Summer picnic deluxe: 4 creative recipes with nuts for balmy evenings in the countryside

When summer beckons and the nuts crack
Summer is here – and with it, the desire for nature, lightness, and sociable hours outdoors. Whether in the park, by the lake, or simply on the balcony: a picnic is the best way to enjoy warm summer evenings. What shouldn’t be missing? Creative, nutty treats that are light, aromatic, and easy to prepare. Nuts like cashews, macadamia nuts, hazelnuts, and peanuts add not only crunch but also a delicate aroma to summer recipes – from savory to sweet.
In this post, we present four sophisticated picnic recipes, each featuring a different type of nut. The recipes are accompanied by little anecdotes and tips that will whet your appetite to try them out.

1. Cashew meets mango: The exotic summer salad that everyone will love
   A hammock, a sunset, and a touch of wanderlust
   When we were backpacking through Southeast Asia two years ago, there was this small street stall in Chiang Mai selling fresh mango salad with roasted cashews. Simple, fresh, and incredibly delicious. Back in Germany, we wanted to turn this summer feeling into a picnic recipe – and voilà: Our cashew mango salad was born.
   
   
   Recipe: Cashew Mango Salad with Lime and Mint
   Ingredients (for 4 people):
   • 1 ripe mango
   • 1 small cucumber
   • 1 red bell pepper
   • 1 handful of cashew nuts, roasted
   • 1 bunch of fresh mint
   • 1 lime (juice and zest)
   • 1 tsp honey
   • 1 tsp sesame oil
   • Salt & pepper
   Preparation:
   • Cut the mango, cucumber, and bell pepper into thin strips.
   • Roughly chop the cashews and roast them in a pan without oil until golden brown.
   • Mix lime juice, lime zest, honey, sesame oil, salt and pepper to make a dressing.
   • Mix everything together, chop the mint and sprinkle over it.
   Perfect for: A warm evening on the picnic blanket – with a view of the setting sun and a glass of white wine.
   
   
2. Macadamia Minis: Zucchini Rolls with Cream Cheese and Nuts
   Finger Food with an Aha Moment
   You know those moments at a picnic when everyone is rummaging through their baskets and suddenly a quiet “Ohhh, what is THAT?” goes around? We get that reaction every time our macadamia zucchini rolls are involved. They look elegant, taste wonderfully fresh, and are easy to prepare.
   
   
   Recipe: Zucchini rolls with cream cheese, herbs and macadamia nuts
   Ingredients (for approx. 12 pieces):
   • 1 large zucchini
   • 100 g cream cheese (plain or with herbs)
   • 12 macadamia nuts (roasted, salted)
   • 1 tsp lemon juice
   • Fresh herbs (e.g., chives, basil)
   • Salt & pepper
   • Olive oil
   Preparation:
   • Cut the zucchini lengthwise into thin slices (e.g., using a vegetable peeler).
   • Brush the slices with a little olive oil and grill them briefly or fry them in a pan to make them pliable.
   • Mix cream cheese with lemon juice, salt, pepper and chopped herbs.
   • Place a dollop of cream cheese on each zucchini slice, place a macadamia nut on top, and roll up. Secure with a toothpick.
   Tip: These rolls can be prepared the day before and stored in the refrigerator—ideal for a picnic or buffet.
   
   
   
   
3. Hazelnut Tabbouleh: Oriental Couscous Salad with a Crispy Twist
   A Taste of Marrakech in the City Park
   When the scent of mint and lemon balm mixes with the earthy aroma of roasted hazelnuts, you suddenly feel like you’re no longer in Cologne, Hamburg, or Munich, but in a colorful courtyard in Marrakech. Our hazelnut tabbouleh is a homage to the Orient—and a true summer highlight for any picnic.
   
   
   Recipe: Couscous salad with hazelnuts, pomegranate and herbs
   Ingredients (for 4 people):
   • 200 g couscous
   • 250 ml hot water or vegetable broth
   • 1 handful of hazelnuts, roughly chopped
   • ½ bunch of parsley
   • ½ bunch of mint
   • ½ pomegranate (seeds only)
   • 1 spring onion
   • 1 small cucumber
   • 1 lemon (juice)
   • 3 tbsp olive oil
   • Salt & pepper
   Preparation:
   • Pour hot water or broth over the couscous, let it swell, and then fluff it up.
   • Roast hazelnuts in a pan until fragrant.
   • Dice the cucumber and finely chop the spring onion.
   • Chop the parsley and mint, mix everything with the pomegranate seeds into the couscous.
   • Season with lemon juice, olive oil, salt and pepper.
   Fun fact: Hazelnuts not only give the tabbouleh a bite, but also harmonize wonderfully with the fresh herbal aroma – a perfect balance of crunch and freshness.
   
   
   
   
4. Peanut Hummus with Roasted Garlic and Bell Peppers
   The dip bowl was always the first to run out…
   It started as an experiment: using peanut butter instead of tahini for hummus. The result? Addictive! This creamy dip with a light roasted aroma and a hint of sweetness has been our picnic classic ever since. Combined with roasted garlic and fresh bell peppers, it creates a hearty all-rounder that goes well with bread, crudités, or even grilled vegetables.
   
   
   Recipe: Peanut hummus with garlic and bell pepper
   Ingredients:
   • 1 can of chickpeas (approx. 240 g drained weight)
   • 2 tbsp peanut butter (unsweetened, creamy)
   • 1 small garlic bulb
   • ½ bell pepper (red)
   • 2 tbsp olive oil
   • 1 tsp cumin
   • 1 lemon (juice)
   • Salt & pepper
   Preparation:
   • Halve the garlic bulb crosswise, wrap it in aluminum foil, and roast it in the oven at 180°C for about 20 minutes.
   • Dice the peppers and fry briefly in the pan.
   • Rinse chickpeas, put them in a blender with peanut butter, lemon juice, 1 tablespoon olive oil and cumin.
   • Squeeze out two cloves of roasted garlic and mix in.
   • Season with salt and pepper. Stir in the roasted bell peppers.
   Serving tip: Sprinkle with sesame seeds and serve with fresh flatbread or vegetable sticks.

Bonus: Nutty Snack Ideas for Your Picnic Basket
If you’re looking for little extras for your summer evening in addition to the four main recipes:
• Roasted Spiced Nuts: Cashews with curry, hazelnuts with paprika, peanuts with chili.
• Nutty Energy Balls: Blend dates, cocoa, and nuts – roll, chill, and snack!
• Cheese and Grape Skewers with Macadamia Crunch: A real flavor boost.
• Mini Tarts with Nut Bases: Sweet or savory – always a hit.

Conclusion: Crunchy, light, and delicious – that’s what summer tastes like.
Nuts can be used to create incredibly creative summer recipes that are ideal for picnic evenings. Whether in the city park, on the beach, or on the balcony: Our cashew mango bowl, the elegant zucchini rolls with macadamia nuts, the fresh hazelnut tabbouleh, or the creamy peanut hummus ensure enjoyment and conversation.
Tip for hosts: Pack everything in reusable glass containers or attractive boxes, combine with a few colorful napkins and a carafe of lemon water – and your picnic will be an Instagram-worthy experience.

Looking for more nut ideas?
Visit our Burghardt Delicious gourmet blog, follow us on Instagram, or discover our high-quality nut mixes and gift boxes—perfect for connoisseurs, home cooks, and picnic lovers. 🥜🌿🧺