Easy and healthy no-cook meals

CHARLOTTE, N.C. (QC Life) - It’s hot outside...we’re all busy. No one wants to spend hours cooking over a hot stove. With a little bit of prep - you can quickly toss 3 dishes together in just 5 minutes! Don’t believe us? Chef Lisa with Heart & Soul Personal Chef Service walked in with some tomatoes, cucumbers and red onions. Five minutes later she had 3 dishes ready to go. She even shared the recipes with us!

No-Cook Summer Recipes:

Shrimp Ceviche Lettuce Wraps

Ingredients:

• 2 tbsp finely chopped fresh cilantro
• 1 lime
• 1/2 cup sour cream
• 1 garlic clove, pressed
• 1/4 tsp salt, divided
• 8 oz cooked large shrimp, peeled and deveined, tails removed
• 1/2 medium red bell pepper, finely chopped
• 1 serrano pepper, seeded and finely chopped
• 1/3 cup finely chopped seedless cucumber
• 1/4 cup finely chopped red onion
• Additional cilantro sprigs for garnish (optional)
• Lettuce leaves for wrapping (butter lettuce or romaine)

Directions:

1. In a small bowl, mix sour cream, half of the lime juice, garlic, and a pinch of salt to make the sour cream filling.
2. Chop shrimp into bite-sized pieces and place in a separate bowl.
3. Add red bell pepper, serrano pepper, cucumber, red onion, cilantro, remaining lime juice, and a pinch of salt to the shrimp. Toss to combine.
4. Spoon the shrimp mixture into lettuce leaves. Top with a dollop of sour cream filling and garnish with cilantro.

Cucumber Tomato Salad

Ingredients:

• 1 English cucumber, sliced
• 2 to 3 large ripe tomatoes, diced
• 1/2 medium red onion, thinly sliced
• 1 tbsp fresh dill
• 2 tbsp vegetable oil
• 1 tbsp red wine vinegar
• 1 tbsp white sugar
• Salt and black pepper to taste

Directions:

1. Slice cucumber and tomatoes and place in a large bowl.
2. Thinly slice red onion and add to the bowl.
3. In a small bowl, whisk together vegetable oil, red wine vinegar, sugar, salt, and black pepper.
4. Pour dressing over vegetables and toss gently to combine.
5. Sprinkle with fresh dill before serving.

Greek Quinoa Salad

Ingredients:

• 2 cups quinoa, cooked and cooled (about 1 cup uncooked)
• 1/2 cucumber, chopped
• 1/2 small red onion, finely chopped
• 1/2 cup fresh tomatoes, chopped
• 1/2 cup kalamata olives, cut in half
• 1/3 cup fresh basil or parsley, finely chopped
• 1/4 cup crumbled feta cheese

Simple Greek Dressing (Balanced):

• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp honey or maple syrup (to taste)
• Salt and pepper to taste

Directions:

1. Cook quinoa according to package instructions, then let it cool completely.
2. In a large bowl, combine quinoa, cucumber, red onion, fresh tomatoes, olives, basil or parsley, and feta.
3. In a small bowl, whisk together all dressing ingredients until smooth.
4. Pour dressing over the quinoa mixture and toss to coat evenly.
5. Chill for 15-20 minutes before serving for best flavor.

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