No Cook Recipes for Summer

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 meals. From salads, smoothies, sandwiches and dips – you can make all of these recipes 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.

Give some of these recipes a try:

Tuscan Turkey Sandwich

Serve this Tuscan turkey sandwich on focaccia bread with roasted red peppers, sun-dried tomato mayo, spinach, provolone cheese and pesto. 

Ahi Tuna Poke

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. 

Kimchi Tuna 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. 

Brie and Prosciutto Sandwich

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. 

Greek Salad

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.

Italian Sub Sandwich

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.

Yellowtail Sashimi with Serrano + Ponzu

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.

Heirloom Tomato & Mozzarella Caprese Sandwich 

Make this caprese sandwich with ciabatta bread with fresh pesto, sun dried tomatoes, mozzarella cheese, heirloom tomatoes and a sweet balsamic glaze.

Spicy Feta Dip

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 

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. 

Açai Smoothie Bowl

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.

Tzatziki

Serve this tzatziki on it’s own as a dip with crispy pita chips or slather it on a sandwich. 

Heirloom Tomato Caprese Salad

In this summer salad I recommend using fresh, ripe heirloom tomatoes, good-quality extra-virgin olive oil, and aged balsamic if possible.

Tomato, Avocado and Mozzarella Salad

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. Add some corn for added texture and crunch.

Crab and Yuzu Guacamole 

Level up your guacamole with crab meat and yuzu kosho, a Japanese seasoning paste that adds complexity with citrus and a little bit of a kick. If you’re a purist when it comes to guacamole you can find my classic recipe here.

Crab Dip in a Bread Bowl

Mix the cream cheese and sour cream base with buttery crabmeat, Worcestershire, lemon and herbs. Serve this crab dip either hot or cold. 

Summer Fruit Salad with Prosciutto & Burrata

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. 

Lomi Lomi in Yuzu Ponzu Sauce

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. 

Coconut Cloud Smoothie

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.

Creamy Cucumber Salad

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.

Salmon Poke in Creamy Togarashi Sauce

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. 

Almond Butter Overnight Oats

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. 

Shaved Brussels Sprouts Salad Recipe

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. 

At Home Hand Roll Bar (DIY Temaki)

Assemble hand rolls at home with my tips for an at home temaki bar. While the rice is technically cooked I recommend making it ahead of time and serving it warm with the other no cook ingredients!

Avocado Cucumber Lime Gazpacho

Avocado is blended together with cucumber, lime and Serrano pepper for a chilled and refreshing creamy, velvety no cook soup that is perfect for hot summer weather.

Spicy Vietnamese Chicken Salad with Nuoc Cham

This Vietnamese-inspired chicken salad features shredded chicken meat, shredded cabbage, carrots, cilantro, green onions, cucumber and avocado tossed with nuoc cham prominently featuring fish sauce and diced chilies and garlic. It’s the perfect way to use up and leftover rotisserie chicken!

4-Ingredient No Cook Tomato Sauce

This 4-ingredient no-cook tomato sauce, inspired by Spanish pan con tomate, transforms peak-season tomatoes into a fresh, flavorful 15-minute summer pasta.