Zucchini noodles are kind of a novel concept -- they're healthy, fun, and they require no cooking. Honestly, there's basically no downside to this easy, summer meal.

Ingredients
4 medium zucchini
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup pesto
1 large ripe heirloom tomato, chopped, or 1 cup chopped cherry tomatoes
Freshly ground pepper to taste
Freshly shaved parmesan to taste
Morton Kosher salt

Directions
1. Cut zucchini into long strands with a spiralizer.
2. Set noodles in a large colander. Sprinkle 1/2 teaspoon salt on top and toss to coat. Let sit 10 minutes.
3. Rinse and drain well, gently squeezing out the excess moisture.
4. Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
5. Add pesto and toss to coat evenly.
6. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with parmesan, pepper and Morton sea salt.

Source: Healthy Seasonal Recipes

Here's another great no-cook meal keeping with the noodle-less noodle dish theme -- this time featuring peanuts instead of pesto.

Ingredients
3/4 pound daikon radish, peeled
4 medium carrots, peeled
1/2 pound zucchini (or replace with an additional 1/2 pound bean sprouts)
1/2 pound (8 ounces) bean sprouts
4 green onions, finely sliced (white and green parts)
12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
1 small handful cilantro leaves, chopped, plus extra for serving
2 tablespoons sesame seeds, preferably black, plus extra for serving
4 small wedges of lime, for serving
Peanut sauce
1/2 cup peanut butter or almond butter
1/4 cup lime juice
2 tablespoons tamari or other soy sauce
2 tablespoons honey
2 teaspoons grated fresh ginger
1 pinch red pepper flakes
About 3 tablespoons water, to thin

Directions
1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary -- the sauce should taste very bold at this point. (I added an extra little splash of tamari.)
4. If you will not be serving all four portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and toss just before serving.

Source: Cookie and Kate

This fun interpretation of the ever-popular avocado toast might just be your new favorite no-cook meal. Packed with protein, healthy fats and fiber, this summer recipe is delicious and filling.

Ingredients
8 slices hearty whole grain bread
2 cups low-fat cottage cheese
1 ripe California avocado, sliced
1 tomato, sliced
Salt and freshly cracked pepper to taste

Directions
1. Lay bread slices out on a large cutting board and top each one with 1/4 cup of cottage cheese. Sprinkle with salt and pepper.
2. Top cottage cheese with avocado and tomato slices then season with another pinch of salt and pepper.
3. Cut bread slices in half and serve.

Source: The Lemon Bowl

Have you ever had Vietnamese vegetarian spring rolls? They're about as refreshing as it gets, with crispy carrots and cucumbers, fragrant herbs and luxe vermicelli noodles.

Ingredients
2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
6 rice paper wrapper sheets (called 'bahn trang' - available in Asian section of grocery store)
A large bowl of water to dip rice paper sheets
6 sprigs cilantro
6 sprigs mint
6 leaves lettuce, rib/stem removed
1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
1 carrot, peeled and cut into match sticks
Sweet Chili Dipping Sauce
4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
1 garlic clove peeled and crushed
Red pepper flakes or chopped fresh chili to taste
Whisk everything together till the sugar dissolves.

Directions
1. Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well.
2. Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll.
3. Serve immediately with vegetarian Vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.

Source: Veggie Belly

Everyone loves a good Greek salad, and this one happens to be deliciously simple.

Ingredients
For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 small red onion, chopped
15 grape tomatoes, halved (about 1 cup)
1/3 cup pitted Kalamata olives
1 medium cucumber, sliced and quartered
4 oz feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Freshly ground salt and pepper, to taste

Directions
1. Place all salad ingredients into a large bowl and toss to combine.
2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano.
Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.

Source: Ambitious Kitchen