Some things are just better in the summerespecially if you’re in the produce aisle.
Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
Grilled Shrimp Tostadas
Grilling gives these shrimp tostadas a boost of smoky flavor.
Jason Donnelly
Skewering the shrimp prevents them from falling through the grates while getting even char on each side.
Kale, feta and strawberries give this chicken salad a colorful upgrade.
Serve with whole-wheat pitas, if desired.
Jason Donnelly
Lump crabmeat is a good substitute.
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
They require minimal prep and can be customized to your taste.
Jason Donnelly
Bake it up for an elegant summer brunch or a casual backyard barbecue.
Grilled Eggplant & Tomato Pasta
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful.
Shrimp Poke
Not a fan of raw fish?
No problem–this poke (pronounced poke-ay) recipe substitutes cooked peeled shrimp instead.
This fast, veggie-loaded dish includes seasoned brown rice for a hearty boost of fiber.
The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs.
Jason Donnelly
Buttermilk and a dash of rice vinegar add tang.
Summer Shrimp Salad
Use an array of colorful tomatoes to make this healthy shrimp salad pop.
Serve these Mediterranean sandwiches for a healthy dinner or light lunch.
Eric Wolfinger
Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go.
Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
Jason Donnelly
Carolyn Hodges, M.S., RDN
