Healthy 4th of July Recipes: Grilled Salmon, Veggie Skewers, Mango Basil Lemonade, and Berry Hibiscus Iced Tea

The 4th of July is a time for celebration, fireworks, and delicious food! This year, add a healthy twist to your holiday menu with four delightful recipes perfect for your Independence Day festivities. Enjoy the rich flavors of Grilled Salmon topped with fresh Avocado Salsa, savor the colorful and nutritious Veggie Skewers drizzled with a tangy Balsamic Glaze, and cool off with refreshing Mango Basil Lemonade and Berry Hibiscus Iced Tea. These recipes are not only tasty but also packed with nutrients to keep you energized throughout the celebrations. We hope you try these mouthwatering dishes and share with us how they turned out and how your guests enjoyed them!

1. Grilled Salmon with Avocado Salsa
2. Veggie Skewers with Balsamic Glaze
3. Berry Hibiscus Iced Tea
4. Mango Basil Lemonade

Grilled Salmon with Avocado Salsa

Ingredients:

• 4 salmon filets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 tomato, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush salmon filets with olive oil and season with salt and pepper.
3. Grill salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.
4. In a bowl, combine avocado, tomato, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
5. Top grilled salmon with avocado salsa and serve immediately.

Veggie Skewers with Balsamic Glaze

Ingredients:

• 1 red bell pepper (cut into chunks)
• 1 yellow bell pepper (cut into chunks)
• 1 zucchini (sliced)
• 1 red onion (cut into chunks)
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill to medium heat.
2. Thread the vegetables onto skewers, alternating colors.
3. Brush the veggie skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. In a small saucepan, heat balsamic vinegar and honey over medium heat until slightly thickened, about 5 minutes.
6. Drizzle the balsamic glaze over the grilled veggies before serving.

Berry Hibiscus Iced Tea

Ingredients:

• 2 hibiscus tea bags
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey or agave syrup
• 4 cups boiling water
• Ice cubes
• Fresh berries and mint for garnish

Instructions:

1. Steep hibiscus tea bags in boiling water for 5-7 minutes.
2. Remove tea bags and let the tea cool to room temperature.
3. Blend mixed berries until smooth.
4. Strain the berry puree to remove seeds.
5. Mix the berry puree and honey into the cooled tea.
6. Serve over ice and garnish with fresh berries and mint.

Mango Basil Lemonade

Ingredients:

• 1 ripe mango, peeled and diced
• Juice of 4 lemons
• 1 tablespoon honey or Monk fruit ( or Stevia)
• 4 cups water (still or sparkling)
• 1/4 cup fresh basil leaves
• Ice cubes
• Lemon slices and basil leaves for garnish

Instructions:

1. Blend the mango until smooth.
2. In a pitcher, mix the mango puree, lemon juice, and honey.
3. Add water and stir well.
4. Add basil leaves and gently muddle them in the pitcher.
5. Serve over ice and garnish with lemon slices and basil leaves.