Why International Picnic Day Is the Perfect Excuse to Slow Down and Savor
Simple recipes, fresh air, and meaningful connection—all wrapped up in one lovely day
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Life moves fast. That’s why I love days like International Picnic Day. They remind us to pause, breathe, and enjoy what’s right in front of us. This heartwarming holiday celebrates the joy of eating outdoors, surrounded by nature, good food, and even better company.
In this post, I’m sharing three delicious plant-based recipes and practical picnic tips that make it easy to create your own moment of calm and connection.
This post may contain affiliate links. Full disclosure at the bottom.
Baskets, Blankets, and a Beautiful Reason to Gather
International Picnic Day, celebrated annually on June 18, is a lovely reminder to slow down and savor the simple joys of life. It’s more than a fun excuse to eat outside. It’s a sweet invitation to reconnect—with nature, with loved ones, and with ourselves.
There’s something special about sitting on a soft blanket, enjoying a homemade meal, and watching the breeze move through the trees. These moments don’t need to be fancy to feel magical. A fresh tomato sandwich and a juicy slice of melon can taste like heaven when shared with someone you care about.
The word “picnic” comes from the French term pique-nique. It began as a casual outdoor meal where everyone brought a little something to share. The tradition evolved during the Victorian era, transforming into elegant outings complete with full menus and decorative touches.
Over time, picnics have become popular worldwide, and they continue to bring people together today—just as they did hundreds of years ago.
A French Classic with a Plant-Based Twist
Let’s take a stroll through the lavender fields of Provence—picnic-style! This French Lentil Niçoise Salad is a hearty and elegant tribute to the timeless European tradition of picnics.
It’s a dish that celebrates simplicity, packed with protein, rich in fiber, and full of color and crunch. You can prepare it ahead of time, making it perfect for stress-free preparation.
The texture is incredibly satisfying. Creamy potatoes, crisp green beans, and juicy tomatoes all mingle in a tangy mustard dressing. It’s nourishing and balanced, ideal for mature taste buds that want both flavor and finesse. Bon appétit!
French Lentil Niçoise Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 main dishes
Calories 280 kcal
Ingredients
For the Salad:
1 cup dry French green lentils (a.k.a. lentilles du Puy)
12-16 baby potatoes halved or quartered
1 heaping cup green beans trimmed
1 cup cherry tomatoes halved
¼ cup niçoise or Kalamata olives halved
¼ cup red onion thinly sliced
¼ cup fresh parsley chopped
½ block firm tofu (optional) cubed and lightly pan-seared or marinated (for added protein)
For the Dressing:
3 Tbsp Dijon mustard
2 Tbsp red wine vinegar
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
1 tsp maple syrup or date paste for balance
1 small clove garlic minced
fresh ground pepper to taste
Instructions
Cook the lentils: Rinse lentils. In a medium pot, add lentils and 3 cups water. Bring to a boil, then simmer uncovered for 20–25 min until tender but not mushy. Drain and let cool.
Boil the potatoes: Place halved potatoes in salted water, boil 10–12 min until fork-tender. Drain and let cool.
Blanch the green beans: Boil or steam beans for 2–3 min until just tender. Transfer to ice water to keep them crisp and green.
Mix the dressing: Whisk all ingredients together in a jar or small bowl. Adjust lemon, mustard, and sweetener to taste.
Assemble the salad: In a large bowl or platter, layer lentils, potatoes, green beans, tomatoes, olives, and red onion. Drizzle with dressing and sprinkle with fresh parsley.
Notes
Picnic Packing Tips
Pack dressing separately in a small jar and dress the salad just before serving to keep textures crisp.
Use a shallow container or arrange salad in layers (lentils at the bottom, fresh veg on top) to avoid sogginess.
Keep it chilled: Use a freezer pack or insulated tote if traveling for more than 1 hour.
Portable tip: Mason jar salads work beautifully! Start with lentils and dressing at the bottom, then layer upward.
Nutrition
Serving: 1 serving | Calories: 280kcal | Carbohydrates: 43g | Protein: 13g | Fat: 4g | Fiber: 10g
The Shareable Star of the Picnic Table
This Mediterranean Mezze Picnic Platter is sunshine on a tray. It’s a no-cook, flavor-packed experience that brings everyone to the table—literally. Think creamy hummus, herby tabbouleh, colorful veggies, and pillowy pita. It’s social, snackable, and so easy to love.
Every bite offers something different. The crunch of carrots, the zing of lemon, the richness of tahini—it’s all there. This platter is a celebration of variety and bold flavors, grand for those who love a culinary adventure and effortless prep. It’s a picnic win all around!
Mediterranean Mezze Picnic Platter
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 210 kcal
Ingredients
Hummus (Oil-Free Version)
1 can chickpeas drained and rinsed
2 Tbsp tahini
1 clove garlic
2-4 Tbsp aquafaba (liquid from chickpeas) or water
salt to taste
Tabbouleh (Herb-Focused, Grain-Light):
1 bunch fresh parsley finely chopped
½ bunch mint chopped
¼ cup bulgar wheat soaked
1 small tomato diced
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
salt to taste
Baba Ghanoush (Optional)
1 medium eggplant roasted and mashed
1 Tbsp tahini
1 Tbsp lemon juice
½ clove garlic
smoked paprika optional
salt to taste
Veggies and Sides:
cucumber slices or spears
cherry tomatoes halved
carrot sticks or colorful bell pepper strips
olives
whole wheat pita sliced
Instructions
Prepare each dip or salad in advance; store separately until serving.
Arrange dips in small bowls, then artfully spread out veggies, olives, and pita around them on a large serving tray or platter.
Garnish with fresh parsley, lemon wedges, or a sprinkle of za'atar if you like a little flair.
Notes
Picnic Packing Tips
Use bento-style or sectioned containers to separate dips and crunchy veg.
Keep dips cool in a lunchbox-style cooler or with an ice pack.
Pack pita separately in a sealed bag to avoid sogginess.
No utensils needed if you include enough crudité—easy, elegant finger food!
Nutrition
Serving: 1 serving | Calories: 210kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Fiber: 8g
Cool, Crunchy, and Completely Customizable
These Thai Summer Rolls are the ultimate warm weather treat. They’re light, fresh, and made to be held in your hand. Filled with crisp veggies, herbs, and tofu, each roll is a canvas for your culinary creativity. They’re beautiful to look at and even better to eat.
You can roll them ahead of time and chill them until it’s time for the picnic. The creamy ginger-almond dipping sauce is peanut-free and packed with rich, flavorful notes. It’s a thoughtful touch for folks with allergies and adds a savory-sweet kick to every bite.
Thai Summer Rolls with Ginger-Almond Dipping Sauce
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 rolls
Calories 220 kcal
Ingredients
Summer Rolls:
8 sheets rice paper wrappers
1 block firm tofu sliced into strips (pan-seared or steamed)
1 cup carrot julienned
1 cup cucumber julienned or sliced into thin matchsticks
1 bell pepper (any color) thinly sliced
1 cup purple cabbage shredded
1 cup fresh herbs mint, Thai basil, cilantro (choose your favorites)
Optional: rice noodles cooked and cooled, ½ cup
Ginger-Almond Dipping Sauce (Peanut-Free)
3 Tbsp almond butter
1 Tbsp fresh ginger grated
2 Tbsp tamari or coconut aminos
1 Tbsp lime juice
2 tsp maple syrup
1-2 Tbsp warm water to thin as needed
½ tsp toasted sesame oil
Instructions
Prepare the fillings: Slice all vegetables and tofu ahead of time. If using rice noodles, rinse under cool water to prevent sticking.
Make the sauce: Whisk together almond butter, ginger, tamari, lime juice, maple syrup, and water. Adjust consistency to your liking.
Soften rice paper wrappers: Dip each sheet briefly in warm water (~10 seconds), then lay flat on a damp surface or towel.
Assemble the rolls: Layer tofu, veggies, herbs (and optional noodles) in the center. Fold sides inward, then roll up tightly like a burrito.
Serve or chill: Rolls can be sliced in half and served immediately or chilled for a few hours.
Notes
Picnic Packing Tips
Wrap rolls in damp paper towels, then place in an airtight container to prevent sticking and drying out.
Pack dipping sauce separately in a small leak-proof jar.
Best served cool—store in a cooler or insulated tote for peak freshness.
Label with toothpicks or colored wraps if making different filling varieties (e.g., spicy vs. mild).
Nutrition
Serving: 2 rolls | Calories: 220kcal | Carbohydrates: 20g | Protein: 11g | Fat: 9g | Fiber: 5g
Pack Smart, Snack Happy: Tips for a Perfect Picnic
A great picnic isn’t just about the food. It’s about making the whole experience feel easy, relaxing, and magical. With just a few thoughtful touches, you can keep your food fresh, your setup smooth, and your heart full.
Here are some easy tips to help you make the most of your International Picnic Day outing.
Food Safety & Freshness
Use an insulated tote or cooler with plenty of ice packs to keep your food cold.
Keep dressings and sauces in separate squeeze bottles until serving.
Choose sturdy foods like beans, grains, and crunchy vegetables.
Avoid anything that melts quickly or needs reheating.
Chill everything well before packing to keep it cooler longer.
Smart Packing
Bring reusable utensils, cloth napkins, and lightweight trays.
Pack food in containers with tight lids to avoid leaks.
Stack your items carefully to prevent them from shifting during transit.
Label each dish or create a mini menu card for fun.
Toss in a few wet wipes or a small towel for quick cleanups.
Comfort and Enjoyment
Lay out a soft blanket or bring foldable chairs for extra comfort.
Don’t forget sunscreen, a hat, and sunglasses for sunny spots.
Add a personal touch with fresh flowers or a favorite mug.
Pack a book of poems or a quiet playlist for peaceful moments.
A thermos of tea or sparkling water makes everything feel special.
Fun and Connection
Bring simple games like Uno, crossword puzzles, or dominoes to keep everyone entertained.
Use the time to journal, doodle, or reflect.
Gaze at the clouds and chat about what you see.
Share stories from your childhood—picnics are perfect for nostalgia.
Invite a neighbor or friend who could use a little company.
A little planning goes a long way. These small details can turn a simple meal into a memory worth keeping.
So, take a deep breath, grab your basket, and let your International Picnic Day celebration be as joyful and easy as it was meant to be.
Savor the Breeze, Savor the Moment
There’s something truly healing about sharing a meal under the sky. It reminds us to slow down. To breathe. To cherish the people and the quiet beauty around us.
For those of us over 50, these moments hold even greater significance. We’ve learned the value of calm. We crave connection. And we know how good it feels to nourish our bodies with care.
International Picnic Day is the perfect time to create one of those sweet moments. It doesn’t need to be fancy. You can lay out a blanket in your backyard or take a quiet lunch to your favorite shady spot in the park. What matters most is how it feels—easy, peaceful, and full of joy.
So, here’s your invitation. Celebrate life. Savor simplicity. And let every bite, every breeze, and every smile remind you how beautiful it is to be fully present.
After your picnic, share your experience with us. We’d love to hear about your favorite moments, the delicious food you enjoyed, and the people you shared it with. Let’s celebrate International Picnic Day together!
©2025 Julene Cole, all rights reserved
Thank you so much for spending this time with me. I hope your International Picnic Day is filled with fresh flavors, gentle sunshine, and the kind of laughter that lingers.
There is so much beauty in slowing down and truly savoring each bite, each breeze, and each shared smile.
I’m beyond grateful to walk this plant-based journey with you. Your presence here means the world to me.
Expect Miracles!
Until next time,
Julene