3 no-cook summer meals
Put together a Mediterranean, Mexican, or easy chicken dinner without turning on the stove
Photo by James Carrier
Mediterranean Shrimp Salad in Cucumber Cups
Whether you’re experiencing a heat wave or just trying to save energy, no-cook dinners are the way to go in summer. On weekends, just add a frosty beverage, appetizer, and a dessert. Here are three cool menus to try:
MEDITERRANEAN MENU
Make: Mediterranean Shrimp Salad in Cucumber Cups
Serve with:
Tuna Salad Wrap
Toss together shredded lettuce, and/or sprouts, canned tuna (preferably oil packed), chopped cucumber, canned roasted red bell peppers (drained and sliced), and canned chickpeas (drained and rinsed). Add your favorite dressing or a simple vinaigrette of olive oil and balsamic vinegar. Divide salad among tortillas and wrap-up burrito-style.
Purchased tabbouleh
Sliced tomatoes drizzled with a simple dressing made of store-bought olive tapenade and olive oil
Greek-style yogurt topped with honey-sweetened berries
Special addition: Herbaltinis
EASY CHICKEN DINNER
Make: Basil Lemonade
Chipotle Coleslaw or Tomato-Corn Salad
Serve with:
Crackers and veggies
Purchased rotisserie chicken
Special addition: Blueberry-Lemon Sour Cream Ice Cream
NO-COOK FIESTA
Make: Berry-Melon Agua Fresca
Chips and Gabriel’s Guacamole
Serve with:
Mexican Dinner Salad
Toss together torn romaine lettuce, shredded chicken (from purchased rotisserie chicken), chopped tomatoes, jicama, roughly chopped cilantro, canned black beans (drained and rinsed), frozen corn (thawed), thinly sliced red onions, and chopped avocado with a simple dressing made from your favorite salsa and canola or vegetable oil. Top with grated cotija cheese.
Special addition: Mango Coconut Fruit Pops
