As temperatures rise as summer drags on, we’re all too happy to skip the cooking recipes in favor of no-cook meals. These dishes take advantage of the tasty produce you can find this season. Plus, they’re high in fiber, with at least 6 grams per serving, which can help with healthy weight maintenance, cardiovascular health, and more. From our hearty Vegetarian Sushi Grain Bowls to our refreshing Lemon Lentil Salad with Salmon, there’s no shortage of delicious ideas to keep your plate full this summer!
Bell Pepper & Feta Chickpea Salad
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly
This easy, no-cook chickpea salad is ready quickly, making it the perfect choice for busy days. Red wine vinegar brightens the dish, while feta adds a spicy, slightly salty flavor.
Vegetarian Sushi Grain Bowl
Skip the hassle of making sushi rolls at home and just go for this grain bowl. Start with a base of brown rice and add veggies, dressing, and creamy avocado for a delicious and easy meal.
Lemony lentil salad with salmon
Salmon and lentils are a familiar combination in French bistro cuisine; here they combine in a quick and easy salad. For the best presentation, shred the salmon with a fork and then gently stir it into the salad, keeping it in chunks rather than small bits.
Chickpea, beet and feta salad with lemon-garlic vinaigrette
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Addelyn Evans
This chickpea, beetroot and feta salad is a vibrant mix of flavors and textures, combining the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing.
Sweet and savory hummus plate
Fresh vegetables with dip, juicy fruit and even a sweet treat come together to create this easy-to-prepare picnic dinner that’s perfect for taking with you or enjoying at home.
Stuffed cucumber and avocado sandwich
Jacob Vos
This cucumber-avocado sandwich is filled with creamy avocado and crunchy cucumbers. Ricotta cheese mixed with extra sharp Cheddar adds flavor, while sliced red peppers provide a pop of color.
Chickpea-vegetable-grain bowl
This vegetarian grain bowl is high in fiber and packed with colorful veggies and plant-based proteins to keep you feeling energized and full.
Ceviche stuffed avocados
Instead of serving this simple faux shrimp ceviche with chips or tortillas, cut out some carbs and pile the citrusy seafood into fresh avocado bowls for a fun and healthy presentation.
Veggie Wrap with Coriander Hummus
These healthy multi-grain wraps are filled with mixed lettuce, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade coriander hummus. To save time, the hummus can be prepared up to 3 days in advance and refrigerated until you are ready to make the wraps.
Tuna salad & Tomato sandwich
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
This classic deli-style tuna sandwich is packed with protein and topped with a juicy slice of fresh tomato. Sweet pickle relish adds a contrast of flavors to the mix, but if you want something a little less sweet, you can use dill pickle relish instead.
Pasta salad with spinach and dill
Edamame adds a bit of protein to this veggie-packed vegan pasta salad. Serve with extra freshly ground pepper, if desired.
Salmon stuffed avocados
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Canned salmon is a valuable pantry staple and a practical way to incorporate heart-healthy, omega-3-rich fish into your diet. Here, we pair it with avocados for an easy, no-cook meal.
Classic Cobb Mason Jar Salad
Place the classic Cobb salad upside down in a mason jar for a healthy lunch that won’t get soggy if left in the fridge all morning. Or put it in the preserving jar the night before for an easy lunch to take with you in the morning. Choose the spiciest aged blue cheese you can find; the taste will last a long time.
Tomato, watermelon and avocado salad
Enjoy this refreshing, healthy salad recipe as a side dish or cut the tomatoes, watermelon and avocado into smaller cubes (1.5 to 0.6 cm) and serve them as a seasoning with grilled fish, shrimp or chicken.
Tuna & White Bean Salad
The tried-and-tested Italian combination of canned tuna and cannellini beans makes for a super simple, satisfying lunch. Serve on salad vegetables, on grilled whole wheat bread or in a whole wheat pita bread.
