5 clean no-cook dinners to add to your dinner repertoire this summer

Get your fix of wellness and things that inspire us.

5 clean no-cook dinners to add to your dinner repertoire this summer

Because it is simply too hot to turn on the oven.

PEACHES AND TOMATOES WITH BURRATA AND HOT SAUCE

Via bonappetit.com

Take your peaches to dinner: Combine them with a zippy dressing and a creamy cheese and serve.

2 tablespoons extra-virgin olive oil
2 tablespoons mild hot sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons honey
Kosher salt
3 ripe peaches or nectarines, cut into wedges
2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
1 ball burrata or fresh mozzarella, torn into large pieces
Tarragon sprigs (for serving)
Flaky sea salt

Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.

Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.

SERVES 2.

FIERY GREEN TAHINI SAUCE

Via bonappetit.com

Just add raw vegies for dipping and call it dinner.

2 lemons
2 serrano chiles
2 garlic cloves, crushed
3 cups chopped parsley
¼ cup extra-virgin olive oil
½ cup tahini
Kosher salt

Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓cup cold water and blend on high speed until smooth and very green.

Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.


CHILLED AVOCADO SOUP

Via marthastewart.com

This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.

1/3 cup walnut halves
1/3 cup diced red onion
1 teaspoon sea salt
2 cups low-fat buttermilk
1/3 cup fresh dill sprigs, plus more for garnish (optional)
1 tablespoon red wine vinegar

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth. 

Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.

SERVES 4.

MAHI MAHI, COCONUT AND LIME CEVICHE

Via delicious.com.au

Fresh, raw and refreshing.

500g skinless Mahi Mahi fillet, pin-boned
1/2 Lebanese cucumber, seeds removed, finely chopped
1/2 small red onion, finely chopped
1 long red chilli, seeds removed, finely chopped
Micro herbs, dried coconut flakes and lime wedges, to serve

Coconut Milk Dressing
2/3 cup (165ml) coconut milk
Finely grated zest and juice of 2 large limes, plus extra wedges to serve
2 tablespoons white soy sauce (a pale golden soy sauce; substitute light soy sauce, but note that it will darken the dressing) 

For the dressing, whisk all the ingredients in a bowl. Season and set aside.

Remove the blood-line and any dark meat from the Mahi Mahi, then cut into 1cm pieces. Transfer to a non-reactive bowl with the dressing. Cover and chill for 30 minutes for the flavours to infuse – the acid in the lime juice will ‘cook’ the Mahi Mahi. Drain, reserving the dressing.

Combine the Mahi Mahi, cucumber, onion and chilli in a bowl. Top with micro herbs and coconut and serve with lime wedges and reserved dressing.

SERVES 4.

ZUCCINI RIBBONS WITH ALMOND PESTO

Via thehappyfoodie.co.uk

This fabulously light dish is coated with a pesto of almonds, Parmesan, garlic and red pepper flakes.

140g almonds
20g parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
¼ tespsoon sea salt
80ml olive oil
4 medium zucchini, trimmed (thin and long if you can find)

For the pesto, grind the almonds, parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse the machine a few times, until combined. Pour the dressing in the bottom of a large salad bowl, and let it roll up and around the sides.

Using a vegetable peeler (a Y-peeler or mandoline works great if you have one here, but any old peeler will do) and working from the top to bottom of each courgette, slice the zucchinis into ribbons (about 1mm thick). Place the ribbons in dressing-coated bowl.

Toss the ribbons gently - frankly, your hands are best for this as they won't break up the ribbons while tossing them - attempting to coat the ribbons as evenly as possible with the dressing. Serve at room temperature. This can sit out for a while (the longer it does, the more relaxed the ribbons will be) but I like to eat it right away, when the ribbons still make tall loops and twists in the bowl.

SERVES 4.