Summer is the perfect time to keep meals light, fresh, and energizing. Whether you’re firing up the grill or craving something straight from the fridge, these three dishes are packed with clean ingredients, seasonal flavors, and wellness in every bite. Bonus? They’re easy to make and even easier to love.

🍗 Ginger Lime Chicken

Prep Time: 5 min | Cook Time: 35 min | Servings: 8

This is a favorite at my house and during our Eliminate and Detox Program each Spring. This juicy grilled chicken is marinated in avocado mayo, zesty lime, and fresh ginger. It’s simple, flavorful, and practically foolproof. Whether you’re meal prepping or feeding a crowd, this one’s a summer classic.

Ingredients

• 1½ to 2 pounds boneless, skinless chicken thighs or breasts
• ⅓ cup avocado mayonnaise
• 1 tablespoon lime zest (from about 2 limes)
• 1 tablespoon finely grated fresh ginger (from a 3-inch piece)
• Kosher salt and black pepper
• Lime wedges, for serving

Directions

1. Pat chicken dry and season with 1 teaspoon salt.
2. In a bowl, stir together mayonnaise, lime zest, ginger, and pepper. Add chicken and coat evenly.
3. Marinate for 8 to 12 hours.
4. Preheat grill to high.
5. Grill chicken 5–6 minutes per side or until internal temperature reaches 165°F.
6. Let rest for a few minutes before serving. Squeeze fresh lime over the top and enjoy.

🍉 Watermelon Salad

Prep Time: 15 min

This isn’t your average fruit salad. Inspired by a dish from Flora in Oakland, CA. Flora is sadly no more, but this salad lives on!

Ingredients

• Cubed watermelon
• Chopped Kalamata olives
• Vegan feta cheese
• Chopped figs
• Pine nuts
• Fresh mint, chopped
• Champagne vinegar
• High-quality olive oil
  (Use 3 tablespoons olive oil to 1 tablespoon champagne vinegar)

Directions

1. In a large bowl, combine watermelon, olives, figs, pine nuts, and mint.
2. In a separate bowl, whisk together olive oil and champagne vinegar.
3. Pour the dressing over the salad and toss gently.
4. Top with vegan feta and serve chilled.

🥥 Creamy Key Lime Bars

Prep Time: 10 min | Servings: 16

These dreamy, no-bake bars are what summer desserts are made of. Tangy, creamy, and just the right amount of sweet — with a nutty crust that brings it all together. They’re dairy-free, gluten-free, and refined sugar-free… but you’d never know it.

Ingredients

For the crust:

• 2 cups raw pecans, pistachio, and almond mix (softer nuts like pecans are ideal)
• 3 tablespoons maple syrup or Lakanto maple syrup if you are watching your sugar intake
• 3 tablespoons coconut oil
• ½ teaspoon flaky sea salt

For the cream filling:

• 1 cup raw cashews, soaked (2 hours in hot water or overnight in cold)
• ⅔ cup coconut cream, solid part only (refrigerated overnight)
• Zest from 2 limes
• ¼ cup fresh lime juice (about 3 limes)
• 2 tablespoons maple syrup or Lakanto
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil

Directions

1. Soak cashews and refrigerate coconut cream overnight.
2. Pulse all crust ingredients in a food processor until crumbly and sticky.
3. Line an 8×8 pan with parchment paper and press the crust into the bottom. Freeze while making the filling.
4. Blend all filling ingredients until smooth and creamy.
5. Pour the filling over the crust and freeze for at least 2 hours.
6. Let sit for 5 minutes, then slice into 16 squares and enjoy!

These recipes are everything we want summer to be: bold, nourishing, effortless, and full of joy. Whether you’re cooling off with a chilled dessert, digging into juicy grilled chicken, or tossing together a colorful salad, these dishes are here to keep your season vibrant and delicious.

Eat fresh. Feel good. Repeat.