Let’s be real — summer isn’t just a season, it’s a lifestyle. It’s the time of year when produce hits peak flavor, and we hit the patio with snacks that are light, fresh, and just happen to be nutritional powerhouses. We're talking berries that burst with antioxidants, nuts that keep us fueled from beach day to dance night, and — of course — the queen herself, the avocado tostada.

Eating well doesn’t have to be boring, and it definitely doesn’t mean skipping flavor. When the sun is out and the fridge is full of colorful ingredients, that’s when we thrive. And if we can make a meal that’s good for the gut and looks cute on the table? Even better.

So grab your mint, mash those avocados, and let’s dig into three easy, summery recipes packed with all the good stuff your body (and your taste buds) are craving.

Why Summer Ingredients Hit Different

We swear, there’s just something about food that’s in season. Maybe it’s the flavor, maybe it’s the nutrients, maybe it’s the fact that your fridge suddenly looks like a farmers market exploded. But when we cook in the summer, we focus on three things: freshness, color, and superfood power.

Let’s break it down:

Avocados bring potassium, fiber, and healthy monounsaturated fats — the kind your abuela might’ve called “good for the corazón.”

Berries like blueberries and strawberries are antioxidant bombs that help fight inflammation (and look adorable on a plate).

Nuts give us protein and energy, which we absolutely need when we’re trying to grill, dance, and argue over whose guac is better.

Superfoods aren’t about trends — they’re about flavor and function. Which is why we keep our recipes simple and let the ingredients speak for themselves.

1. The Avocado Tostada: Summer’s Crunchy, Creamy Hero

We say this with love: if you haven’t made an avocado tostada yet, you’re missing out on one of the simplest, freshest dishes of the season. She’s bold. She’s balanced. She’s avocado-forward. The crunch of the tostada paired with the creamy avocado is basically a love letter to your taste buds.

Ingredients:

2 Avocados

1 Lime

1 tsp. Salt

1 bunch fresh Cilantro

1/2 Onion, shaved

1 Radish, shaved

1/2 cup Cherry Tomatoes

1 tbsp. Hot Sauce, Tapatío preferred

1 tbsp. White Vinegar

2 tbsp. Olive Oil

1 tsp. Chili Powder

1 tsp. Sesame Seeds

4 Corn Tortillas

How we do it:
Scoop out your avocados, mash with lime, salt, and pepper. Stir in tomato, onion, chile, and cilantro. Pile it high on your tostadas and go wild with toppings. Pro tip: serve immediately — soggy tostadas are a crime against summer.

The avocado tostada isn’t just a snack; it’s a way of life. See the full recipe here!

Pro Tips from the Patio Crew

We’ve made a lot of avocado tostadas in our time, and let us tell you — it’s all about the balance. Crunchy base, creamy topping, bright hits of acid. Here’s how to level up your game:

Always salt your avocados. It’s not negotiable. Even the ripest avocado needs that flavor boost.

Make it a bar. Set up a tostada station at your next BBQ with toppings galore. Your picky cousin and your vegan aunt will both thank you.

Eat immediately. The tostada waits for no one. Avocado tostadas are best fresh and crispy, not soggy and sad.

Don’t skimp on lime. It’s not just for flavor — it keeps your avocado green and your vibes citrusy.

2. “I Love You Berry Much” Bowl: Sweet, Simple, and Full of Superfoods

This bowl is basically our breakfast love language. It's got the fiber, the antioxidants, the omega-3s — and the kind of sweetness that doesn’t need to be guilty. Best enjoyed while still wearing your pajama pants and pretending you’re on a wellness retreat.

Ingredients:

1 package instant oatmeal

1 tablespoon chia seeds

1 tablespoon maple syrup

1 tablespoon coconut butter

½ cup hot water

To serve: raspberries, dried cranberries, strawberries, banana slices

How we do it:
Mix the oatmeal with hot water, chia seeds, maple syrup, and coconut butter. Let it sit for a few minutes to get that cozy texture. Top it like you mean it — we go heavy on the berries and bananas. You can even sneak in a few almonds or walnuts if you need more crunch.

It’s sweet, it’s nutrient-packed, and it keeps you full till lunch (or at least until your second avocado tostada).

3. Quinoa Pomelo Almond Salad: Bright, Fresh, and Ready for the Spotlight

This salad is proof that you can eat like a nutritionist without sacrificing flavor. The citrusy bite of pomelo, the herby freshness, the nutty crunch — it's a whole situation.

Ingredients:

2 cups cooked quinoa

1 small pomelo, peeled and segmented

2–3 scallions, chopped

A handful of fresh mint and parsley, chopped

A handful of toasted almonds

Olive oil to taste

Juice of ½ lemon

½ teaspoon ground cumin

Sea salt to taste

How we do it:
Toss everything in a big bowl: quinoa, herbs, almonds, scallions, and pomelo. Drizzle with olive oil, lemon juice, cumin, and sea salt. Mix it well, let it sit a few minutes to soak up the flavor, and serve chilled.

Pair it with — you guessed it — an avocado tostada, and you’ve got a lunch worthy of your fanciest reusable container.

Keep It Fresh, Keep It Simple

When summer hits, we go all in on ingredients that are fresh, colorful, and full of benefits. The avocado tostada anchors our snack table, but it’s not just about avocados — it’s about balance, flavor, and joy. We eat food that makes us feel good, whether it’s a leafy salad, a fruity bowl, or a tostada that crackles just right with every bite.

Eat the berries. Sprinkle the nuts. Pass the avocado tostada. And don’t forget to savor every bite — summer won’t last forever, but your recipes can.

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