salad and toss everything together. Adjust seasoning with more salt and pepper. Serve immediately and enjoy!

Ingredients:

1 pound boneless, skinless cod fillets, thawed if frozen

1 tablespoon olive oil

1 tablespoon fajita (or cajun) seasoning

1 package (14 oz.) coleslaw mix

1/4 cup cilantro, chopped

3 green onions, chopped

2 tablespoons mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

3/4 teaspoon kosher salt

12 corn tortillas, warmed

2 avocados, sliced

Directions: 

1. Heat oven to 400°F.

2. Pat fish dry and gently coat with oil and seasoning mix. Place on a rimmed baking sheet. Bake 12-15 minutes until fish flakes easily and internal temperature reaches 145°F. Break into pieces.

3. Meanwhile, in a bowl mix together coleslaw, cilantro, onion, mayonnaise, sour cream, lime juice, and salt. Adjust seasoning to taste and set aside.

4. To serve, fill tortillas with slaw, top with fish pieces and avocado slices.

5. Refrigerate leftovers.

Ingredients: 

2 medium cooked chicken breasts shredded or chopped (can used rotisserie chicken)

2 ripe avocados pitted and diced

1/2 cup corn roasted, canned, or frozen

1/4 cup red or green onion minced

2 tablespoons cilantro minced (or parsley or dill)

2 tablespoons lime or lemon juice

2 tablespoons olive oil

salt and pepper to taste

Directions:

1. In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro.

2. Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the ingredients are combined.

Directions: 

1. Cut out rind from watermelon and chop the fruit into 1-inch cubes. Seedless watermelon works best for this salad. If you cannot find seedless watermelon, buy a watermelon with seeds and while cutting them into cubes, remove the seeds from it. 

2. In a small bowl whisk together olive oil, lime juice extracted from fresh limes, salt, pepper. This is the dressing for the salad.

3. In a large bowl combine watermelon cubes, crumbled feta, and basil leaves. Toss gently until ingredients are combined well. Transfer to a serving bowl. Sprinkle few basil leaves on top.

4. Drizzle the dressing over the salad. Stir gently to integrate the cheese, dressing into the salad. Serve chilled.

Instructions:

1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.

2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.

Store in the fridge and serve alone, with chips, or in a pita!