3 Easy (Almost) No Cook Summer Salads

One of my favorite things about Summer is having things be easy. And that includes meal prep. With the bounty of summer produce available, it feels like even the simplest meals taste delicious with minimal effort. 

And I also refuse to cook. 

My 3rd floor apartment is directly below the roof so it is warm on even the most mild summer days. When it’s 106 degrees like it was this past week… the stove becomes a decorative appliance. 

I've been reading the book Good Energy by Casey Means, all about how food can be our key to health, thriving and avoiding disease, so lately I’ve made it my challenge to figure out the easiest, most nutritionally diverse and tasty salads that I can make once that will last me through most of the week.  

Because it’s summer and I have way better things to do than be in the kitchen.  :-)

Here are 3 Easy (Almost) No Cook Summer Salads currently on repeat in my life. 

3 Easy (Almost) No Cook Summer Salads

1. Tuna and white bean salad

• 1 can Albacore Tuna, (I use no salt tuna)

• 1 can cannellini beans, drained and rinsed

• 1 quarter diced avocado

• A handful of arugula

• ¼ cup extra-virgin olive oil,

• 1 teaspoon Dijon mustard

• ¼ teaspoon honey

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons freshly squeezed lemon juice

2. French lentil salad

Based on this recipe: https://www.onceuponachef.com/recipes/french-lentil-salad-with-goat-cheese.html#tabrecipe

Here is my version:

• 1 can French lentils, drained and rinsed (I use Trader Joes to make it super simple)

• 1 large carrot, finely diced

• 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)

• 3 tablespoons chopped fresh parsley

• ¼ cup extra-virgin olive oil,

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons freshly squeezed lemon juice

• Shredded vegan parmesan or vegan whipped ricotta

I usually serve it on top of greens dressed with olive oil and add avocado and sometimes a poached egg for a more filling meal.

3. Falafel inspired salad 

Based on this recipe https://playswellwithbutter.com/falafel-ish-quinoa-salad/

Here is my version:

• 1 ½ cups cooked quinoa (½ cup dry quinoa cooked according to package directions)

• one 14-ounce can chickpeas, drained & rinsed

• 1 small cucumber, finely diced

• 8 ounces cherry tomatoes, halved or quartered

• ¼ cup fresh parsley leaves & tender stems, finely chopped

• ¼ cup fresh cilantro leaves & tender stems, finely chopped

• ¼ cup fresh mint leaves, finely chopped

• Shredded vegan parmesan

for the lemon-cumin dressing:

• 3 tablespoons extra virgin olive oil

• 2 lemons, zested & juiced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 ½ teaspoons kosher salt

• ground black pepper

Have any easy and healthy go to summer recipes of your own? I would love to hear them! 

To letting things be easy this summer.