Five simple dishes to prepare in the summer heat when you don’t want to stand at the stove

During New York City's record-breaking heatwave, cooking can seem like a daunting task. Yahoo offers recipes for amazing dishes that don't require standing at the stove.

For some recipes It is enough to buy semi-finished products, such as grilled chicken or ready-made shrimp.

Cook more simple proteins, pastas and grains. You can reuse them throughout the week saving time and not having to turn on the stove. And of course, always grill extra vegetables. This is one of the best bases for summer dishes.

You can stock up on canned beans, peas and corn. And, of course, lots of fresh products.

Always have hard-boiled eggs in the refrigerator - they are always appropriate to add to salads.

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Once you start using fresh herbs regularly, you'll see how easy it is to add vibrant flavor to the simplest of dishes.

Experts have found several ideas for easy to assemble dishesthat do not require cooking.

Summer shrimp and avocado salad

In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon or lime juice, 1 teaspoon honey, ½ cup chopped red onion, and salt and pepper to taste. Add 0,5/1 pound cooked shrimp, 1 diced avocado, 1 cup halved cherry or grape tomatoes, ½ cup canned or cooked corn kernels, XNUMX seeded and finely chopped jalapeño, and a couple tablespoons of chopped green onions. Mix everything and season with sauce of your choice. Garnish with chopped fresh cilantro if desired.

Chicken salad with grapes

In a large bowl, whisk together ½ cup mayonnaise, ½ cup plain Greek yogurt, 2 tablespoons milk, 2 tablespoons Dijon mustard, and salt and pepper to taste. Add 1 cup thinly sliced ​​celery, ½ cup chopped green onions, along with ¼ cup fresh flat-leaf parsley and 3 tablespoons fresh dill. Add 3 cups of diced grilled chicken and 1 ½ cups of halved grapes and stir until smooth.

Serve in a sandwich or top with lightly spiced lettuce or dressing.

Caprese salad with tomatoes and mozzarella

Cut 4 ripe tomatoes (any color) into slices about 3 cm thick, and 0,5 kg fresh mozzarella into slices about 3 cm thick. Roll up about 8 large fresh basil leaves tightly, then cut the rolled leaves crosswise into strips as thin as you like like. Sprinkle them over the tomatoes and mozzarella. Drizzle olive oil over top, sprinkle with salt and freshly ground pepper. If desired, you can lightly drizzle the plate with balsamic vinegar.

Chickpea salad

In a large bowl, whisk together ¼ cup olive oil, juice of 1 lemon, 2 tablespoons red wine or sherry vinegar, 1 tablespoon honey, ½ teaspoon hot sauce, and salt and pepper to taste. Add 2 (15 ounce) cans chickpeas (drained and rinsed), ½ cup chopped red onion, ½ cup crumbled or diced feta (optional), ¼ cup halved black olives, 2 cups halved cherry or grape tomatoes, ½ cup chopped diced roasted peppers (canned can be used), 2 cups diced cucumber and ½ cup chopped fresh parsley. Add 2 diced avocados.

Shrimp ceviche

Cut 3,5 kg of very fresh peeled shrimp into cubes (0,5 cm). Place in a medium bowl. Add ⅓ cup fresh lime juice, 1 tablespoon honey, ⅓ cup crushed bell pepper (any color), ½ cup chopped red onion and stir. Marinate the mixture in the refrigerator for 6 to 24 hours (stirring if possible). Before serving, gently stir in 1 diced avocado, ¼ cup chopped fresh cilantro or parsley, some hot sauce, and salt and freshly ground pepper to taste. Serve with tortilla chips or salad pieces.