Garden party recipes add a festive touch to any spring celebration. Think of seasonal fruits, vegetables, and herbs as you plan out your appetizers, entrée, side dishes, and dessert. It is also fun to include a cool and refreshing springtime cocktail to your garden party menu.
Includes the following garden party recipes in your menu!
Black Bean & Edamame Salad
This dish is easy to make and perfect for any garden party because you can prepare it in advance. Serve it as a side dish, as an appetizer, or as part of a spring-themed buffet.
- 2 cans no salt black beans (15 oz. each)
- 1 can of sweet corn (15 oz.)
- 2 bell peppers (red/orange/or yellow) for color
- 1 fresh jalapenos
- Red onion
- Green onion
- 1/2 cup of pineapple
- ½ cup of edamame (out of the shell)
- ½ cup of fresh cilantro
- 3 Roma tomatoes
- Juice from 2 limes
- 4 tablespoons of sherry vinegar
- 2 tablespoons of cumin
Drain the black beans and sweet corn in a strainer, then place in a large bowl. Add the edamame. Finely chop the bell peppers, jalapeno (make sure to discard the ribs and seeds), red onion, green onion, pineapple, tomatoes, and cilantro. Add veggies into the bowl. Season with salt, pepper, cumin, sherry vinegar, and lime juice. Toss to combine well. Cover and refrigerate until ready to serve.
Lemon Asparagus & Tomato Pasta Salad
Asparagus and tomatoes are two seasonal vegetables that will complement your garden party menu. This recipe for pasta salad is light, fresh, and delicious! Served best as an entrée or as a side dish, you can make it even more filling by adding grilled chicken.
- 8 ounces of penne pasta
- 1 pound of asparagus, cut into 1 inch pieces
- 3/4 pound of cherry tomatoes, halved
- 1/4 cup parmesan pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 cup of freshly chopped parsley
- 1 teaspoon of grated lemon zest
- Salt & pepper
Cook the pasta according to the box directions, than add in the asparagus during the last 3.5 minutes of cooking time. Drain and rinse the pasta and asparagus under cool water. In a large bowl, add the pasta, asparagus, Parmesan, lemon zest, lemon juice, olive oil, cherry tomatoes, salt, and pepper. Toss to combine, then garnish with freshly chopped parsley.
Strawberry & Baby Arugula Salad
A unique twist on the classic garden salad. This recipe is a wonderful addition to any garden party because it is full of fresh seasonal ingredients that are sweet and savory. Enjoy as a side dish or as an appetizer. Add grilled chicken, steak, or salmon to make it an entrée!
- 1/2 cup of chopped pecans
- 4 cups baby arugula
- 2 cups sliced strawberries
- 2 oz. Parmesan cheese, shaved or crumbled
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- Juice of ½ a lemon
In a large salad bowl, add arugula, strawberries, Parmesan, pecans, pepper and salt. Dress with the balsamic vinegar, oil olive, and lemon juice. Toss gently to combine.
Mixed Berry Smoothie
Swap out heavy baked goods for this cool and refreshing dessert smoothie. Serve in a chilled highball glass and garnish with a fresh strawberry and a mint leaf for an elegant-looking dessert.
- 1/2 cup strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 banana
- 1/2 cup of low-fat plain yogurt
- 1 cup of skim milk
- 1/2 cup ice cubes
In a blender, combine the berries, banana, yogurt, milk, and ice. Blend until smooth.