As soon as summer hits I don’t feel like using the stove. I don’t handle extreme temperatures very well and sweating that much is just exhausting. Also, I prefer to only sweat during yoga or at the gym. I’ve compiled a list of my favorite no-cook recipes. From salads, smoothies, sandwiches and dips – you can make all of these without breaking a sweat!
I’ll cover you with starters that are great poolside on a hot day to sandwiches perfect for picnics or raw recipes featuring quality fish for impressive dinners. So, try these recipes you can make by just opening the fridge and throwing a few things together. For some more simple ideas turn to snacks like cheeseboards, salmon carpaccio with capers and onions, slices of sweet melon wrapped in salty prosciutto or summer watermelon topped with a bit of Tajin, a Mexican chili salt.
Also, this Tuscan turkey sandwich is made on focaccia with roasted red peppers, sun-dried tomato mayo, spinach, provolone cheese and pesto.
Serve over rice or on its own! Also, this Hawaiian favorite is made with raw ahi tuna in a classic sauce. You can customize it with your favorite additions like edamame or seaweed salad.
Serve this kimchi tuna salad over simple mixed greens or on bread. Also, if you want to turn the oven on for a bit you can take it a step further and make a tuna melt.
This Brie and prosciutto sandwich takes a classic ham and cheese to the next level. Also, I serve it on ciabatta though you can turn it into a classic French sandwich, by substituting a baguette.
This simple Greek salad is ideal for summer produce. It has the flavor of the tangy feta cheese perfectly complements the juicy fresh tomatoes, and cucumber. You can marinate the onion lightly in olive oil.
This Italian sub sandwich or hoagie is made with an assortment of cured meats: salami, prosciutto, mortadella, ham and capicola with provolone cheese on rolls.
Raw slices of yellowtail are paired with slices of serrano peppers and yuzu kosho for a little spice. It’s paired with cilantro and ponzu for an extremely flavorful, yet light dish. Also, you can eat on its own or pair with sushi, or a simple cucumber salad tossed in rice vinegar and sesame oil.
This caprese sandwich is made with ciabatta bread with fresh pesto, sun dried tomatoes, mozzarella cheese, heirloom tomatoes and sweet balsamic glaze.
The mixture of umami-packed sun-dried tomatoes with the North African red pepper blend known as harissa, complement the briny feta cheese. Pair with crisp sliced vegetables or pita.
Romesco is an easy Spanish sauce made from roasted red pepper and almonds specifically from Catalonia. Serve as a dip with fresh or roasted vegetables or spread on your favorite sandwich.
These frozen, blended bowls made from a mixture of açai and other fruit are thicker than a smoothie and topped with sliced fresh fruit and granola.
Serve this tzatziki on it’s own as a dip with crispy pita chips or slather it on a sandwich.
In this summer salad I recommend using fresh, ripe heirloom tomatoes, good-quality extra-virgin olive oil, and aged balsamic if possible.
This quick salad is made with just a few ingredients and is always a hit whether it’s served on its own or as a side for grilled steak or roasted fish.
The cream cheese and sour cream base is mixed with buttery crabmeat, Worcestershire, lemon and herbs and can be served hot or cold.
This salad goes beyond the classic pairing of prosciutto and cantaloupe. Sweet and juicy summer stone fruit is served with salty prosciutto and cold, creamy burrata.
The salmon is salt-cured overnight, then traditionally mixed by massaging the ingredients together in this Hawaiian recipe. I like serving it piled into leaves of butter lettuce.
I love starting a hot summer day with a smoothie! This recipe inspired by a viral order at LA grocery store, Erewhon. It’s aptly named for its sky-like quality (bright blue color thanks to spirulina Blue Majik) is made with coconut, almond milk, almond butter, avocado, pineapple, banana and more.
Slice the cucumber thin and crisp then serve with a creamy dressing made from thin out sour cream vinegar mixture. Then, toss with fresh dill, salt and pepper.
For this recipe, make sure to cute the raw salmon in cubes or toss the steelhead trout in a spicy mayo sauce made with togarashi and sriracha in a non-traditional version of the Hawaiian favorite. Also, serve over rice or on its own for a great hot weather snack.
Moreover, though this recipe requires a little foresight (to mix the ingredients the night before) it comes together in 5 minutes for a quick breakfast to grab on the go.
Get this Brussels sprouts salad by combining shredded kale, dried cranberries, walnuts and shaved Parmesan. Also, add in a light whole grain mustard vinaigrette for an easy salad.