Cringing at the thought of turning on the stove in the middle of summer? These no-cook recipes bursting with global flavors are the solution.

By Ananda Eidelstein
Updated July 13, 2018
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The Hawaiian poke bowl has been making its rounds recently. Seaweed, sesame oil, and soy sauce are all common ingredients in this raw fish specialty. We turned those flavors into hand-held lettuce cups then topped them with a wasabi-lime mayonnaise, sesame seeds and nori. If you can find furikake in your supermarket, feel free to top the cups with that instead. Get the recipe:Poke Lettuce Cups With Wasabi-Lime Mayo
Jen Causey

Spicy, tangy, salty, crunchy—whatever your preference, one of these recipes will hit the spot for you. And with ingredients like jicama, prosciutto, and shrimp, your meals will boast plenty of texture, too.

Jen Causey

1
Salmorejo With Prosciutto and Hard-Boiled Egg

This Spanish classic takes advantage of the juicy in-season tomatoes available in August and September. Similar to gazpacho, this cold, no-cook soup is made with tomatoes and bread. Hard-boiled eggs get shaved on top—boil them ahead to save time come mid-week dinner, or pack it up for a light summer lunch.

Get the recipe: Salmorejo With Prosciutto and Hard-Boiled Egg

Jen Causey

2
Coconut-Marinated Shrimp With Cucumber and Jicama

Cooked shrimp marinate in a flavorful mixture of coconut milk, Fresno chili, and lime until bursting with flavor. Mixed with sliced crisp cucumbers and jicama matchsticks, it's tender, crunchy and spicy all at once. Feel free to tone down the chilies if you prefer things less spicy. Try it all served over rice noodles for a perfect picnic dish.

Get the recipe: Coconut-Marinated Shrimp With Cucumber and Jicama

Jen Causey

3
Poke Lettuce Cups With Wasabi-Lime Mayo

The Hawaiian poke bowl has been making its rounds recently. Seaweed, sesame oil, and soy sauce are all common ingredients in this raw fish specialty. We turned those flavors into hand-held lettuce cups then topped them with a wasabi-lime mayonnaise, sesame seeds and nori. If you can find furikake in your supermarket, feel free to top the cups with that instead.

Get the recipe: Poke Lettuce Cups With Wasabi-Lime Mayo

Jen Causey

4
Tuna Niçoise Baguette

A classic salad plus the flavor-enhancing technique of a Muffuletta. A crunchy baguette gets stuffed with lightly-dressed tuna, green beans, olives, herbs, roasted red peppers, and onion. Wrapping it in plastic and placing weight on the sandwich allows for the flavors to meld. A breeze to transport, just slice up at your destination.

Get the recipe: Tuna Niçoise Baguette

Jen Causey

5
Spicy Street Corn Salad

Taking inspiration from elote, the classic Mexican street food of grilled (almost charred) corn smothered in cheese and spices, this irresistible snack becomes a meal when tossed with pinto beans, herbs, jalapeño, and heaps of arugula. The best part? It comes together in a snap since the corn stays raw.

Get the recipe: Spicy Street Corn Salad

Jen Causey

6
Summer Tacos With Scallion-Peanut Relish

Rotisserie chicken comes to the rescue for a speedy no-cook dinner. On the hottest of days, all you have to do is quick-pickle carrots and daikon radish (but any radish will do), make a quick flavorful sauce to dress the chicken, and mix the peanuts and herbs for a super easy relish. Make it an interactive family meal and have everyone assemble their own taco.

Get the recipe: Summer Tacos With Scallion-Peanut Relish