Summer Recipes

I don’t know about you all, but for some reason when summer comes and I want to cook less. Perhaps it’s because turning on the oven makes my house even hotter than it already is in the Texas heat. Or maybe its because I want to enjoy the sunshine after being stuck in an office all day. So, here are my favorite no bake, no cook summer recipes.

 
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Watermelon Salad

Nothing says summer like the sweet juicy taste of watermelon. So, why not add a subtle savory kick to it!

INGREDIENTS

  • 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)

  • A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cubes, about 8 cups

  • 1/2 cup crumbled feta cheese

  • 1/4 cup fresh mint leaves, thinly sliced

  • 2 tablespoons balsamic vinegar

Combine and enjoy!

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Tomato Cucumber Salad

Again with the freshness of things out of the summer garden menu.

Ingredients

  • 2 cups cherry tomatoes , halved

  • 5 mini cucumbers , sliced into 1/4'' coins; or 1 large cucumber into cubes

  • 3 teaspoons olive oil

  • 1 teaspoon red wine vinegar

  • salt and pepper , to taste

  • 2 tablespoons diced red onion

  • 2 tablespoons chopped fresh basil

1.       Add cherry tomatoes and cucumbers to a bowl.

2.       Drizzle olive oil and vinegar on top. Season with salt and pepper.

3.        Toss everything to coat. Garnish with diced red onion and fresh basil.

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Quinoa with Avacado Salad

Ingredients

1 cup dry quinoa

2 medium avocados

3 oz. baby spinach, more as desired (or you can leave out)

8 oz. cherry tomatoes

3 green onions (or finely diced red onion)

1 small cucumber diced

1-2 cloves garlic (I use 2)

2 Tbsp. red wine vinegar

1/8 tsp. salt

Directions

Cook the quinoa according to package directions.*

Meanwhile, roughly chop the spinach. Place in a large bowl.

Mince garlic, and add to spinach.

Slice the green onions, halve the cherry tomatoes, and dice the avocado.

When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)

Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.

Add the avocado and lightly toss.

Serve immediately or refrigerate to let flavors blend more.

 
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