There’s so much that’s synonymous with the carefree ease of summer. Breezy clothes, sun-dappled days, and of course—BBQ season. It’s time to take your gatherings outdoors, transitioning from the dining room to a dedicated picnic table. Friends stop by unannounced and welcomed with open arms. With the vibes high and our phones on do not disturb (except to take a few pics), there’s no better way to kick off the summer than with a dinner party to celebrate. And of course, the perfect place to start is with a few foolproof BBQ appetizers up your sleeve.
30 BBQ Appetizers Your Summer Dinner Party Needs
When it comes to summertime apps, the goal is to incorporate the fresh flavors of the season into every bite. That means dishes that are heavy on the herbs (green goddess dressing), highlight summer-fresh veg (eggplant dip), and go with the perfect margarita (guacamole!). Get your tastebuds ready—and prepare to dive in.
Why We Love It: There’s a reason green goddess dressing went viral. To start, it’s gorgeous. Thanks to a cup of mixed herbs of your choice, a few tablespoons of chives, and parsley’s fresh bite, it’s the perfect accompaniment to your favorite crunchy veg. I like arranging a big platter and setting it on the table for everyone to graze as they please. A centerpiece and appetizer all in one? Brilliant.
Hero Ingredient: When fresh summer herbs are involved, I’ll always look for a little lemon juice/zest to brighten things up all the more
Why We Love It: For me, eggplant is a summertime staple. I love roasting it in the oven, enjoying it in ratatouille, or scooping up big dollops of baba ganoush with toasted pita. This recipe is a close cousin of the third option, taking all the creamy deliciousness of the traditional Levantine appetizer and adding a smoky, spicy edge.
Hero Ingredient: We have smoked paprika and freshly-ground, toasted cumin to thank for this dip’s complex and addicting flavor.
Why We Love It: I know, I know—you already have a go-to guacamole that you’ve been perfecting for years. But… if there’s one recipe to convince you to try something new, it’s this one. Personally, I love a guacamole that lets the avocados shine, introducing a little heat with red onion, and in this case, a red chile. Balance it all out with a little zest from two limes, a few sweet tomatoes, and a touch of olive oil. Everyone will be asking you for the secret.
Hero Ingredient: When it comes to guacamole, your avocados should be nothing short of ideal. No brown spots and nothing underripe. We’re going for creamy, fruity perfection.
Why We Love It: Chances are your guests may be looking to cool down at your summer BBQ, and a yogurt dip will help do exactly that. The citrus makes this especially bright and refreshing, while the Za’atar is the spice blend you didn’t know you needed.
Hero Ingredient: Za’atar! Za’atar is a mix of herbs, sesame seeds, salt and sumac. This traditional Middle Eastern spice blend is the secret to most Mediterranean dishes and is totally delicious.
Why We Love It: If beans make you bloat, this legume-free hummus is a must-try. The carrot turmeric combo makes this hummus bright orange and when surrounded by crisp veggies, this will be a colorful standout on your BBQ appetizer table.
Hero Ingredient: Summer veg! Have plenty of farmers market finds handy for dipping into this gorgeous veggie-forward hummus.
Why we love it: Not only is this dish light and tasty, it’s stunning. Wow your guests by bringing out this vibrant green spread in a bowl, or served in pretty individual glasses. It also couldn’t be easier to prepare—simply toss all your ingredients in a food processor.
Hero Ingredient: Kale and peas may not be on anyone’s favorite food list, but full fat ricotta gives them a total makeover. Yum!
Why We Love It: I have very distinct summer memories of shucking corn on the back deck with my mom. Indulging in corn on the cob is a summer necessity, but adding it to guac? Sign me up! This Indian-inspired guacamole recipe flips the traditional recipe by seasoning it with chaat masala. Delish.
Hero ingredient: All of the traditional guac ingredients are accounted for, but sweet corn and chaat masala really bump up the flavor.
Why We Love It: A veggie tray with ranch dressing may remind you of the prepared food section of the grocery store. But take it from me, a veggie board full of fresh summer produce and a homemade ranch elevates veggies and dip to summer crudités everyone will love.
Hero Ingredient: In season veg. Everything from cherry tomatoes, cucumbers, summer squash, and sweet peppers. They all win!
Why We Love It: Charcuterie is always a vibe, and these olives pack a punch. Put them on top of hummus, baba ganoush, or simply nosh on them by themselves.
Hero Ingredient: Naturally, a good quality green olive. Might we suggest a Castelvetrano or Cerignola?
Why We Love It: A sweet and savory bruschetta? Be still my heart. This fun twist on traditional bruschetta is sure to be a crowd pleaser. What’s not to love about a plump juicy plum paired with rich, creamy ricotta?
Hero ingredient: Plums aren’t in season very long, so be sure to indulge all summer. I know I will!
Why We Love It: Ok, let’s be real. Who doesn’t love a cheesy cracker? These homemade cheese rounds are crunchy, savory and are perfect for the center of your appetizer table. Just be sure to have plenty on hand—they will go fast!
Hero Ingredient: These rounds are a combo of cheese, butter, flour and rice krispies. The cereal gives these rounds their crunch, and I’m a sucker for cereal.
Why We Love It: Bruschetta is one of the easiest BBQ appetizers in the game, and it’s the one I always turn to when I need to serve something up, stat. Toast up your sourdough (brushed with plenty of EVOO, of course) and toss together your mix of tomatoes, garlic, and herbs. Let the bruschetta sit and top up your slices. Bonus: it’s just about the prettiest (edible) thing you’ll find on a plate.
Hero Ingredient: With a simple recipe like this, you want to be sure you’re using the best farm-fresh tomatoes you can find. They’re the focal point of the appetizer, so you want to make sure they shine.
Why We Love It: In the world of BBQ appetizers, fries will always reign supreme. You’re welcome to serve the standard thick-cut, gold wedges, but loaded fries are even better. This recipe leans on our favorite frozen sweet potato fries (we used Alexia). Simply prepare them according to the package instructions and top to your heart’s delight.
Hero Ingredient: I love a Mediterranean vibe when it comes to loading up my fries. Creamy chickpeas, salty feta, tzatziki for a little tang, and kalamata olives. It’s a winning combo where every ingredient is the hero.
Why We Love It: While nachos are always welcome at any summer gathering, if you’re after BBQ appetizers that lean on the lighter side, make these. Your gluten-free friends will rejoice, happy to indulge in this classic summer snack. And though you’d never guess from the heap of (plant-based) cheese on top, vegan guests get to their snacking on, too.
Hero Ingredient: Nutritional yeast introduces a savory, umami element to the cauliflower seasoning—be sure to stock up for all your (dairy-free) cheesy needs.
Why We Love It: While we never turn down the opportunity to toss back a few tacos, sometimes it’s nice to get all of that good Tex-Mex flavor in a bite-sized snack. Pick up a bag of your favorite chip dippers at the store and fill them to the brim with this simple taco salad. The spicy cilantro vinaigrette is the final touch on these cute little taco bites.
Hero Ingredient: When it’s summer and the veg is in season, I will always default to corn.
Why We Love It: Artichokes are a favorite among everyone in my family. (So much so, that my sisters and I would beg for them at our birthday dinners—and my parents would happily oblige.) While I’ve steamed them in the past, grilling your artichokes yields a charred exterior and tender heart. Serve alongside bread for a light dinner or a steak if you’re going for a true BBQ appetizer. But the mayo? Non-negotiable.
Hero Ingredient: This recipe comes with such a short ingredients list that I’ll have to pick the obvious: artichokes are a summertime delight.
Why We Love It: Summer isn’t summer without tomatoes. This salad couldn’t be simpler and is completely delicious. All you need are heirloom tomatoes, onions, garlic, oil, lemon juice and salt. This combo truly makes the tomatoes shine—though admittedly, you don’t need much to make a summer heirloom tomato even more delectable than it is on its own.
Hero Ingredient: Ripe and juicy heirloom tomatoes, no doubt.
Why We Love It: Nothing says summer quite like potato salad. But friends, this is not the classic gloppy salad your grandmother favored (though we all have a special place in our hearts for her recipe). You toss fork-tender potatoes with an aioli-like dressing composed of eggs, garlic, lemon, and plenty of good olive oil. It’s easy and brings a beautiful, organic feel to your table.
Hero Ingredient: There are plenty of standouts to choose from, but I love how the jammy eggs play up the potatoes’ creamy texture.
Why We Love It: Of all the many Italian dishes I can’t get enough of, Caprese has top billing. This riff on the classic adds watermelon to the mix, playing up the tomatoes’ sweetness. The result is a light and refreshing salad that’s the perfect amuse-bouche for a burger or steak.
Hero Ingredient: When summer rolls around, you can bet I’m eating my weight in watermelon. This salad is one of my favorite ways to get my fill.
Why We Love It: As if Caprese could get any better—adding avocado to tomato, basil and mozzarella just hits different. The added creaminess and buttery flavor the avocados add give this salad a fun and unexpected twist.
Hero Ingredient: The avocado takes this classic to new heights!
Why We Love It: Spoiler alert: salad doesn’t have to be boring. What sets this salad apart? Furikake, salted pistachios, parmesan and a creamy tahini dressing. Yum!
Hero Ingredient: It’s hard to pick a favorite, but pistachios in a salad always take it to the next level if you ask me.
Why We Love It: I could easily eat Mediterranean food for the rest of my life and feel totally satisfied. Mediterranean ingredients are fresh and flavorful and hit the spot especially in the summer. This salad is no different! Be sure to massage your kale and grab your veggies from the farmers market for this BBQ appetizer.
Why We Love It: Strawberries are at their peak in the summer. It’s a no-brainer to indulge in a strawberry salad this season, and this playful twist on caprese pairs the berry with creamy burrata. Serve with crusty bread and enjoy.
Hero ingredient: While the strawberries and burrata are the stars of the show, don’t skip the lemon zest. The citrus brightens everything up and ties it all together.
Why We Love It: This savory salad is the perfect BBQ appetizer—it’s simple combo of bitter greens, beans and Parmigiano Reggiano cheese is tasty and addictive.
Hero Ingredient: Don’t sleep on radicchio! Leafy greens seem to be the go-to when it comes to salad, but this red leafed veg adds a pop of color and a bite that regular salads don’t.
Why We Love It: Wow, ok—this combo needs to be studied for all the glory it brings to your salad plate. The bitterness of the radicchio, paired with the sweetness of the oranges and the saltiness of prosciutto is truly *chef’s kiss* Don’t let summer pass you by without trying this one.
Hero Ingredient: Can this three ingredient combo count as the hero? Because it absolutely should.
Why We Love It: Alison and Jay Carroll served up this salsa verde at their Joshua Tree home when we visited last month. And to say we were floored by its complex flavor is an understatement. While you might be more familiar with the Mexican salsa verde which features a sweeter, tomatillo base, this Italian spin is more acidic and delivers a delicious punch of flavor. Green olives, a few good glugs of olive oil, and herbs aplenty are all you need to make it your own.
Hero Ingredient: Go for a really fruity olive oil here. It’s the perfect pairing for the tangy green olives.
Why We Love It: Could it really be a list of the best BBQ appetizers without skewers? They’re one of the easiest summer recipes and can be customized in infinite ways. I love this combo of light, juicy shrimp with colorful and substantial veg. Taste the rainbow, y’all.
Hero Ingredient: Do yourself a favor and serve your skewers with this homemade tzatziki. You’re welcome.
Why We Love It: I could wax poetic about my love of skewers. They’re simple, require just a few ingredients, and when someone asks you how they can help, you can put them to work. Think of these skewers as the classic Italian snack of prosciutto-wrapped melon, deconstructed. While I love packing all those flavors into a single bite, getting the salty prosciutto, sweet melon, and creamy bocconcini one by one is an experience to savor.
Hero Ingredient: When I tell you that bocconcini are small mozzarella cheese balls, my pick should be obvious.
Why we love it: A cheese board is appropriate for any season, but a summer specific one as a BBQ appetizer is especially lovely. Opt for softer cheeses like brie and chèvre (these work better in the heat than hard cheeses) and summer fruit. Edible flowers are optional, but add the sweetest touch.
Hero ingredient: A really nice cheese. The kind you splurge on. A good cheese board only needs one!
Why We Love It: Pears are in season starting in August, and this board is the perfect end of summer treat. Be generous with full fat ricotta and add slices of sweet pear to a board for a perfect grab and go BBQ appetizer.
Hero Ingredient: While pear and ricotta make a delicious pairing, honey roasted pistachios take this board to the next level.
Whenever I’m at the beach, I can feel my entire system reset. Our family’s schedule is cleared of most commitments, so the time allows us to downshift into a more relaxed state of mind. When we’re in Malibu, my favorite time of day is just before sunset, when everything’s dipped in golden light and you can find us gathered around the grill prepping ingredients from the farm stand, cold drink in hand. And this summer, our MVPs have been these grilled shrimp tacos with grapefruit-avocado salsa, also know as the best shrimp tacos on the planet. Call us obsessed.
Now, when I’m back in Austin, I’m committed to bringing that relaxed Cali vibe home. (Yes, even as I’m juggling the realities of a busy work schedule combined with carpooling our kids from one activity to another.) For me, the best way to lean into the summer spirit is to cook (and eat!) as many meals outside as possible. This shrimp taco recipe is the perfect excuse to enjoy an al fresco meal any night of the week. Let’s dive in—I’ll show you how easily they come together.
Join the Club
Grilled Shrimp Tacos with Grapefruit-Avocado Salsa:
Camille’s Cooking Club July Recipe
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Ingredients for Grilled Shrimp Tacos
This is a short and sweet ingredient list—which I consider to be a baseline requirement for any great summer recipe. Here’s what to grab at the grocery:
limes
grapefruit
honey
garlic
chili Powder
mayo
shrimp (peeled and deveined)
cabbage
corn Tortillas
avocados
cilantro
jalapeños
How to Make the Best Shrimp Taco Recipe
Marinate the shrimp
The key to keeping this recipe simple is letting our ingredients do double duty. The marinade is also used as the base for the creamy sauce, and the grapefruit salsa uses several of the ingredients in the marinade. Because again—I like a short grocery list.
To make the marinade, you’ll whisk together the zest and juice from your citrus with honey, garlic, chili powder and olive oil. Then you place the shrimp in a bowl and pour half the marinade over it. You only want this shrimp to marinate for 30 minutes to an hour at most—longer than that, and you’ll risk starting to “cook” the shrimp in the citrus. (We’re not making ceviche here.)
Make the quick crema
This sauce plays a major role in giving this shrimp taco recipe tons of flavor. All you need for the creamy sauce is your reserved marinade that gets combined with either mayo or sour cream. You’ll toss a bit of it with our shredded cabbage for a five-second slaw, then reserve the rest to drizzle over the top of the finished tacos.
Toss together your salsa
I made grapefruit the star ingredient in this addictive salsa. It’s incredibly easy and takes these tacos to the next level. Simply toss together chunks of avocado and grapefruit, then add cilantro and adjust the jalapeño to add as much heat as you like. Double the recipe and serve it as an appetizer alongside tortilla chips.
How to cook shrimp for tacos
Trust me on this: the key to the most delicious shrimp is getting that char, which means that a quick cooking method is the way to go. I like to cook shrimp on high heat in a cast-iron skillet set over the grill grates. It allows you to get that quick sear, while also ensuring that your shrimp don’t fall through the grates.
Once you’ve placed the shrimp into the pan and heard that sizzle, resist the temptation to move or flip the shrimp until the first side is nice and caramelized.
Assemble your tacos
To serve, top a charred corn tortilla with some of your cabbage slaw, grapefruit salsa, and then the grilled shrimp. Garnish with cilantro and a drizzle of crema, and serve with lime wedges. Voila—the best shrimp tacos you’ve ever had.
Tips for Shrimp Taco Success
Change up the toppings
If you want to skip the salsa, just add slices of creamy avocado, bits of fresh cilantro and a few squeezes of fresh lime. Pico de gallo is always welcome!
Switch up the protein
You could turn these into fish tacos, using the same marinade, sauce, and salsa. Cod or halibut filets work great for this recipe.
Make it easy
I rely on a few key shortcuts when I make this shrimp taco recipe:
Use a bag of pre-shredded cabbage.
Buy raw shrimp that’s already peeled and deveined.
Char the corn tortillas right on the grill, so you can keep all the cooking outdoors (with minimal clean-up!).
These shrimp tacos are simply the best. With a citrus-honey marinade and zesty grapefruit salsa, it’s a quick summer dinner that’s prepared almost entirely on the grill—and perfect for entertaining.
Zest of 1 lime and 1 grapefruit
1/4 cup lime juice
1/4 cup grapefruit juice
1/2 cup honey
3 cloves garlic, peeled and minced
1 tablespoon chili powder
1 tablespoon olive oil, plus more for pan
1/4 cup mayo or sour cream
Kosher salt and freshly ground black pepper
1 1/2 pounds large or jumbo shrimp, peeled, deveined
2 cups shredded green cabbage
Corn tortillas, charred over grill
For serving: cilantro leaves and lime wedges
For the grapefruit salsa:
1 grapefruit, peel and pith removed, and cut into segments
1 avocado, cut into chunks
1/4 cup chopped cilantro
1 jalapeño, seeds and ribs removed, chopped
Kosher salt, to taste
Make the marinade: whisk together zest, juice, honey, garlic, chili powder, and olive oil.
Place shrimp in a bowl, then pour half the marinade over it. Cover and refrigerate for 30 minutes.
Meanwhile, mix ¼ cup of the reserved marinade with ¼ cup of mayo or sour cream. This is your quick & creamy sauce. Refrigerate until ready to serve.
Make the grapefruit salsa: gently toss all ingredients in a bowl. Refrigerate until ready to serve.
Preheat grill to medium heat (375 F), and place a cast-iron skillet directly on the grates to preheat.
Drizzle olive oil on the bottom of the skillet, then place shrimp in the skillet and cook for 2 minutes. Baste the shrimp with the reserved marinade, then turn and cook for another two minutes, until opaque.
Remove from grill.
Toss the shredded cabbage with a couple tablespoons of the creamy sauce, and a pinch of salt and pepper. Set aside.
Assemble tacos: top a charred corn tortilla with slaw, salsa, and then shrimp. Garnish with cilantro and a drizzle of sauce, and serve with lime wedges. Enjoy!
July marks the middle of the year—a time when we’re reminded to reflect on all the past months have brought. It’s an opportunity to check in on our vision boards and intentions, making note of our progress and releasing what no longer resonates. Alongside this self-work, the sunshine seekers among us are out making the most of the longer days. We’re diving head-first into any body of water we can find and hiking our hearts out. When it comes to building a bucket list full of things to do in July, the month has so much fun and excitement in store.
31 Things to Do in July to Make Every Day Count
Some of us are beach bums, others are adventurers, and plenty of us simply enjoy a refreshing beverage poolside. Hiking, biking, and lazing about—however you choose to unwind, summer’s the season for it. And July’s the time to set the tone for the rest of the year to come.
So take this month day by day with the bucket list below. I have a feeling that by the time August comes around, we’ll all have long been riding our summertime groove.
July 1-8
1. Check in with your goals. We’re six months in and have six months left of 2024—there’s never a better time to reflect on the goals you set at the beginning of the year. What still resonates? Are there intentions you can let go of? Reframe and reset—and take this second half by storm.
2. Try a new hairstyle.Summer is a great time to experiment with new looks. Steal Camille’s secrets to perfect her breezy, beachy waves.
3. Cook a meal entirely outside.Even if you’re not a grill master, you can still cook a delicious dinner outside with picnic-friendly foods. If you can stand the heat and mosquitos long enough, set a pretty table and enjoy the al fresco vibes.
4. Celebrate the Fourth of July. Hit up your town’s parade, have friends over for a casual (but celebratory) meal, or spend the day on the lake. Kick back, relax, and enjoy your day off.
5. Commit to rest. Use the month of July to get in a good rest routine before the summer is over. Try taking naps, shoot for eight hours of sleep, and follow these tips for a good night’s snooze.
6. Invite friends over for a blind taste test.Y’all know we love a good blind taste test. We’ve tried everything from the best vanilla ice creams to pizza crusts to pancake mix. Now it’s your turn. Have some friends over, bake a few of your favorite sweets, and have everyone vote on their favorites. You can also do a blind taste test with something store-bought and something homemade to see if you can really taste a difference.
7. Have an intentional date night. While we love putting on a show and having a cozy night in with our S.O., 2024 is all about experiencing more novelty. These questions are designed to help you switch up your conversations and learn more about your partner.
8. Plan your outdoor space. Camille’s Mediterranean-inspired landscaping has motivated us all to make our backyards and patios an outdoor haven. Make your Pinterest dreams come true with these backyard landscaping ideas full of tips to fit any space.
July 9-15
9. Re-start your favorite book.While I’m all about picking up the best new read, there’s nothing more comforting than rereading your favorite books. There’s no pressure to focus too hard, no big commitments to make—just pure pleasure. Whatever book you can picture yourself laying out on the beach with for hours without pause, that’s the one to read. Head to the library, a bookstore, or your Libby app and make it happen.
10. Go night swimming. Some of my favorite childhood memories involve family night swims at the lake. Take the leap (literally) and discover the joy of it yourself this July.
11. Get your steps in. During the pandemic, my daily walks during the workday were my saving grace. Now that I know the simple beauty of a couple of daily walks, I can’t get enough. Prioritize at least a stroll around your neighborhood. Who knows, when the weather’s nice, you’ll likely be tempted to keep going.
12. Plan a road trip.The best part about road trips is that they require little planning, especially if you’re only taking a day trip. You have no excuse not to! Follow these expert tips on taking the ultimate road trip.
14. Spruce up your garden (or start one).Gardening is a great way to spend some time in the sun. Plant something new if you already have a garden going, or finally start one if you haven’t yet. Camille’s building her green thumb and can’t get enough. Steal her gardening tips and get growing!
15. Go strawberry picking.Take advantage of strawberry season! There’s nothing better than getting up early, beating the crowds, and heading home with baskets of fresh fruit. And of course, you have to make a sweet strawberry treat with your pickings.
July 16-22
16. Go to an outdoor concert. Most cities and larger towns host outdoor music events throughout the summer. Do a little research and come out to support local bands. Don’t forget the snacks!
17. Stargaze.Go stargazing on vacation, while camping out, or in your backyard. Download a free app like SkyView Lite to identify all of the stars and constellations you find. Keep your eyes peeled for shooting stars, too.
19. Visit an aquarium. When the weather’s hot, I’m either in a lake or staying cool somewhere that has AC. In the latter case, a museum or an aquarium will always win out. If there isn’t one in your area, explore the deep sea with this scrollable illustration. It’s seriously addicting.
20. Have a picnic. Prep and pack your favorite picnic recipes, whip up a pitcher of iced tea, and find the perfect spot to set out your blanket. Is there any better way to spend a summer evening?
21. Celebrate National Ice Cream Day.What better way to cool down than with ice cream? Pick up a few pints of thebest vanilla ice creams, try out one of these healthy ice cream recipes, or just grab a spoon and a bowl and celebrate by yourself.
22. Attend a block party. Bring some food and stop by. There’s no better way to get to know your neighbors.
July 23-31
23. Clean out your closet.If you’re looking for productive things to do in July, try cleaning out your closet. You probably feel like you just finished spring cleaning, but now is the perfect time to sell or donate the summer clothes from last season you never ended up wearing. And you can always reorganize to make room for the upcoming summer sales.
24. Take a family bike ride. My family just bought two electric bikes and I could not be more excited to go home and try them out. Pack a picnic and stop somewhere scenic for lunch along the way. (Yes, everything is just an excuse for a picnic.)
25. Make a seasonal bouquet. Whether you’re headed to Trader Joe’s or visit your favorite local florist, pick a few different blooms and craft an arrangement that’ll brighten up your home. Bonus points if you make an extra one to share with a friend.
26. Find a local farmer’s market and cook dinner with what you buy.Wondering what to do in July with all of summer’s finest foods? Check out our guide to what’s in season. Support local vendors by visiting your nearest farmer’s market and making a meal with what you find.
27. Have a 90s movie marathon when it’s too hot outside.Let’s face it: even though summers should be spent outside, sometimes it’s just too hot. Invite your friends over or cozy up in bed and have a 90s movie marathon to escape the heat.
28. Go wine tasting. It’s the ultimate Sunday girls’ day. Gather a few friends or invite other couples if you’d like to go with your partner. And if there are no wineries nearby, visit a wine bar or local brewery and keep your tasting close to home.
29. Go to a baseball game. Nothing screams summer quite like baseball and hot dogs. I just went to a Cubs game and while I wouldn’t call myself the biggest baseball fan, I had the best time getting outside and connecting with the energy of the game.
30. Get on the water. Grab a paddle board, take a surfing lesson, or head out on a boat. However, you enjoy the water, don’t be afraid to get your hair wet.
31. Reflect on the month and make new goals for August. Look back on all that this month brought into your life. Did you meet new people? Experience new opportunities? Learn new things? In your journal, write what went well and what you would have liked to happen differently this month. Then, take that positive energy and channel it into an amazing August ahead.
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At Camille Styles, our love of delicious, nourishing food runs deep. In-person and on Slack, our conversations inevitably gravitate to what we’re currently cooking in our kitchens across the country. From our best taco recipes to soups when the cozy season calls for it to our enduring passion for sweet potatoes—food is endless fodder for conversation. And the dish that’s in constant rotation in my kitchen right now? Sara Forte’s blackened salmon recipe with tropical pico from her new cookbook, Around Our Table: Wholesome Recipes to Feed Your Family and Friends.
As the creator behind the healthy cooking site Sprouted Kitchen, Sara is an expert at making fresh, delicious dishes accessible to an ever-expanding audience. Her recipes pair creativity with honesty—acknowledging that as much as we’d wish otherwise, our time in the kitchen is limited. Sara understands food as a core tenet of the larger pursuit of wellness. And though that translates to nutrition, nourishment also takes into account what’s possible with the resources we have.
What’s more, food is also a means of connection. It’s the foundation for intimate moments spent in the company of family and friends. Sara’s latest cookbook, Around Our Table, creates space for this comprehensive understanding of food. It’s the sort of cookbook that evolves alongside of you. Instead of being steeped in shifting food trends, it serves as a guide for how food can support your life—no matter the season.
We sat down with Sara to talk about the intention behind her latest release. As she reflects, Sara’s passion for incorporating food into a full life is evident. Her recipes are on-the-fly friendly, bringing color and creativity to the table while keeping things simple and streamlined.
Blackened Salmon With Tropical Pico
“This is your salmon for a crowd,” Sara writes in her cookbook. Whereas other salmon recipes forgo flavor for simplicity, Sara leans on fresh, heavy-hitting ingredients to streamline the prep and deliver a delicious meal, every time.
We also love that this salmon—and its accompanying pico—can be served in endless ways. Sara tops fish tacos with the pico or adds a little heft to the salsa with avocado for a standout, standalone appetizer. (With crunchy, salty chips, of course.)
Serving tips for your salmon abound. She enjoys it best “[…] generously seasoned and served with some punchy pineapple pico and avocado.” (I.e., the exact recipe you’re getting below.) “I serve it with coconut rice, but it could just as easily be wrapped into a burrito or even served over greens. This dish makes for excellent lunch leftovers, so don’t overthink the suggested serving number.”
And contrary to popular belief, salmon isn’t a year-round dish. Sara notes that you’ll find the freshest fish between May and September. And while frozen fillets work in a pinch, she advises staying away from “thin, flimsy tail-end pieces.”
With those expert tips in mind, read on for Sara’s blackened salmon recipe with tropical pico. And be sure to pick up Around Our Table for more recipes to keep in your everyday arsenal.
Excerpted with permission from Around Our Table by Sara Forte published by Hardie Grant Publishing, April 2024, RRP $40.00 Hardcover.
A crowd-pleasing dish you can make in a pinch, this Blackened Salmon With Tropical Pico is the standout recipe of the summer.
For the Tropical Pico:
2 cups / 330 g chopped fresh pineapple
1 ripe mango, diced small
1 Roma tomato, seeded and chopped
1 bundle cilantro, chopped
1/4 of a red onion, minced
1 serrano, seeded to taste and minced
1 lime, zest and juice
1/2 teaspoon sea salt
A few grinds of freshly ground pepper
Pinch of sugar
For the Salmon:
2 tablespoons olive oil + more for the pan
2pounds / 900g center-cut slab of salmon
For the Blackened Seasoning:
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 teaspoon sea salt
1 tablespoon light brown sugar
1 teaspoon finely ground coffee
1/2 teaspoon freshly ground pepper
For the Coconut Rice:
1 cup / 200 g short-grain white rice, well rinsed
1cup / 240ml water
1cup / 240ml coconut milk
Pinch of sugar
Zest of 1 lime
Sea Salt
2 large avocados, cubed
Fresh cilantro and microgreens
For the Tropical Pico:
Put all the ingredients in a bowl and mix to combine. Keep covered in the fridge until ready to use.
For the Blackened Salmon:
Preheat the oven to 300°F / 150°C. Line a rimmed baking sheet with parchment paper. Spray or rub it with oil. Dry the salmon with a paper towel and place it on the oiled parchment sheet.
Mix all the blackened seasoning ingredients together. Mix in the oil and gently rub it all over the flesh of the salmon.
Start the rice. Combine the rinsed rice, water, coconut milk, sugar, lime zest, and salt together. Stir to mix. Bring the rice to a boil, then down to a simmer. Cover and cook for 18 to 20 minutes until cooked and tender. Set aside.
While the rice cooks, roast the salmon. Bake for 15 minutes, then turn the heat up to broil and cook another few minutes until the top starts to char. Timing will vary by oven, but assume somewhere in the 2-minute ballpark. The salmon should be cooked to about medium in that time; add 5 minutes to that first bake if you prefer it well done. Remove to rest.
Serve the slab of salmon over the rice on a platter, flaking it apart with a fork, with the avocado and pico over the top. Garnish with cilantro and microgreens.
