Why would you? It’s summer and everything is more relaxed, so why shouldn’t your mealtime prep be any different? Give your stove a rest and try my favorite “no cook” dinners. Simple, healthy, and absolutely no cooking required.
Happy summertime noshing!
Avocado, Corn, and Tomatoes with Shrimp
2 cups frozen corn
1 avocado cut into 1/2-inch cubes
1 pint cherry tomatoes halved
1/2 cup finely diced red onion
1 pound precooked medium sized shrimp
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Toss precooked shrimp into mixture and serve chilled.
Chicken and Guacamole Tostadas
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells
Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine.
Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.