5 Summer Recipes to Love

summer recipes

In summer, the heat can often make us feel not hungry. Often something light, refreshing or juicy is the preferred choice! Read on for 5 easy summer recipes we found on Unimeal, which specializes in healthy eating. Each of them you can quickly repeat at home for family dinner or just for yourself. Don’t be afraid to experiment and explore your creativity with additional ingredients. Summer herbs and favorite spices will make great additions to all of these recipes.

Zucchini Noodles

This is the best pasta lovers option for those who want to lose weight – zucchini has only 17 calories per 100 g. Zucchini is a rich source of potassium, fiber, phosphorus, and calcium. They are also rich in carbohydrates, vitamin A, and vitamin C, twice as much as pumpkin, and even more carotene than carrots.

Plus, summer is zucchini season, and you can find these green vegetables everywhere. An amazing fresh taste of these noodles will surprise you, same as the only 3 main ingredients needed:

  • Zucchini 300 g (1 piece)
  • Olive oil 5 g (1 tsp)
  • Garlic 3 g (1 tsp)
  • Extras: you can also add to this list basil, red paper, salt, pine nuts

How to make:

  1. Spiralize your zucchini into noodles.
  2. Make a few cuts so the noodles are not super long.
  3. Heat a skillet on medium heat.
  4. Add olive or vegetable oil. Once warm, put garlic and red pepper flakes (if using). Sauté for 30 seconds until garlic is fragrant.
  5. Place zucchini noodles and sauté for 3-4 minutes, stirring, until al dente.
  6. Remove from heat, and stir in basil leaves and salt.
  7. Top with toasted pine nuts or basil. 

Cucumber Salad

Another totally green summer recipe favorite! A great weight loss combination of avocado and cucumbers. Avocado is a nutrient product that contains almost the entire set of essential fatty acids necessary for memory preservation and normal brain cell functioning. Due to the high content of liquid and fiber, cucumbers effectively cleanse the body of cholesterol, slow down aging processes and normalize metabolism. 


  • Cucumber 100 g (1 piece)
  • Avocado 80 g (½ piece)
  • Broccoli 100 g (1 cup)
  • Eggs 50 g (1 piece)
  • Olive oil 5 g (1 tsp)
  • Salt, Basil, Lemon juice

How to make:

  1. Wash all vegetables. Dry them with a paper towel
  2. Slice cucumbers into a bowl. Cut broccoli, peeled avocado, and boiled eggs.
  3. Season with olive oil or lemon juice. Salt to your taste and stir well. Enjoy your spring salad!

Bruschetta with Mozzarella 

Super fresh, easy, and crispy recipe originally comes from Italy. Even the pickiest gourmand will love this 3 ingredients combination. Mozzarella cheese is very low-calorie, has almost no carbohydrates, and contains a lot of vitamin D. Our advice is to use cherry tomatoes. They are not only tastier but also healthier than large tomato varieties. This sort contains more vitamin C, a natural antioxidant that helps the body fight cancer cells.

You can serve bruschetta as a side dish or add it to your summer recipes menu as a starter.


  • Cherry tomato 70 g (4 pieces)
  • Mozzarella 100 g
  • Garlic 3 g (1 tsp)
  • Baguette 90 g (2 slices)
  • Olive oil, Basil, Salt, Black pepper

How to make:

  1. Heat an oven to 400 degrees Fahrenheit (200 degrees Celsius) to the baguette that serves as the base of our appetizer.
  2. Slice the top of the cherry tomatoes, then cut them in half. Remove seeds, cutting the tomatoes into small pieces. Put in a large bowl.
  3. Next, collect all the basil, and cut it into thin strips. Add it to the bowl with the cut tomatoes, and then add in mozzarella cheese.
  4. Now sprinkle the mixture with olive oil, and season with salt and pepper.
  5. Put it aside in the fridge to rest.
  6. Cut the baguette at an angle into slices. Put them on a baking sheet. Start cooking for about 8 minutes or until the bread is golden brown.
  7. Scoop a desired amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, and serve.
Decodiva Dining Table by Koket


Gazpacho is delicious cold tomato soup, perfect when it is too hot to eat. We advise you to try this recipe in August when it’s high tomato season, and these vegetables turn juicy and sweet. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix, and the soup can be too juicy. You can serve Gazpacho with grilled/toasted crispy bread cubes on top.


  • 2 lb. tomatoes, quartered
  • 2 cucumbers
  • 1/2  red bell pepper
  • 1 clove garlic
  • 2 tbsp. red wine vinegar or sherry vinegar
  • 1/2 c. water
  • 1/3 c. extra-virgin olive oil
  • Salt, pepper
  • 2 tbsp. sliced basil


  1. Peel the tomatoes and chop them
  2. Chop cucumbers, garlic, and pepper
  3. Then combine all the ingredients in a food processor or blender: tomatoes, cucumbers, pepper, garlic, vinegar, and water. Blend this mixture until smooth, then add oil and blend again to combine.
  4. Add salt, pepper, and more vinegar if needed.
  5. Gazpacho ready! Cover and refrigerate until chilled (at least 1 hour)

Homemade Orange Ice Cream

We will finish our summer recipes menu with a dessert. No need to tell how refreshing ice cream can be on a hot summer day! After trying this recipe, you won’t buy ice cream anymore. You can experiment with different fruits and types of milk. For example, take melon or berries instead of orange and combine them with coconut milk. There’s a wide variety of silicon forms for ice cream in the e-shops. So you can serve not only tasty and healthy but also well-shaped desserts!


  • Milk 1% 80 g (0.3 cups)
  • Cream 10% 80 g (5 tsp)
  • Sugar 40 g (4 tsp)
  • Yolk 50 g
  • Orange 100 g (½ pieces)

How to make:

  1. Simmer heavy cream, sugar, milk, orange pulp, and salt in a small pot until the sugar completely dissolves. It will take about 5 minutes.
  2. Remove the pot from heat. Whisk yolks in a separate bowl. Whisk constantly and slowly about a third of the hot cream into the yolks.
  3. Whisk the yolk mixture back into the pot with the cream.
  4. Place the pot back to medium-low heat. Cook gently until the mixture is thick enough. It should coat the back of a spoon.
  5. Strain through a sieve into a bowl. Cool the mixture to room temperature. Cover it and chill for at least 5 hours or better overnight. Churn in an ice cream machine following the manufacturers’ instructions.
  6. Serve straight from the device for soft serve, or store in the freezer until needed.
  7. In case you don’t have the ice cream machine, divide the ice cream mixture between two-gallon resealable bags (you can use a double pack for extra protection).
  8. Put the bags in a large bowl that has a lid. Then fill the bowl around the bags with ice cubes, securing the cover to the container. Shake well for at least 20 minutes or until thickened. Put it in the freezer for a few hours until set.

Feature Image: Photo by Louis Hansel

More to Love!

Flowers You Can Eat – The Perfect Summer Touch
Discover Beauty & the Broth