25 Best Summer Lunch Ideas

ByRita Sanders

Grilled Lemon Herb Chicken Salad

This refreshing Grilled Lemon Herb Chicken Salad is perfect for a light and flavorful summer lunch.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 6 cups mixed salad greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced almonds

Cooking method:

  1. In a bowl, combine olive oil, lemon juice, rosemary, thyme, salt, and pepper.
  2. Marinate chicken breasts in the mixture for at least 30 minutes.
  3. Preheat grill to medium-high heat and grill chicken for about 6-7 minutes per side, or until fully cooked.
  4. Allow chicken to rest for 5 minutes, then slice.
  5. In a large salad bowl, mix salad greens, cherry tomatoes, almonds, and sliced chicken.
  6. Toss lightly and serve immediately.

Watermelon Feta Salad

Watermelon Feta Salad is a sweet and savory delight that’s incredibly refreshing.

Ingredients:

  • 3 cups watermelon, cubed
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Cooking method:

  1. In a large bowl, combine watermelon cubes, feta cheese, and mint leaves.
  2. Drizzle with olive oil and season with salt and pepper.
  3. Gently toss to combine and serve chilled.

Caprese Pasta Salad

This Caprese Pasta Salad is a simple yet satisfying summer dish full of fresh flavors.

Ingredients:

  • 8 oz bowtie pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls
  • 1/4 cup fresh basil leaves, torn
  • 3 tablespoons balsamic glaze
  • Salt and pepper to taste

Cooking method:

  1. Cook pasta according to package instructions and let cool.
  2. In a large bowl, combine pasta, cherry tomatoes, mozzarella, and basil leaves.
  3. Drizzle with balsamic glaze, season with salt and pepper, and toss to combine.

Avocado and Black Bean Wrap

For a hearty and healthy lunch, try this Avocado and Black Bean Wrap.

Ingredients:

  • 2 large tortillas
  • 1 ripe avocado, sliced
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • Lime juice to taste

Cooking method:

  1. In a bowl, mix black beans, corn, red onion, cilantro, and lime juice.
  2. Lay tortillas flat and place avocado slices in the center of each.
  3. Spoon the black bean mixture over the avocado and wrap tightly.
  4. Cut in half and serve immediately.

Greek Quinoa Salad

Packed with protein and flavor, Greek Quinoa Salad is a perfect vegetarian option.

Ingredients:

  • 1 cup quinoa
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup red onion, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Cooking method:

  1. Cook quinoa according to package instructions and let cool.
  2. In a large bowl, combine quinoa, cucumber, cherry tomatoes, olives, red onion, and feta cheese.
  3. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss to combine.

Shrimp and Avocado Lettuce Wraps

These Shrimp and Avocado Lettuce Wraps are light, fresh, and full of flavor.

Ingredients:

  • 1 lb cooked shrimp, peeled and deveined
  • 1 ripe avocado, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Lettuce leaves, for wrapping

Cooking method:

  1. In a bowl, combine shrimp, avocado, cilantro, lime juice, salt, and pepper.
  2. Spoon the mixture into lettuce leaves to serve as wraps.

Spicy Thai Noodle Salad

Spicy Thai Noodle Salad is a vibrant dish with a kick of heat, perfect for spice lovers.

Ingredients:

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1/2 cup red bell pepper, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha

Cooking method:

  1. Cook rice noodles according to package instructions and let cool.
  2. In a large bowl, combine noodles, carrots, red bell pepper, green onions, peanuts, and cilantro.
  3. Mix soy sauce, sesame oil, and sriracha in a small bowl and pour over noodles.
  4. Toss to combine and serve chilled or at room temperature.

Chickpea Salad with Lemon and Dill

Chickpea Salad with Lemon and Dill is an easy yet flavorful dish perfect for a vegan lunch.

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, chopped
  • 2 tablespoons fresh dill, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Cooking method:

  1. In a bowl, combine chickpeas, cucumber, red onion, and dill.
  2. Add lemon juice, salt, and pepper, and toss to combine.
  3. Serve chilled or at room temperature.

Pesto Zucchini Noodles

Pesto Zucchini Noodles offer a fresh and low-carb alternative to traditional pasta.

Ingredients:

  • 3 medium zucchinis, spiralized
  • 1/4 cup pesto sauce
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons pine nuts
  • Salt and pepper to taste

Cooking method:

  1. In a large bowl, combine spiralized zucchini noodles and pesto sauce.
  2. Add cherry tomatoes and pine nuts, and toss to combine.
  3. Season with salt and pepper, and serve immediately.

Peach and Prosciutto Salad

Peach and Prosciutto Salad is a delightful mix of sweet and savory, perfect for summer.

Ingredients:

  • 4 ripe peaches, sliced
  • 1/4 lb prosciutto
  • 4 cups arugula
  • 1/4 cup goat cheese, crumbled
  • 2 tablespoons balsamic glaze

Cooking method:

  1. In a large salad bowl, combine peaches, prosciutto, and arugula.
  2. Sprinkle with goat cheese and drizzle with balsamic glaze.
  3. Toss gently and serve immediately.

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