Warm summer weather means it’s the perfect time to take your lunch outdoors. We’re big fans of dining al fresco, and we’ve got some tips and recipes to make your next picnic more delicious and healthful.
1. Choose Travel-Friendly Salads and Sandwiches
Make your salads with hearty greens like kale or collards, or with crunchy veggies like cabbage or bok choy. You can dress these salads the day prior, and they’ll be less likely to wilt after sitting overnight:
- Raw Kale Salad with Roasted Garlic Dressing can be used as a base for grilled chicken or fish.
- Crunchy Bok Choy Slaw is packed with calcium and fiber.
- Collard Green Coleslaw is a vinaigrette-based version of the classic picnic dish.
Assemble sandwiches and wraps the day of your picnic so they don’t get soggy. To save time, you can make the fillings in advance.
- Barbecued Chicken Burritos are a perfect way to use up leftover cooked chicken.
- Southwestern Beef & Bean Burger Wraps are packed with protein and fiber.
- Avocado Tea Sandwiches for a lighter vegetarian option.
2. Make Your Own Dips
Making homemade dips is easier than you’d think. And your homemade version will likely have less sodium than the store-bought kind. Pair these healthy dips with sliced veggies like bell peppers and cucumbers, or with whole grain chips:
- Wonderful Garlicky Hummus is an easy, basic hummus recipe.
- Cilantro Jalapeno Hummus for the spicy food lovers at your picnic.
- Fresh Salsa for a fresher alternative to the store-bought version.
- Pineapple Avocado Salsa is a perfect blend of sweet and savory.
3. Lighten-Up Your Potato and Pasta Salads
You can make flavorful and healthier versions of these traditional picnic salads with no mayo required. This way, you can enjoy your potato and pasta salads with less fat and fewer calories.
- Garlic Herb Potato Salad uses a vinaigrette packed with fresh herbs like parsley and thyme.
- Mint And Pistachio Pesto Potato Salad uses a mint and parsley pesto. You can also omit the Greek yogurt to reduce the chance of it spoiling while sitting in the sun.
- Skinny Red Potato Salad uses a Greek yogurt-based dressing instead of mayo.
Use whole wheat pasta in your pasta salad for an easy way to bump up its fiber content. Our favorite mayo-free pasta salads:
- Vegetable & Tuna Pasta Salad for a protein-rich pasta salad.
- Whole Wheat Caprese Pasta Salad is a perfect way to use up summer tomatoes.
- Pasta Salad with Lemon Chicken can be served as a main or side dish.
4. Keep Your Food Safe
When you’re prepping your picnic recipes, be sure to cool all the food before refrigerating it. Take your foods straight from the fridge to an insulated cooler. Here’s a space-saving trick to keep your cooler cold: use a frozen water bottle instead of an ice pack. It’ll keep your picnic basket cool, and you can drink the water once it melts.
Once foods heat up to more than 40ºF, they’re inclined to grow bacteria quickly. To avoid the risk of your food spoiling, enjoy perishables like meats and dairy first. In general, avoid perishable foods that have been left out for more than two hours.