No-Heat Lunches, Ready in Three Steps!





Las Fabulosas: Home & Happiness

No-Heat Lunches, Ready in Three Steps!

By Erin Keene for Las Fabulosas

no-heat-lunches

Coming up with quick lunch ideas para la familia can be a challenging task. On the one hand, sopas are too hearty for the summertime. On the other, basic salads and sandwiches can quickly become monotonous. Here’s a little lunchtime inspiration for no-heat recipes that take three steps and 15 minutes or less to prepare.

Summer Corn Ensalada (Serves 4)

Ingredients:

4 teaspoons olive oil

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

1 1/2 cups fresh corn

1 1/2 cups cherry tomatoes, halved

1/2 cup cucumber, chopped

1/4 cup chopped red onion

2 tablespoons fresh basil, minced

1/4 cup crumbled feta cheese

Directions:

1. In a small bowl, combine olive oil, lime juice, salt and hot sauce.

2. In a large bowl, mix the corn, tomatoes, cucumber, onion and basil. Drizzle with dressing and toss.

3. Refrigerate until chilled. Sprinkle with cheese before serving.


Thai Veggie Salad + Diced Mango (Serves 4)

Ingredients:

Salad:

1 red bell pepper, thinly sliced

1 bunch scallions, thinly sliced

3 cups snow peas, thinly sliced

3 carrots, thinly sliced

1 bunch radishes, thinly sliced

1/4 red cabbage, thinly sliced

1/2 cucumber, cut into strips

1 cup dried mango, thinly sliced

2/3 cup peanuts, chopped

3/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

Dressing:

3 garlic cloves, minced

1 piece fresh ginger, minced

1 tablespoon sesame oil

3 tablespoon soy sauce

1 tablespoon Sriracha sauce

1/2 cup rice-wine vinegar

1/3 cup peanut butter

Directions:

1. In a large bowl, mix all salad ingredients.

2. In a separate bowl, mix all dressing ingredients and stir until smooth.

3. Combine contents of both bowls. Toss and serve!


Lime Shrimp and Avocado Salad (Serves 4)

Ingredients:

1 pound jumbo cooked shrimp, peeled and deveined, chopped

1 tomato, diced

1 hass avocado, diced

1 jalapeno, diced

1/4 cup chopped red onion

2 limes

1 teaspoon olive oil

1 tablespoon chopped cilantro

Salt and pepper

Directions:

1. Combine red onion, lime juice, olive oil, pinch of salt and pepper.

2. In a separate bowl, combine chopped shrimp, avocado, tomato, jalapeño.

3. Mix together all ingredients, add cilantro and gently toss.

Erin Keene  is a New York City-based writer and contributor to Las Fabulosas. 


About Las Fabulosas

Las Fabulosas covers beauty, fashion, home style, family, celebrities, and feeling and looking your best for the confident U.S. Latina who embraces both her American and Hispanic identities. Actionable and inspiring lifestyle content -- combined with engaging advice from experts and real women -- makes the program a well-rounded resource for active, proud and culturally involved Latinas.

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