I propose a picnic this weekend! Weather permitting, we’ll enjoy some time at the park this weekend. There’s really nothing better than a spring picnic in good company, is there?
I like to keep picnics simple, perhaps with a couple types of cheese, crackers, and a deliciously hearty salad. You’ll find picnic-perfect appetizers, sandwiches, and many salad options below.
To finish the meal with a sweet treat, try these Peanut Butter Oat Cookies. Have a great weekend!
Picnic Appetizers & Dips
These portable appetizers are sure to delight. If preparing a cheese board, plan to assemble upon arrival.
Picnic Sandwiches
You really can’t beat these vegetarian sandwiches. The hummus sandwich is vegan, too!
Whole Grain Salads
These wholesome salads feature wild rice, quinoa and farro.
- Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Crunchy Thai Peanut & Quinoa Salad
- Farro and Kale Salad with Goat Cheese
- Favorite Quinoa Salad
- Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
- Mason Jar Chickpea, Farro and Greens Salad
- Sun-Dried Tomato, Spinach and Quinoa Salad
Pasta Salads
These bright and bold pasta salads are all mayo-free! Pick your favorite:
- Colorful Veggie Sesame Noodles
- Orange Orzo Salad with Almonds, Feta and Olives
- Pesto Pasta Salad
- Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto
Bean Salads
These salads are fresh and filling, thanks to the beans. They develop more flavor if you let them rest in the fridge for a few hours before packing up.
- Chickpea Salad with Carrots and Dill
- Fresh Black Bean Salad
- Greek Lentil Salad
- Jessica’s Marinated Chickpeas
- Lebanese Lemon-Parsley Bean Salad
A Few More Salads
Because why not? These are perhaps the most expected salads to find at picnics and some of my favorites. Serve these with a heartier options, like a sandwich, another salad or a generous appetizer.
More resources you might appreciate: 23 healthy make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Cristina
Kate,
I have been looking at recipes for hand pies and empanadas, but have not made any except for some little empanadas years ago that were dry and not tasty. Right now I have been looking at a recipe for Guyanese Gojas (Fried Coconut Turnovers). The problem with the recipe is that it calls for sweetened shredded coconut. I would like to replace the traditional grocery store coconut version with something free of chemicals, and have been looking at recipes for a DIY version and later will go to the natural food stores and see what is there.
Bob’s Red Mill has a dried unsweetened shredded coconut that could possibly be sweetened, and I will be looking in the freezers for a fresher shredded coconut.
Your recipes always look good and if you like these ideas I am sure you would come up with some good ones!
I broke the spindle on my old Cuisinart while trying to shred fresh coconut for pie, so be careful if trying anything like that!
Kate
Hi Cristina! Thank you for your request. I will add it to my list, although I can’t make any promises.
Kris
Hi. We go camping for days sometimes and are looking for healthy alternatives to many of the camping foods. Fruit,boiled eggs, nuts, some veggies are things we have thought of….but have you thought of putting together a camping menu? Even one that would require us to prep at home but be able to keep in a cooler for a few days would help.
Kate
Hi Kris, thank you for your comment! I can’t make any promises, but I will take the suggestion down in my request list.
Jennifer
Anxious to try healthy slaw recipe, but
Have to go easy on seeds. What other crunchy ingredients would you recommend? Made your homemade instant oatmeal and applesauce yesterday! Love your cookbook, too!
Kate
Hi Jennifer! The slaw would be nice without the seeds, too. If you can do nuts, chopped toasted almonds would be a nice accent. They’ll soften up with time, so I’d keep them on the side until serving.