7 days of healthy no-cook summer recipes

Too hot to cook? We’ve got you covered with a whole week’s worth of no-cook meals. Packed with flavour and colourful veggies, these recipes as healthy as they are delicious.

[Photo Credit: Vasyl]

1. Taco Salad
Start with a bed of chopped romaine lettuce. Arrange black beans, corn (fresh, frozen, or canned) shredded cheese, and a few tortilla chips on top. Add a tablespoon each of guacamole, sour cream (or plain Greek yogourt), and salsa or pico de gallo. Squeeze fresh lime juice over top before serving. Leftover shredded chicken makes a great addition, if you happen to have some on hand.

2. Poke Bowl
Cut fresh or frozen sushi-grade tuna (or salmon) into ½-inch cubes. Toss with a mixture of soy sauce, sesame oil, green onions and a dash of sriracha. In a single-size serving bowl, layer warm sushi rice, tuna mixture and top with sliced avocado and cucumber. Combine mayonnaise with sriracha to taste, and thin with a small amount of water to make it easy to drizzle over the finished bowl. Add a sprinkle of sesame seeds, and serve with extra soy sauce for dipping.

___________________________________________________

Try one of these recipes tonight!
Let YP find your local Grocery Store, so you can stock up on all the freshest ingredients.
___________________________________________________

3. Greek Salad Wraps
Mix together chopped cucumber, sliced cherry or grape tomatoes, crumbled feta cheese, sliced Kalamata olives, sliced fresh parsley, and minced red onion. Stir in a small can of drained and rinsed white beans. Toss with a dash of cumin, olive oil, lemon juice, and salt and pepper to taste. Fill a pita or flatbread of your choice with the salad, and top with a generous dollop of tzatziki sauce.

4. No-Bake Pizza, Two Ways
Start with naan or flatbread of your choice.

Method 1. Spread with an even layer of herb or garlic flavoured cream cheese. Top with your favourite raw diced veggies (bell pepper, broccoli, green onions etc.). Sprinkle with grated mild cheese, and gently push ingredients into the cream cheese to secure them.

Method 2. Spread with an even layer of hummus. Top with sliced cherry tomatoes, cucumbers, red pepper, red onion and Kalamata olives. Sprinkle with feta cheese and your favourite fresh herbs. If desired, add a drizzle of red wine vinaigrette.

5. Italian Muffuletta
Start with a large round bread loaf. Carefully slice off the top inch of the loaf. Hollow out both pieces of bread to make room for the sandwich fillings. Prepare an olive spread using a mix of pitted Kalamata and green olives, roasted red peppers, red wine vinegar, minced garlic, dried oregano and salt and pepper. Spread some olive spread in the bottom of the sandwich loaf. Layer with thinly sliced ham, salami, mortadella, and provolone cheese. Top with thin slices of red onion and arugula. Spread the remaining olive spread on the loaf top, replace it on the sandwich, slice into wedges and serve.

6. Zucchini Noodle Salad
Combine spiralized raw zucchini with halved cherry tomatoes, and chopped crispy bacon. Mix together with a vinaigrette of olive oil, lemon juice, garlic, salt, and pepper. Garnish with torn fresh basil leaves.

7. Rice Paper Rolls
Thinly slice carrots, cucumbers, mango, purple cabbage, and lettuce into strips. Fill lightly moistened rice paper wraps with the vegetables, top with chopped, ripe avocado and a few fresh mint leaves, and roll up like a burrito. Serve with peanut dipping sauce.