Are you having guests over and no time to cook dinner? Do you want to eat something delicious but refuse to cook today? Then you need to make these delicious and healthy no-cook meals that we have for you! We know the term “no-cook” can inspire some pretty heated debates, so in this article, it means that no heat is applied to the ingredients. Whether things are pre-made or raw, it’s all safe to just eat as-is.
The art of the no-cook meal is all about two things: Fresh or pre-cooked ingredients and a lovely-looking assembly. While there are many fantastic no-cook recipes that you can prepare all year, these ones are perfect for the summertime, or even a no-cook dinner party. We are going for a full meal (soup, salad, and the main course), so you can eat these dishes together and have a stove-free day. Bon appétit!
Cold Southwestern Corn and Shrimp Soup
This delicious cold soup is full of flavor but uses frozen corn and shrimp to save you a ton of time! It’s only four steps, so it should take no more than 20 minutes to prepare.
Here’s what you need:
- 4 10-oz packages of frozen, thawed
- 1 lb. pre-cooked frozen shrimp, thawed and
Chopped (keep 4 shrimp whole) - 1 cup halved grape tomatoes
- 1 cup low-fat unsweetened yogurt
- 1 cup milk
- 1 pitted avocado, diced
- ¼ cup lime juice
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- Salt and pepper to taste
DIRECTIONS
1. Separate your ingredients in two identical batches so you don’t overfill your blender. Both batches should have the same amount of all the ingredients.
2. Add your corn, yogurt, milk, lime juice, cayenne, and coriander to a blender and puree. Make sure that there are no corn kernels left whole, and strain using a sieve into a large bowl, extracting as much liquid as you can and getting rid of the solids. Repeat step with your second batch of ingredients.
3. Stir in chopped shrimp, season with salt and pepper to taste. If it’s too sweet, you can add some cumin as well.
4. Serve in a small bowl. Garnish with cherry tomatoes and a whole shrimp per bowl.
Salmon and kale caesar wraps
These wraps are a delicious and well-deserved update on the traditional chicken caesar wraps. They pack all the punch of a normal caesar wrap with a delicious twist. Here’s what you need:
- 5 cups shredded kale
- ½ cup shredded Parmesan cheese
- 4 large wrap tortillas (can be replaced with
regular flour tortillas)
- ½ cup Caesar salad dressing
- 2 cans (6 oz each) wild salmon, drained
DIRECTIONS
1. Add your kale, Parm, and salad dressing to a large bowl. Toss until everything is evenly coated in dressing, then add the salmon. Break the salmon using a flake, toss again to combine
2. Take a tortilla and spread part of the kale and salmon mixture horizontally, just a bit off-center. Fold the left and right sides of the tortilla and fold it slightly towards the center (so the filling doesn’t fall off the sides, then grab the side of the tortilla that’s closest to the mixture and roll it tightly. Repeat with the rest of your tortillas and serve.
Salmon and kale caesar wraps
This fantastic recipe transforms a simple can of white beans into an exciting, colorful salad that’s as delicious as it looks. Also, it’s super fast and easy to make! Here’s what you need:
- 1 can (15 oz) white beans, drained
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley leaves
- 2 tbsp olive oil
- 2 tbsp chopped fresh oregano
- 1 tsp minced shallot
- 1 tbsp red wine vinegar
- Salt and pepper to taste
DIRECTIONS:
1. In a large bowl, whisk together your oil, vinegar, salt, and black pepper. Once you have a uniform dressing, add the beans, tomatoes, feta, parsley, and oregano. Toss to combine, add salt and pepper as needed. Enjoy!
These recipes are the perfect complement to a day when you are already taking a break from your chores—such as letting the professionals clean your home—and just want to enjoy. And remember, recipes are made for riffing on them, so add or replace as many ingredients as you like!
