With parks and green spaces starting to open up, it’s the perfect time to pack up a picnic and head outside! Just be sure to follow social distancing guidelines and gathering limits recommended in your community. We all want to enjoy the spring weather, but health and safety should be your number one priority — for you and for those around you.

Whether you keep to your own backyard or head to your neighborhood park, pack a picnic for a fun-in-the-sun weekend activity. Grab a checkered blanket, a basket, and your favorite sunnies to soak up the sun with these healthy picnic recipes!

Recipe from Cookin’ Canuck

This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. Perfect for Meatless Mondays and plant-based lifestyles.

Ingredients

1 12 oz eggplant

1 large zucchini

1 red bell pepper

2 tbsp + 2 tsp olive oil

½ tsp salt

½ tsp ground pepper

¾ tsp ground dried rosemary

¼ cup hummus

4 whole wheat or gluten-free tortillas

6 large basil leaves, thinly sliced

Instructions

1. Preheat the grill to medium heat.
2. Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼-inch slices (total 8 slices).
3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
4. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
5. Transfer the vegetables to a cutting board and cut them into strips.
6. Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
7. Fold up the bottom of the tortilla and fold in the sides. Serves 4.

Picnic Tip: Grill veggies ahead of time, then store in the fridge until ready to assemble. Make the wraps right before heading out for your picnic to prevent them from getting soggy.

Recipe from The Endless Meal

This delicious black rice salad is made with black forbidden rice, sweet mangoes, oranges and crunchy cashews. It's as pretty as it is easy to make!

Ingredients

2 oranges

¼ fresh lime, juiced

2 tablespoons neutral flavored oil

1 tablespoon fish sauce

2 cups black rice

2 ripe mangoes, peeled, pitted and cut into ½” dice

1 cup cilantro leaves

1 cup finely chopped red onion

¾ cup toasted chopped cashews

6 green onions, thinly sliced

2 jalapeños, seeded and finely minced

Directions

1. Cook the black rice according to package directions. Set aside for, covered, for 15 minutes once cooking is complete.
2. Cut the tops and bottoms off each orange then cut the skin off of each, making sure there is no white pith. Working over a bowl to catch the juices, use a small sharp knife to cut between each membrane to release the orange segments. Once all orange segments have been removed, squeeze the juice from the membrane. Cut the orange segments in half and set aside.
3. Strain the orange juice into a small bowl. Add the lime juice, oil and fish sauce and whisk. Set aside.
4. Spread cooked rice out on a rimmed baking sheet, drizzle with dressing and season generously with salt. Mix well and set aside to cool.
5. Place all other ingredients in a large bowl. Add rice and toss gently to combine. Season with more salt and lime juice if desired.

Picnic Tip: Stainless steel food containers are the perfect picnic accessory! Eco-friendly and plastic-free, reusable food storage containers are great for packing salads and snacks for all your picnic adventures. Check out these Stainless Steel Food Storage Containers - Set of 4 available on Amazon.

Recipe from Iowa Girl Eats

Mojito Fruit Salad is a refreshing, non-alcoholic fruit salad that tastes just like a sweet mojito. Freshly chopped watermelon, strawberries, raspberries, blueberries, and mint are tossed with a lightly-sweetened lime glaze.

Ingredients

4 cups watermelon, chopped

1lb strawberries, chopped

6 oz raspberries

6 oz blueberries

¼ cup packed mint, chopped

¼ cup fresh lime juice (about 3 limes)

3 tbsp powdered sugar

Directions

1. Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl.
2. Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries.
3. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Picnic Tip: No one wants to eat warm salad — yuck! So make sure to have reusable ice packs on hand to keep your food fresh. These Fit & Fresh Cool Coolers Slim Lunch Ice Packs are perfect for lunch boxes, smaller coolers, or insulated picnic baskets.

With warmer weather and lockdown restrictions slowly lifting, why not spring into summer with a fun picnic? Please remember to check your local government’s guidelines to ensure you’re following all safety precautions for your community. It’s a great time of year to get outside, but health and safety should always come first!

Are you ready to get some fresh air and soak up the green scenery? What are you most looking forward to this season?