If you are looking for some new summer recipe ideas, you are in the right place! This article is focused on providing new snack ideas that are healthy and balanced. 

Burrata with Tomatoes and Pesto

For a perfect appetizer, look no further. Made simply with fresh tomatoes and burrata, this place will impress you and your guests! Make sure to use heirloom tomatoes. These are tiny and pack the most flavor. They are perfectly bite-size and seasonal during the summer!

Ingredients:

For the garlic toasts:

• 1 loaf of rustic bread or a French baguette
• Olive oil for drizzling on bread
• 2 peeled garlic cloves

For the burrata:

• 16 oz grape or cherry tomatoes, halved
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces burrata
• 3 tablespoons basil pesto
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400 degrees F. With a bread knife, slice the bread into 1-inch thick slices. Drizzle the bread with the olive oil on both sides and place slices in a single layer on a large baking sheet. Toast for 10 minutes, flipping the bread halfway through, or until both sides are golden. Remove the bread from the oven and rub the garlic cloves over the top of the toast to infuse garlic flavor.
2. While the bread is toasting, place the tomatoes in a small bowl and drizzle with olive oil. Season with salt and pepper, to taste.
3. When ready to serve, place the burrata on a platter or serving dish. Spoon the tomatoes around the burrata. Drizzle pesto over the burrata and tomatoes and season with salt and pepper, to taste. Garnish the tomatoes with fresh basil. Arrange the bread slices around the cheese and tomatoes and serve.

Mexican Corn Salad

Eaten as a side or a main dish, this Mexican Corn Salad has a great balance of sweetness and acidity. Perfect for summer, this salad highlights seasonal vegetables, such as corn, bell peppers, cucumbers, and tomatoes. 

Ingredients:

For the dressing:

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic finely minced
• ½ teaspoon salt
• 2 tablespoons canola oil
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed

For the tortilla strips:

• 6 6- inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt

For the salad:

• 1 medium head romaine lettuce chopped in approximately ½ inch pieces
• 1 medium bell pepper diced in ¼-inch pieces**, any color (I used orange)
• ½ medium red onion diced in ¼-inch pieces**
• ½ medium jicama peeled and diced in ¼-inch pieces**
• 1 medium zucchini diced in ¼-inch dice**
• 4 medium tomatoes seeded and diced into ¼-inch dice**
• 4 ears of corn (if fresh corn is not in season, substitute 1 ½ cups of sweet, tiny frozen corn)
• 1 ½ cups canned black beans drained and rinsed
• ½ cup finely chopped cilantro plus whole cilantro leaves for garnish (if desired)

Instructions:

1. For the dressing, combine lime juice, honey, cumin garlic, and salt.
2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
3. Taste and add more salt and pepper, if needed. Set aside.
4. For the corn tortilla strips, preheat oven to 400˚F.
5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
9. Remove from microwave with a hot pad and allow to cool for 5 minutes.
10. After cooling, cut the bottom end of the corn off, about 1 ½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
12. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Chocolate-Covered Strawberry Clusters

Finally, the part we have all been waiting for; dessert! These chocolate-covered strawberry clusters give you the satisfaction of dessert but also are on the healthier side. Made with strawberries and yogurt, this snack can be prepared ahead of time in just a few minutes and chilled in the freezer for later. 

Ingredients:

• chocolate chips
• strawberries
• plain greek yogurt
• coconut oil
• sea salt

Instructions:

• Creamy Yogurt Mixture: Start off by mixing together the plain Greek yogurt and chopped strawberries in a medium bowl. 
• Scoop Clusters: Scoop about 2-3 tablespoons of the strawberry mixture and place it onto a prepared baking sheet that has a piece of parchment paper on it. Repeat until all the strawberry yogurt mix is gone. You’re essentially making little clusters (which is a serving size) and dropping them onto the parchment paper. 
• Freezer: Place the pan of clusters in the freezer and let them freeze for 1 hour. 
• Melt Chocolate Chips or Chocolate Pieces: Melt the chocolate pieces and coconut oil together in a microwave-safe bowl in 30-second increments until it’s melted and smooth. Remember to stir it well after each microwave time. You don’t want to overheat the chocolate or else it will seize up. 
• Dip Frozen Clusters: Dip each frozen yogurt cluster into the melted chocolate and place it back onto the parchment paper on the baking sheet. A sprinkle of sea salt onto each frozen yogurt cluster is a must!
• Serve: These are best served frozen from the freezer. Store the clusters in the freezer at all times.