3 Healthy Summer Recipes You Should Try Today

With summer well underway, it may be time to switch up the usual meals you have been enjoying this season for some new and surprisingly easy-to-prepare healthy summer dishes. Getting in your daily recommended serving of fruits and vegetables just got a whole lot easier.

If you are in need of some new healthy summer recipes, take a look at what we found below.

Healthy Summer Recipe 1: Chicken and Summer Vegetables Tostada


Take advantage of the delicious summer vegetables in season this time of year like corn, zucchini and cilantro with this easy-to-make dish. Perfect to serve for lunch after spending your day outside or for a light, post-workout dinner. Serve with black beans on the side to make for a complete meal. Thank you to Melanie Barnard from Cooking Light for the recipe and Johnny Autry and Cindy Barr for the image.

You will need:

2 teaspoons canola oil

1 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces chicken breast tenders

1 cup chopped red onion (about 1)

1 cup fresh corn kernels (about 2 ears)

1 cup chopped zucchini

1/2 cup salsa verde

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) fat-free flour tortillas

Cooking spray

3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

See instructions here.

Healthy Summer Recipe 2: Basil-Lemon Ice


Enjoy this refreshing treat on a hot summer day for the ultimate cool-down. This treat takes just five minutes of prep time and a short five-hour to overnight wait in the freezer. Recipe courtesy of Food Network Kitchen and photograph by Con Poulos.

You will need:

Juice of 5 lemons

3/4 cup of sugar

3/4 cup of water

1/2 cup of basil leaves

Zest of 2 lemons

See instructions here.

Healthy Summer Recipe 3: Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions


This recipe is reminiscent of the traditional potato salad that you would serve at a picnic or any other outdoor event, but with a classy and delicious twist. This light meal lets you enjoy tasty, bright flavors without being too heavy. Thank you to Daniel Gritzer from Serious Eats for the recipe and image.

You will need:

1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes

Kosher salt

1/2 tablespoon red wine vinegar, plus more for covering the onion

1 small red onion, thinly sliced

1/4 cup picked tarragon leaves

1 cup loosely packed parsley leaves and tender stems

2 small cloves garlic

3/4 cup extra-virgin olive oil

Pinch cayenne pepper powder

Freshly ground black pepper

1/2 cup pitted and halved black olives, such as Kalamata

See instructions here.

Have you tried any of these recipes? Tell us about it in the comments below!