Summer is one of the easiest times of the year to eat healthy. There are so many fresh, colorful fruits and veggies in season. Add to that the fact that many of them can be tossed on the grill for a nice, smoky char and you’ve got a whole lot of flavor options to choose from. Whether you’re looking for low-carb options, following a plant-based diet or simply want to put some wholesome meals on your (picnic) table, you’re going to need a few recipes you can rely on. That’s where we come in with this collection of summer appetizers, mouthwatering mains — and even a few better-for-you desserts! Enjoying all of these things guilt-free sounds too good to be true? It’s not! Just take this classic picnic salad, for example. You don’t have to cut the mayo to keep it light and healthy; we simply use less of it — and load the salad up with plenty of fresh, crunchy veggies.

While there are many kale salads out there, this one – combining quinoa, chickpeas, fresh summer vegetables and spiced pumpkin seeds – is designed to be high in fiber (11 grams per serving) and protein (15 grams per serving). Even the creamy green garden dressing includes fiber in the form of pureed avocado and tomatoes. For the tenderest kale, be sure to thinly slice the raw leaves and take the time to massage them with the dressing. Serve the salad as a side dish or enjoy it as a well-rounded, healthy and satisfying plant-based main course.

Don't let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they're actually packed with plant protein and fiber and flavor! We love the simple broiler method for cooking the patties. A light coating of cooking spray makes the outside come out nice and crunchy.

Alton's recipe for summer in a bowl uses vine-ripened tomatoes and cucumbers for a bright, clean taste studded with flavorings like balsamic vinegar and cumin.

Chef JJ Johnson says, "When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother’s best vegetable dish. It includes all the vegetables she loved from the South."

These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.

These ice pops have a very creamy texture, almost like churned ice cream, and get a hit of citrus from lemons. Not too sweet, with a bit of crunch from poppy seeds, they’re perfect for cooling you off on a hot day.

Inspired by Hasselback potatoes, here we slice an eggplant almost all the way through, leaving it attached at the stem so we can fan out the slices and fill them with tempting Greek-influenced ingredients. The key to success is choosing a large eggplant that’s smooth and firm and feels heavy for its size. Salting the sliced eggplant softens it just enough so that you can fan out the layers and create the Hasselback effect. The technique makes a beautiful presentation and guarantees that lots of surface area gets deliciously browned on the cheesy eggplant. Try it as a vegetarian main with a salad or as a hearty side to serve as part of a larger Mediterranean-themed meal.

Sweet summer produce is the star of this dish, thanks to the creamy corn sauce and herby Fresno topping. We opted to grill the corn and chiles for a touch of smokiness; that also tames the heat of the chiles a bit as opposed to using them raw. Serve with pan-seared store-bought gnocchi for an easy, full-flavored vegetarian meal.

Masala lassi is a savory version of India’s popular yogurt-based lassi drink and is also known as chhaas or mattha. It’s frothy, refreshing and considered very healthy, making it a favorite way to cool down on a hot day or after a spicy meal. Unlike thick, sweet lassi, masala lassi is light and full of bright flavor from spices like cumin and ginger and from fresh herbs. Though it’s traditionally made with homemade yogurt, Greek yogurt is a good substitute and gives the drink a nice tang. In India, lassi is typically mixed with a handheld wooden churn called a mathani or madani, but you can make it in a blender or with an immersion blender.

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini — string beans and cucumber could also find a happy home here.

This simple method of pureeing firm tofu results in a silky smooth and airy dip or spread with an exceptionally creamy texture, similar to hummus. The addition of nutty garlic confit – slowly roasted garlic in a bath of olive oil – kicks the flavor up a notch with a nutty sweetness, while a generous squeeze of lemon juice and sprinkling of lemon zest provide some brightness. Serve with your favorite crudités and crackers or bread for dipping.

This recipe is proof mouthwatering barbecue doesn't need to be heavy and unhealthy, nor does it need to include meat!

This smoky roasted eggplant dish from India is delicious. It’s served as a main course, as part of a selection of dishes in a thali. Different versions are made in various parts of the country but this Punjabi recipe is the most popular. The best flavor and smokiness comes from roasting the eggplant on a direct flame or grill.

This rendition of kushiyaki — the catch-all term for the popular Japanese technique of grilling skewered foods — is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers with a generous shake of furikake or shichimi togarashi, two popular Japanese seasonings.

The combination of sweet frozen cantaloupe, hot honey and bright lime zest creates a refreshing three-ingredient treat bursting with flavor. Once you freeze the cantaloupe wedge, it takes just a few minutes to shave it directly into a bowl for a light, spoonable dessert with pure fruit flavor.

Perfect for a summer side, these smoky eggplant skewers get their nutty, sweet and spicy flavor thanks to a marinade that stars tahini, honey and chile crisp. Grilling the eggplant creates a crispy exterior while leaving the interior smooth and creamy, and the marinade caramelizes and deepens as it cooks, cloaking the eggplant in layers of deliciousness. A drizzle of the reserved marinade before serving brings it all home.

Bobby's garlic-mustard glaze adds a ton of flavor to his beef tenderloin skewers while keeping things healthy. A little soy sauce goes a long way.

This no-mayo potato salad is an excellent dish to serve year-round. It’s bursting with Mediterranean flavor thanks to kalamata olives, preserved lemon, lots of fresh herbs and a splash of olive oil. It’s a great side for grilled meat or fish, and since it doesn’t contain mayonnaise it’s a good option for a picnic or barbecue where you won’t have easy access to a fridge.

Ellie minimizes the fat in this summer staple by replacing most of the mayonnaise with strained yogurt.

These blended burgers give you the best of both worlds: All the protein and meaty flavor of a chicken burger along with the moisture, fiber and plant-based nutrients of the tastiest veggie burger. We combine lean ground chicken with ingredients like barley, broccoli and black beans for a juicy patty that has 7 grams of fiber (a conventional meat burger contains none at all), while adding a whole-grain bun and veggie garnishes brings it up to 13 grams. Plus, these healthy burgers give you 23 grams of protein while keeping the amount of saturated fat low. Not only are they nutritious and delicious, but layer on the classic burger fixings (plus avocado!) and you’ve got a tall burger that’s as picture-perfect as it is mouthwatering.

Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap.

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled!

Bhel or bhel puri is a chaat (street food snack) that is all at once crunchy, tart, spicy and a little sweet. This dish is ubiquitous in Mumbai and is often made to order with puffed rice and other ingredients, then served in paper cones (typically made from newspapers) by sidewalk vendors. While you won’t find bhutta (“corn”) bhel sold on the streets, it’s popular among home cooks.

Grill romaine and steak for a salad with layers of smoky flavor, and top the dish with an easy Greek yogurt dressing.

Bobby marinates his steak in a mixture of spicy Thai chiles, soy sauce, lime juice and honey. Splurge for filet mignon, or use a less expensive but still lean sirloin steak.

Aromatic citrus pervades this dessert: There's lemon zest in the shortcakes and orange zest in the macerated strawberries. Tangy Greek yogurt is a great substitute for whipped cream.

Giada stacks up these pretty vegetarian Napoleans with grilled eggplant, asparagus, fresh ricotta and basil.

Elevate the classic brunch flavor combo of lox and cream cheese by serving Ina's elegant spread with a side of crackers and fresh veggies. For a tangy bite, Ina incorporates sour cream, lemon and horseradish into the spread.

Kick off a summer meal with Tyler's quick and refreshing gazpacho. The blended watermelon keeps the soup light, and a bit of serrano chile will add just the right amount of heat.

This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. Simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks results in tender pork tossed with lots of rich, flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing. 

This tasty slaw includes two kinds of cabbage — purple and green — plus a touch of carrots. But the secret is in the dressing: a sweet and savory mix that includes mayo, whole-grain mustard, pineapple juice and an array of spices.

A homemade peanut sauce is the perfect complement to the fresh herbs and shrimp packed inside these summer rolls. One bite and you'll want to serve them at every backyard dinner party of the season.

Lean pork tenderloin is brushed with a glaze made from guava jelly while it’s grilled for a unique, fruity flavor (if you can’t find guava, you can use apricot jelly). A spicy orange, chile and cilantro dressing finishes the dish off.

A ginger-infused glaze, sweetened with brown sugar and red wine vinegar, gives these grilled vegetables and pork chops an elevated flavor like no other.

Collard greens let tortillas take a break: steaming the leaves make them pliable enough to roll up into fiber- and protein-packed burritos filled with jerk chicken, coconut black beans and a creamy lime slaw.

When beautiful summer produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Steamed potatoes and roasted salmon turn this arugula salad into a surprisingly satisfying meal. Top it off with a creamy dill dressing for a ton of flavor without a lot of fat.

Stack up squares of sweet and juicy watermelon, crisp cucumber and salty feta cheese for a salad that's as much fun to assemble as it is to eat.

Making homemade veggie burgers is a lot easier than you think, and they’re especially delicious when they’re topped with a maple sugar-sweetened pomegranate ketchup.

These hearty stuffed tomatoes are packed with protein, thanks to the shrimp, and all the bright, garlicky flavor you love in a classic scampi.