26+ Easy and Delicious No-Oven Summer Recipes for Every Meal

Summer is the perfect time to embrace fresh, light meals that are quick, easy, and, most importantly, don’t require turning on the oven.

Whether you’re lounging by the pool, hosting a backyard barbecue, or simply craving something refreshing, no-oven recipes are your go-to solution for keeping things cool in the kitchen.

With the sun shining brightly and temperatures soaring, the last thing you want is to add more heat to your home.

That’s where these 26+ no-oven summer recipes come in!

From crisp salads and vibrant salsas to chilled soups and healthy snacks, there’s no shortage of creative and delicious options to enjoy without heating up your kitchen.

These recipes are perfect for anyone who loves simple, no-fuss meals that let the flavors shine.

So, grab your favorite ingredients, and let’s dive into a collection of recipes that will help you beat the heat while savoring the season’s best offerings.

26+ Easy and Delicious No-Oven Summer Recipes for Every Meal

With these 26+ no-oven summer recipes, you can spend less time cooking and more time enjoying the sunshine.

Whether you’re whipping up a light salad, blending a smoothie, or preparing a chilled soup, these recipes are designed to keep things simple, fresh, and full of flavor.

Summer is about relaxation, and your meals should be just as easy and enjoyable.

So, the next time the temperatures rise, skip the oven and turn to these refreshing, heat-free recipes.

Zesty Shrimp Ceviche Cups

Nothing screams summer like a refreshing ceviche, and this version packs zesty citrus flavor with a touch of heat. It’s a light, protein-rich dish that’s as easy to make as it is beautiful to serve.

The best part? No heat needed—just a little marination magic and some crispy lettuce cups.

Ingredients:

• 1 lb raw shrimp, peeled and deveined, chopped into small pieces
• 1/2 cup fresh lime juice (about 4–5 limes)
• 1/2 cup fresh lemon juice
• 1 small red onion, finely diced
• 1 cup diced tomatoes
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 cucumber, peeled and diced
• 1 avocado, cubed
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Butter or romaine lettuce leaves for serving

Instructions:

1. In a glass or stainless steel bowl, combine chopped shrimp with lime and lemon juice. Stir well to coat. Cover and refrigerate for about 45 minutes, or until shrimp turn opaque (“cooked” by the acid).
2. Drain some of the citrus juice (leave about 2–3 tablespoons).
3. Stir in red onion, tomatoes, jalapeño, cucumber, avocado, and cilantro.
4. Season with salt and pepper to taste.
5. Spoon into lettuce leaves to create bite-sized cups. Serve chilled.

Ceviche is a staple in coastal Latin American cuisine for good reason. It’s quick, cooling, and bursts with brightness.

These ceviche cups make for a stunning appetizer or a light main dish—ideal for backyard get-togethers or poolside snacking.

No-Bake Summer Corn & Black Bean Salad Tacos

This no-bake taco recipe is a summer lifesaver. It’s hearty enough to fill you up but light enough to keep you energized.

The crunchy veggies, sweet corn, and creamy avocado dressing make this dish pop, all wrapped in a soft taco shell without needing a stovetop or oven.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup canned or thawed frozen sweet corn
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• 1 avocado
• 1/4 cup plain Greek yogurt (or dairy-free option)
• 1 garlic clove, minced
• 6 small soft taco tortillas

Instructions:

1. In a large bowl, mix black beans, corn, bell pepper, onion, cilantro, cumin, paprika, lime juice, salt, and pepper.
2. In a blender, combine avocado, yogurt, garlic, a pinch of salt, and a squeeze of lime. Blend until smooth.
3. Warm tortillas in a dry skillet or microwave if desired.
4. Spoon salad into tacos and drizzle with avocado dressing. Serve immediately.

These tacos deliver serious flavor with zero cooking.

They’re great for lunch, dinner, or as part of a DIY taco bar at your next summer get-together. Plus, they’re easy to customize with any fresh produce you have on hand.

Chilled Thai Peanut Noodle Bowls

This recipe brings together the rich, nutty flavor of Thai peanut sauce with the refreshing coolness of summer veggies.

It’s entirely stove-free if you use pre-cooked noodles—and the sauce alone is enough to make you come back for seconds. Bonus: It holds up great in the fridge for meal prep!

Ingredients:

• 8 oz rice noodles or cooked spaghetti noodles, chilled
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• Fresh cilantro and lime wedges for garnish

For the Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 2–3 tbsp warm water to thin

Instructions:

1. In a bowl, whisk together all sauce ingredients until smooth, adding water gradually to desired consistency.
2. In a large mixing bowl, toss chilled noodles with vegetables and half of the peanut sauce.
3. Plate into bowls, drizzle with extra sauce, and top with green onions, chopped peanuts, and cilantro.
4. Serve cold with lime wedges on the side.

This cold noodle bowl is a flavor-packed lifesaver on hot days.

It’s the kind of dish that feels indulgent while still being healthy and energizing. Whether you’re prepping lunch for the week or whipping up a no-sweat dinner, this one’s sure to be a summer favorite.

Mediterranean Chickpea Pita Pockets

Packed with fiber and plant-based protein, these Mediterranean-inspired pita pockets are satisfying, vibrant, and totally no-cook.

They’re the kind of meal that feels fancy but comes together in minutes—perfect for picnics, lunches, or light dinners.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2–3 whole wheat pita pockets, halved
• Fresh spinach or arugula for filling

Instructions:

1. In a mixing bowl, combine chickpeas, cucumber, tomatoes, onion, olives, and feta.
2. Drizzle with olive oil and lemon juice. Add oregano, salt, and pepper. Toss gently to mix.
3. Stuff mixture into pita halves with a handful of greens in each.
4. Serve immediately or wrap and chill for later.

These pita pockets are great for meal prep or for packing on-the-go.

The mix of tangy, crunchy, and creamy textures makes every bite interesting, and the bold Mediterranean flavors never get old.

Fresh Mango & Avocado Summer Rolls

These vibrant summer rolls are a refreshing way to beat the heat, with a tropical flair from juicy mango and creamy avocado.

Wrapped in rice paper and served with a sweet-and-savory dipping sauce, they’re light yet satisfying—ideal for hot summer nights or as a party appetizer.

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, sliced into thin strips
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 cup shredded red cabbage
• 1/4 cup chopped fresh mint or basil
• Optional: cooked shrimp or tofu for extra protein

For the Dipping Sauce:

• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Warm water to thin

Instructions:

1. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until soft and pliable.
2. Lay the wrapper on a clean surface and layer fillings in the center—mango, avocado, cucumber, cabbage, and herbs.
3. Fold sides in, then roll tightly like a burrito. Repeat with remaining wrappers.
4. Whisk together all dipping sauce ingredients until smooth, adding water to desired consistency.
5. Serve rolls chilled with dipping sauce on the side.

These rolls are colorful, customizable, and seriously fun to make. Kids love them, adults crave them, and they’re a gorgeous, mess-free addition to any summer table.

Chilled Greek Yogurt Berry Parfaits

This no-bake dessert is the epitome of summer simplicity. With layers of creamy Greek yogurt, juicy berries, and crunchy granola, these parfaits are both beautiful and balanced.

They’re great for breakfast, brunch, or a healthier dessert when you want something sweet but light.

Ingredients:

• 2 cups plain or vanilla Greek yogurt
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup granola
• 2 tbsp honey or maple syrup
• Fresh mint leaves for garnish

Instructions:

1. In glasses or jars, layer Greek yogurt, berries, and granola.
2. Drizzle a bit of honey or maple syrup over each layer for sweetness.
3. Repeat layers until glasses are filled.
4. Top with extra berries and a mint leaf for garnish.
5. Chill for 10–15 minutes before serving, or enjoy immediately.

These parfaits offer the perfect balance of creamy, crunchy, and fruity.

You can prepare them ahead of time, making them ideal for entertaining—or just having a cool treat ready whenever the craving hits.

Spicy Watermelon & Feta Salad

This refreshing and spicy watermelon salad is a perfect balance of sweet, savory, and a hint of heat.

It’s vibrant, hydrating, and packed with flavor, making it an excellent side dish or light meal for those hot summer days.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, thinly sliced
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, feta, mint, onion, and jalapeño.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15 minutes to enhance the flavors.

The combination of juicy, sweet watermelon with the salty feta and spicy kick from the jalapeño makes this salad a standout at any summer gathering.

It’s refreshing yet bold, a true crowd-pleaser!

Avocado & Black Bean Lettuce Wraps

These quick and easy lettuce wraps are a great no-cook lunch or dinner option when you want something light but filling.

The combination of creamy avocado, hearty black beans, and zesty lime makes them irresistible!

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 8 large Romaine or butter lettuce leaves
• Optional toppings: diced tomatoes, sliced jalapeños, sour cream

Instructions:

1. In a bowl, mix together black beans, avocado, red onion, cilantro, lime juice, salt, and pepper.
2. Spoon the mixture into the center of each lettuce leaf.
3. Top with your favorite toppings, such as diced tomatoes or sliced jalapeños, for an extra burst of flavor.
4. Serve immediately as a light and fresh meal.

These wraps are customizable, making them perfect for whatever ingredients you have in your kitchen.

The lettuce wraps give a satisfying crunch, and the filling is creamy, flavorful, and nutritious.

Chilled Coconut-Lime Chia Pudding

This coconut-lime chia pudding is a tropical treat that requires zero cooking, just a little time to set.

It’s the perfect healthy dessert or breakfast when you want something sweet but light. The creamy coconut flavor paired with tangy lime is like a vacation in a bowl.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1/4 cup chia seeds
• 2 tbsp maple syrup or honey
• Zest and juice of 1 lime
• 1/2 tsp vanilla extract
• Optional toppings: shredded coconut, lime wedges, fresh berries

Instructions:

1. In a bowl, combine coconut milk, chia seeds, maple syrup (or honey), lime zest, lime juice, and vanilla extract.
2. Stir well and let the mixture sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 3 hours, or overnight, until the pudding has thickened.
4. Once set, top with shredded coconut, lime wedges, and fresh berries before serving.

This chia pudding is creamy, tropical, and refreshing—perfect for those warm summer mornings or as a chilled dessert after dinner.

It’s easy to prepare ahead, making it a great option for meal prep!

Cucumber & Hummus Sandwiches

These cool, crisp cucumber sandwiches with creamy hummus are a great no-cook option for a light lunch or snack.

They’re quick to assemble and packed with flavors that are perfect for summer days. You can even make these in advance for picnics or packed lunches!

Ingredients:

• 8 slices whole wheat or multigrain bread
• 1/2 cup hummus (store-bought or homemade)
• 1 large cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Optional: Sliced tomatoes, arugula, or sprouts

Instructions:

1. Spread a generous layer of hummus on one side of each slice of bread.
2. Arrange cucumber slices on four of the bread slices, and sprinkle with fresh dill, salt, and pepper.
3. Top with the other slices of bread, hummus side down.
4. If desired, add a layer of sliced tomatoes, arugula, or sprouts for extra crunch and flavor.
5. Cut into halves or quarters and serve immediately.

These sandwiches are refreshing and light but still satisfying, with the creamy hummus complementing the crisp cucumber.

They’re perfect for a quick lunch or as part of a larger summer spread.

No-Cook Spicy Tuna Salad Lettuce Wraps

If you’re looking for a no-cook, protein-packed lunch or dinner, these spicy tuna salad lettuce wraps are the way to go.

With a zesty kick from sriracha and a creamy texture from mayo, this dish is easy to make and full of flavor.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 2 tbsp mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup green onions, chopped
• 6 large lettuce leaves (such as Romaine or Butter lettuce)
• Optional toppings: sesame seeds, cilantro, lime wedges

Instructions:

1. In a bowl, combine drained tuna, mayonnaise, sriracha, soy sauce, and sesame oil. Mix until well combined.
2. Stir in diced cucumber, red bell pepper, and green onions.
3. Spoon the tuna salad into lettuce leaves, topping with sesame seeds, cilantro, and a squeeze of lime if desired.
4. Serve immediately and enjoy!

These lettuce wraps are a flavorful, low-carb option that’s satisfying without being heavy.

The spicy tuna salad combined with the crunch of the lettuce is perfect for those hot days when you want something light but packed with flavor.

Tropical Smoothie Bowl

This smoothie bowl is like a tropical vacation in a bowl.

It’s loaded with nutrients from fresh fruit, topped with granola and seeds for crunch, and is an ideal way to cool off and fuel your body during the summer heat.

Ingredients:

• 1 frozen banana
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks
• 1/4 cup coconut water (or milk of choice)
• 1 tbsp chia seeds
• 1 tbsp coconut flakes
• 1/4 cup granola
• Fresh fruit for topping (berries, kiwi, sliced banana, etc.)
• Optional: Honey or maple syrup for sweetness

Instructions:

1. In a blender, combine frozen banana, pineapple, mango, and coconut water (or your preferred liquid). Blend until smooth.
2. Pour into a bowl and smooth the top with a spoon.
3. Top with chia seeds, coconut flakes, granola, and fresh fruit.
4. Drizzle with honey or maple syrup if you prefer extra sweetness.
5. Serve immediately and enjoy!

This smoothie bowl is packed with tropical flavors and can be customized with any fruit or toppings you love.

It’s a perfect breakfast or refreshing snack that’s both filling and nutritious.

Chilled Gazpacho Soup

This classic Spanish cold soup is perfect for hot summer days.

It’s packed with fresh vegetables, making it healthy, hydrating, and full of flavor. Best of all, it’s no-cook—just blend, chill, and serve!

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/2 small red onion, chopped
• 2 garlic cloves
• 1/4 cup red wine vinegar
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cold water
• Fresh basil or parsley for garnish

Instructions:

1. Combine tomatoes, cucumber, red bell pepper, onion, and garlic in a blender or food processor.
2. Add red wine vinegar, olive oil, cumin, smoked paprika, salt, and pepper. Blend until smooth.
3. Add cold water to achieve the desired consistency. Taste and adjust seasoning as needed.
4. Refrigerate for at least 1–2 hours to chill.
5. Serve in bowls, garnished with fresh herbs.

Gazpacho is wonderfully refreshing and requires no cooking, making it the ideal dish to keep you cool during hot summer months.

Its bright, tangy flavor will keep you coming back for more!

Avocado & Mango Salad with Lime Dressing

This fresh salad combines creamy avocado, sweet mango, and a zesty lime dressing, creating the perfect balance of flavors.

It’s light yet satisfying and makes for a great side dish or light main course.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• Juice of 2 limes
• Salt and pepper to taste
• Optional: Chili flakes for a bit of heat

Instructions:

1. In a bowl, gently toss together the diced avocado, mango, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle with chili flakes if you like a little heat.
5. Serve immediately or chill for a bit before serving.

This salad is a tropical delight that’s perfect for any occasion.

The creamy avocado and sweet mango are complemented by the tangy lime dressing, creating a refreshing and vibrant dish.

Cold Peanut Noodles with Veggies

This no-cook, Asian-inspired dish combines chilled noodles with a rich, creamy peanut sauce and fresh veggies for a satisfying meal.

It’s a great way to enjoy a flavorful, protein-packed meal without turning on the stove.

Ingredients:

• 8 oz rice noodles (or any noodles of your choice), cooked and chilled
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/4 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 2–3 tbsp warm water to thin

Instructions:

1. Cook noodles according to package instructions, rinse under cold water, and drain. Set aside to chill.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and warm water until smooth.
3. In a large bowl, combine the chilled noodles with cucumber, red bell pepper, shredded carrots, green onions, and cilantro.
4. Pour the peanut sauce over the noodles and toss to coat.
5. Serve immediately or refrigerate for 10–15 minutes before serving for a chilled meal.

These cold peanut noodles are perfect for hot days when you want a filling yet cooling dish.

The rich peanut sauce pairs perfectly with the crunchy, fresh vegetables, making for a satisfying meal.

Caprese Salad Skewers

These mini skewers are a perfect bite-sized snack or appetizer.

With juicy cherry tomatoes, creamy mozzarella, and fragrant basil, they offer all the classic flavors of a Caprese salad but in a fun, portable form. Plus, there’s no cooking required!

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Wooden skewers or toothpicks

Instructions:

1. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer or toothpick.
2. Arrange the skewers on a serving platter.
3. Drizzle olive oil and balsamic vinegar over the skewers.
4. Season with salt and pepper to taste.
5. Serve immediately or chill in the fridge until ready to serve.

These Caprese salad skewers are an elegant, bite-sized treat that’s perfect for summer gatherings.

They are fresh, light, and full of vibrant flavors—simple yet satisfying!

Greek Tzatziki with Veggies & Pita Chips

This creamy, tangy tzatziki sauce is the perfect no-cook dip for fresh veggies and crunchy pita chips.

With cucumbers, garlic, and dill, it’s refreshing and ideal for a light snack or appetizer on a hot summer day.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated or diced
• 2 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Veggie sticks (carrot, cucumber, celery) or pita chips for dipping

Instructions:

1. In a mixing bowl, combine Greek yogurt, cucumber, dill, garlic, lemon juice, and olive oil.
2. Stir well to combine and season with salt and pepper to taste.
3. Serve chilled with fresh veggie sticks or pita chips for dipping.

This tzatziki is the ultimate cooling, creamy dip for summer.

It’s a great, light snack that pairs wonderfully with crisp veggies or crunchy pita chips, perfect for a hot day when you want something refreshing and satisfying.

No-Bake Energy Bites

These no-bake energy bites are packed with protein, fiber, and natural sweetness from dates and peanut butter.

They’re a perfect grab-and-go snack for when you need an energy boost, and they’re a breeze to make—no cooking required!

Ingredients:

• 1 cup rolled oats
• 1/2 cup peanut butter (or almond butter)
• 1/4 cup honey or maple syrup
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips or dried fruit (optional)
• 1 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine oats, peanut butter, honey, ground flaxseed, chocolate chips (or dried fruit), and vanilla extract.
2. Stir until well combined. If the mixture is too dry, add a little more peanut butter or honey.
3. Roll the mixture into small balls (about 1 inch in diameter).
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the fridge for up to a week.

These energy bites are perfect for a healthy snack, pre-workout fuel, or a quick pick-me-up during the day.

They’re easy to make, require no baking, and are packed with nutrients!

Grilled Veggie & Hummus Wraps

These veggie wraps are an easy, no-cook meal that’s perfect for lunch or dinner.

With grilled veggies, creamy hummus, and a hint of lemon, they’re light, fresh, and incredibly flavorful. You can use store-bought hummus or make your own for an added touch.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 whole wheat tortillas
• 1/2 cup hummus (store-bought or homemade)
• Juice of 1 lemon
• Fresh spinach or arugula (optional)

Instructions:

1. Heat a grill pan or outdoor grill over medium heat. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
2. Grill the vegetables for about 4-5 minutes on each side, until they’re tender and lightly charred.
3. Spread a thin layer of hummus on each tortilla.
4. Layer the grilled vegetables and a squeeze of fresh lemon juice on top.
5. Add spinach or arugula for some extra crunch (optional).
6. Roll up the tortillas and cut them in half. Serve immediately.

These wraps are a wonderful combination of smoky, creamy, and fresh flavors.

They’re easy to make and perfect for a light, healthy lunch or dinner that requires no cooking besides a quick grill.

Fresh Berry Salad with Honey-Lime Dressing

This colorful berry salad is bursting with juicy summer fruits and a refreshing honey-lime dressing.

It’s a perfect side dish for any barbecue or a light, healthy dessert after a warm-weather meal.

Ingredients:

• 1 cup strawberries, halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1/4 cup fresh mint, chopped
• 1 tbsp honey
• Juice of 1 lime
• Pinch of salt

Instructions:

1. In a large bowl, gently toss together all of the berries and chopped mint.
2. In a small bowl, whisk together honey, lime juice, and a pinch of salt to create the dressing.
3. Drizzle the dressing over the berries and toss gently to coat.
4. Serve immediately or chill for 10-15 minutes to enhance the flavors.

This refreshing berry salad is light, naturally sweet, and bursting with antioxidants.

The honey-lime dressing adds just the right amount of brightness, making it a perfect summer treat!

Avocado & Chickpea Toast

This simple but satisfying toast combines creamy avocado with hearty chickpeas and a flavorful drizzle of olive oil. It’s perfect for breakfast, lunch, or even a light dinner.

Plus, it’s an easy no-cook meal that’s full of nutrients!

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado, mashed
• 1/2 can (7.5 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped (optional)

Instructions:

1. Toast the bread slices to your desired level of crispiness.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
3. In another bowl, lightly mash the chickpeas with a fork, leaving some whole for texture.
4. Drizzle olive oil over the chickpeas and toss to coat.
5. Spread the mashed avocado evenly on the toasted bread slices.
6. Top with the mashed chickpeas and season with red pepper flakes and fresh parsley, if desired.
7. Serve immediately.

This avocado and chickpea toast is simple, filling, and packed with protein and healthy fats.

It’s the perfect choice for a quick and nutritious meal that will keep you energized throughout the day.

Shrimp Ceviche

This light and zesty shrimp ceviche is perfect for hot summer days. The shrimp “cook” in citrus juice, giving it a fresh, tangy taste.

Paired with crunchy vegetables, it’s a perfect appetizer or a light meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1/2 red onion, finely chopped
• 1 cucumber, peeled and diced
• 1-2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup fresh lime juice
• 1 tbsp orange juice
• Salt and pepper to taste
• Optional: Avocado slices for garnish
• Tortilla chips for serving

Instructions:

1. Chop the cooked shrimp into bite-sized pieces.
2. In a bowl, combine the shrimp, red onion, cucumber, tomatoes, and cilantro.
3. Pour lime juice and orange juice over the mixture and toss to combine. Season with salt and pepper to taste.
4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
5. Serve with avocado slices and tortilla chips on the side.

Shrimp ceviche is light, zesty, and perfectly suited for warm summer days.

It’s a great dish for parties or a refreshing lunch option.

Sweet and Spicy Pineapple Salsa

This pineapple salsa has a wonderful balance of sweet and spicy flavors, making it a perfect pairing for grilled meats, tacos, or as a standalone snack with tortilla chips.

It’s a vibrant, no-cook dish that will bring some tropical flair to your meal!

Ingredients:

• 2 cups fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp honey or agave syrup
• Salt to taste

Instructions:

1. In a bowl, combine the diced pineapple, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice and honey or agave syrup, and toss to combine.
3. Season with salt to taste.
4. Let the salsa sit for 10-15 minutes to allow the flavors to meld before serving.

This sweet and spicy salsa is a versatile and refreshing addition to any summer meal.

It’s bright, tangy, and slightly spicy—perfect for serving with tacos, grilled meats, or even over a salad.

Watermelon Feta & Mint Salad

This watermelon salad is an absolute summer favorite—light, refreshing, and full of vibrant flavors.

The sweetness of watermelon, the saltiness of feta, and the freshness of mint make it a perfect summer side dish or snack.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle with olive oil and lime juice, and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately, or chill for 15 minutes to enhance the flavors.

This salad is a beautiful mix of sweet, savory, and refreshing flavors—perfect for hot days.

It’s an easy-to-make dish that’s sure to impress guests or provide a quick, healthy snack!