Too Hot to Cook? These 5 Cooling Recipes Are Perfect for Summertime

10 minute read

You’ve been outside all day enjoying the weather, and you’ve been working up a sweat. The last thing you want to do is go inside and spend a half-hour or more in a hot kitchen. You certainly don’t want to eat something hot.

It’s time for some delicious, cool summer recipes that will give you and your family the nutrition you need, fill you with the flavor of the season, and satisfy your taste buds. If you’re too hot to cook, turn to these recipes for summer satisfaction.

1. Sesame Noodle Salad

The original recipe for this delicious salad calls for a spiralizer to transform carrots and cucumbers into delicious and healthy noodles. If you don’t have a spiralizer, you can buy these items or other favorite vegetables pre-spiraled in most local grocery stores.


1 large carrot, peeled*

2 large cucumbers, ends trimmed*

2/3 cup snap peas, thinly sliced

½ mango, peeled and thinly sliced

2/3 cup shelled edamame

¼ cup fresh mint, chopped

¼ cup fresh cilantro, chopped

*You can either spiralize these or buy pre-spiralized vegetables to replace these


Sliced avocado

Sesame seeds

Crushed peanuts

*Use our suggestions or select your own favorites

Dressing Ingredients:

1 tablespoon sesame oil

1 tablespoon tahini

2 tablespoons rice vinegar

2 tablespoons tamari

2 tablespoons fresh-squeezed orange juice

pinch of chili flakes


1. Spiralize your carrot and cucumber and then place it in a large bowl. Toss in your snap peas, mango, edamame, and herbs.

2. In a small bowl or jar that has a lid, combine all dressing ingredients, and shake until well mixed.

3. Pour dressing over vegetables and toss to coat. Divide into two bowls and garnish.

2. Salmon Salad Salad

Salmon is loaded with nutritional benefits, so it should play a regular role in your diet. It’s also a fantastic summer option because it’s great on the grill, and it’s fantastic cold. This means you can grill up some salmon on Monday, and use the leftovers or the extras in this amazing salmon salad on Tuesday.

While the original recipe calls for canned salmon, this is an easy substitution to make, and you’ll love it all that much more.


6 ounces salmon

1 cup celery, diced

½ cup red onion, finely chopped

¼ cup mayo

2 tablespoon fresh parsley, chopped

1 tablespoon white wine vinegar

¼ teaspoon salt

pinch fresh ground pepper

lemon wedges

mixed greens, avocado, red onion, and other traditional salad recipes


1. Place the salmon in a medium bowl and stir in celery, red onion, mayo, parsley, vinegar, salt, and pepper. Fold to blend.

2. Create your mixed greens salad, and then top with your salmon salad. Squeeze a little lemon over the entire dish and enjoy!

3. Chilled Avocado Cucumber Soup

If you’re trying to look for new ways to bring healthy avocados into your repertoire, we’ve got a fresh new approach for you.

Besides the exciting and vibrant flavor this soup has, you can load up on the health benefits of avocados like a decreased risk of depression, protection against cancer, better digestion, and improved heart health, among others.


handful of baby spinach

½ avocado

1 scallion, chopped

1 tablespoon mellow white miso

5 basil leaves

½ cucumber, peeled and chopped

1 tablespoon freshly squeezed lime juice

1 tablespoon tahini

½ teaspoon liquid aminos or tamari

1 teaspoon maple syrup

¼ teaspoon salt

pinch white pepper

pinch ground pepper


Place all ingredients into the blender and process until smooth. Scrape down sides and blend further if necessary. Garnish with a lime slice and serve.

4. Zucchini Squash Salad

Ready to learn a little more about zucchini? Zucchini is a nutrient-rich food that helps with digestion, slows aging, lower blood sugars, supports a healthy heart, and boosts energy.

There is even a chance that zucchini can help you shed a few pounds. It’s a high fiber food that’s loaded with water, so it’s low in calories and can make you feel full for longer.

All the more reason to turn this salad into a summer favorite.


2 zucchinis

2 yellow squash

¼ cup olive oil

1-2 tablespoons red pepper flakes

2 teaspoons lemon juice

2 teaspoons tsp salt

2 teaspoons pepper


1. Cut off ends of the zucchini and squash. Use a mandolin to slice both of them into ¼ inch ribbons.

2. Mix the oil, pepper flakes, lemon juice, salt, and pepper together to create the dressing. Pour over the vegetables and mix well, then let marinate for half an hour or more.

| Related: Zucchini Enchiladas for a Heart-Healthy Meal |

5. Za’atar Tomato Hummus

Get ready to create a dish your family will love, and your friends will ask you to bring it to all of the parties. Not only is this a great way to use the extra tomatoes in your garden, but you can enjoy all the benefits of chickpeas.

If you haven’t yet heard about the benefits of chickpeas, or garbanzo beans as they’re also called, then you’re falling behind with one of the trendiest foods around. There’s no surprise this dish has been popular in the middle east for thousands of years.

Chickpeas are full of vitamins, minerals, and fiber. They help with digestion, blood sugar control, add protection against other serious diseases, and they can help you lose weight.


1 cup dried chickpeas

water (see directions)

1 teaspoon baking soda

1.33 cup tahini

2 tablespoon lemon juice

1 teaspoon salt


olive oil



1. Put dried chickpeas in a container with at least 6 cups of water, and let them sit on the counter for at least 12 hours.

2. Drain the chickpeas and place in a stockpot. Cover again, this time with 8-10 cups of water. Add the baking soda and bring to a boil. When it boils it will foam, skim off the foam, and let it continue boiling for about two minutes. Keep skimming off the foam.

3. Turn the heat down to medium-low and simmer uncovered for 35-45 minutes. Turn the heat off, and set it aside to cool at room temperature.

4. Once the chickpeas are cooled, reserve at least a half a cup of the water. Then drain and place chickpeas in a food processor. Process to the consistency of thick paste and add sesame paste, lemon juice, and salt. Process again. If it’s too thick, slowly begin adding reserved fluid until you have the desired consistency.

5. Cut ripe tomatoes into bite-sized pieces and toss with olive oil and za’atar. Create a well within the hummus, and place the cut-up tomatoes in the middle. Drizzle more olive oil and za’atar over the entire dish. Serve hummus with pita bread.

The Bottom Line

Don’t let the heat get you down this summer. With these tasty cool recipes, you can have healthy and exciting meals that don’t force you to stand over a hot stove or bake in the oven.

The key to keeping it simple throughout the summer is to make the most of your garden or the fresh ingredients you can get at the market. Keep fruits and vegetables handy, so you can incorporate them on a whim.

Learning a few go-to recipes that use your summer favorites makes mealtime easier.

READ NEXT >>> 6 Tips for Eating Healthy This Summer