Warm weather means it is officially “too hot to be standing up over this stove” season. Nix the recipes in your weekly rotation that require heat and get into these fun, summer-appropriate options.
No one really wants to be preparing dinner during the summer months anyway, but a girl has to eat, right?
Thankfully, your crew here at ESSENCE feels your pain. We’ve rounded up some yummy, fulfilling and most importantly, stove-free recipes for you to try.
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From refreshing salads to healthy noodles, and wraps you can grab on the go, we got you covered!
01
Summer Salad with Strawberry Vinaigrette
INGREDIENTS:
1 small head butter lettuce washed and dried
1 small head red lettuce such as red oak leaf, washed and dried
1 cup cooked French lentils
1 ripe avocado quartered and sliced
1/2 cup raw pepitas
1/2 cup strawberries halved
Small bunch pea shoots
Small bunch sunflower shoots
Edible flowers and herbs optional
Strawberry Vinaigrette
1 cup strawberries
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon sea salt
DIRECTIONS:
In a large bowl, add the lettuce, lentils, avocado, pepitas, strawberries, and shoots. Top with flowers and herbs if you’re using them.
Strawberry Vinaigrette
Add the strawberries, oil, vinegar, mustard, salt, and pepper to a small food processor/blender or use a hand blender. Blend until everything has been fully incorporated. Check the seasoning and add more if necessary.
Pour the dressing over the salad and serve immediately. If you’re not planning on eating all at once, keep some salad separate from the dressing and keep both in the refrigerator for up to two days.
via Occasionally Eggs
02
Tuna Banh Mi
INGREDIENTS:
15 ounces tuna in olive oil
Drained 1/4 cup fresh lime juice
2 1/2 tablespoons Asian fish sauce
1 jalapeño, minced
Salt Pepper
One 24 to 32-inch soft baguette, split and toasted
Mayonnaise
Mint leaves, julienned
Carrots and sliced dill pickles, for serving
DIRECTIONS:
In a medium bowl, toss the tuna, lime juice, fish sauce and jalapeño. Season with salt and pepper. Spread the baguette with mayonnaise and fill with tuna salad, mint leaves, julienned carrots and sliced pickles. Serve.
via Food and Wine
03
Miso Zucchini Noodles
INGREDIENTS:
Zoodles & Veggies
2 large zucchini
1 carrot, julienned
½ large red pepper, julienned
small handful of cilantro, chopped
1 tablespoon toasted sesame seeds
Miso Sauce
¼ cup vegetable broth
2 tablespoons white miso paste
1 teaspoon onion powder
1 clove of garlic minced
¼ teaspoon powdered ginger
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 tablespoon tamari (or soy sauce)
½ teaspoon maple syrup
DIRECTIONS:
Spiralize the zucchini.Add zoodles, carrots, and pepper to a large bowl. Add all sauce ingredients to a blender and blend until smooth. Pour about ½ or more of the sauce over zoodles (depending on your sauciness tastes) and mix. Top with sesame seeds and cilantro to serve.
via A Virtual Vegan
04
Roast Beef Wraps With Dill Slaw
INGREDIENTS:
3 cups shredded coleslaw mix
1/4 cup chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons horseradish, drained
Kosher salt and freshly ground pepper
1/4 pound sliced dill-flavored havarti cheese
1/2 pound deli-sliced roast beef
4 whole-wheat wraps
Vegetable or potato chips, for serving (optional)
DIRECTIONS:
Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl. Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
via Food Network
05
Spicy Asian-Chicken-Salad Lettuce Cups
INGREDIENTS:
1/2 cup mayonnaise
2 teaspoons sambal oelek or Chinese chile-garlic sauce
1 teaspoon Dijon mustard
1/2 teaspoon Asian sesame oil
One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into bite-size pieces
1/3 cup water chestnuts, coarsely chopped 2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
12 Bibb or iceberg lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving
DIRECTIONS:
In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
via Food and Wine
