A vibrant, fresh summer menu that’s perfect for an afternoon by the pool or a lazy evening in the shade
Written & Photographed By: Laura Miner
This collection of fun, vibrant recipes is perfect for a sunny day in the backyard. Much of it can be prepped ahead of time, meaning you get to spend more of  the party with your friends and loved ones. When hosting is easier, you may actually get to take a dip in the pool, too!
Better-Than-Takeout Taco Bar (Photo above)
Serves 6
Skip the drive-thru and build the ultimate taco night at home with one of my favorite entertaining meals! When everyone builds their own tacos, you simply create an easy setup that turns taco night into an interactive feast with bold flavors and fresh ingredients in every bite.Â
Because you can prep most of the ingredients the day before, it makes the party a lot less stressful—simply heat up the final items just before serving.
Best of all, you can totally customize the ingredients that you serve, so everyone’s happy. Grab your favorite proteins, salsas, and toppings, and let’s go!Â
Ingredients:
- 2 lbs ground beef
- 1 can black beans
- Jalapeño
- Cheddar cheese
- 2 limes
- Cilantro
- Pickled onions (see salad recipe)
- 1 head lettuce
- Flour or corn tortillas
- 1 jar salsa
- 1 small sour cream
- 8-10 taco shells
Taco Seasoning Ingredients:
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions:
1. Do the prep work: Slice the jalapeño, removing the ribs and seeds to decrease the heat (if preferred). Mince the cilantro. Shred the cheese. Shred half of the lettuce, leaving the larger leaves whole for lettuce wraps. Mix together the taco seasoning ingredients and set aside.
2. Cook the beef. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it apart until browned. Stir in the seasonings and 1/4 cup of water. Simmer for four to five minutes, stirring occasionally.
3. Heat the beans. Drain the liquid from the can, then add the black beans to a
small saucepan. Add juice of 1/2 lime, 1 teaspoon cumin, and 1/2 teaspoon salt. Heat over medium heat until it begins to simmer. Remove from the heat and stir
in 1-2 tablespoons of cilantro.
4. Toast the tortillas, and warm the taco shells. Set out all the prepared ingredients.
Pro tips:
- Buy pre-made to save time: Buy shredded cheese, and/or skip the homemade seasoning blend and use a pre-made packet.Â
- Try the standing taco shells. I always find they make it easier, faster, and less messy when friends try to fill their tacos.
- Plan your servingware for each element the night before. I like to set out each bowl with a sticky note with what I plan to use it for. This makes party-time feel brainless, and you won’t be scrambling to find the right bowl or forget something you wanted to serve.
Honey-Mint Tropical Fruit Salad
Serves 6
This fruit salad will make your mouth water from across the room! Juicy seasonal fruit gets gently tossed in a dressing of sweet honey and tangy lime juice, with aromatic mint and lime zest to really make it come to life! Serve it chilled for a fruit salad that tastes just as beautiful as it looks!
Dressing Ingredients:
- 2 tbsp honey
- 1 lime, zested and juiced
Salad Ingredients:
- 3 cups fresh watermelon
- 2 cups strawberries
- 1 cup blackberries
- 1 cup blueberries
- 2 mangos
- 2 oranges
- 2 cups pineapple
- 15-20 fresh mint leaves (about 1/4 cup loosely packed)
Instructions:
1. Dice the watermelon, strawberries, mangos, oranges, and pineapple into bite-sized pieces. Chop the mint.
2. In a small bowl, whisk together the lime juice, zest, and honey.
3. Add all of the fruit to a large bowl, cover, and keep chilled until just before serving.
4. Just before serving, drizzle the fruit
with the dressing. Add the mint.
Gently toss the fruit salad and serve.
Mango Slushie
Serves 4
This drink is super creamy and dreamy! It tastes like sunshine in a glass! It’s an easy recipe that comes together in minutes with a handful of simple ingredients. Made frozen mango, orange juice, and ice, it blends into the perfect tropical treat for hot summer days. Because the sweet mango flavor pairs perfectly with the bright citrus, you get a refreshing drink that feels a little like a vacation.
It’s really thick, so don’t forget the spoon!
Ingredients:
- 3 cups frozen diced mango
- 3 cups orange juice
- 2-3 cups ice
- Juice of 2 limes
Instructions:
1. First, add only the frozen mango, orange juice, and lime juice to your blender. Blend until smooth.
2. Add 2 cups of ice and blend again until smooth.
3. Add the rest of the ice, and blend again for a thicker consistency.
Tip: If it becomes too thick to blend, add a little water.
Optional: For more tropical flavor, swap half
of the orange juice with coconut milk.
Grilled Corn & Avocado Salad
Serves 4
This grilled corn and avocado salad is the perfect mix of smoky, creamy, crisp, and fresh. Sweet charred corn, buttery avocado, juicy tomatoes, and tangy pickled onions are tossed together with crisp lettuce and drizzled with a creamy, lightly spicy dressing for a salad that’s packed with flavor and texture. It’s a delicious side dish for summer cookouts, tacos, grilled chicken, or weeknight dinners, and it’s even hearty enough to enjoy as a light meal on its own. Fresh, colorful, and easy to make, this is the kind of salad that’ll make everyone come back for seconds!
Salad Ingredients:
- 4 ears of corn on the cob
- 1 cup grape or cherry tomatoes
- 3 cups mixed lettuce
- 2 avocados
- 1/4 cup cilantro
Optional: 1/2 cup crumbled cotija cheese
Pickled Onion Ingredients:
- 1 red onion
- 1/4 cup apple cider vinegar
Chipotle-Lime Ranch Ingredients:
- 1 cup store-bought ranch dressing
- 1-2 chipotle peppers in adobo sauce
- Juice of 1 lime
Optional: handful of cilantro
Instructions:
1. The day before, or at least a few hours before, make the pickled onions. Using a mandoline or sharp knife, carefully slice the red onion thinly. Heat the vinegar until warm but not boiling. Add the pickled onions to a mason jar and pour the vinegar on top. Season with a dash of salt and sugar. Press the onions down until fully submerged. You can top it off with water if needed. Cover and refrigerate for at least four hours.
2. Prepare the grilled corn: Preheat a well-oiled grill to medium (about 350ËšF). Place the shucked corn directly on the grill, turning occasionally, until the corn kernels are plump and you see light char marks on all sides, about eight to 10 minutes. Set the corn aside to cool slightly.
3. Meanwhile, prepare dressing. Mince the peppers, and juice the lime. Whisk together all the salad dressing ingredients.
4. Prepare the salad. Halve the tomatoes, and dice the avocados. Chop the lettuce. Mince the cilantro. Once the corn is cooled, carefully cut the kernels away from the cob.
5. Add all the salad ingredients to a large bowl, add some pickled onions, and toss with the dressing. Serve right away.
