21 Healthy Cold Summer Snacks That Won’t Break Your Diet

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pico De Gallo

Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

This bright pico de gallo recipe is a fresh Mexican salsa that’s bursting with diced tomatoes, chopped onion, jalapeño, cilantro, and lime juice! It’s easy and satisfying.

Ingredients

• 1 pound roma tomatoes
• 1/2-3/4 cup finely chopped onion
• 1 small bunch fresh cilantro (chopped finely)
• 1-2 jalapeno peppers (chopped finely, remove pith & seeds if desired)
• 3-4 tablespoons lime juice (or to taste)
• 1/2 teaspoon sea salt or kosher salt

Instructions

1. Core and chop the tomatoes finely, then add them to a medium bowl. If desired, you can remove the seeds prior to chopping them.
2. Add the remaining ingredients and toss until combined. Give it a taste and adjust as needed (e.g. add more lime juice or salt).
3. Let sit for at least 15-20 minutes (up to a few hours) prior to serving for best flavor. It’ll keep in the fridge for a few days. It is quite juicy, so you can always use a slotted spoon to serve it if you want less liquid e.g. if you’re serving it in tacos.

2. Frozen Banana Snacks

Frozen Banana Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’12’, ’12 banana snacks’]

Dive into a world of flavor with our Frozen Banana Snack recipe, a delightful blend of sweetness and coolness perfect for a hot day. These easy low calorie snacks are healthy recipes you can make for the kids or just enjoy throughout the week. It’s a perfect frozen recipe that will last long!

Ingredients

• 3 bananas
• 3 dark chocolate squares (1 oz)
• ¾ tsp coconut oil
• 4 tbsp crunchy peanut butter
• 2 tbsp shredded coconut

Instructions

1. Prepare a little tray or a plate and cover with baking paper.
2. Peel each banana, cut it in half, and then cut each half lengthwise, creating 4 pieces out of each banana.
3. In a small bowl, break in chocolate squares and add in the coconut oil. Microwave for a few seconds to let it melt, and give it a mix until completely melted.
4. Spread peanut butter over each banana slice. It will be around 1 tsp of peanut butter per slice.
5. Pour over the melted chocolate over each slice.
6. Sprinkle each slice with ½ tsp of shredded coconut.
7. Pop each slice onto the tray and put it into the freezer for 1-2 hours.
8. After the pieces are frozen, pop them into the food containers and keep them in the freezer.
9. Let these defrost for a couple of minutes before serving.

3. Tuna Cucumber Boats

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 tuna boats’]

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

4. Strawberry Chia Pudding

Strawberry Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [‘2’, ‘2 glasses’]

This refreshing strawberry chia pudding is a yummy, light breakfast or dessert recipe. It’s gluten-free, dairy-free, and vegan.

Ingredients

• 1 cup oat milk
• 1 tsp vanilla extract
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• 1 cup strawberries
• 2 tbsp water
• Strawberry slices

Instructions

1. Mix oat milk, vanilla extract, chia seeds, and maple syrup. Cover the bowl in refrigerate for at least 4 hours or overnight.
2. Blend strawberries with water in a blender. Divide them into 2 cups/glasses.
3. Top the strawberry blend with the chia pudding out of the refrigerator.
4. Add a few strawberry slices on top.

5. Layered Pesto Dip

Layered Pesto Appetizer Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: [‘3’, ‘3 cups’]

This quick, delicious Pesto Appetizer draws on flavorful ingredients you can easily keep on hand, to toss this recipe together at a moment’s notice. It’s always a popular party dish … be prepared to hand out the recipe!

Ingredients

• 1 (14.5-ounce) can cannellini beans ( (preferably organic or reduced-sodium), drained and rinsed)
• 1 (8-ounce) block reduced-fat cream cheese ( (Neufchâtel cheese))
• 1/4 teaspoon kosher salt
• 1/4 – 1/3 cup fresh or refrigerated pesto ((see note))
• 1/2 cup chopped artichoke hearts ((canned, not marinated))
• 1/2 cup chopped (jarred) roasted red peppers
• Kalamata olives, (chopped or sliced horizontally into rings (optional))
• 1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

1. In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese, and salt until very smooth, scraping the sides as needed.
2. Spread the cream cheese mixture onto a platter or appetizer serving tray (in my photos, I used a large, round plate about 11 inches across).
3. Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you’re using a smaller-sized platter), you may want to use closer to ⅓ cup pesto, but otherwise, ¼ cup should be enough.
4. Top the pesto with artichokes, roasted red peppers, and Kalamatas (if using). Sprinkle feta cheese evenly on top.

6. Strawberry Yogurt Bites

Strawberry Yogurt Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’12’, ’12 bites’]

These granola yogurt bites are refreshing, fruity with a little bit of a crunch. A perfect healthy snack instead of ice cream for a hot summer day!

Ingredients

• ½ cup granola
• 1 cup Greek yogurt
• 3/4 cup fresh strawberries (diced)
• ¼ cup granola
• 4 strawberries (sliced)

Instructions

1. Line a 12-cup muffin pan with muffin liners.
2. In a bowl, combine Greek yogurt with diced strawberries. You can add some sweetener here for a sweeter bite.
3. Divide granola into lined muffin cups and cover with the mixture of yogurt. Top up with granola and sliced strawberries.
4. Put into a freezer for 2-4 hours. Pop out each bite with a spoon and enjoy slightly defrosted 2-4 minutes later.

7. Watermelon Feta Bites

Watermelon Feta Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 6

A delicious sweet meets salty appetizer perfect for summer entertaining. Layers of feta cheese, watermelon, and basil with a little drizzle of balsamic vinegar.

Ingredients

• 2 tablespoons syrupy balsamic vinegar (il Fustino 25 Year Balsamic recommended)
• 1 small seedless watermelon, cut into 1-inch cubes
• 1 small bunch basil
• 5 oz. feta cheese, cut into 1″ x 1″ x 1/2″ squares

Instructions

1. Drizzle a serving dish with balsamic vinegar.
2. Skewer one cube of watermelon, one basil leaf, one feta slice, and another watermelon cube onto a decorative toothpick. Repeat until all ingredients have been used. Place Watermelon Feta Bites on balsamic drizzled serving dish.

8. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

9. Ham Roll Ups with Cream Cheese

Ham Roll-Ups with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 roll ups’]

These keto ham rolls ups are a perfect cold lunch when you’re on a keto diet. Easy to meal prep, creamy and flavorful!

Ingredients

• 12 slices of ham
• 4 tbsp cream cheese
• 4 tbsp Cheddar cheese (grated)
• 1 tsp Worcestershire sauce
• 2 green onions (finely sliced)
• a pinch of salt
• a pinch of black pepper

Instructions

1. 1 portion: 3 rolls
2. Mix cream cheese, cheddar cheese, Worcestershire sauce, green onions, and salt with black pepper.
3. Spread each slice of ham with the mixture. Roll up and secure with a toothpick if necessary.

10. Goat Cheese Stuffed Dates

Goat Cheese Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’40’, ’40 stuffed date halves’]

These goat cheese stuffed dates are easy to make, sweet and savory, coconutty and nutritious. A perfect easy appetizer or a healthy snack when you’re craving for something a little more sophisticated. This is a very easy smple recipe I love making when I’m craving something quick, sweet and a little savory.

Ingredients

• 20 large Medjool dates
• 1 cup goat cheese (around 9 oz)
• 1 cup desiccated coconut
• 1 3/4 cup blueberries

Instructions

1. Cut each date in half and remove the seeds.
2. Fill each half with about 1 tsp of goat cheese. Then, cover it with about 1 tsp of desiccated coconut, really pressing it on – the more, the sweeter.
3. Top up each half with 2 blueberries.

11. Acai Bowl

Acai Bowl Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Ready in just a few minutes, this Acai Bowl Recipe is filled with acai berry puree, fruit, and all your favorite toppings. Learn how easy it is to make your very own Acai Bowl right from home and enjoy this powerhouse of fiber, antioxidants, and healthy fats anytime you want for a fraction of the cost!

Ingredients

• 1 banana (sliced and frozen)
• 1/2 cup blueberries (frozen)
• 1/2 cup strawberries (frozen)
• 3/4 cup milk or juice (use your favorite milk (dairy milk, soy, almond, etc) or juice (apple or grape))
• 1/2 cup plain yogurt ((substitute with milk or juice if desired))
• 200 grams (2 packets) frozen acai puree (broken into pieces)
• assorted toppings (nuts, seeds, fresh fruit, granola, coconut, etc.)

Instructions

1. Freeze your fruit. Slice your banana and transfer it to a small baking sheet or plate lined with parchment paper. To the same plate, add the blueberries and strawberries (store-bought frozen fruit will work just as well). Transfer tray or plate to the freezer and allow fruit to freeze completely.
2. Blend. Once frozen, add the milk and yogurt to the bowl of a large, high-speed blender with a tamper (see notes). Add the frozen blueberries, strawberries, banana, and broken up acai. With the blender on low, use the tamper to push the frozen fruit down, mixing around as much as possible. Continue to blend on low until smooth, only adding additional liquid when needed.
3. Assemble. Divide the smoothie into two bowls and top with all your favorite toppings. Popular additions include sliced banana, nuts, seeds, granola, and berries. Best enjoyed immediately.

12. Cherry Tomato Salad

Cherry Tomato Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This fresh and flavorful cherry tomato salad is tossed in a simple balsamic vinegar marinade filled with fresh herbs. Feel free to use whatever fresh tomatoes you have available. You could even swap the marinade recipe provided below for your favorite store-bought or homemade vinaigrette.

Ingredients

• ¼ cup olive oil
• 2 tablespoon balsamic vinegar
• 2 teaspoon fresh basil (minced)
• 2 teaspoon fresh parsley (minced)
• 1 clove garlic (minced)
• 1 teaspoon fresh oregano (minced)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 pints cherry tomatoes (halved)

Instructions

1. Whisk the olive oil, balsamic vinegar, basil, parsley, garlic, oregano, salt, and pepper together in a medium salad bowl or shake the dressing in a jar. Season to taste with additional salt or pepper.
2. Add the tomatoes and gently toss to coat. Cover tightly and refrigerate for approximately 15-30 minutes to allow the tomatoes to marinate.
3. Serve garnished with fresh basil leaves, if desired.

13. Ham Roll Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

14. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

15. Raspberry Chia Pudding with Cottage Cheese

Raspberry Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 small glasses or jars’]

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 pinch salt
• 1 cup raspberries (frozen or fresh)
• 1 tbsp water
• Almond flakes

Instructions

1. Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
2. Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
3. Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.

16. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

17. Turkey Roll Ups

Turkey Avocado Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [‘4’]

These easy turkey roll ups are filled with smoked turkey, swiss cheese, avocado and spinach, all wrapped up and sliced into pinwheels. The perfect easy lunch or party snack!

Ingredients

• 2 large tortillas or wraps (I used spinach flavored wraps)
• 1 avocado (medium size)
• 1/2 lb thinly sliced smoked turkey
• 1 1/4 cups spinach leaves
• 4 slices Swiss cheese
• 3 slices bacon (cooked and crumbled (I use turkey bacon or uncured lean center cut bacon))
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions

1. Cut your avocado in half. Remove the seed. Scoop out the flesh and place it in a medium bowl.
2. Add lemon juice and salt to your avocado and mix everything together until the avocado reaches a smooth consistency.
3. Lay your tortillas flat. Spread half of the avocado mixture over each tortilla.
4. Layer the turkey, spinach, Swiss cheese and bacon over 2/3 of each tortilla, leaving the last 1/3 with just the avocado on it.
5. Starting at the end with all the toppings, roll each tortilla tightly.
6. Slice into pinwheels and serve.

18. Frozen Yogurt Bark

Frozen Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT190M · Yield: [’20’, ’20 barks’]

Whip up a batch of our Frozen Yogurt Bark for a healthy, low-calorie, high protein and gluten-free snack! It’s naturally sweet, fruity, yummy and kid-approved!

Ingredients

• 2 ½ cups Greek yogurt (plain)
• 4 tbsp honey
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries (fresh or frozen)
• ½ cup walnuts (chopped)

Instructions

1. In a bowl, combine Greek yogurt, honey and vanilla extract.
2. Cover a baking sheet with parchment paper.
3. Pour the Greek yogurt over the baking sheet and spread it out equally.
4. Cover with blueberries, raspberries and walnuts.
5. Keep in the freezer for about 3 hours. Then, take it out and cut it into rectangles or triangles. Do it as fast as possible to minimize melting. (check notes *)
6. Put it into food containers while still frozen and keep it in the freezer. (check notes **)

19. Chicken Salad Bites

Chicken Salad Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

20. Guacamole

Easy Guacamole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This easy guacamole recipe uses simple, fresh ingredients and is bursting with incredible flavor. It’s just like you’d get at your favorite Mexican restaurant!

Ingredients

• 2 avocados (cut into halves, pitted & peeled or flesh scooped out)
• Juice of 1/2 lime
• 1-2 tablespoons cilantro (finely chopped)
• Salt & pepper (to taste)
• 1-2 tablespoons onion (chopped)
• 1 small jalapeño or serrano pepper (chopped, seeds removed)
• 1 small tomato (chopped)

Instructions

1. Prep all ingredients.
2. Bowl method: In a bowl, add avocados, lime juice, cilantro, and salt & pepper. Using a fork, mash into desired texture.Gently mix in onions, jalapeño pepper, and tomatoes. Taste and adjust if needed (e.g. add more of a certain ingredient). Serve immediately.
3. Molcajete (pestle & mortar) method: add the cilantro, onion, jalapeño pepper, and salt & pepper to the molcajete. Grind it into a smooth paste. Add in the avocados and lime juice and mash them using the pestle (I like mine to be a bit chunky). Stir in the tomatoes (use a spoon). Taste and adjust if needed. Serve immediately.

21. Berry Fruit Salad

Berry Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [‘6’]

This berry fruit salad is a combination of blueberries, strawberries, raspberries and blackberries, all tossed in an easy honey lime poppy seed dressing. This berry salad is a must-make for all your summer celebrations!

Ingredients

• 1 1/2 cups raspberries
• 1 1/2 cups blueberries
• 1 1/2 cups strawberries (hulled and halved)
• 1 1/2 cups blackberries
• 1/4 cup honey
• 2 tablespoons lime juice
• 2 teaspoons poppy seeds
• mint sprigs and lime wedges for garnish (optional)

Instructions

1. Place the raspberries, blueberries, strawberries and blackberries in a large bowl.
2. In a small bowl, whisk together the honey, lime juice and poppy seeds until well combined.
3. Pour the honey mixture over the berries and toss gently to coat.
4. Serve immediately, or cover and refrigerate for up to 4 hours. Garnish with mint sprigs and lime wedges if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.