No Cook Summer Recipes

  in Blog

Sometimes it’s so hot out, you don’t even feel like firing up the grill. You can still put together a tasty, healthy meal relatively quickly without having to turn on the stove, oven, or get a grill going. Try one of these cool summer recipes that do not require cooking. If you  have some cold, leftover meat or fish and bread, you can enjoy a complete meal.

Nutty Super Slaw

4 cups finely shredded red and green cabbage
1/2 cup diced red and yellow peppers
4 celery stalks, thinly sliced diagonally
2 carrots, thinly sliced diagonally
3 green onions, chopped
1/2 cup dried cranberries
2 avocados, pits removed and diced
4 tablespoons coconut oil
2 tablespoons lime juice
sea salt to taste

Optional garnish:
4 tablespoons chopped cilantro or parsley
1/2 cup hemp seeds
1/2 cup pistachios
1 cup sprouts

Combine all salad ingredients in a large bowl. Massage and mix with your hands to tenderize the cabbage, cream the avocado, and blend in the coconut oil. Top with garnishes and serve.

Creamy Avocado and White Bean Wrap

2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce
¼ teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
¼ cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
½ cup shredded sharp Cheddar cheese
2 tablespoons minced red onion or green onion
4  8- to 10-inch whole-wheat wraps or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl.  Add cabbage, carrot and cilantro; toss to combine.   Mash beans and avocado in another medium bowl with a potato masher or fork.  Stir in cheese and onion.  To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients.  Cut the wraps in half to serve, if desired.

Raw Corn Zucchini Salad


3 ears corn, husks and silks removed
2 medium zucchini, diced small
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Sea salt and ground pepper

Stand corn in a wide, shallow bowl. With a sharp knife, slice downward to cut off kernels. Add zucchini, lime juice, olive oil, and cilantro. Add salt and pepper and toss well to combine.

Vary this salad by adding diced red pepper, thinly sliced green onion, or chopped fresh tomato. Adjust lime juice and seasonings as needed.

Cold Cucumber Soup

4 cucumbers, peeled, seeded, chopped
2 stalks celery (optional), peeled, chopped
1 tablespoon fresh chopped dill or 1 teaspoon dried
¼ teaspoon sea salt
White pepper to taste
2 cups Shetler’s buttermilk
2 tablespoons chopped parsley

Place ingredients in blender or food processor and puree in batches until smooth. Chill before serving. Serve garnished with extra chopped parsley and dill.


Ok, so you have to turn the stove on for this one to make the toasted bread cubes but it’s quick and totally worth it.

4 large vine ripened tomatoes, cut into large cubes
3 tablespoons olive oil
1/2 pound stale country-style Italian bread, cubed (about 8 cups)
1 small red onion, diced
1 clove garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 bunch fresh basil, stems removed, torn into pieces
Sea salt and freshly ground black pepper

  1. Heat olive oil over medium heat in a large skillet, add the bread cubes, in batches if necessary, and brown on all sides. Pour browned cubes into a large bowl and allow to cool a few minutes. Add the tomatoes and onions.
  2. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread mixture and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine.

Farm Salad with Goat Cheese

Adapted from Food and Wine
Serves 6

1 fennel bulb, halved and cored
1 large carrot
1 small golden or red beet
3 large radishes
1 endive, sliced crosswise 1/2 inch thick
1 cup baby arugula
1 tablespoon each of dill, parsley and chives
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
1/2 cup chopped almonds
4 Medjool dates, pitted and thinly sliced

  1. Slice the fennel, carrot, beet and radishes very thinly and place in a large bowl.  Add the endive, arugula, dill, parsley and chives.
  2. In a small bowl, whisk the balsamic vinegar with the olive oil and season to taste with salt and freshly ground pepper.
  3. Add the dressing and half of the goat cheese, almonds and dates to the salad & toss gently.
  4. Arrange the salad on a large serving platter or individual plates.  Garnish with the remaining goat cheese, almonds and dates.