As the warm August sun shines bright, it's time to indulge in a culinary celebration of summer's finest offerings. From juicy mangoes to fresh herbs, the season brings an array of delectable ingredients that can be transformed into wholesome and mouthwatering dishes. So, get ready to savour the essence of summer with these healthy recipes that are perfect for your August menu!

Mango Avocado Salad

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 ripe avocado, peeled, pitted, and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp extra-virgin olive oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine diced mangoes, avocado, cherry tomatoes, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing. Drizzle the dressing over the salad and gently toss to coat. Serve immediately as a refreshing and colourful summer side dish.

Grilled Vegetable Skewers

Ingredients:

• Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion, mushrooms, etc.), cut into chunks
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Preheat the grill to medium-high heat. Thread the vegetable chunks onto the soaked wooden skewers, alternating the varieties. In a bowl, mix olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper to create the marinade. Brush the marinade over the vegetable skewers. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are charred and tender. Serve as a delightful and healthy vegetarian main or side dish.

Lemon Herb Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red bell pepper, and parsley. In a separate small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the quinoa mixture and toss until well combined. Chill the salad for at least 30 minutes before serving, allowing the flavours to meld together. Enjoy this light and zesty quinoa salad as a delightful summer lunch or dinner option.

Grilled Shrimp Tacos with Pineapple Salsa

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chilli powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional for spice)
• Salt and pepper to taste
• 8 small corn tortillas

Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely chopped
• Juice of 1 lime
• Salt to taste

Instructions:

Preheat the grill to medium-high heat. In a bowl, toss shrimp with olive oil, chilli powder, cumin, cayenne pepper (if using), salt, and pepper. Thread the seasoned shrimp onto skewers for easy grilling. Grill the shrimp for 2-3 minutes per side until they are opaque and cooked through. Warm the corn tortillas on the grill for a minute on each side. To make the pineapple salsa, combine diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix well. Assemble the tacos by placing grilled shrimp on each tortilla and topping with pineapple salsa. Serve with additional lime wedges for added zest.

Watermelon Basil Lemonade

Ingredients:

• 4 cups fresh watermelon, cubed and seeds removed
• Juice of 3 lemons
• 1/4 cup fresh basil leaves
• 4 cups cold water
• 2-3 tbsp honey (adjust to taste)
• Ice cubes
• Lemon slices and fresh basil leaves for garnish

Instructions:

In a blender, blend watermelon cubes, lemon juice, and fresh basil until smooth. Strain the mixture through a fine-mesh sieve into a large pitcher to remove any pulp. Add cold water and honey to the pitcher, stirring well until the honey dissolves. Taste and adjust sweetness if needed. Chill the lemonade in the refrigerator. When ready to serve, fill glasses with ice cubes and pour the watermelon basil lemonade over the ice. Garnish with lemon slices and fresh basil leaves for an extra refreshing touch.

Bon appétit!