Healthy Summer Recipes

Whether you're chilling poolside or heading out for a picnic in the sun, these refreshing, healthy and perfect-for-summer recipes will make you the talk of the town. Enjoy these recipes any time of day and widen your summer palettes. 

Melon and Apple Granita
yields 8 servings
This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew.


Ingredients:

• 4 cups cubed ripe melon
• 1 cup unsweetened apple juice
• 1/4 cup lime juice
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Fresh mint leaves, for garnish

Prep:

1. Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.
2. Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.
3. Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.
4. Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.

Nutrition per serving:66 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 17 mg sodium; 277 mg potassium.

Roasted Corn with Basil-Shallot Vinaigrette 
yields 4 servings
A simple combination - roasted corn with a basil vinaigrette - has a fresh flavor that is pure summer.


Ingredients:

• 3 cups fresh corn kernels
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 1 tablespoon minced shallot
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Prep:
Preheat oven to 450°F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.


Nutrition per serving: 165 calories; 8 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium.

Tropical Cucumber Salad
yields 4 servings
Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics


Ingredients:

• 3-5 teaspoons fish sauce, (see Shopping Tip)
• 1 teaspoon freshly grated lime zest, plus more for garnish
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 2 teaspoons light brown sugar
• 1 teaspoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 1 medium English cucumber, cut into 3/4-inch dice
• 1 avocado, cut into 3/4-inch dice
• 1 mango, cut into 3/4-inch dice 
• 1/4 cup chopped fresh cilantro

Prep:
Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.


Nutrition per serving: 169 calories; 11 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 3 g protein; 5 g fiber; 178 mg sodium; 342 mg potassium.