5 No-Oven Recipes When It's Too Hot to Cook

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Blueberry, Avocado, and Almond Salad

Serves 4

Ingredients:

3 tbsp. balsamic vinegar 3 tbsp. Barlean's Organic Flax Oil 1 ripe avocado, peeled, pitted, and diced 2 tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. pepper 4 cups arugula 4 cups romaine lettuce, finely chopped 1 pint fresh blueberries 1/2 cup whole almonds 1/4 cup golden raisins

Directions:

1. In a large bowl, whisk vinegar and oil together. Add remaining ingredients; gently toss to combine.
2. Serve immediately.

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Gorgeous Grapefruit Guacamole

Yields 3 cups

Ingredients:

2 garlic cloves, minced 1/4 cup packed fresh cilantro leaves, chopped Juice of 1 lime 2 ripe avocados, peeled, pitted, and diced 1 large grapefruit, peeled, segmented, and skins removed 1/4 tsp. red pepper flakes 1/2 tsp. sea salt 1/4 tsp. pepper Crudites or rice crackers for serving

Directions:

1. Combine all ingredients except crudites and crackers in a large bowl; mash together using back of a fork until combined but texture is still chunky. Transfer to a shallow serving bowl.
2. Serve with crudites or rice crackers.