No cooking required
Published:Thursday | September 1, 2011 | 12:00 AM
These days, everyone is so busy, there is hardly time in the evenings to prepare a meal.
Add to that the humidity of the summer months, and a hot stove is the last thing you want to be slaving over after a hard day's work.
Here are five meals that are packed with nutrients, but which do not require you to turn on the stove or the oven.
Avocado-Salmon Spread Sandwich
1 avocado
1tb (15ml) lemon juice
1tb (15ml) oil
1 clove garlic, pressed
6oz/180g salmon, drained and flaked
Method
Cut avocado in half and remove the pit. Scoop the flesh into blender container. Add the lemon juice, oil and garlic. Blend until smooth. Transfer to a bowl and stir in salmon.
Source: http://www.healthy-quick-meals.com
Rotisserie Pulled Chicken Salad Sandwiches
2 cups shredded rotisserie or leftover chicken
1/4 cup mayonnaise
1tb barbecue sauce
1/4 cup finely sliced celery
1/4 cup shredded carrots
4 kaiser rolls (or hamburger buns)
4 slices cheddar or pepper Jack cheese
4 lettuce leaves
Method
Combine chicken, mayonnaise, barbecue sauce, celery and carrots in medium bowl. Season, if desired, with salt and black pepper. Spoon chicken salad onto rolls, then top with cheese and lettuce.
From The Family Dish recipes.
Greek Salad
1 large cucumber, chopped
2 plum tomatoes, chopped
1 (5oz) jar olives (optional)
1 (4oz) package feta cheese, crumbled
1 red onion, halved and thinly sliced
10oz romaine lettuce leaves
Method
Arrange lettuce in large serving bowl then add cucumber, tomato, olives, red onions then feta cheese on top.
Vinaigrette Dressing
6tb olive oil
1tsp garlic powder
1tsp dried oregano
1tsp dried basil
1tsp Dijon mustard
1tsp fresh lemon juice
11/2 cups red wine vinegar
Method
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, mustard, fresh lemon juice, and red wine vinegar.
With mounds of romaine lettuce, almond bits and feta cheese, we can see why Concheta makes this salad its signature.
Creamy Shrimp Rolls
1/4 cup mayonnaise
1tb fresh lemon juice
1/2tsp salt and
1/4tsp pepper
11/2 lb cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced chives (optional)
4 hot dog buns
1 small butter lettuce, torn into pieces
15oz bag potato chips
Method
In a medium bowl, whisk the mayonnaise, lemon juice, salt and pepper. Fold in the shrimp, celery, and chives, if desired. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.
By Sara Quessenberry and Kate Merker, Courtesy of www. realsimple.com