Fall may be just around the corner, but in Arkansas, temperatures can remain warm throughout September. Stay cool while you wait on brisk fall weather to arrive with these three refreshing summer dinner recipes.
Light Summer Dinner Recipes
Grilled Chicken and Orzo Salad
Recipe from Foodness Gracious.
Easy to prepare and always a crowd-pleaser, this cool summer dish is a complete, nutritious dinner.
- 1/4 cup balsamic vinegar
- 2 cloves large garlic
- 1/3 cup olive oil
- Salt and black pepper
Chicken and Orzo Salad:
- 2 cups cooked orzo, cooled
- 1 large bunch of fresh watercress
- 1/2 cup kalamata olives, cut in half
- 3/4 cup sliced red onion
- 1/4 cup sliced green onion
- 1/4 cup toasted pine nuts
- 1/2 cup Cotija Cheese crumbled
- 1 large grilled chicken breast
- Salt and black pepper
Add the balsamic vinegar, garlic cloves, salt, pepper and olive oil to a blender, then blend for 30 seconds. Set aside.
Place cooled orzo a large bowl. Then, chop the leafy part of the watercress from the stems and add to the bowl, along with the kalamata olives and red onion. Drizzle some of the dressing over the salad and gently toss. Save the rest of the dressing to be added to each salad serving to the individual’s taste.
Lay the salad onto a large platter, sprinkle it with green onions, pine nuts and cheese, and season with salt and cracked black pepper. Slice the grilled chicken breast, then serve it alongside the salad.
Broccoli Salad with Creamy Almond Dressing
Recipe from Pinch of Yum.
This healthy take on crunchy, creamy broccoli salad is the perfect cool summer recipe for your final cookouts of the season.
- 2 heads broccoli, cut into small florets
- 2 cups chopped purple cabbage
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 1/2 cup chopped green onions
Creamy Almond Dressing:
- 2/3 cup Simply Orange Low Acid
- 2 tbsp miso
- 2 tbsp almond butter
- 1 shallot
- 2 tbsp canola oil
Place all the salad ingredients in a bowl.
Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
Serve immediately. Add more orange juice to add more moisture as needed.
Fish Tacos with Mango Salsa
Recipe from The Lemon Bowl.
Make your next taco night fresh and healthy with this light summer dinner recipe.
- 1 pound tilapia
- 1 tbsp cajun seasoning
- 1 tsp salt
- 1 ripe mango peeled and diced
- 1/2 cup cilantro minced
- 1/2 cup red onion minced
- 1/4 cup fresh lime juice 1-2 limes
- 1 minced jalapeno (remove seeds and stem for mild salsa)
- salt and pepper to taste
- 1 tsp canola oil
- 12 corn tortillas
Pre-heat your oven to broil on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil for about 6-8 minutes, or until fish is golden brown and easily flakes with a fork.
While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium bowl. Season with salt and pepper to taste.
Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa to serve.