Look, it's summer. It's hot. You can't think of anything worse than turning on the oven and making your place even hotter. Plus, you're feeling lazy, and you're in dire need of sustenance that won't leave you feeling heavy and bloated. Luckily, there are meals out there that fit all those requirements: Quick, easy, refreshing and best of all? No oven required.

It may sound too good to be true, but delicious, no-cook meals really do exist. Whether it's a feta and olive oil-packed chopped salad, or a homemade batch of citrusy ceviche, you can get by with some truly great and healthy no-cook summer recipes. So, ready to stop cooking? Read on for a few of our favorites, and keep cool all summer long. In fact, you know that phrase, "cooking with gas"? You'll be cooking without gas from now on,

Image via: The Stay at Home Chef

Fact: You love Caprese. Fact: You love avocados. So, why not combine them into a delicious no-cook dish?

Ingredients
2 avocados, pitted
1/2 c. cherry tomatoes, halved
1/2 c. mini marinated mozzarella balls, halved
Balsamic vinegar
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Basil, for garnish


Directions
1. Scoop out avocados, leaving a small border. Dice avocado and set aside.
2. In a large bowl, toss diced avocado with tomatoes, mozzarella, balsamic, and olive oil. Season with salt and pepper.
3. Divide salad among 4 avocado halves. Garnish with basil.

Source: Delish.com

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