Four No-Cook Recipes


Sometimes just the thought of having to turn on that stove, especially in the summer, is enough to deter you from preparing something healthy. After a long day of work the last thing you want to do is spend time slaving over the stove. That’s why we’ve put together four simple recipes that require absolutely no cooking, are delicious and very healthy!

Caprese Avocado Toast

  • 1 large avocado, halved and pitted
  • 1/2 lemon
  • kosher salt
  • Freshly ground black pepper
  • 2 thick slices sourdough, toasted
  • 1/2 halved cherry tomatoes
  • 1 c. mozzarella balls (such as Ciliegine)
  • Flaky sea salt
  • 2 fresh basil leaves, finely sliced
  • Balsamic glaze, for drizzling
  1. Remove avocado halves from skin and place in a medium bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper and mash with a fork. Taste for seasoning, adding more lemon juice if desired.
  2. Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil and drizzle with balsamic glaze. Serve immediately.

Chicken Salad Lettuce Wraps With Grapes And Pecans

  • 1/2 c. Greek yogurt
  • 1 tsp. lemon zest
  • juice of 1 1/2 lemons
  • 1 tsp. Dijon mustard
  • 2 tbsp. chopped dill, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 1 rotisserie chicken, skin removed and shredded (3 cups)
  • 1 c. red grapes, quartered
  • 1/2 c. toasted and chopped pecans
  • 4 green onions, white and green parts only, sliced
  • 1 head Boston Bibb lettuce, leaves removed
  1. In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard, and dill, and season with salt and pepper.
  2. Stir in chicken, grapes, pecans, and green onions and season with salt and pepper.
  3. Spoon chicken salad into lettuce leaves, garnish with dill, and serve.

Crab Roll


  • ¼ cup low-fat mayonnaise
  • 1 tablespoon freshly grated lemon zest
  • 3 tablespoons lemon juice
  • 10 dashes hot sauce, such as Tabasco
  • ½ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • ¼ cup finely chopped shallot
  • ¼ cup finely chopped celery
  • ¼ cup thinly sliced fresh chives, divided
  • 12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
  • 8 leaves red or green leaf lettuce
  • 4 whole-wheat hot dog buns (toasted, if desired)
  1. Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much.
  2. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
  • Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
  • Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

Tuna Poke Bowl

Poke Sauce

  • 1/2 cup soy sauce
  • 1 tbs honey
  • 1 tsp sesame oil
  • 2 tsp wasabi paste

Whisk ingredients together

Poke bowl

  • 1 whole avocado sliced and chunked
  • 1 tuna steak sliced and chunked

Pour soy sauce mixture over tuna and avocado and mix gently. Top with chopped green onion and toasted sesame seeds.

Optional: Serve over a bed of rice or with wonton chips.


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