When summer gets hot, it gets hot fast. And the last thing anyone wants to do when temperatures soar is turn on the oven or stovetop. The good news is that you don’t have to. There are plenty of quick no-cook meals that completely satisfy.
Typically making tacos requires cooking meat over a hot stove. Well, not with this raw vegan version that only takes 10 minutes to prepare. After combining walnuts with a blend of sun-dried tomatoes, peppers, garlic, and dry spices, you can assemble your tacos and eat up.
This Greek salad gets a healthy makeover by pairing Lacinato kale, cherry tomatoes, cucumbers, red onion, olives, and pine nuts with a tangy vinaigrette and a “ricotta” made from grated and marinated cauliflower.
Summer rolls always hit the spot—especially when you’re looking for something extra-cooling to eat. These rolls are packed with avocado, carrots, red peppers, spring onions, lettuce, and coriander leaves, and you can dip them in an easy-to-make mango sauce.
Lettuce wraps are one of the easiest summer meals, and this one is filled with a protein-packed avocado chickpea salad that gives tuna a run for its money. It will fill you up without weighing you down.
This quickie salad has everything you could want in an easy weeknight meal: plenty of hearty, filling veggies, crunchy almonds, and flavorful herbs, all coated in a ginger-carrot dressing. Refreshing is an understatement.
Okay, okay—this recipe requires just a tiny bit of cooking to warm up the peanut butter for the spicy sauce, but you can get the job done right in the microwave instead of using the stove. What you’re left with is a pad Thai that swaps rice noodles for zucchini noodles and contains carrots, red pepper, red cabbage, edamame, and cashews.
This registered dietitian-approved salad is packed with antioxidants from blueberries, strawberries, beets, dried mulberries, pumpkin seeds, and other wholesome ingredients. It’ll keep you healthy and cool you down.
I don’t know what it is, but there’s something about wedge salads that makes them so much tastier than normal salads. To make this Greek version, you just need to top a head of romaine with fresh tomatoes, olives, and a creamy lemon-tahini dressing.