I’m all about a backyard barbecue and classic American dishes, especially when it comes to celebrating our nation’s birthday with July 4th recipes. Nothing says summertime like your favorite American dishes served outside on the patio or poolside with friends and family.
I love this time of celebration, but I don’t love that too-full feeling you have after indulging in a July 4th spread. I wanted to create some of my favorite summertime favorites, but on the lighter-side. These recipes give you all of the summer feels with classic American dishes, but without the guilt!
During summer, I love fresh foods with lots of summertime flavor from seasonal fruits and veggies. In this guide of July 4th recipes, you will find some of my favorites: Pesto Turkey Burger Sliders, Lobster Rolls, Grilled Peaches & Burrata, Sweet Potato Salad, Star Fruit Salad and Blueberry Mojitos.
Need the perfect festive outfit for your July 4th backyard celebration? Check out my picks for Stylish Outfits to Rock Your July 4th Party
JULY 4TH RECIPES
PESTO TURKEY BURGER SLIDERS
Serves Four (8 sliders)
INGREDIENTS
- 1 lb ground turkey, 93% lean
- 1 egg
- 1/4 cup white onion, minced
- 1/2 tbsp Italian Seasoning
- 1 1/2 tsp garlic powder
- Salt and Pepper to taste
- 3 tbsp pesto
- 1/4 cup avocado oil mayo
- 1 tsp lemon zest
- 4 slices of fresh prosciutto
- 8 slices pepper jack cracker cut cheese
- 1 vine-ripened tomato, thinly sliced
- 8 whole-wheat slider buns
- Butter lettuce (optional)
INSTRUCTIONS
- Turn the oven on broil. Place the slices of prosciutto on a non-stick baking sheet and broil for 2-3 minutes until the prosciutto is crispy. Chop lightly and set aside.
- Prepare the pesto mayo. Combine 2 tbsp of the pesto, avocado oil mayo and lemon zest. Stir and set-aside.
- In a large mixing bowl, combine the ground turkey, egg, white onion, Italian seasoning, garlic powder and 1 tbsp of the pesto. Salt and Pepper to taste.
- Measure out 1/4 cup of the turkey meat mixture at a time and shape into a slider patty (around 2 inches diameter and 1/2 inch thick).
- Heat the grill or stovetop grill pan over medium heat. Once the grill is warm, spray with cooking spray if using a grill pan and add the slider patties. Cook for 6-7 minutes, flipping the patties once halfway through until the internal temperature reaches 165°F. Add a slice of pepper jack cracker cut cheese to the top of each patty and cook for an additional 1-2 minutes until the cheese is melted. Remove from heat and set aside.
- Split the slider buns in half, cut side down and grill for 1-2 minutes until the buns are slightly toasted.
- Add 1/2 tbsp pesto mayo to the bun. Layer with the turkey burger patty, crispy prosciutto pieces, tomato slices and butter lettuce to serve.
LOBSTER ROLLS
Serves Four
INGREDIENTS
- 1 pound cooked lobster meat, chopped into bite-sized pieces (steamed fresh or frozen)
- 1/2 cup nonfat plain Greek yogurt
- 3 tbsp avocado oil mayo
- 1 stalk of celery, finely chopped
- 2 green onions, chopped
- 1 lemon, zested and 1 tbsp freshly squeezed juice
- Freshly ground sea salt & black pepper, to taste
- 1 tbsp olive oil
- 4 whole wheat hot dog buns
INSTRUCTIONS
- In a large mixing bowl, stir together the nonfat Greek yogurt, avocado oil mayo, celery, green onion, lemon zest and juice. Once combined, fold in the cooked lobster chunks and season with salt and pepper to taste. Store in the refrigerator until ready to serve.
- Heat a grill pan over medium heat. Once heated, brush the olive oil on the insides of the hot dog buns and lay the bread cut-side down on the pan. Toast until slightly crisp, around 3-4 minutes.
- Remove the hot dog buns from the pan and fill evenly with the lobster mixture.
GRILLED PEACHES & BURRATA
Serves Four
INGREDIENTS
- 4 peaches, halved and seed removed
- 8 oz fresh burrata (2 balls of burrata)
- 1 tbsp balsamic glaze, drizzled
- 2 tbsp pesto
- Salt & Pepper to Taste
- 1 sprig of fresh basil, to garnish
INSTRUCTIONS
- Place the halved peaches on the grill or stovetop grill pan, cut-side up. Grill over medium heat for 4-5 minutes, turning peaches to the other side at the halfway point.
- Drizzle 1 tbsp balsamic glaze over the warm peaches. Slice the balls of burrata and add half to each peach.
- Top with pesto, salt and pepper to taste and fresh basil leaves.
SWEET POTATO SALAD
Serves Four
INGREDIENTS
- 4 large sweet potatoes, peeled and sliced into 1-inch chunks
- 3 celery stalks, chopped
- 1/2 red onion, minced
- 1/4 cup chopped cornichons
- 1/2 cup avocado oil mayo
- 1 tsp raw honey
- 1 lemon, zest and juice
- 1/2 cup whole grain mustard
- 1/4 cup apple cider vinegar
- Freshly ground sea salt & black pepper, to taste
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley chopped, for garnish
- Optional: 1/4 cup pesto for added flavor!
INSTRUCTIONS
- Bring the sweet potatoes to a boil over medium-high heat. Add a pinch of salt and let them simmer for 10 minutes or until tender.
- While the potatoes cook, mix together the chopped cornichons , whole grain mustard, honey, celery, lemon zest and juice and red onion in a large bowl and season with salt and pepper.
- Drain the potatoes and add back to the the sauce pan. Add the apple cider vinegar and toss to combine.
- Add the avocado oil mayo, chives, dill and optional pesto to the cornichon-onion mixture and stir to combine. Add the potatoes and toss to coat. Season to taste with salt & pepper and garnish with fresh parsley.
STAR FRUIT SALAD
Serves Four
INGREDIENTS
- 1 cup star fruit, sliced
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup fresh cherries
- 2 tbsp raw honey
- 1 tsp lime zest
- 2 tsp freshly squeezed lime juice
INSTRUCTIONS
- In a mixing bowl, finely zest a lime and add the raw honey and freshly squeezed lime juice. Stir until thoroughly combined.
- Add the sliced star fruit and strawberries, blueberries and fresh cherries. Stir until the mixture is well-coated and store in the refrigerator until ready to serve.
BLUEBERRY MOJITOS
Serves Four
INGREDIENTS
- 6 oz white rum
- 1 1/2 cup blueberries
- 8 sprigs of mint
- 1/4 cup agave nectar
- 1/4 cup lime juice
- 24 oz ( 2 cans) of La Croix Múre Pepino or other sparkling water
- Ice to serve
INSTRUCTIONS
- Place mint leaves, blueberries and lime juice into a sturdy pitcher. Use a muddler to crush the mint, blueberries and lime to release the mint oils, blueberry juice and lime juice.
- Add white rum and agave nectar and stir. Do not strain the mixture.
- Fill four glasses with ice. Pour the rum mixture over the ice between the four glasses evenly, and fill the glass with La Croix Múre Pepino. Stir and enjoy!
I hope these healthy July 4th recipes make your celebration one to remember!
