Sitting by the lake, waterfall, or river while enjoying a picnic lunch or dinner is a simple pleasure in life that many folks have forgotten. And for campers on an RV trip, quite frankly, it’s low-hanging fruit. All you need are a few fresh picnic recipes, a little food prep, and a view worth driving to.
Now, the driving is up to you (although we could recommend some great camping spots), but we got you covered on picnic recipes. Here are seven easy, no-or-low cook recipes that anyone can tackle in an RV kitchen. They’re fresh, tasty, and perfect to take as a packable picnic that’ll rival anything you can purchase at an upscale deli. (And all for a quarter of the price!) Each recipe makes about four hearty servings.
Mix and match the picnic recipes that sound good to you, bring a picnic blanket or hammock, and maybe a bottle of bubbly?
Summer Couscous Salad — with Lemon Basil Dijon Dressing
Couscous Salad
Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon garlic (minced)
- 1/2 medium onion (finely chopped)
- 1.5 cups pearl couscous
- 1.5 teaspoons veggie bouillon
- 3 cups of water
Instructions: In a large skillet, sauté couscous in olive oil for two minutes. Then add onion and garlic and cook until garlic and onions are soft. Add water and veggie bouillon and simmer until liquid is completely absorbed. The couscous should be fully cooked, but still firm and chewy. Set aside and let cool completely.
Mixin’s:
- 1/2 English cucumber (diced, about 1 cup)
- 4 ounces cherry tomatoes (halved, about 1 cup)
- 1/2 red or orange bell pepper (diced)
- 4 baby carrots (chopped)
- 1 cup fresh mozzarella cheese (cubed)
- 2 cups of arugula
- 2 tablespoons mint leaves (finely chopped)
Instructions: Add chopped vegetables to the cooled couscous and mix in thoroughly.
Lemon Basil Dijon Dressing
Ingredients:
- 4 -5 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove (minced)
- 1 teaspoon dried basil
- 1 teaspoon agave syrup
- 1 pinch sea salt
- 1/2 teaspoon black pepper
Instructions: Mix ingredients together in a small container. Add to salad just before serving. Top with sliced almonds for some extra crunch and protein.
Asian Pear Waldorf Salad
A fun twist on an old standby that grandma used to make! Higher in protein, lower in fat, and a delicious bit of sweetness to complement a savory picnic lunch.
Ingredients:
- 2 Asian pears (chopped)
- 1-2 cups coconut and/or plain Greek yogurt (depending on your preferred sweetness level)
- 1 cup chopped walnuts
- 1 to 2 celery stalks (chopped)
- 1/2 cup dried cranberries
Instructions: Mix all ingredients together in a bowl and serve.
Roasted Potato Salad
Our neighbor brought this potato salad recipe to a potluck almost 20 years ago, and we’ve never made it any other way since! Leaving the skins on the potatoes and roasting them with a bit of garlic, salt, and pepper takes this potato salad to the next level!
Ingredients:
- 20 tiny red potatoes (halved or quartered depending on size)
- 2 to 3 tablespoons olive oil
- Salt and pepper (to taste)
- 1 teaspoon garlic (minced)
- 1 cup plain Greek yogurt and/or mayonnaise
- Dijon mustard (to taste)
- 2 to 3 green onions (diced)
- 3 hard-boiled eggs (mashed)
Instructions: Coat the potatoes in olive oil, garlic, salt and pepper. Roast in a large, covered pan until the potatoes are just tender when poked with a fork. This usually takes about 10 to 15 minutes on the stove top, turning regularly to make sure they are lightly browned on each side. Hard boil three eggs while potatoes are cooking. Let potatoes and eggs cool. Peel the eggs and mashed them, then mix together with the potatoes, yogurt/mayo, mustard, and onions. Refrigerate until ready to serve.
Grilled Veggie Muffaletta
This vegetarian version of a New Orleans style sandwich is best made the day before you serve it. The key to this recipe is a high-quality loaf of crusty sourdough bread that will stand up to the ingredients you put inside. No quantities are listed here as it depends on the size of bread loaf you use. Here are some of our favorite ingredients, but you can layer up anything that sounds good to you.
Ingredients:
- Large loaf of crusty sourdough bread (unsliced)
- Olive tapenade
- Chili crisp (optional, if you’d like some extra spice)
- Sundried tomatoes (julienned)
- Marinated artichokes (finely chopped)
- Cremini mushrooms (sliced)
- Spanish onion (sliced)
- Red or orange bell pepper (sliced)
- Zucchini or summer squash (sliced)
- Sliced Swiss, Havarti, or provolone cheese (or a combination)
Instructions: Sauté the mushrooms, onions, and peppers until lightly caramelized. While the veggies are cooking, prepare the bread loaf. Slice the top off the loaf with your knife at a downward angle, remove the inside of the loaf to create a hollow “bread bowl.” Be sure to leave at least 1/2 “ of bread crumb. (Note: Don’t waste the bread you removed from the center. Cut it into chunks and use it to dip in soup, or toast it up and use them as croutons.)
Start layering the ingredients inside, starting with cheese, then top the entire muffaletta with the large bread slice that you cut off the top.
Wrap the loaf in aluminum foil, then place it in a tightly wrapped plastic grocery bag to prevent leakage. Place in the refrigerator overnight with a press on top. Usually, a cast iron skillet or heavy pan works well. After about 12 hours, the layers have transformed into something far greater than the sum of all the ingredients. Slice pie shaped sections of the loaf, toast in a griddle or oven, or consume cold. Enjoy!
7-Layer Dip
Another easy layered recipe, but this time no cooking is required! (Who doesn’t love picnic recipes that are easy?) Making this yourself is 10 times better tasting than buying it premade. Open a few tubs and cans, then chop an onion and shred some cheese. No quantities are listed here as it depends on the size of container you use.
Ingredients:
- Chili beans (mashed)
- Greek yogurt
- Pub cheese
- Salsa
- Cheddar cheese (shredded)
- Red onion (finely chopped)
- Guacamole
- Tortilla cChips
Instructions: Using a small metal pan, glass baking dish, or plastic leftovers container, layer each ingredient on top of the next, starting with the beans and ending with the guac. Dig in with your favorite tortilla chips!
Roasted Brussels Sprouts Salad
This hearty and healthy salad can be made ahead of time, then dressed just before serving. You can substitute with broccoli or even asparagus if Brussels sprouts aren’t your thing.
Brussels Sprouts
- 1/2 pound of Brussels sprouts, sliced in half
- 2 tablespoons olive oil
- 2 cloves fresh garlic, crushed
- Dash or two of sea salt and black pepper
Slice Brussels sprouts in half, trim off the stem end a bit, and put them in a large mixing bowl. Coat them with olive oil, salt, pepper, and garlic. Roast the sprouts in a large, covered pan for about 10 to 15 minutes on the stove top, turning regularly to get a good char on each side.
When you can easily poke them with a fork, remove them from the heat and let them completely cool. (Note: You are seeking an al dente texture, not mushy.)
Mixin’s:
- 20 grape tomatoes (sliced in half)
- 2 cups of baby kale
- 1/2 tub of goat or feta cheese
- 1/4 cup of almonds or pecans (chopped)
- Balsamic vinaigrette (to taste)
Instructions: Once the sprouts are cooled, mix in the remaining ingredients. Toss with your favorite Balsamic vinaigrette and serve!
Asian Ginger Slaw
This no-cook recipe is a fun twist on an old standby. The nuts add a bit of extra crunch and some protein as well.
Ingredients:
- 2 cups purple or green cabbage (shredded)
- ¼ cup slivered almonds
- 3 green onions (diced)
- Asian sesame dressing (to taste)
Instructions: Fill your basket, grab a blanket, round up your favorite people and head out to your favorite view. We hope these picnic recipes help freshen up your next adventure!
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