Summer is here and it’s time to kick off those sandals, don your favorite sundress, and get ready for a season of deliciously light and refreshing eats! As the temperature rises, our taste buds crave dishes that are as cool as they are tasty. In this article, we’re sharing 20 mouthwatering gluten-free summer recipes that will become staples in your household. From grilled meats to fresh salads, and from chilled soups to sweet treats, these recipes showcase the best of what summer has to offer.
Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next backyard BBQ, we’ve got you covered. Our collection includes dishes that are perfect for hot summer days, like our Grilled Lemon Herb Chicken with Quinoa Salad and our Fresh Mango Avocado Salsa with Corn Chips. And when the sun goes down, try our Chilled Coconut Lime Shrimp Skewers or our Watermelon Feta Mint Salad to beat the heat in style.
In the coming pages, we’ll take you on a culinary journey through the flavors and ingredients of summer. So sit back, relax, and get ready to devour some delicious gluten-free eats!
Grilled Lemon Herb Chicken with Quinoa Salad
Elevate your dinner game with this refreshing and flavorful recipe that combines the brightness of lemon, the pungency of herbs, and the nuttiness of quinoa. Perfect for a quick weeknight meal or a special occasion.
Ingredients:
For the chicken:
– 4 boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
For the quinoa salad:
– 1 cup cooked quinoa
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tbsp lemon juice
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Cook quinoa according to package instructions.
6. In a bowl, combine cooked quinoa, mixed greens, cherry tomatoes, feta cheese, olive oil, and lemon juice.
7. Serve grilled chicken with quinoa salad.
Cooking Time: 20-25 minutes
Fresh Mango Avocado Salsa with Corn Chips
Experience the sweet and tangy combination of fresh mango and avocado in this easy-to-make salsa, perfectly paired with crunchy corn chips.
Ingredients:
– 2 ripe mangos, diced
– 1 ripe avocado, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– 1 bag of corn chips
Instructions:
1. In a medium-sized bowl, combine mango, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled with corn chips.
Cooking Time: None! This salsa is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe is a perfect summer delight, combining the flavors of pesto, cherry tomatoes, and zucchini noodles for a quick and easy meal.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made or store-bought pesto
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini noodles and cook for 3-4 minutes, or until slightly tender.
3. Add the cherry tomatoes and pesto to the skillet. Season with salt and pepper to taste.
4. Toss everything together for about 2 minutes, allowing the flavors to meld.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Chilled Coconut Lime Shrimp Skewers
A refreshing twist on traditional skewers, these Chilled Coconut Lime Shrimp Skewers are perfect for hot summer days or as a light and flavorful appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup shredded coconut
– 10 bamboo skewers
Instructions:
1. In a large bowl, whisk together coconut milk, lime juice, honey, salt, and black pepper.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated shrimp onto skewers, leaving a small space between each piece.
5. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
6. Remove from heat and sprinkle with shredded coconut.
7. Serve immediately.
Cooking Time: 10-12 minutes
Watermelon Feta Mint Salad
This sweet and savory salad combines the juicy flavor of watermelon with the tanginess of feta cheese and the cooling freshness of mint. Perfect for hot summer days, this easy-to-make recipe is a great side dish or light lunch.
Ingredients:
– 2 cups diced seedless watermelon
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the salad.
3. Drizzle the lemon juice over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: None! This salad is best served fresh, so prepare it just before serving.
Grilled Peach and Arugula Salad
Summer’s sweetness meets peppery freshness in this refreshing salad. Grill slices of peaches to caramelize their natural sugars, then toss them with crisp arugula, tangy feta cheese, and a drizzle of balsamic glaze.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 4 cups arugula
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper.
3. Grill peaches for 2-3 minutes per side, until caramelized and slightly charred.
4. In a large bowl, combine arugula, grilled peaches, and crumbled feta cheese.
5. Drizzle balsamic glaze over the salad and toss to combine.
6. Serve immediately, garnished with additional arugula if desired.
Cooking Time: 10-12 minutes
Cold Cucumber Avocado Soup
Beat the heat with this refreshing cold soup that combines the creamy texture of avocado with the cooling flavor of cucumber. Perfect for a light and revitalizing meal or snack on a warm day.
Ingredients:
– 2 ripe avocados
– 1 large cucumber, peeled and seeded
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a blender or food processor, combine avocado, cucumber, Greek yogurt, lemon juice, and garlic.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve cold, garnished with chopped fresh dill if desired.
Cooking Time: None! This soup is ready straight from the fridge.
Berry Chia Seed Pudding Parfait
A refreshing and nutritious dessert perfect for warm weather, this Berry Chia Seed Pudding Parfait combines the creaminess of chia seed pudding with the sweetness of mixed berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– 1 cup mixed berries (such as blueberries, raspberries, and blackberries)
– 1/4 cup granola
– 1 tablespoon lemon juice
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, and vanilla extract. Refrigerate for at least 2 hours or overnight.
2. In a separate bowl, combine mixed berries and granola.
3. To assemble the parfait, layer the chia seed pudding, berry mixture, and lemon juice in a glass jar or parfait dish.
4. Repeat the layers one more time, ending with the berry mixture on top.
Cooking Time: 2 hours (chilling time)
Herbed Chickpea Flour Flatbread
This flavorful flatbread is a game-changer for gluten-free bread lovers. With the nutty taste of chickpea flour and the freshness of herbs, it’s perfect for snacking or serving alongside your favorite dips.
Ingredients:
• 1 1/2 cups chickpea flour
• 1/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
Instructions:
1. In a large bowl, combine chickpea flour, warm water, and olive oil. Mix until smooth.
2. Add salt, black pepper, parsley, and cilantro to the dough. Knead for about 5 minutes, until well combined.
3. Divide the dough into 4-6 equal portions, depending on desired flatbread size.
4. Roll out each portion into a thin circle (about 1/8 inch thick).
5. Heat a non-stick skillet or griddle over medium heat. Cook flatbreads for 30-45 seconds per side, until lightly browned and crispy.
Cooking Time: 2-3 minutes total
Baked Cod with Citrus Salsa Verde
This vibrant recipe combines the delicate flavor of cod with the brightness of citrus and herbs, making it perfect for a quick weeknight dinner or a light lunch. With minimal prep time and simple cooking instructions, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1 lime, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet, skin side down (if they have skin).
4. In a small bowl, whisk together lemon and lime juice, olive oil, garlic, salt, and pepper.
5. Brush the citrus mixture evenly over both sides of the cod fillets.
6. Sprinkle chopped parsley over the top of each fillet.
7. Bake for 12-15 minutes or until cooked through.
8. Serve with a dollop of Citrus Salsa Verde (recipe not included) and garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Strawberry Spinach Salad with Balsamic Glaze
This refreshing salad combines the natural sweetness of strawberries with the earthy flavor of spinach, topped with a rich balsamic glaze. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 cups sliced strawberries
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 1 tablespoon olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. In a small saucepan, reduce balsamic vinegar over medium heat until thickened and syrupy (about 5-7 minutes).
3. Toss the salad with olive oil, salt, and pepper to taste.
4. Drizzle the balsamic glaze over the salad and sprinkle with feta cheese and nuts (if using).
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with this easy and flavorful recipe that combines the earthy taste of portobello mushrooms with the charred goodness of grilled burgers.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 4 hamburger buns
– Optional toppings: lettuce, tomato, red onion, Swiss cheese
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and Worcestershire sauce.
3. Brush the mixture evenly onto both sides of the mushroom caps.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
6. Assemble burgers by placing grilled mushrooms on hamburger buns, then adding desired toppings.
Cooking Time: 10-12 minutes
Quinoa Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines quinoa with sweet bell peppers and savory spices for a delicious and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup black beans, cooked or canned
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa with chopped onion, garlic, black beans, corn kernels, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Chilled Gazpacho with Fresh Herbs
This classic Spanish soup gets a fresh twist with the addition of herbs and a chilled serving temperature, perfect for hot summer days. With its vibrant colors and tangy flavor, this gazpacho is sure to quench your thirst.
Ingredients:
– 2 cups diced tomatoes
– 1 cup diced bell peppers
– 1 cup diced cucumber
– 1/2 cup diced red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup plain Greek yogurt (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, bell peppers, cucumber, onion, parsley, basil, and garlic.
2. Blend until smooth, then transfer to a large bowl.
3. Stir in olive oil, salt, and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Just before serving, stir in Greek yogurt if using (optional).
6. Serve chilled, garnished with additional herbs if desired.
Cooking Time: 10 minutes
Almond Flour Blueberry Pancakes
Start your day with a stack of tender and flavorful pancakes, packed with sweet blueberries and nutty almond flour. This recipe yields a batch of 8-10 pancakes perfect for breakfast or brunch.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1 tablespoon melted butter
– 1 cup fresh or frozen blueberries
– Maple syrup (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, eggs, sugar, baking powder, and salt.
3. Add Greek yogurt, melted butter, and vanilla extract; mix until smooth.
4. Gently fold in blueberries.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with maple syrup (if desired).
Cooking Time: 15-20 minutes
Lemon Garlic Grilled Shrimp Skewers
Perfect for a quick and flavorful summer meal, these lemon garlic grilled shrimp skewers are sure to impress. With just a few simple ingredients and a short cooking time, you’ll be enjoying a delicious and refreshing seafood dish in no time.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, salt, and pepper.
3. Add the shrimp to the marinade and stir to combine. Let sit for at least 15 minutes.
4. Thread the marinated shrimp onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 8-10 minutes
Caprese Salad with Gluten-Free Croutons
Experience the simplicity and elegance of Italy’s classic Caprese salad, elevated by homemade gluten-free croutons. This colorful combination of juicy tomatoes, creamy mozzarella, and fragrant basil is perfect for a quick and satisfying meal or as a side dish.
Ingredients:
– 3 large ripe tomatoes, sliced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp salt
– Fresh basil leaves, chopped (about 1/4 cup)
– Gluten-free bread (such as rice or corn flour), cut into 1-inch cubes
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss gluten-free bread cubes with olive oil, salt, and a pinch of basil.
3. Spread the croutons on a baking sheet and bake for 10-12 minutes or until crispy.
4. Arrange tomato slices on a platter or individual plates.
5. Top tomatoes with mozzarella cheese and sprinkle chopped basil leaves.
6. Drizzle with olive oil and balsamic vinegar to taste.
Cooking Time: 15-20 minutes
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
This salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, perfect for a light and refreshing meal. This recipe is easy to make and can be customized to suit your taste.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1 log of goat cheese (chèvre), crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped walnuts or pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, crumbled goat cheese, chopped nuts, and roasted beets.
5. Drizzle apple cider vinegar and honey over the salad, and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Gluten-Free Banana Coconut Ice Cream
This recipe combines the natural sweetness of ripe bananas with the creamy richness of coconut milk to create a delicious and refreshing gluten-free ice cream. With just a few simple ingredients, you can enjoy a sweet treat that’s perfect for hot summer days or anytime you need a pick-me-up.
Ingredients:
– 3-4 ripe bananas
– 1/2 cup full-fat coconut milk
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon salt
Instructions:
1. Peel the bananas and place them in a blender or food processor.
2. Add the coconut milk, honey or maple syrup (if using), and salt to the blender.
3. Blend the mixture until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is almost set, transfer it to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: approximately 3-4 hours (including churning time)
Grilled Pineapple with Cinnamon Yogurt Dip
Elevate your summer gatherings with this simple yet impressive dessert. The caramelized pineapple, paired with a creamy cinnamon yogurt dip, is sure to impress your guests.
Ingredients:
– 1 ripe pineapple, cut into 1-inch wedges
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 cup plain Greek yogurt
– 1 tsp honey
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar and cinnamon.
3. Brush both sides of pineapple wedges with the sugar-cinnamon mixture.
4. Grill pineapple for 2-3 minutes per side, or until caramelized.
5. Meanwhile, combine yogurt and honey in a small bowl.
6. Serve grilled pineapple warm with the cinnamon yogurt dip. Garnish with fresh mint leaves, if desired.
Cooking Time: 8-10 minutes
Summary
Beat the heat this summer with these refreshing gluten-free recipes! From savory dishes like grilled lemon herb chicken and zucchini noodles with pesto to sweet treats like berry chia seed pudding parfait and almond flour blueberry pancakes, there’s something for everyone. Enjoy a cool glass of cold cucumber avocado soup or quench your thirst with a chilled gazpacho. Satisfy your cravings with delicious appetizers like fresh mango avocado salsa or roasted beet and goat cheese salad. Try out these 20 delightful recipes and make this summer one to remember!
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