5 No-Cook Recipes For Your Hot Summer Days

1. Watermelon, Blueberry and Feta Salad

Image credit: Nathan Congleton / TODAY

There's something so refreshing about the mix of juicy watermelon and salty feta. after you add sweet blueberries, you have got the proper, patriotic summer salad.

What you’ll need:

1 small watermelon

1 pint blueberries, washed

4 ounces feta cheese, crumbled

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoons lemon zest

2 tablespoons roughly chopped fresh mint

Salt and freshly ground black pepper, to taste

How to Make It:

Step 1

In a bowl add blueberries, watermelon and crumbled feta.

Step 2

Add vegetable oil, juice and zest and mint, and stir to mix.

Step 3

Season to taste with salt and pepper.

2. Fruit on the Bottom Yogurt Cups

Image credit: Joe Lingeman

An easy recipe for yogurt cups layered with fruit, jam, and granola that create simple, on-the-go breakfasts.

What you’ll need:

1/2 cup plain yogurt, divided

1/4 cup fresh fruit (such as blueberries, raspberries, strawberries or peaches)

2 teaspoons jam

2 tablespoons granola or toasted nuts (optional)

How to Make It:

Step 1

Spoon 1/2 the yogurt during a half-pint jar.

Step 2

Add the fruit and drizzle with the jam.

Step 3

Spoon the remaining yogurt on top.

Step 4

Sprinkle over the granola or nuts, if using.

Step 5

Seal the jar or enjoy it immediately.

3. Lettuce Wraps with Chicken and Avocado Salad

Image credit: Nathan Congleton/TODAY

This recipe comes together quickly with some simple ingredients. Suddenly we aren't any longer too hot to eat lunch!

What you’ll need:

1 cup shredded roast chicken

2 tablespoons avocado oil mayonnaise

1 lime, juiced

1 teaspoon cayenne pepper or hot sauce

4 large leaves bibb lettuce

4 sprigs cilantro

1 avocado, sliced

How to Make It:

Step 1

In a small bowl, combine the chicken, mayonaise, juice and cayenne and blend thoroughly.

Step 2

Lay the butterhead lettuce on a chopping board, place 1/4 cup of the chicken mixture in each leaf, add 1/4 of the avocado and 1 sprig of cilantro, conclude sort of a taco and serve.

4. Red, White and Blue Salad

Image credit: ​​giadzy

Cucumbers, grapes, blueberries and gorgonzola cheese make this a salad with plenty of flavor.

What you’ll need:

Quick Pickle

1 tablespoon sugar

1/4 cup champagne vinegar

1/4 cup water

1 teaspoon kosher salt

1/2 cucumber, peeled and diced

Salad

1 tablespoon champagne vinegar

1 teaspoon whole-grain mustard

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

2 heads radicchio, chopped

1 curly endive or frisee, chopped

1½ cups red grapes, halved

1 cup blueberries

1/2 cup chopped roasted and salted pistachios

1/2 cup crumbled gorgonzola picante

How to Make It:

For The Quick Pickle

Combine the vinegar, sugar, salt and water in a saucepan. Awaken a simmer over medium heat. Remove from the warmth and permit to chill for 5 minutes. Place the cucumbers during a small bowl. Pour the brine over the cucumbers and permit to take a seat at temperature for half-hour.

For The Salad

Meanwhile in an exceedingly large bowl, whisk together the vinegar, mustard, oil and salt. Add the radicchio, endive, grapes and blueberries. Toss well to coat. Drain the cucumber and sprinkle over the highest together with the pistachios and gorgonzola picante.

5. Tuna Macaroni Salad with Balsamic Vinaigrette

Image credit: Carrie Parente

Skip the heavy mayonnaise and choose a light-weight, tangy vinaigrette to elevate this salad that uses items you almost certainly have already got in your fridge or pantry.

What you’ll need:

1/2 pound pasta

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (5-ounce) can tuna, drained and flaked

1/2 cup black olives, halved

2 cups cherry tomatoes, halved

1 cucumber, diced

Handful basil, chopped

How to Make It:

Step 1

Cook pasta according to package’s directions. Set aside.

Step 2

In a bowl, whisk together balsamic olive oil, vinegar, salt and pepper.

Step 3

Add tuna, cooked pasta, black olives, cucumber, cherry tomatoes and basil. Stir to combine.

Credit: 

Faith Durand (thekitchn.com)

Ronnie Koenig (today.com)