Summer Just Got a Whole Lot Better with These Food Allergy-Friendly Recipes

Updated on Thursday, July 3, 2014

Time to bring the cooler, picnic basket, and lawn chairs out of storage for the best of what summer has to offer: great meals with family and friends. As much as we love summer barbecues and picnics, we understand that they can be challenging for those with food allergies.

We have compiled a list of great meal options that you and your family can enjoy worry-free, courtesy of the American Academy of Allergy Asthma & Immunology and Kids With Food Allergies.

For more allergen-free summer recipes, please check out AAAAI’s website.

Note: Please review all recipe ingredients for allergens specific to your unique food allergy diagnosis. Atlanta Allergy & Asthma and The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

(Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free)

  • 1 15-ounce can of chick peas
  • ½ cup high-quality, extra-virgin olive oil
  • 6 T tahini
  • 5 T fresh lemon juice
  • 1 to 2 cloves garlic, minced
  • ½ tsp salt
  • Red pepper to taste
  • Paprika
  • Parsley

  1. Drain the chickpeas, reserving some of the liquid, then rinse.
  2. Combine all ingredients except paprika and parsley in a food processor and blend until smooth.
  3. Add liquid from can, one tablespoon at a time, to thin the hummus if necessary.
  4. Transfer to bowl and drizzle with olive oil.
  5. Garnish with paprika and/or parsley.
  6. Serve with pita or crackers, or use as a dip for vegetables.

Warning: Tahini is a sesame seed paste. Sesame-allergic individuals should avoid this ingredient.


ABC Potato Salad

  • 4 boneless, skinless chicken breast halves
  • 1 lb red potatoes
  • 1 lb Yukon gold (or other "buttery") potatoes
  • 1 bundle asparagus spears (approximately 1 lb)
  • ½ cup olive oil
  • ⅓ cup balsamic vinegar (regular or white)
  • 2 T Dijon mustard
  • Salt to taste
  • Pepper to taste
  • 1 T dried dill (optional)
  • 1 T dried basil (optional)
  1. Cook the chicken in whatever manner you prefer.
  2. While the chicken is cooking, wash the potatoes and cut into bite-sized pieces.
  3. Once chicken is cooked, cool. Then cut cooked chicken into bite-sized pieces.
  4. Steam potatoes for about 8 minutes (they will not be tender yet).
  5. While the potatoes are steaming, prepare, wash and trim the asparagus. Cut asparagus spears into 2-inch pieces.
  6. After the potatoes have cooked for 8 minutes, add the asparagus and continue to steam for another 7 minutes until the asparagus is tender (15 minutes total for the potatoes). Cool slightly.
  7. While the asparagus is cooking, prepare the dressing.
  8. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and either the dill or basil.
  9. In a large bowl, combine the chicken, potatoes, asparagus and dressing. Toss to coat. Add additional dill or basil if you would like more flavor. Can be served warm or cold.

Serves 4-6 people.

Reproduced courtesy of Kids With Food Allergies. Created by rachelandtyke.


Strawberry Sorbet

(Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free)


  • 6 cups of sliced strawberries
  • ⅔ cups sugar or honey to taste
  • ¼ cup lemon juice
  • ½ cup raspberries


  1. Mix all ingredients together in a blender or food processor and puree.
  2. Place mixture in ice cream maker and freeze according to manufacturer's instructions.

  3. Mixture can be strained through a fine sieve for a smoother, seed-free texture. Lemon juice can be omitted or replaced with another souring agent such as amchoor powder (green mango) or ground pomegranate seeds.
    1. Reproduced courtesy of Kids with Food Allergies
Created by Kathy Przywara.