Pack These Lunches For Your Next Beach Day

There is nothing better than having a snack on the beach under the sunshine, watching the waves. Say goodbye to basic peanut butter and jelly sandwiches and step up your beach lunches game. Whether you like something light and satisfying like a salad or something a little more filling like a wrap, check out these beach lunches to take with you on your next beach day! 

Hummus and Veggie Wraps

Try this Mediterranean wrap which makes for the perfect beach lunch and is as fresh as it is filling! 

Recipe:

2 TBSP Hummus

Whole Wheat Tortilla

1/4 Cup Mixed Salad Greens

2 TBSP Chopped Sweet Onions

2 TBSP Think Sliced Cucumbers

2 TBSP Alfalfa Sprout

2 TBSP Shredded Carrots

1 TBSP Balsamic Vinaigrette

Spread hummus over a tortilla, layer on the veggies and drizzle on vinaigrette, roll up and serve!

Lemon Basil Pesto Sandwich

This sandwich has a lemony spread that is perfect for beach lunches! 

Recipe:

1 Loaf of Ciabatta Bread, Halved Lengthwise

1/2 Cup Pesto

6 Slices Spicy Salami

6 Slices Prosciutto

1 Cup Marinated Artichokes, Drained and Chopped

1 Roasted Red Pepper, Sliced

1/2 Cup Sun-Dried Tomatoes, Chopped

8 OZ Mozzarella

4 OZ Provolone

1 Cup Baby Arugala

For The Lemon Basil Pesto:

2 Cups Fresh Basil

2 TBSP Pine Nuts

1/3 Parmesan Cheese

1/4 Cup EVOO

Zest and Juice Lemon

Salt and Pepper

Spread both sides of bread with pesto. Layer all ingredients, then wrap the sandwich in plastic wrap for up to an hour before serving. Slice into 4-6 sandwiches.  

Vietnamese Chicken Salad

This Asian salad is refreshing and a delicious addition to your beach lunches! 

Recipe:

6 Cups Napa Cabbage

2 1/2 Cups Cooked Shredded Chicken

3/4 Cups Chopped Mint

3/4 Cups Shredded Carrots

1/2 Cup Sliced Red Onion

1/2 Cup Chopped Cilantro

1/2 Cup Chopped Roasted Peanuts

For the dressing:

1/4 Cup Lime Juice

1/4 Cup Water

3 TBSP Honey

2 TBSP Fish Sauce

1 TSP Chili Garlic Sauce

Toss all salad ingredients in a bowl. Whisk dressing ingredients separately. Wait until you are ready to eat and pour dressing over salad and serve! 

Antipasto Salad Kabobs

This is an easy recipe that is sure to satisfy! Make sure to make at least a dozen because you will definitely want at least that many to snack on at the beach! 

Recipe:

Bib Leaf Lettuce, Chopped

Whole Olives, Green or Black

Mozzarella, Sliced

Roasted Red Peppers, Chopped

Spicy Salami, Sliced

Proscuitto, Sliced

Ham, Sliced

Take your kabob stick and layer ingredients on, repeat at the halfway point. Include any combination of meats, cheeses and olives. Enjoy! 

Avocado Salsa Salad

I love a good salsa and chip combo, especially for my beach lunches! This is a combo of corn salsa and guacamole and so yummy! 

Recipe:

1 2/3 Cups Thawed Frozen Corn

4 Avocados, Chopped

2 Cans Sliced Olives

1 Medium Sweet Red Peppers, Chopped

1 Small Onion, Chopped

5 Garlic Cloves, Minced

1/3 Cup EVOO

1/4 Cup Lemon Juice

3 TBSP Cider Vinegar

1 TSP Oregans

1/2 TSP Salt and Pepper

Tortilla Chips

Combine all ingredients except for avocado and toss to coat in dressing. Let sit in fridge to marinate for at least an hour, overnight is best. Chop avocados and add right before serving. Serve with tortilla chips to dip.

Summer Rolls

These are super light and summery, with all the fresh veggies and optional shrimp! While they make take a little longer to make, once you are done with all the veggie chopping, the rest is easy! 

Recipe:

1 Package Spring Roll Rice Paper Wrappers

1 Large Carrot, Sliced Thin 

1 Large Cucumber, Sliced Thin 

1/2 Red Pepper, Sliced Thin 

1/3 Cup Chopped Purple Cabbage

1 Avocado, Sliced Thin 

5 Lettuce Leaves, Shredded

A Handful of Cilantro, Chopped

Shrimp, Optional, Sliced in Half Length-Wise

For Sauce:

1/4 Cup Creamy Peanut Butter

1 TBSP Hoisin Sauce

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2 TSP Soy Sauce

1 TSP Minced Garlic

1 TSP Siracha

1-2 TBS Warm Water, To Thin

First, chop all ingredients, all need to be prepared before the rice paper is soaked. Then, make the sauce by whisking all ingredients together. Then, soak wrappers according to package, (approximately 15 seconds) pat dry. Layer in vegetables with the lettuce on top. Remember to limit the number of ingredients so it isn’t overstuffed. Roll like a burrito and serve!

Italian Deli Roll-Ups

If you are looking for a low-carb option to a beach lunch of sandwiches, try these deli roll-ups! 

Recipe:

1 Cup Ricotta Cheese

1/2 TSP Italian Seasoning

1/2 TSP Garlic Powder

1/2 TSP Salt and Pepper Each

12 OZ Jar Roasted Red Peppers, Drained and Sliced

12 OZ Jar Banana Peppers

1/2 LBS Salami, Sliced

1/2 LBS Ham, Sliced

1/2 LBS Provolone, Sliced

1/2 Cup Basil, Chopped

Mix the ricotta, Italian seasoning, garlic powder and salt and pepper in a bowl to make a spread. Spread over a slice of salami and then layer the rest of the ingredients then roll-up and serve! 

Classic Pasta Salad

This is one of my favorite things to make in the summertime whether I am going to the beach, having a picnic, going to a BBQ or just having a great dinner. It’s easy, yummy and customizable to your taste! 

Recipe:

1 Box Rotini Pasta, Cooked and Cooled

1 Red Onion, Diced

1 Green Bell Pepper, Diced

1 Red Bell Pepper, Diced

1 Yellow Bell Pepper, Diced

1 Container Cherry Tomatoes, Halved

1 Cucumber, Chopped

Italian Salad Dressing, To Taste

Cheddar Cheese Cubes, Black Olives or Pepperoni Optional (but delicious!)

Cook pasta first and let cool while you chop the remaining ingredients. Add all to bowl, mix and add dressing, approximately half the bottle, but to taste. Add in additional ingredients if wanted. Let sit for at least an hour before serving. 

Fruit Kabobs

Finally, if you need a dessert for your beach lunch, put these fruit kabobs together and serve with the yummy, creamy dip! 

Recipe:

1 Cup Vanilla Yogurt

1/2 Cup Sour Cream

2 TBSP Honey

1/2 TSP Ground Cinnamon

Strawberries, Halved

Green Grapes

Cheddar Cheese Cubes

Monterey Jack Cheese Cubes

Mix the first four ingredients in a bowl to create the dip. Alternate fruit and cheese on kabobs, leave in the fridge or in a cooler until ready to serve and eat. 

What is your go-to when packing beach lunches? Share your recipes in the comments below!