If you love the idea of Caprese-stuffed avocados, but don't consider it a meal without meat, give these equally delicious tuna-stuffed avocados a try.

Ingredients
1 avocado, halved and pitted
1 (4.5 oz) can tuna or chicken, drained
1/4 cup diced red bell pepper
1 tablespoons minced jalapeno
1/4 cup cilantro leaves, roughly chopped
1 tablespoon lime juice
Salt and pepper (to taste)


Directions
1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
2. Add the tuna, bell pepper, jalapeno and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Source: The Stay at Home Chef

The name says it all: Corn? Yes. Avocados? Yes. Black beans? Yes. All that, plus fun additions like cherry tomatoes and cilantro make for a Mexican-fiesta-like summer meal -- no cooking required.

Ingredients
1 3/4 cup thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15 oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too)
2 Tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper


Directions
1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.
2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
3. Store in the fridge and serve alone, with chips, or in a pita.

Source: Produce on Parade

Poke has been getting more and more popular these days -- and it's actually pretty easy to make. This summery no-cook Hawaiian dish is made with delicious raw tuna and a soy sauce/sesame oil dressing -- you can think of it as a kind of low-maintenance form of sushi. It's absolutely perfect for hot summer days and outdoor dinner parties.

Ingredients
1 pound ahi (yellowfin tuna) steaks
Scant 1/4 cup sweet onion, thinly sliced
1 scallion, sliced on bias (about 1/4 cup)
2 cloves garlic, minced
2 teaspoons black sesame seeds, toasted
2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted
3 tablespoons soy sauce
2 tablespoons sesame oil
1/4 to 1/2 teaspoon 'alaea or Hawaiian sea salt, or coarse Kosher salt
1/2 teaspoon red pepper flakes (optional)


Directions
1. Slice the tuna: Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.
2. Combine all ingredients: Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt and red pepper flakes. Gently mix until thoroughly combined.
3. Cover and refrigerate: Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days.


Source: The Kitchn

Wraps are another great no-cook meal option. This particular recipe is inspired by Cobb salad -- and come on, who doesn't love Cobb salad?

Ingredients
1 tablespoon cream cheese, light or regular
1 12-inch tortilla or wrap
2 leaves romaine lettuce
4-5 slices thinly sliced smoked turkey
4 thin slices tomato
1 large egg, hard-boiled and sliced (buy prepackaged ones at the supermarket)
4 thin slices red onion
1/2 avocado, seeded and thinly sliced
3 strips ready to serve, precooked bacon, regular or turkey bacon


Directions
Spread the cream cheese evenly over the tortilla. Place the lettuce down the center of the tortilla. Arrange the turkey over the lettuce. Layer the tomato, egg, onion and avocado over the turkey and top with the bacon. Roll up tightly and slice in half diagonally. Serve immediately.

Source: Mel's Kitchen

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