Easy Everyday Snacks For Summer
Summer calls for snacks that are light, refreshing and packed with nutrients to support active days, the effects of warm weather and our energy levels. Each of these recipes are rich in fibre, healthy fats, plant-based protein and antioxidants — and they’re not boring. They’re full of flavour, super cooling and incredibly easy to make. Eat well, feel good and enjoy (eat) the best of summer.
TUNA LETTUCE BOATS
Makes 6–8 lettuce boats
Ingredients:
1 can tuna, drained
1 shallot, minced
1 stick celery, chopped
2–3 radishes, chopped
2 avocados, cubed
2 tbsp capers
2 tbsp lemon juice
3 tbsp dill, chopped
2 tsp mustard
1 tbsp parsley, plus more for topping (optional)
Handful of microgreens, for topping
6–8 whole romaine or little gem lettuce leaves
Instructions:
1. In a large bowl, mash the avocado with the tuna.
2. Mix in shallot, celery, radishes, capers, lemon juice, dill, mustard, and parsley.
3. Spoon the tuna mixture into lettuce leaves.
4. Top with microgreens and extra parsley, if desired.
5. Serve and enjoy!
STRAWBERRY, BASIL + LIME YOGHURT BARK
Serves: Makes about 32 pieces
Ingredients:
3 cups plain greek, live, kefir or coconut yoghurt
Zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
1 punnet strawberries, halved lengthwise
1 handful fresh basil, chopped
Instructions:
1. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, stir together the yoghurt, lemon juice, and vanilla.
3. Spread the mixture evenly into a 10x15-inch rectangle on the prepared sheet.
4. Scatter strawberries on top, then sprinkle with lemon zest and chopped basil.
5. Freeze for at least 3 hours, until very firm.
6. Break or cut into 32 pieces to serve.
RAW CACAO ICE CREAM
Makes: 4 servings
Ingredients:
2 cups cashews, soaked overnight
6 tbsp raw cacao powder
½ can coconut milk (plus more as needed)
1 tbsp maple syrup
Optional: 1 tsp vanilla extract + pinch of sea salt
Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Scrape down the sides as needed and continue blending.
3. If the mixture is too thick, add more coconut milk gradually.
4. Transfer to a container and freeze for 4–6 hours.
5. Let sit at room temperature for 5–20 minutes before scooping and serving.
PEACHES + CREAM SMOOTHIE
Serves 2
Ingredients:
1½ cups almond milk
¼ cup rolled oats
¼ cup coconut yoghurt
3 tbsp almond butter
½ tsp vanilla extract
2 tsp lemon juice
1 tbsp hemp seeds
2 tsp chia seeds
1 large peach, chopped and frozen
1 large peach, chopped
1 soft Medjool date, pitted (omit for less sweetness)
Pinch of salt
Handful of ice
Instructions:
1. Add all ingredients to a blender.
2. Blend on high until smooth and creamy.
3. Serve immediately.
LOADED SUMMER HUMMUS
Serves 4–6
For the Hummus:
1 can chickpeas, drained and peeled
½ cup tahini
2–3 tbsp fresh lemon juice (more as needed)
2–3 garlic cloves
1 tsp salt
Water, as needed
For the Topping:
1 cup cherry tomatoes, quartered
4 baby cucumbers, diced
¼ red onion, finely diced
Juice of ½ lemon
Salt and pepper, to taste
1 tsp sumac
1 tsp paprika
2 tbsp finely chopped herbs (parsley, mint, chives), plus more for garnish
2 tbsp pomegranate seeds
Instructions:
1. In a food processor, blend chickpeas alone for 1 minute until clumpy.
2. Scrape down sides, then blend again until uniform.
3. Add tahini, lemon juice, garlic, and salt. Blend until smooth.
4. With the processor running, slowly add water (1 tbsp at a time) until creamy.
5. Taste and adjust seasoning as needed.
To Serve:
6. Spread hummus in a shallow bowl or plate.
7. Top with tomato-cucumber mix, herbs, spices, and pomegranate seeds.
8. Drizzle with olive oil.
9. Serve with crudités, crackers, or flatbread.
