No-Cook Meals Perfect For These Hot Summer Months

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Check out these 11 no-cook dishes to prepare at home for those scorching summer evenings when turning the oven on is simply out of the question.

With summer quickly approaching, it’s time to start thinking about what you’re going to eat on those warm nights when it’s just too hot to turn on the stove or oven.

Just the thought of standing in a hot kitchen with steam and heat rising from a skillet is exhausting and miserable. However, you don’t have to settle for a boring cold cut sandwich or salad, there are plenty of refreshing, heatless meals to prepare right at home that are also delicious and filling.   

1. Crab & Guacamole Salad:

Salad

–8 oz. of your favorite guacamole

–1 head romaine lettuce

–1-2 Roma tomatoes, for garnish

–1 cup lightly packed lump crab meat

–1 tsp. salt

Garnish

–Handful trimmed cilantro

–Freshly cracked pepper, to taste

Dressing

–1/4 cup mayonnaise

–1/2 tsp. Sriracha sauce

–1/2 tsp. lemon juice

–2 to 3 tsp. water (optional)

Directions

Mix the salad and top with the garnish and dressing to taste.

2. Lemon Tuna Salad:

–1/3 cucumber, diced small

–1/2 small avocado, diced small

–1 tsp. lemon juice

–1 can (4-6 oz. or 100-150 grams) of tuna

–1 T. mayo

–1 T. mustard 

–Salt, to taste

–Salad greens (optional)

–Black pepper, to taste 

Directions

Mix the diced cucumber and avocado with the lemon juice. Flake the tuna and mix well with the mayo and mustard. Add the tuna to the avocado and cucumber. Add salt to taste. Prepare the salad greens (optional: add olive oil and lemon juice to taste). Place the tuna salad on top of the greens and sprinkle black pepper on top.

3. Roast Beef & Cheddar Roll-Ups:

–4 oz. cream cheese, softened

–2 T. prepared horseradish

–4 large flour tortillas

–1 head romaine lettuce, tough ribs removed

–8 oz. thinly sliced deli roast beef

–4 oz. cheddar, thinly sliced

Directions

In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla. Layer the tortillas with the lettuce, roast beef, and cheddar, and roll them up.

4. Raw Zucchini Pasta:

–2 zucchinis

–1/2 cup cherry tomatoes, sliced

–1/4 cup Parmesan, shaved

–1/4 cup almonds (or nut of choice)

–1/2 cup parsley (or herb of choice)

–1/4 cup olive oil

–2 stalks green onion (or 2 garlic cloves)

–1/2 lemon, juiced

–Pinch of salt and pepper, to taste

Directions

Wash and spiralize zucchini into a large bowl, then cut up the cherry tomatoes and set them aside. For the pesto, place almonds, parsley, olive oil, green onions, and salt and pepper into a food processor and pulse until paste-like (add water or more olive oil for a thinner consistency).

Massage enough pesto spread into the zoodles to suit your preference and finish with a squeeze of lemon to better coat. Top with sliced cherry tomatoes and shaved parmesan.

You can buy pre-made pesto sauce for this dish to cut down on prep time.  

5. Veggie Pita Pouch:

 

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–1 whole wheat pita

–4 T. hummus

–1 cup romaine, chopped/shredded

–1 cup cucumbers, finely sliced

–1 cup cherry tomatoes, sliced

–1/2 lemon, juiced

–2 T. olive oil

–Salt and pepper, to taste 

Directions

Toast the pita, slice it in half, and evenly fill each half with hummus, romaine, cucumbers, tomatoes. Serve with a side of olive oil, lemon juice, and salt and pepper to taste for dipping.

6. Mango, Habanero & Black Bean Tacos:

–1 small mango, diced

–1/4 cup diced red onion

–1 diced red Padrón pepper (or 1/4 cup red bell)

–1 lime, juiced

–Splash of olive oil

–Handful of cilantro, chopped

–3/4 cup cooked black beans, drained and rinsed

–1 avocado, diced

–1-2 tsp. mango habanero jam*

–Salt, to taste

–4-6 flour (or gluten-free corn) tortillas

–Crumbled Cotija cheese (optional)

–Greek yogurt with lime and salt (optional)

Directions

In a medium bowl stir together diced mango, red onion, red pepper, lime juice, olive oil, chopped cilantro, avocado, black beans, and 1-2 teaspoons of mango habanero jam. Add a few generous pinches of salt. Taste and adjust seasonings. Chill until ready to use.

Char (or warm) your tortillas, and fill with the above mixture.

Optional: Top with crumbly cheese and/or seasoned Greek yogurt (or sour cream), and extra habanero jam on the side.

*You can skip the jam and add spice with roasted jalapeños or habanero peppers or chipotle spices.

7. ALT & Fruit Salad:

 

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–2 pieces of whole wheat bread, toasted

–1/2 avocado, pitted and scooped

–1-2 T. pesto 

–1 handful arugula

–1/3 cup cherry tomatoes, sliced

–1 handful blueberries

–2-3 strawberries, sliced (or your fruit of choice) 

Directions

Toast bread and spread each half with pesto, then top with mashed avocado and sliced cherry tomatoes. Follow by sandwiching handful of arugula in between. Serve with fruit on the side.

8. Avocado Caprese:

 

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–2 cups fresh arugula

–1/2 avocado, pitted and sliced

–3 slices fresh mozzarella cheese

–A few tomato slices (optional)

–Fresh basil leaves

–1 T. extra virgin olive oil

–1 1/2 tsp. balsamic vinegar

–Generous pinch of sugar or dollop of honey

–Kosher salt and freshly ground black pepper, to taste

Directions

Put avocado slices, arugula, tomatoes, and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk olive oil, balsamic vinegar, and sugar or honey together in a small bowl. Season with salt and pepper to taste. Toss salad with dressing and serve.

9. Creamy Shrimp Rolls:

–1/4 cup mayonnaise

–1 T. fresh lemon juice

–1/2 tsp. salt

–1/4 tsp. pepper

–1 1/2 pounds cooked medium shrimp, cut in half crosswise

–2 stalks celery, chopped

–1/4 cup sliced chives (optional)

–4 hot dog buns

–1 small head butter lettuce, torn into pieces

–1 5-oz. bag potato chips

Directions

In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the shrimp, celery, and chives. Line the buns with the lettuce and fill with the shrimp mixture. Serve with potato chips on the side.

10. Greek Salad:

–1 head romaine lettuce, chopped

–1/2 cup Kalamata olives, sliced

–1/2 cup feta cheese, crumbled

–1 cup cucumbers, chopped

–1 cup cherry tomatoes, chopped

–1/3 cup green onions, sliced

–1/2 lemon, juiced

–2-3 T. olive oil

–Salt and pepper, to taste

Directions

Mix the romaine, olives, feta, cucumbers, cherry tomatoes, and green onions together in a large bowl. Top with drizzled olive oil, lemon juice, and salt and pepper to taste.

11. Hummus & Veggie Collard Wraps:

 

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–2 collard leaves

–1/2 cup basil pesto hummus

–10 asparagus spears, roasted or raw

–1/2 cup cucumber, peeled and sliced into short thin strips

–1-2 carrots, peeled and sliced into short thin strips

–1/2 cup zucchini, sliced into short thin strips

–1/2 cup radish, sliced into short thin strips

–1/2 cup red cabbage, sliced thin

–1/2 avocado

–Micro greens, sprouts, or baby greens

Directions

Wash and dry collard leaves and then use a paring knife to shave down the stems to make them easier to fold.

Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting the amount between both wraps. Wrap the leaves like a burrito. Cut each wrap in half and enjoy.

In addition to being heatless, many of these dishes are meatless. However, you can toss in pre-cooked chicken or turkey from your local grocery deli for extra protein.  

Go ahead, give your oven a break and tickle your taste buds with a few of these no-cook options.

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