7 Delicious No-Cook Recipes for Summer
The last thing you want to do on a hot day is stand over a stove for hours. In fact, there’s a good chance you probably don’t want to be anywhere near a hot oven at all. Rather than turning to takeout, try one of these no-cook recipes instead. Cold soup, a tuna and carrot combination, and summer rolls are just a few of the delicious dishes that can be made without relying on a hot oven to get the job done. Here are seven no-cook recipes that let you skip the summer heat and still enjoy a tasty, homemade meal.
1. Tuna and Carrot Salad Sandwiches
Packed with nutrients, including heart-healthy Omega 3 fatty acids, this light and refreshing Prevention recipe is the perfect summer dish. A combination of tuna, fruits, and veggies on a tasty whole-wheat baguette ensures that each bite is packed with mouthwatering flavor. Each sandwich contains 369 calories, 7.5 grams of fat, and provides 29 grams of protein. The recipes yields four servings.
- 2 cans (5 ounces each) pole-caught water-packed white tuna
- 2 small carrots, shredded
- 1 cup finely diced Granny Smith apple (about ½ apple)
- ¾ cup fat-free Greek-style yogurt
- ¼ cup raisins
- ¼ cup chopped fresh parsley
- 1 small shallot, finely diced
- 3 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 4 teaspoons Dijon mustard
- 1 whole-wheat baguette, cut into 4 pieces
- 4 leaves butter lettuce
Directions: Combine drained tuna, carrots, apple, yogurt, raisins, parsley, shallot, mayonnaise, and vinegar in medium bowl. Spread a thin layer of mustard over each piece of toasted baguette. Top with 1 lettuce leaf and scoop of tuna-carrot salad. Sprinkle with salt and pepper to taste.
2. Cold Southwestern Corn and Shrimp Soup
Soup is much better cold on a hot summer day. Martha Stewart’s corn and shrimp soup recipe, which yields four servings, takes almost no time to prepare and keeps you away from a hot stove on a 90-degree day. Get it while it’s cold!
- 4 packages (10 ounces each) frozen corn kernels, thawed
- 1 cup low-fat yogurt
- 1 cup milk
- ⅓ cup fresh lime juice (from 2 or 3 limes)
- 1 teaspoon ground coriander
- Pinch cayenne, pepper
- 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1 avocado, halved, pitted, peeled, and diced
Directions: In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper. Serve garnished with tomatoes, avocado, and reserved whole shrimp.
3. Turkey Waldorf Pockets
Low-fat mayo, plain yogurt, and whole-wheat pitas create a healthy deli sandwich that is bursting with flavor. The recipe, as shown on Delish, yields four servings, with each pocket containing 410 calories and 8 grams of fat. With a prep time of only 5 minutes, this dish will quickly become your summer go-to.
- ½ cup quartered, seedless red grapes
- ½ cup finely chopped apple, such as Fuji or Gala
- ½ cups finely chopped celery
- 4 tablespoons reduced-fat mayonnaise
- 4 tablespoons plain nonfat yogurt
- 4 whole-wheat pita pockets, halved
- 8 large lettuce leaves
- 1 pounds sliced oven-roasted turkey breast
Directions: Mix the fruit, celery, mayonnaise, and yogurt in medium bowl until well combined. Cover and refrigerate for 1 hour, or until you’re ready to prepare your lunch. Line each pita half with a lettuce leaf and several slices of turkey. Stuff with a scoop of chilled fruit mixture. Wrap each pocket individually in plastic wrap.
4. Picnic in a Glass
Everything about Southern Living‘s recipe screams summer. The dish, which yields six to eight servings, can easily be prepared in the morning and is perfect for a picnic, family get-together, or a tasty treat to enjoy at work. Don’t worry about the ingredients being packed in together. It strengthens the flavor of the dish and lets the pita chips soften a bit. Serve it directly from the jar of your choice.
- 1 (19 ounce) can chickpeas, drained and rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lemon juice
- 5 tablespoons olive oil, divided
- 1 (2 ½ to 3 pounds) deli-roasted chicken, skinned, boned, and shredded
- ¾ cup chopped radishes
- ¼ cup finely chopped red onion
- 1 pint grape tomatoes, halved
- 1 ½ cups chopped English cucumbers
- Yogurt dressing
- 3 cups coarsely crushed pita chips
- Lemon wedges
Directions: Stir together the first 4 ingredients and 2 tablespoons olive oil; stir in shredded chicken. Add table salt and black pepper to taste, and let it stand 15 minutes. Meanwhile, stir together radishes, onion, and 1 tablespoon olive oil. Stir together tomatoes and 1 tablespoon olive oil. Stir together cucumbers and remaining 1 tablespoon olive oil. Season each mixture with salt and pepper to taste. Layer the chickpea mixture, radish mixture, ¾ cup yogurt dressing, tomato mixture, pita chips, and cucumber mixture in a 4-quart bowl. Then top with the remaining yogurt dressing. Cover and chill 2 to 4 hours. Serve with lemon wedges and additional pita chips.
5. Chipotle Chicken Taco Salad
Creamy dressing, zesty chiles, and roasted chicken breast create an unbelievably easy and refreshing dish. This Cooking Light recipe yields four servings, with each containing 249 calories and 8.2 grams of fat.
- ⅓ cup chopped fresh cilantro
- ⅔ cup light sour cream
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons fresh lime juice
- ¼ teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- ½ cup diced peeled avocado
- ⅓ cup thinly vertically sliced red onion
Directions: To prepare the dressing, combine the first 7 ingredients, stirring well. To prepare the salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over the salad, and toss gently to coat. Serve immediately.
6. The Muffuletta Sandwich
Oprah‘s Muffuletta Sandwich won’t disappoint. Wedged between scrumptious Italian bread is spicy cured meat, garlicky olive salad, and oodles of cheese. For the best results, prepare the olive salad about a week before making the sandwich, so the flavors are able to intensify. The recipe yields four servings, and the olive salad will stay nice and fresh for up to 1 month.
- 2 cups green olives, pitted
- ½ cup Kalamata olives , pitted
- 1 ¼ cups ready-made giardiniera
- 2 tablespoons capers
- 3 cloves garlic , thinly sliced
- ¼ cup celery, thinly sliced
- 1 tablespoons Italian parsley , finely chopped
- 2 teaspoons dried oregano
- 1 teaspoons crushed red pepper flakes
- 3 tablespoons red wine vinegar
- ¼ cup jarred pimientos
- 2 green onions, finely chopped (about 2 tablespoons)
- Kosher salt, to taste
- Freshly ground black pepper , to taste
- 1 ¾ cups extra-virgin olive oil
- 1 (15-ounce) loaf Italian bread , preferably seeded and round (about 12 inches in diameter)
- 1 ½ cups olive salad (or more, to taste)
- 3 tablespoons oil from olive salad (or more, to taste)
- 3 ounces capicola ham, thinly sliced
- 3 ounces Genoa salami, thinly sliced
- 3 ounces mortadella, thinly sliced
- 3 ounces provolone cheese, thinly sliced
- 3 ounces Swiss cheese, thinly sliced
Directions: To make the olive salad, lightly crush olives on a wooden cutting board with the heel of your hand. Break up any large pieces of vegetables in giardiniera. Combine all ingredients in a large jar or a bowl with a resealable lid, making sure everything is immersed in olive oil. Stir, cover container tightly, and refrigerate at least two days (preferably one week). To make the sandwich, halve loaf of bread lengthwise. Spoon olive salad on one side. Spread out olives, breaking them into pieces with your hands, and gently push into bread. Coat other side of bread with oil. Layer olive-salad-laden side of bread with overlapping slices of ham, salami, mortadella, provolone, and Swiss. Top with oil-coated side. Cut loaf into four wedges, and enjoy!
7. Shrimp and Vegetable Summer Rolls
All you need for this easy summer dish is a microwave. The rolls are packed with shrimp, carrots, and bell peppers, and the serving of cilantro creates a refreshing meal that’s great for a steamy day. As an added bonus, Food & Wine‘s recipe is also really healthy. Each bite is packed with cancer-fighting alpha-carotene, which is found in the yellow peppers and carrots. This recipe yields eight servings.
- 2 cups shredded carrots
- 1 small red onion, thinly sliced
- ¾ cup plus 2 tablespoons unseasoned rice vinegar
- ½ cup sugar
- 2 garlic cloves, smashed
- 1 tablespoon Asian fish sauce
- 16 8-inch round rice papers
- 16 cilantro sprigs
- 1 head Boston lettuce, separated
- 1 pound cooked large shrimp, halved lengthwise
- 2 yellow bell peppers, cut into ¼-inch strips
- 3 ½ ounces bean thread vermicelli, soaked in hot water until pliable and drained well
Directions: In a bowl, toss the carrots, onion, ¼ cup plus 2 tablespoons of the vinegar, and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain. In a glass bowl, mix the remaining vinegar, sugar, and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with three shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.