9 No-Cook Recipes To Try This Summer

Bring a medium pot of water to a boil. Cook noodles until al dente, then drain and rinse under cold water. Toss with 1-2 teaspoons of sesame oil and a pinch of salt. Remove tails from shrimp if needed or cook if using raw prawns.

Julienne all vegetables into thin strips.

Combine all peanut sauce ingredients in a medium bowl and whisk until smooth. Set aside.

Fill a shallow pan or pie dish with water. Dampen a lint-free tea towel and place on a flat surface. Soak one rice paper sheet in water for 15 seconds until pliable, then lay it on the towel.

Layer fillings down the centre of the wrapper, leaving 1 inch on each side.

Fold the bottom of the wrapper over the fillings, then fold in the sides. Roll upwards to seal.

Serve immediately with the peanut dipping sauce.

Chop off the ends and shave lengthwise into thin ribbons using a mandoline or vegetable peeler. Place into a large salad bowl.

Shave the parmesan, quarter the olives, chop the pecans and basil. Add all to the bowl.

Combine all vinaigrette ingredients in a jar and shake, or whisk together in a bowl.

Pour the dressing over the salad and toss gently to coat. Adjust seasoning to taste.

Enjoy immediately or chill for 30 minutes to allow flavours to meld.

Place the red onion in a small bowl and cover with cold water. Soak for 5 minutes to remove some of the harsh flavour. Drain well.

In a medium bowl, mix the tuna with the onion, chilli, capers, avocado and lime juice (to taste). Season well, drizzle over the extra-virgin olive oil and toss with the coriander. Serve immediately.

Combine tamari, rice vinegar, avocado oil, ginger and maple syrup in a jar. Shake vigorously to emulsify. Set aside.

Cook noodles according to package instructions. Drain and transfer to a large bowl. Toss with ¾ of the dressing and let cool to room temperature.

Add edamame, carrots, jalapeño, orange segments, green onions, mint, sesame seeds, and remaining dressing to the noodles.

Season with salt and pepper. Toss to combine.

Serve chilled, garnished with extra sesame seeds if desired.

Combine shrimp in a non-reactive glass bowl with 120ml of the lime juice. Cover and refrigerate for 20 minutes until opaque.

Drain lime juice from the shrimp and toss with tomato, cucumber, red onion, avocado, habañero, cilantro, remaining lime juice,and olive oil.

Season to taste with salt and pepper. Serve immediately with tortilla chips.

Combine the tomatoes, cucumbers, peppers, hemp hearts, balsamic vinegar, olive oil, salt, pepper and any optional spices in a blender or food processor.

Blend on high for 2-3 minutes, scraping down sides as needed, until smooth.

Add up to 120ml of water to thin the texture if you prefer. Adjust the seasoning.

Serve immediately or chill for a few hours to deepen the flavour.

Rinse the quinoa in a sieve. Combine with water in a medium pot, bring to a boil, then reduce heat and simmer until water is absorbed (10-15 minutes). Remove from heat, cover and let rest for 5 minutes. Fluff with a fork and let cool.

Whisk together peanut butter and tamari until smooth. Add remaining sauce ingredients and whisk again. If too thick, add a splash of water to loosen.

In a large bowl, combine quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to mix.

Pour in peanut sauce and toss again until evenly coated. Season with salt if needed.

Divide into bowls and garnish with chopped peanuts.

Pulse the biscuits in a food processor until finely crushed. Mix with brown sugar, cinnamon, and melted butter.

Line a muffin pan with 12 liners. Add a heaping tablespoon of crust mixture to each liner and press firmly. Freeze while preparing the filling.

Whip the cream until stiff peaks form. Set aside.

In a large bowl, beat cream cheese, yogurt, sugar, vanilla, and lemon juice until smooth and fluffy (about 2 minutes).

Gently fold whipped cream into the cream cheese mixture until fully combined.

Remove muffin pan from freezer and divide cheesecake mixture evenly among liners. Fill to the top and smooth with a spoon.

Refrigerate for at least 2 hours, preferably 4, until set. Top with desired toppings (like sliced strawberries) before serving.

Line a baking sheet with parchment paper.

In a mixing bowl, combine blueberries with Greek yogurt and stir to coat evenly.

Spoon small clusters of the mixture onto the lined baking sheet, spacing them apart.

Freeze for 20-25 minutes until solid.

Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let sit for 5 minutes to cool slightly.

Dip each frozen cluster into the melted chocolate using a fork or spoon to coat fully. Return to the baking sheet

Sprinkle with sea salt if desired. Let sit at room temperature until chocolate hardens. Store in an airtight container in the fridge for up to 5 days.