It’s the thick of Summer and if you live in a hot place, the thought of turning on the stove and turning your kitchen into a mini sauna right now is enough to make your body recoil. Because of this, Nutritionist Bella Grace has developed quite a few no-cook recipes that still pack a flavor-punch and plenty of nutrients, with no sweaty kitchen experiences needed.

Big Old Summer Salad

Serves: 4

Prep Time: 10 min.

Cook Time: 0 min.

Total Time: 10 min.

Ingredients:

Dressing:

• 1/4 cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon dijon mustard

• 1/2 teaspoon oregano

• Pinch of salt and pepper

For the salad:

• 1 head Romaine lettuce, chopped
• 1/2 red bell pepper, diced
• 1/2 avocado, diced
• 1/2 red onion, sliced
• 1/2 English cucumber, diced
• 1/2 cup black olives, halved
• 1/2 can red kidney beans, drained
• 1/4 cup cup cilantro, chopped
• 1/2 cup feta cheese, crumbled

Instructions:

In a small bowl, add all dressing ingredients and whisk until combined.

In a large bowl, add all salad ingredients and toss.

Drizzle dressing over the top and massage to combine. Serve immediately.

Creamy Summer Gazpacho

Serves: 1

Prep Time: 5 min.

Cook Time: 0 min.

Total Time: 5 min.

Ingredients:

• 1 avocado

• 1/2 cucumber

• 1/2 red onion

• 1/4 cup cilantro

• 2 cloves garlic

• 1 seeded jalapeno

• 1/2 lime, juiced
• 1 cup vegetable broth, or chicken broth
• 3 ice cubes

Instructions:

In a blender, add all ingredients and combine until smooth.

Ahi Tuna Poke Bowls

Serves: 4

Prep Time: 10 min.

Cook Time: 0 min.

Total Time: 10 min.

Ingredients:

Dressing:

• 1/4 cup sesame oil

• 3 tbsp coconut aminos

• 1 tablespoon fresh orange juice

• 1 tablespoon rice vinegar

• 1/2 teaspoon chili garlic paste

• 2 tablespoons lime juice

For the bowl:

• 1.5 lbs sashimi grade tuna, wild-caught, cubed into 1-inch pieces
• 4 cups cauliflower rice, cooked
• 1 cup purple cabbage, sliced
• 1 cup green bell pepper, sliced
• 1 cup pineapple, diced
• 1 avocado, sliced
• 2 tablespoons sesame seeds

Instructions:

In a large bowl, add all of your dressing ingredients and whisk until combined. Set aside.

Add ahi tuna cubes into the bowl and mix everything to combine. Place the bowl in the fridge for 10 minutes to marinate.

Meanwhile, get 4 serving bowls and add to each bowl- 1 cup cauliflower rice, 1/4 cup cabbage, 1/4 cup bell pepper, 1/4 cup pineapple, 1/4 avocado. Top each bowl with a serving of ahi tuna. Sprinkle with sesame seeds and additional sauce.