Texas-Style Spring Picnic: Recipes and Tips for the Perfect Outdoor Meal

Hey friends! Spring in Texas is calling, and there’s no better way to answer than with a picnic—whether it’s in your backyard or at the local park. I’ve rounded up some mouthwatering recipes and pro tips to make your outdoor meal a hit. From hearty sandwiches to refreshing drinks, these ideas range from simple to show-stopping—pick your vibe! Pair your main dish with easy sides like green beans tossed with olive oil, salt, and pepper, or a classic coleslaw. For drinks, grab glass-bottled sodas for that nostalgic touch. Elevate your picnic with a charcuterie board—think hard, soft, and semi-soft cheeses like sharp cheddar, Brie, or gorgonzola, plus olives, honey, crackers, and grapes. Baked chips? Always a win. Let’s dive in!

Salmon & Goat Cheese Pita

Recipe by Dallas Private Chef Jennifer Bajsel published in the March 2025 Living Magazine

Light yet flavorful, this pita packs smoked salmon, herb goat cheese, and fresh veggies. Spread goat cheese and whole-grain mustard inside a halved pita, then layer arugula, salmon, sliced Roma tomatoes, and English cucumber. Drizzle with olive oil, season with salt and pepper, and serve with chips or veggie sticks. Pro Tip: Grab pre-sliced pita pockets—or fold thin ones in half to keep it mess-free.

Pulled Pork Sliders

Mexican Grilled Chicken Sandwich

Watch BBQ pitmaster Matt Pittman of Meat Church on YouTube or visit meatchurch.com for the full recipe.

This fiery gem from Matt Pittman uses chicken thighs marinated in pickled jalapeños (La Costeña, 26 oz can) for 4-24 hours—go longer for extra heat. Season with Meat Church Dia de la Fajita rub, grill over high heat, and baste with a mix of melted butter (1 stick) and Cholula hot sauce (8 oz). Top with cheddar on a toasted bun with mayo. Highlight: That butter-hot sauce combo makes it sing.

Grilled Chicken with Peach Salsa

Recipe by Chelsea’s Messy Apron

Sweet, spicy, and oh-so-Texan, this dish pairs juicy grilled chicken thighs with a salsa of diced peaches (1-1/2 cups), jalapeño, red onion, red pepper, cilantro, and lime. Brush the chicken with a peach preserve glaze (1 cup preserves, olive oil, soy sauce, mustard, garlic, jalapeño) and grill to perfection. Serve with fruit salad, roasted potatoes, or green beans.

Carne Asada Tacos

Recipe by Lisa Bryan of Downshiftology

These street-style tacos feature flank steak loaded into tortillas with avocado, onion, cotija cheese, and cilantro. Lisa nails it with fresh ingredients and bold, simple spices. As she says, Mexican food is “unfussy, approachable, and perfect for a good time.” Ideal for a laid-back picnic vibe.

Ciabatta Ham & Cheese

Raspberry Ginger Ale

Recipe by Cassandra

This refreshing drink is a weekly must for me! Simmer sliced ginger (1 cup) in 2-1/2 cups water for 30 minutes, strain, and mix with lemon juice (1-1/2 lemons) and maple syrup (5-6 tbsp). Puree raspberries (1 cup, frozen work great), strain, and add 2 tbsp to a glass with a quarter of the ginger mix. Top with sparkling water (I love Perrier) and ice.

Mint Lemonade

Picnics scream lemonade, right? Blend mint leaves (1/4 cup), lemon juice (1/2 cup), sugar (1/2 cup), and 1/2 cup water until the mint’s shredded. Strain into a pitcher, add 4 cups water, and chill. Serve over ice—it keeps for a week in the fridge.

Tropical Fruit Salad

Kid-friendly and fuss-free, this salad mixes sliced bananas (2), cubed pears (2), pineapple (3 cups), strawberries (1-1/2 cups), grapes (1 cup), kiwi (4), mangoes (2), and star fruit (2). Toss with orange juice (1/3 cup) and unsweetened pineapple juice (1/3 cup) for a juicy finish.

Share this lineup with your crew and let me know—what’s your spring must-do? Drop a comment or shoot me a note—I’d love to hear from you! Happy picnicking, Texas-style!