We all love a good cookout, and fortunately summer is full of them. But, treating ourselves to burgers and hot dogs week after week is bad news for our diet and health. Put a healthy spin on these cookout classics by serving a menu featuring lean meats, vegetables, and light sauces. We’ve put together a list of grilling recipes that are just as delicious as they are wholesome. Grilled Greek Salad Skewers Image Source: Prevention Recipe courtesy of Prevention The Grilled Greek Salad Skewers are sure to become a family favorite. A unique take on the Greek salad, this recipe features an assortment of vegetables charred on the grill and served over lettuce with feta cheese and lemon wedges. Ingredients: 2 oz. feta cheese, cubed 2 tablespoon extra-virgin olive oil ½ teaspoon dried oregano 1 lemon, cut into 6 wedges Salt and pepper to taste 2 slices (1-in. thick) Italian bread, cut into 16 cubes (1-in.) 16 cherry tomatoes 1 can (14 oz.) artichoke hearts, drained and halved lengthwise ½ small red onion, cut into 1-in. cubes 20 inner leaves romaine 1 small cucumber, sliced 12 assorted pitted olives Directions: Soak 8 bamboo skewers in water for 30 minutes. Meanwhile, toss together the feta cheese, oil, and oregano in a bowl. Squeeze 2 lemon wedges over top and season with salt and pepper to taste. Heat a lightly oiled grill to medium heat. Place the bread, tomatoes, artichokes, and onion onto to the skewers. Coat the skewers with olive oil spray and grill, gently turning, for about 4 minutes, or until golden brown. Remove the skewers before the tomatoes start to fall apart. Transfer to a plate. Arrange the lettuce on 4 plates and top each with 2 skewers. Evenly divide the cucumber, olives, and feta mixture among the plates. Serve with remaining lemon wedges and enjoy. Smoked Salmon Burger with Lemon Aioli Image Source: Yvonne Duivenvoorden/ Clean Eating Recipe Courtesy of Clean Eating Impress your guests with this impeccable smoked salmon burger. Featuring a tangy lemon aioli sauce and classic burger toppings, like lettuce, tomato and red onion, this dish will be the talk of the day. Ingredients: 10 oz. boneless, skinless wild salmon fillets, cut into chunks 3 oz. wild smoked salmon, cut into chunks 1 small yellow onion, grated 3 cloves garlic, minced, divided ½ cup whole-wheat panko bread crumbs 3 tablespoon chopped fresh dill, divided 4 teaspoon Dijon mustard, divided 2 tablespoon fresh lemon juice, divided ½ teaspoon fresh ground black pepper, divided Dash hot sauce ½ cup 2% plain Greek yogurt 2 teaspoon capers, drained and chopped 4 whole-grain buns, split 2 cups spring lettuce mix 2 vine-ripened tomatoes, sliced ½ red onion, thinly sliced Directions: Pulse together the salmon, yellow onion, 2 cloves garlic, panko, 1 tablespoon dill, 2 teaspoon Dijon, 1 tablespoon lemon juice, ½ teaspoon pepper, and hot sauce in a food processor until finely chopped. Do not over mix. Shape the mixture into 4 ½-inch thick patties. Move to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight. To prepare the aioli, whisk together the yogurt, capers, remaining 1 garlic clove, 2 tablespoons dill, 2 teaspoon Dijon, 1 tablespoon lemon juice, and ¼ teaspoon pepper in a small bowl. Cover and refrigerate. Heat the grill to medium-high and lightly oil the grate with cooking oil. Mist both sides of the patties with cooking spray. Grill for about 10 minutes, turning halfway, until your instant-read thermometer registers 145 degrees F when inserted in the center. Just before the patties are done cooking grill the buns cut side down until golden brown. Evenly divide the lettuce, patties, aioli, tomatoes, and red onion between the buns and enjoy. Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese Image Source: Food Network Recipe courtesy of Food Network It wouldn’t quite be a cookout with some corn on the cob. Take this summer favorite to the next level by adding delicious chili-lime butter and sprinkling it with cotija cheese. Ingredients: 6 ears corn, in their husks 1 cup unsalted butter, at room temperature 1 tablespoon chili powder 1 teaspoon cayenne pepper 1 cup cotija cheese Salt and pepper to taste Directions: Heat the grill to medium-high heat. Grill in the corn in their husks for about 3 minutes on each side, until the husks begin to blacken. In a bowl, mix together the butter, chili powder, cayenne pepper, lime juice, and some salt and black pepper. Peel back the corn husks. Leave them on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with cotija cheese and enjoy. Pair these dishes with our refreshing summer salads, and head over to our Food + Drink section for even more great recipes! Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.