There's no reason to slave over a hot stove or oven when there are so many other delicious and healthy recipes out there. Odds are you probably already have the staples in your fridge as well, or it's time to explore new foods. Here are the best no-cook meal ideas for hot summer days to try out this season!
BLT Chicken Salad Stuffed Avocados
- Start by preheating your oven to 400 degrees and laying 12 slices of turkey bacon out on a foil lined baking sheet.
- Bake for 10 minutes, flip, bake for another five minutes, and lay the bacon out over several sheets of paper towels to cool.
- Meanwhile, quarter 2 roma tomatoes, scoop out all the pulp and seeds with your fingers, and dice into small chunks. Then chop 1 cup of romaine lettuce into small pieces.
- In a large bowl, combine 1 1/2 cups shredded rotisserie chicken, 1 1/2 cups of cottage cheese, romaine lettuce, tomatoes, crumbled turkey bacon, and mix together. Season to taste with salt and pepper.
- Now half your avocados, remove the pits, and season lightly with salt and pepper.
- To serve, scoop some of the chicken salad into each avocado half, and enjoy!
This classic no-cook gazpacho is a mix of fresh vegetables and tomato-based vegetable juice for a perfect blend of smooth flavors on a hot summer day.
- In the bowl of a food processor or in a blender, combine 3 stalks of diced celery, 1 seedless diced cucumber, 1 diced zucchini, 3/4 of red onion, 2 cups of tomato juice with 2 cloves of minced garlic, 1/4 cup of olive oil, 1/4 cup of red wine vinegar, 2 tablespoons of sugar, 2 tablespoons of hot sauce to taste, 1 tablespoon of celery salt, and 1 tablespoon of garlic salt.
- Pulse all of ingredients until well blended. Add 2 more cups of tomato juice and pulse to mix.
- Season with kosher salt and freshly ground black pepper, and chill the soup for at least 1 hour before serving.
- Finally serve the soup with a drizzle of sour cream and top with freshly chopped chives.
Rice Noodle Salad with Pickled Vegetables
The last summer meal we have for you will upgrade your salad game. This is a healthy, gluten-free summer salad with Vietnamese flavors you'll love.
- Start by cooking 4–5 ounces of rice noodles according to directions on the package, and rinse with cold running water. Alternately, you can pour boiling water over noodles in a bowl, and let the noodles soak until tender but not mushy (about 5-15 minutes). Then drain and rinse under very cold water until it's chilled throughout.
- In a small sauce pan, add 2 cloves of garlic, 1 diced shallot, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1/2 cup of vinegar, 2 tablespoons of oil, 3 tablespoons of sugar or honey, and 1 teaspoon of Sriracha. Give this a stir and bring to a simmer.
- Then place 4–5 cups of your choice of vegetables (carrots, bell peppers, daikon radish, turnips, cucumber, zucchini ribbons, radish, green papaya) and pour the pickling liquid over top. Toss to coat well, chill 15 minutes in the fridge, and toss again.
- Now add the noodles, 1 cup of chopped cilantro, and 1 cup of chopped basil or mint to the pickled vegetable bowl. Toss to combine, and refrigerate until ready to serve.
- This salad is best served very cold, so be sure to make it one hour ahead or the day before. You can also add 4–8 ounces of cooked chilled shrimp or cubed tofu for something extra. Just toss it in at the same time as the noodles!
Smoked Salmon Toast
This no-cook meal is the perfect fast and easy breakfast recipe you needed in your life. Now you'll start your summer mornings right every time.
- Toast 2 pieces of marble rye bread, and spread 1 tablespoon of cream cheese or avocado on each piece.
- Take 2-3 thin slices of smoked salmon and divide onto each slice.
- Peel and thinly slice 1 hard boiled egg to put over the cream cheese.
- Then put 1 teaspoon capers and several dill sprigs on the toast.
- Now sprinkle with salt and pepper to taste, and enjoy your meal!