As the last long weekend of the season, Labor Day marks the unofficial end of summer. Let’s face it, it’s our last chance to enjoy a little R&R before the back-to-school and work mayhem ensues. So, we’re taking full advantage and soaking up every last juicy drop! Our grills are hot, our drinks are full, and our snacks are plentiful. But that doesn’t mean you need to throw your health and fitness goals out the window! There are so many ways to enjoy your favorite treats in a healthy and delicious way. And while we’re excited for fall foods, we’re giving summer a proper farewell by relishing in all the end-of-season flavors. From drool-worthy dips and guilt-free burgers and fries to creamy (and protein-packed) desserts, our healthy Labor Day recipe roundup has something for everyone.
The Healthiest End of Summer Foods to Eat
Yes, PSL’s are on our minds! But, before we transition to fall flavors, we’re giving seasonal fruits and veggies one last hurrah and filling our Labor Day plate with all the end-of-summer goodness. Char your favorite veggies, chop up some summer salads, and blend your favorite fruits into cocktails or mocktails. No matter how you prepare them, here are the tastiest late-summer foods to incorporate into your healthy Labor Day recipes!
Tomatoes
While you can find tomatoes all year long, nothing compares to sweet and juicy summer tomatoes. Head to the farmers market and stock your cart! And don’t worry about food waste — what you don’t use can be frozen for later use! Lucky enough to snag home-grown tomatoes? Even better.
These vibrant fruits are rich in antioxidants, loaded with Vitamin C, a good source of fiber, and contain over 95% water, making them extremely hydrating and low-cal. They’re delicious fresh, or cooked, and they pair well with virtually any veggie! Toss them in a fresh salad, grill them with a splash of balsamic, or turn them into a homemade pasta sauce. The possibilities are endless.
Peppers
With their bright, vibrant color, it should come as no surprise that sweet peppers are full of antioxidants, such as vitamin C, plus loads of other nutrients, such as folate, potassium, Vitamins B6, A, and K, and quercetin. Even if you have a favorite, try to incorporate a mixture of colors! The nutritional value (and taste) changes with each color! Some are sweeter (red bell peppers), while others are more bitter (green), and some contain more vitamin C (yellow), while others contain more vitamin A (red)!
Char them on the grill, dip them in hummus and guac, or stuff them with protein, beans, and spices for a hearty meal.
Figs
Figs keep us waiting all summer long while their sweet, indulgent flavor ripens to perfection. But let us tell you — they’re worth the wait! Both in flavor and health benefits. Thanks to their rich levels of fiber, these sweet summer fruits are well-known digestive aids. Plus, studies suggest figs can help support blood sugar and heart health.
Figs make a delicious addition to smoothies, summer salads, and healthy charcuterie boards and are, of course, delicious on their own. To savor the sweet taste of summer well into the fall, try freezing your fresh figs!
Blackberries
Strawberries, blueberries, and raspberries often steal the spotlight when it comes to summer berries. But don’t forget about the tasty health benefits of tart blackberries. They’re full of antioxidants, fiber, and rich in manganese, which can support a healthy immune system.
Bake them into healthy muffins, freeze them for an antioxidant-rich smoothie addition, add them to summer salads, or use them fresh as a sweet and tart topping for your breakfast bowl!
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Sweet Corn
While corn on the cob is a summer classic, this seasonal veggie is best enjoyed in late summer during its peak harvest. It’s rich in fiber, low in fat and calories, and full of nutrients like B vitamins and vitamin C. Grill it, steam it, and enjoy every heavenly bite (just keep the floss nearby!). And, it’s easy to incorporate this fiber-rich veggie into healthy Labor Day recipes. Add sweet corn to salsas, salads, and nearly anything grilled.
Eggplant
Move aside cauliflower — there’s a new versatile veggie in town. Eggplants are one of those veggies that make healthy eating easy. Need a plant-based replacement for protein? Swap the burger for a thick slice of grilled eggplant. Want to keep your veggie dip low-carb and low-cal? Substitute chickpeas or avocado for roasted eggplant puree.
You can even make them into mini pizzas — simply top roasted eggplant with tomatoes, fresh basil, and your favorite seasoning! And if you’ve never tried grilled eggplant — it’s melt-in-your-mouth delicious. Loaded with antioxidants, minerals, and fiber — for just 20 calories per cup — there’s no wrong way to enjoy this veggie!
Melon
Nothing says summer like a sweet, juicy melon. Watermelon, cantaloupe, and honeydew melons are their most flavorful during the late summer months, meaning you’ll want to incorporate these fruits into your healthy Labor Day recipes. While they make a tasty dessert on their own, melons are also delicious grilled and make for a flavorful salad. Toss them with greens, avocado, and balsamic for a no-fail crowd-pleaser. And because they’re extremely water-rich, they make ultra-delicious thirst-quenching beverages! Blend them in a smoothie, make them into a cocktail or mocktail, or enjoy them as a healthy juice.
17 Healthy Labor Day Recipes to Celebrate the End of Summer
Sauces & Dips
From our kitchen to yours, these sauce and dip recipes are sure to be a crowd-pleaser.
Avocado Edamame Dip
This dip is bursting with flavor, simple to make, and packed with fiber and protein. Serve it with your favorite crackers or sliced veggies, such as bell pepper, carrots, and cucumber.
Ingredients:
- 1 cup cooked edamame, shelled
- 1 ripe avocado
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ¼ tsp ground cumin
- Sea salt and black pepper, to taste
- Fresh cilantro, chopped (optional, to serve)
- Red pepper flakes (optional, to serve)
Directions:
Step #1: Cook the edamame according to the package instructions. Drain and cool.
Step #2: Combine the cooked edamame, ripe avocado, minced garlic, lemon juice, olive oil, cumin, salt, and pepper to a food processor or high-speed blender. Blend until smooth and creamy, scraping down the sides as needed to blend. Taste test and adjust ingredients as desired.
Step #3: Garnish with fresh herbs, red pepper flakes, and any optional add-ins of choice. Serve with crackers, raw veggie sticks, or as a dipping sauce for your favorite dish.
The Best Ever Guacamole
Every Labor Day menu needs a bowl of guac. And we promise — this simple recipe will be the best you’ve ever had! Add your favorite mix-ins like chopped mango or pineapple, extra jalapeño for a spicy kick, or your favorite fresh or dried herbs and spices.
Ingredients:
- 2-3 ripe avocados
- 1 pint cherry tomatoes, halved
- ½ small red onion, diced
- 1 lime or lemon, juiced
- ¼ cup fresh cilantro, optional
- 1 clove garlic, mashed (optional)
- 1 small jalapeño pepper, finely chopped with seeds removed (optional)
- Sea salt and black pepper, to taste
Directions:
Step #1: Cut the avocados in half and remove the pits. Scoop out the flesh into a bowl. Using the back of a fork, mash the avocado with a fork until creamy and slightly chunky.
Step #2: Add the tomato, red onion, cilantro, lime juice, and jalapeño pepper (if using) to the bowl. Season with salt and pepper. Taste test and adjust as needed, adding in any additional ingredients. Mix until well combined. Serve and enjoy!
Quick & Easy Red Pepper Romesco Dip
Want to elevate this already delicious recipe? Swap out canned tomatoes for sweet seasonal tomatoes charred on the grill. Pair it with roasted or grilled veggies like eggplant or cauliflower, drizzle it on steak or burgers, or use it as a side for savory seafood dishes. Full of fresh flavor, you’ll want to use it as a dip for everything!
Ingredients:
- 4 Roma tomatoes
- 12 oz jar roasted red peppers, drained
- ¾ cup almonds, raw or lightly toasted
- ¼ cup sundried tomatoes, rinsed and drained
- 1-2 garlic cloves, minced
- ½ lemon, juiced
- ¼ cup fresh parsley
- ¼ cup olive oil
- 1 tsp smoked paprika
- 1 tsp red wine vinegar, optional
- Sea salt & black pepper, to taste
Directions:
Step #1: Option to lightly toast almonds. If toasting, spread on a large baking sheet lined with parchment paper and bake on 350 F for 5-10 minutes. Remove from oven and set aside to cool slightly.
Step #2: Next, add all remaining ingredients aside from oil to a high-speed blender or food processor. Pulse until smooth, adding oil while pulsing. Blend until desired consistently is achieved. Taste and season as needed. For best results, chill in the fridge for one hour before serving.
Simple Raspberry Vinaigrette
This easy-prep raspberry dressing will elevate any warm or cold summer salad. Use fresh raspberries or swap tart summer blackberries in place! Full of antioxidants and low in sugar, it’s a healthy alternative to traditional Labor Day summer sauces.
Ingredients:
- ¾ cup fresh raspberries, organic if possible
- 2-3 tbsp olive oil
- 1-2 tbsp raw honey
- ½ tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard, optional
- Sea salt and black pepper, to taste
Directions:
Step #1: Add the raspberries, olive oil, honey, lemon juice, apple cider vinegar, and optional Dijon mustard to a blender or food processor.
Step #2: Blend until smooth. Taste test and adjust ingredients as needed, adding a pinch of sea salt and black pepper. Once smooth, chill until ready to serve. Serve over salads, vegetables or use as marinade for protein of choice.
Fresh & Light Summer Pesto
Grab your fresh garden Basil and whip up this simple summer pesto! It’s made with less than 10 ingredients and comes together in 5 minutes or less. To make it dairy-free, swap out parmesan for a dairy-free cheese alternative, or add in some extra pine nuts or walnuts! Serve it as the sauce for your hot or cold pasta dish, enjoy it as a marinade for your chicken or shrimp, or drizzle it over a yummy tomato and mozzarella summer app.
Ingredients:
- 2 cups basil leaves, packed
- ½ cup pine nuts
- 3 cloves garlic, minced
- ⅓ cup parmesan cheese, grated (or dairy-free alternative)
- ¼ cup extra virgin olive oil
- 1 lemon, juiced (option to add lemon zest)
- Sea salt and black pepper, to taste
Directions:
Step #1: Add the basil leaves, pine nuts, garlic, parmesan cheese, salt, pepper, lemon juice, and optional lemon zest to a food processor or blender. Pulse until lightly chopped.
Step #2: While the food processor is blending, slowly drizzle in the olive oil. Blend until the mixture becomes smooth and well combined. Taste test, adjusting ingredients as desired. Serve and enjoy!
Appetizers
We can’t talk about healthy Labor Day recipes without sharing some tasty appetizers! These end-of-summer appetizers will make the perfect side dish for any Labor Day meal.
The Easiest Tomato Corn Salad
All your favorite end-of-summer fruits and veggies chopped into one delicious appetizer! Mix together fresh basil, tomatoes, sweet corn, and red onion. Low in calories and rich in phytonutrients, support your summer fitness goals in a delicious way!
Serves: 4-6
Ingredients:
- 1 cup corn, fresh or frozen (thawed if frozen)
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 1 ½ tbsp olive oil
- 1 tbsp lime juice
- Sea salt & black pepper, to taste
Directions:
Step #1: In a small bowl, whisk together the extra-virgin olive oil, lime juice, salt, and pepper. Set aside
Step #2: In a separate large bowl, combine the corn, tomatoes, red onion, and cilantro. Toss to combine and season as needed. Pour the dressing over the tomato and corn mixture and toss gently to coat all the ingredients.
Step #3: Taste and adjust the seasoning if needed. Set aside for 10-15 minutes before serving to let the flavors marinate. Serve and enjoy!
Mango Black Bean Simple Salad
Mango season peaks May through September, making this the perfect protein-rich plant-based dish to cap off the season. Serve it on your burger or grilled fish, use it as a dip for crackers or veggies, or enjoy it plain by the spoonful!
Ingredients:
- 1 large ripe mango, peeled and diced
- 14 oz canned black beans, drained and rinsed
- ½ small red onion, diced
- ¼ cup fresh cilantro, diced
- 1 red bell pepper, diced (optional)
- 1 lime, juiced
- 1 tbsp olive oil
- 1 jalapeno pepper, diced & seeds removed (optional)
- Sea salt and black pepper, to taste
Directions:
Step #1: In a large bowl, combine the black beans, diced mango, red bell pepper, red onion, cilantro, and jalapeño pepper (if using).
Step #2: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to coat. Taste and adjust the seasoning if needed.
Step #3: Allow the salad to sit for at least 15 minutes prior to serving to let the flavors meld together. Serve and enjoy!
Hummus Pepper Boats
Load up your sweet summer peppers with some ricotta and fresh herbs. This appetizer is so simple but so satisfying!
Ingredients:
- 1 red bell pepper
- ¾ cup hummus
- Fresh parsley, chopped
- Chili flakes
- Sea salt & black pepper, to taste
Directions:
Step #1: Slice the bell pepper to make 4 boats. Discard the seeds.
Step #2: Divide the hummus between the 4 boats. Tops with parsley, chili flakes and season with sea salt and pepper.
Cauliflower Buffalo Wings
Not your average wings. Made with cauliflower and a simple spice blend, this nutrient-rich dish will be loved by meat-eaters and plant-based eaters alike!
Ingredients:
- ½ cup water
- ½ cup unsweetened almond milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- Pinch of sea salt & pepper to taste
- 1 head of cauliflower cut into florets
- 1 cup gluten-free all-purpose flour (like Bob’s Red Mills brand)
- ¾ cup of your favorite hot sauce
- 1 tbsp raw honey
- 1 tbsp coconut oil
- Healthy Ranch Dip (like Primal Kitchen brand) and celery sticks for serving
Directions:
Step #1: Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper.
Step #2: Add the water, milk, and spices to a large mixing bowl and whisk well to combine.
Step #3: Add the cauliflower florets to the bowl with the sauce and gently stir to coat the florets.
Step #4: Transfer the cauliflower to the parchment-lined baking sheet and bake for 10 minutes. Flip over and cook for another 10 minutes or until they start to get crispy.
Step #5: While the cauliflower is cooking, add your hot sauce of choice to a large mixing bowl with the raw honey, and melted coconut oil. Whisk well.
Step #6: Transfer the cooked cauliflower florets to the mixing bowl, and stir well to coat the florets with the hot sauce mixture.
Step #7: Add the cauliflower florets back to the baking sheet and bake for an additional 10 minutes.
Step #8: Serve with a healthy ranch dip and a side of celery sticks!
Healthy & Crispy Sweet Potato Fries
Depending on your location, sweet potato harvest begins anywhere from August to September, meaning you’re just in time! Head to the farmers market and grab some fresh picks — you may even find some fun variations (like purple or Japanese sweet potatoes!)
Ingredients:
- 2 medium sweet potatoes or yams
- 2 tbsp olive or avocado oil
- 1 tsp paprika
- sea salt and black pepper, to taste
- ½ tsp garlic powder, optional
- Optional: additional spices of your choice (such as cumin or chili powder)
Directions:
Step #1: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Step #2: Wash and thoroughly dry sweet potatoes; option to peel. Cut into evenly sized fries, about ¼ to ½ inch thick.
Step #3: In a large bowl, combine the oil, paprika, garlic, salt, black pepper, and any additional spices you prefer. Mix well. Add the sweet potato fries to the bowl and toss until evenly coated.
Step #4: Transfer to the baking sheet and spread in a single layer, ensuring the fries are not overlapping. Bake for about 20-30 minutes, flipping halfway through. Bake until fries are golden and crispy.
Step #5: Once the fries are cooked to your liking, remove them from the oven and let them cool for a few minutes before serving. Serve warm, and enjoy!
Main Course
Sheet Pan Chicken Teriyaki
Served with broccoli, carrots, and cauliflower – some of our favorite veggies. Enjoy this healthy and hearty dish at your Labor Day gathering, and bring this recipe with you into the fall season!
Ingredients:
- 2 chicken breast
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 2 carrots, sliced into sticks
- 2 tbsp olive oil
- sea salt & black pepper, to taste
- ¼ cup coconut aminos
- 1 tbsp dijon mustard
- 2 tsp sesame oil
- 2 tsp honey
- 1 tsp ground ginger
- 1 tbsp sesame seeds
- brown rice, cooked
Directions:
Step #1: Start by preheating the oven to 180°C or 350°F and line a baking tray with parchment paper.
Step #2: Next, make the marinade by adding the coconut aminos, dijon mustard, sesame oil, honey, ground ginger, and sesame seeds to a bowl and whisk. Set aside.
Step #3: Place the broccoli, cauliflower, and carrots on the baking tray. Leave space for the chicken breasts.
Step #4: Add chicken breast to the middle of the tray, and drizzle the chicken and vegetables with olive oil and season with salt and pepper.
Step #5: Spoon the marinade over the chicken and vegetables.
Step #6: Add to the oven and roast for 30-35 minutes or until the chicken is cooked through.
Step #7: Serve with a side of brown rice if desired.
Healthy Spicy Southwestern Turkey Burgers
Healthy burgers do exist. This spicy southwestern-inspired turkey burger is made with simple ingredients but is bursting with all the burger flavors we crave.
Ingredients:
- 1 pound lean ground turkey
- ¼ cup red onion, finely diced
- ¼ cup bell pepper (any color), finely diced (optional)
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely diced (optional)
- ¼ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Sea salt and black pepper, to taste
- Whole wheat burger buns or lettuce wraps
Optional Toppings:
- Sliced avocado
- Lettuce
- Tomato
- Red onion
- Salsa
- Greek yogurt
Directions:
Step #1: In a large bowl, combine the turkey, red onion, bell pepper, garlic, jalapeño, cilantro, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine.
Step #2: Divide into equal portions and shape into patties.
Step #3: Meanwhile, preheat the grill. Cook the burgers on the grill for 4-6 minutes on each side, or until cooked through.
Step #4: Toast your burger bun of choice, then assemble burgers. Add the patty, then top with your favorite toppings such as avocado, lettuce, tomato, red onion, and your favorite sauce or condiments. Enjoy!
Loaded Red Pepper & Mozzarella Pesto Portobello Caps
Looking for a plant-based burger alternative? Made with portabella mushrooms, roasted red peppers, fresh basil, and tomato, these vegetarian-style burgers scream summer!
Ingredients:
- 4 large Portobello mushroom caps
- ¼ cup pesto sauce (homemade or store-bought)
- 4 slices mozzarella cheese
- 1 cup roasted red peppers, sliced
- 1 pint cherry tomatoes, halved
- 4 whole grain hamburger rolls, or burger bun of choice
- Sea salt & black pepper, to taste
- Olive oil, for brushing
Optional toppings:
- Arugula or baby spinach
- Sliced avocado
- Fresh basil
- Red onion
Directions:
Step #1: Preheat the grill, or if baking, preheat the oven to 400 degrees.
Step #2: Clean the Portobello mushroom caps by gently wiping them with a damp paper towel. Then remove the stems. Brush the mushrooms with olive oil and season with sea salt, black pepper, and any additional seasoning of choice.
Step #3: To bake, roast the mushrooms for 10 minutes, then flip and cook for 5 more minutes. To grill, cook the mushroom caps for about 4-5 minutes per side, or until they become tender and juicy. Once cooked, top the mushrooms with a slice of mozzarella cheese and cook until melted, about 2-3 minutes.
Step #4: Toast burger buns or bread of choice, then spread a tablespoon of pesto (or favorite spread of choice) on the bottom half of each burger bun. Place mushroom caps on each bun, and top with roasted red peppers and any additional toppings such as avocado, red onion, or fresh herbs.
Step #5: Cover the mushroom burgers with the top half of the buns and serve warm. Enjoy!
Grilled Salmon Summer Salad
This fresh and flavorful salad can be customized for whatever you’re craving. Swap salmon for tofu, add fresh summer fruit like mango or berries, or swap the balsamic for something for summer-inspired, like our aforementioned berry vinaigrette.
Ingredients:
- 2 cups arugula
- 1 grilled salmon filet
- ½ red onion, thinly sliced
- ¼ cup cherry tomatoes halved
- ½ cucumber, quartered
- Feta cheese for serving (optional)
- Balsamic vinegar for serving
Directions:
Step #1: Simply add the arugula to a serving plate and top with the grilled salmon, red onion, cherry tomatoes, and cucumber.
Step #2: Serve with feta cheese, if using, and drizzle with balsamic vinegar.
Step #3: Enjoy!
Dessert
Chocolate Chip Cookie Dough Froyo
This homemade frozen yogurt is easy to make and full of cookie dough flavor without the added sugar!
Ingredients:
- 1 cup Greek yogurt
- 1 tbsp almond butter
- 1 tbsp cacao nibs
- 1 tsp vanilla extract
- 1 pinch cinnamon
- 1 tsp maple syrup
- 1 tbsp slivered almonds, for topping
- Almond butter, to drizzle
- Cacao nibs, to serve
- Banana, sliced, to serve
Directions:
Step #1: Place all of the ingredients in a small bowl minus the toppings and stir to combine.
Step #2: Place in the freezer for 30 minutes.
Step #3: Serve with desired toppings.
Step #4: Enjoy!
Berries & Cream Frozen Yogurt Bark
Made with protein-packed Greek yogurt and fresh summer berries, this healthy summer recipe will have you savoring all the sweetness of summer!
Ingredients:
- 3 cups plain or vanilla full-fat Greek yogurt, unsweetened
- ½ cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup granola of choice
- ½ tbsp vanilla extract
- Raw honey, to taste (optional)
Optional add ins:
- Dark chocolate chips or cacao nibs
- Hemp seeds
- Chopped nuts or seeds, such as almonds or pumpkin seeds
Directions:
Step #1: Line a rimmed baking sheet with parchment paper. Set aside.
Step #2: In a large bowl, combine the Greek yogurt, vanilla, and optional honey. Pour yogurt mixture onto the baking sheet and spread evenly (about ¼-inch thick). Top with berries, granola, and any additional toppings of choice.
Step #3: Place in the freezer to harden, about 3 hours. Once frozen, cut or break the yogurt into pieces and enjoy frozen! Store leftovers in a freezer bag for up to 3 months.
Strawberry Banana Protein Popsicles
A 4-ingredient frozen dessert that both kids and adults will enjoy! Easily made dairy-free by swapping out Greek yogurt for a plant-based alternative.
Ingredients:
- 2 cups frozen strawberries, stems removed and cut into chunks
- 1 frozen banana
- 1 cup full-fat unsweetened Greek yogurt
- 2 tbsp raw honey
Directions:
Step #1: Add all the ingredients to a blender or food processor and blend until smooth.
Step #2: Scoop the mixture into popsicle molds and freeze for at least 8 hours before enjoying.
Bonus Recipe Idea
You can also make a kabob by mixing and matching your favorite ingredients.
Some great options include:
- Chicken
- Salmon
- Tofu
- Onion
- Pineapple
- Zucchini
- Bell peppers
- Summer squash
RELATED: 14 Delicious Foods You Didn’t Know You Could Grill
Celebrate The End of Summer With These Healthy Labor Day Recipes
Let’s celebrate the end of summer on a healthy note with some delicious and healthy Labor Day recipes. Whether you’re having a BBQ or staying at home, these recipes cover all Labor Day recipe needs.
