Summer Picnic Recipes: 4 Colorful Dishes
Why not serve these colorful, healthy summer picnic recipes this year, instead of grabbing the usual hotdogs, chips, coleslaw, and sodas? Eat the rainbow with these delicious, nutritious, beautiful dishes, your neighbors, friends, and family will love!
The season for picnics and BBQs is here. And we recently taste-tested these recipes at my friend Nita’s house. WOW were they fantastic! So cooling and refreshing in the hot weather.
With a rainbow full of fresh ingredients like salmon, asparagus, avocado, watermelon, wild rice, artichoke hearts, blueberries, raspberries, mangos, kiwis, cilantro, basil, ginger, mint, lemon, and Kalamata olive oil—you’ll be getting a day’s worth of phytonutrients, antioxidants, and Omega 3’s in one sitting. Serious happy food! You won’t be giving up any flavors…And don’t be surprised by all the compliments you’ll receive on these four colorful recipes to help you eat the rainbow!
Ginger Grilled Salmon with Asparagus
- 1 whole wild caught salmon filleted into 2 halves
- 1" fresh ginger
- 1 TBSP TJ's Kalamata Olive Oil
- 1 TBSP TJ’s 21 Seasoning Salute
- 1 tsp black pepper
- 2 lbs asparagus
Ginger Grilled Salmon
- Lay each fillet skin side down on a piece of foil and fold up the sides to make a foil “boat” around the fish, leaving tops open.
- Drizzle with TJ's Kalamata Olive Oil and rub into fish.
- Sprinkle fillets with black pepper and TJ’s 21 Seasoning Salute.
- Grate fresh ginger uniformly over the top of both fillets.
- Place foil “boats” on grill and grill on medium-high heat until fish is done to your desire, about 15-20-minutes.
- Wash and prep asparagus spears and toss in TJ's Kalamata Olive Oil.
- Place on grill with fish. Tend and turn until done, about 10 minutes.
Avocado Watermelon Salad
- 4 large ripe avocados cut in 1” cubes
- 8 cups watermelon cut in 1” cubes
- ½ cup cilantro leaves chopped
- 2 TBSP TJ's Kalamata Olive Oil
- 2 limes juiced
- Toss the avocado and watermelon cubes with TJ's Kalamata Olive Oil and lime juice.
- Add cilantro leaves, and toss again.
- Chill until served.
Wild Rice Artichoke Salad
- 2 cups wild rice cooked
- 2 cans quartered artichoke hearts
- 1 carrot grated
- 2 celery stalks sliced
- 2-3 green onions thinly sliced
- 3 TBSP dried cranberries
- ¼ cup chopped almonds
- 2 TBSP Avocado Oil
- 1 large lemon juiced
- ½ tsp alder smoked sea salt
- zest of 1 lemon
- Mix together wild rice, artichoke hearts, grated carrot, celery, green onions, cranberries, and almonds.
- Mix up the dressing and toss over salad.
Kaleidoscope Fruit Salad
- 2 cups organic blueberries
- 2 cups organic raspberries
- 2 cups mango cubed (or try nectarines, peaches, or tangerines depending on the season)
- 4 kiwis sliced
- ¼ cup fresh basil leaves julienned
- ¼ cup fresh mint leaves julienned
- 2 limes juiced
- zest of 1 lime
- Wash and gently toss fruit with lime juice, lime zest, basil, and mint.
Have a fun summer enjoying these summer picnic recipes. Thanks for the great inspiration Nita!
Please leave a comment to let us know which one was your favorite, or one of your favorite, healthy holiday picnic recipes.
Thanks Heidi! These recipes look delicious and I even have most of the ingredients already! We grill our salmon on aluminum foil all the time. My suggestion would be to keep the skin on the salmon fillets so that it sticks to the foil and your fish doesn’t come in contact with the aluminum that way. Bon appetit!
GREAT tips Laren, thanks so much for sharing… Yes, other than cooking fish, I never cook in aluminum. You can also do the fish right on the grill but it seems to stay more moist in the foil. Enjoy your holiday weekend! 🙂