Combat the hot weather with these 5 healthy, no-cook recipes

Hot weather can make both cooking and eating a bit of challenge. When the temperatures are climbing, the last place we want to be is stuck in the kitchen slaving over a hot stove. I mean, really. So here’s our top picks of the most nutritiously dense no-cook recipes we’ve ever come across. Summer shouldn’t have to be uncomfortable, and cooking needn’t be a chore. Get food-loving and have a fantastic August with these easy, breezy cool-down meal ideas.

No-cook recipe Nº1

Caprese Avocado Toast

Ingredients:

• 1 large avocado, halved and pitted
• 1/2 lemon
• kosher salt
• Freshly ground black pepper
• 2 thick slices sourdough, toasted
• 1/2 halved cherry tomatoes
• 1 cup mozzarella balls (such as Ciliegine)
• Flaky sea salt
• 2 fresh basil leaves, finely sliced
• Balsamic glaze, for drizzling

Method:

1. Remove avocado halves from skin and place in a medium-sized bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper and mash with a fork. Taste for seasoning, adding more lemon juice if desired.
2. Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil and drizzle with balsamic glaze. Serve immediately.

No-cook recipe Nº2

White Gazpacho & Tomato Toasts

Ingredients:

• 6 slices of thick country white bread
• 1 large seedless (English) cucumber
• 2 cups seedless green grapes
• ½ cup blanched almonds
• 2 small cloves garlic
• 2 tsp. sherry vinegar
• ¼ cup Extra virgin olive oil
• 2 tbsp. Extra virgin olive oil
• 2 medium ripe tomatoes
• 8 slice country white bread

Method:

1. In medium bowl, soak bread cubes in 1/2 cup cold water; set aside.
2. In blender, pulse cucumber, grapes, almonds, garlic, 1 1/2 cups cold water, and 1 1/2 teaspoons salt until finely chopped. Add soaked bread; puree until smooth.
3. Pulse in vinegar and 1/4 cup olive oil. Refrigerate until cold, at least 4 hours or up to 24 hours.
4. With box grater set in large bowl, grate tomatoes. Discard skins. To tomato pulp, add remaining 2 tablespoons oil and pinch salt.
5. To serve, divide gazpacho among bowls. Garnish with additional oil and chopped almonds, if desired. Spoon tomato mixture onto toasts. Serve with gazpacho

No-cook recipe Nº3

Mediterranean Tuna Lettuce Wraps

Ingredients:

• 10 oz of tuna
• ½ cup kalamata olives
• ½ cup feta cheese
• 2 small bell peppers
• ½ red onion, chopped
• 1 can (15.5 oz) chickpeas, rinsed and drained
• Zest and juice of one lemon
• 1 tbsp. dijon mustard
• 1 tbsp. extra virgin olive oil
• 2 tsp. fresh mint, chopped
• 1 tsp. sea salt
• 1 pint grape tomatoes, halved
• Bib lettuce, Iceberg lettuce

Method:

1. In a large mixing bowl add tuna, kalamata olives, feta cheese, bell peppers, red onion, chickpeas, zest and juice of one lemon, dijon mustard, olive oil and sea salt.
2. Stir well to combine.
3. Add tomatoes and gently fold into the mixture.
4. Place a scoop of the tuna mixture in a large piece of lettuce and wrap up.

No-cook recipe Nº4

Deli Roast Beef Summer Rolls

Ingredients:

• 1 large garlic clove, smashed
• 1 1/2 tablespoons light brown sugar
• 1 teaspoon Thai green curry paste
• 2 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/3 cup mayonnaise
• 4 cups coleslaw mix
• 1/2 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips
• 24 six-inch-round rice paper wrappers, plus more in case of breakage

Method:

1. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
3. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
4. Just before serving, cut each roll in half and serve with the dipping sauce.

No-cook recipe Nº5

Southwestern Corn & Shrimp Soup

Ingredients:

• 4 packages (10 oz each) frozen corn kernels, thawed
• 1 cup low-fat yogurt
• 1 cup milk
• 1/3 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

Method:

1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
2. 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.
3. Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Sources: Delish, Becky’s Best Bites and Food & Wine.