23 Easy Hot Weather Dinner Recipes for Every Taste

When the temperature rises, the last thing you want is a heavy, stove-intensive meal.

Hot weather calls for light, refreshing, and easy-to-make dinners that nourish without weighing you down.

From chilled salads and cold soups to grilled proteins and no-cook wraps, these 23 hot weather dinner recipes are perfect for keeping your meals cool, flavorful, and satisfying all summer long.

Whether you’re craving something fruity, herby, or packed with protein, there’s a recipe here to suit every taste and lifestyle.

23 Easy Hot Weather Dinner Recipes for Every Taste

Eating well in hot weather doesn’t mean sacrificing flavor or variety.

With these 23 hot weather dinner recipes, you can enjoy vibrant, nutritious, and satisfying meals without breaking a sweat.

From quick no-cook salads to refreshing chilled soups and light grilled dishes, there’s a recipe for every craving and schedule.

Keep your kitchen cool and your taste buds happy with these summer-friendly dinners.

Grilled Lemon Herb Chicken with Quinoa Salad

This dish is a light yet filling dinner perfect for hot weather.

The chicken is marinated in a zesty lemon and herb mixture, then grilled to juicy perfection.

Served alongside a refreshing quinoa salad with cucumbers, cherry tomatoes, and fresh herbs, it’s both nourishing and cooling.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 lemons (zested and juiced)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp olive oil (for salad)
• 2 tbsp lemon juice (for salad)

Instructions:

1. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Place chicken in the marinade, cover, and refrigerate for at least 30 minutes.
2. Rinse quinoa under cold water. Cook with water or broth in a pot until fluffy, about 15 minutes. Let cool to room temperature.
3. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss with olive oil and lemon juice, then season with salt and pepper.
4. Preheat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until golden and cooked through.
5. Serve chicken sliced over a bed of quinoa salad for a refreshing and protein-rich meal.

This dish is balanced, refreshing, and satisfying without being heavy.

The grilled lemon herb chicken pairs beautifully with the crisp, herby quinoa salad, making it an ideal hot weather dinner.

Cold Sesame Noodle Bowl with Vegetables

A chilled noodle bowl is one of the best dinners for hot weather.

This dish combines tender noodles with a creamy sesame-peanut dressing, crunchy vegetables, and fresh herbs.

It’s filling yet cooling, and can easily be made ahead of time.

Ingredients:

• 8 oz soba noodles or spaghetti
• 3 tbsp sesame paste or peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1–2 tbsp water (to thin sauce)
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• Optional: cooked shrimp, tofu, or chicken

Instructions:

1. Cook noodles according to package directions, drain, and rinse under cold water until completely cooled. Set aside.
2. In a small bowl, whisk together sesame paste, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and water until smooth.
3. Toss noodles with the sesame dressing until well coated.
4. Add shredded carrots, cucumber, bell pepper, and green onions. Toss again to combine.
5. Garnish with cilantro and sesame seeds. Add optional protein if desired.
6. Chill in the fridge for 20 minutes before serving for an extra refreshing touch.

This cold sesame noodle bowl is crisp, nutty, and cooling.

Packed with fresh vegetables and flavorful dressing, it’s a perfect way to beat the heat while still enjoying a satisfying dinner.

Watermelon, Feta, and Grilled Shrimp Salad

When it’s too hot for a heavy dinner, this watermelon and feta salad with grilled shrimp is a perfect solution.

Juicy watermelon balances salty feta and briny shrimp, while fresh mint and lime dressing add brightness.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 lime (zested and juiced)
• 1 garlic clove, minced
• Salt and pepper to taste
• 4 cups cubed watermelon
• 1 cup cucumber slices
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint leaves, torn
• 2 tbsp olive oil (for dressing)
• 1 tbsp lime juice (for dressing)

Instructions:

1. In a bowl, combine olive oil, lime zest, lime juice, garlic, salt, and pepper. Toss shrimp in the marinade and let sit for 15 minutes.
2. Preheat grill or grill pan. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove and set aside.
3. In a large bowl, combine watermelon cubes, cucumber slices, red onion, feta cheese, and mint leaves.
4. Whisk together olive oil and lime juice for the dressing, then drizzle over the salad. Toss gently.
5. Top the salad with grilled shrimp and serve immediately.

This dish is light, hydrating, and full of contrasting flavors that complement each other beautifully.

The juicy sweetness of watermelon, tangy feta, and smoky shrimp create a refreshing hot weather dinner that feels gourmet but is simple to prepare.

Mediterranean Chickpea Salad with Grilled Halloumi

This protein-packed vegetarian dinner is a wonderful choice for hot weather.

Chickpeas provide substance, while crisp cucumbers, cherry tomatoes, and olives bring refreshing crunch.

Grilled halloumi cheese adds a savory, slightly smoky touch, making this salad hearty yet cooling.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 tbsp olive oil (for salad)
• 1 tbsp lemon juice (for salad)
• Salt and pepper to taste
• 8 oz halloumi cheese, sliced into thick strips
• 1 tbsp olive oil (for grilling)

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, parsley, and oregano.
2. Toss with olive oil, lemon juice, salt, and pepper until well mixed.
3. Heat a non-stick pan or grill pan over medium-high heat. Brush halloumi with olive oil and grill for 2–3 minutes per side until golden and crisp.
4. Arrange chickpea salad on plates and top with warm slices of grilled halloumi.
5. Serve immediately for the perfect balance of fresh and savory.

This Mediterranean chickpea salad is light, zesty, and filling.

The grilled halloumi adds a unique twist that makes the dish satisfying without being heavy, ideal for hot summer evenings.

Thai Mango Chicken Lettuce Wraps

Bursting with tropical flavors, these Thai-inspired lettuce wraps are a refreshing dinner option.

Sweet mango, crunchy vegetables, and tender chicken come together with a light lime-sesame dressing, all wrapped in crisp lettuce leaves.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp soy sauce
• Salt and pepper to taste
• 1 ripe mango, diced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped
• 1 head butter lettuce or romaine, leaves separated
• 3 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp fish sauce or soy sauce
• 1 tsp honey
• ½ tsp chili flakes (optional)

Instructions:

1. Season chicken breasts with soy sauce, salt, and pepper. Heat olive oil in a skillet and cook chicken for 5–6 minutes per side until cooked through. Slice into thin strips.
2. In a small bowl, whisk together lime juice, sesame oil, fish sauce, honey, and chili flakes.
3. In a mixing bowl, combine mango, bell pepper, carrot, green onions, and cilantro. Toss with half the dressing.
4. To assemble, place chicken slices and mango-vegetable mixture onto lettuce leaves. Drizzle with extra dressing.
5. Serve immediately as a fresh, hand-held dinner.

These Thai mango chicken lettuce wraps are colorful, flavorful, and perfect for hot evenings.

They are light yet filling, with a delightful mix of sweet, savory, and tangy flavors.

Chilled Gazpacho with Avocado Toast

When the heat makes you crave something cold and refreshing, a bowl of gazpacho is a perfect dinner.

This classic Spanish cold soup is made with blended tomatoes, cucumbers, and peppers, then paired with creamy avocado toast for a balanced, no-cook meal.

Ingredients:

• 6 ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• ½ cup cold water (to thin if needed)
• 4 slices whole-grain bread
• 1 ripe avocado
• 1 tsp lemon juice
• 1 tbsp olive oil (for toast)
• Salt and chili flakes to taste

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth, adding cold water if needed for consistency.
2. Chill the soup in the refrigerator for at least 1 hour before serving.
3. For the toast, mash avocado with lemon juice, olive oil, salt, and chili flakes. Spread over toasted bread slices.
4. Serve cold gazpacho in bowls alongside avocado toast for dipping.

This gazpacho with avocado toast is a refreshing, hydrating dinner that requires minimal effort.

It’s nourishing, light, and the perfect cool-down meal for sweltering days.

Grilled Shrimp and Pineapple Skewers with Coconut Rice

Sweet pineapple and smoky grilled shrimp come together in this tropical-inspired dinner.

Paired with fragrant coconut rice, this dish is light, refreshing, and perfect for hot evenings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt
• 1 tbsp fresh cilantro, chopped (for garnish)
• Skewers (soaked in water if wooden)

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, toss shrimp and pineapple chunks with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Thread shrimp and pineapple onto skewers, alternating pieces.
4. Grill skewers for 2–3 minutes per side until shrimp are pink and slightly charred.
5. Meanwhile, rinse rice and combine with coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until liquid is absorbed and rice is tender.
6. Serve skewers over coconut rice, garnished with chopped cilantro.

These skewers are vibrant, tropical, and light.

The combination of sweet pineapple, smoky shrimp, and creamy coconut rice makes for a perfect refreshing dinner in hot weather.

Cold Cucumber and Yogurt Soup with Pita Chips

A chilled cucumber and yogurt soup is hydrating and soothing, perfect for summer nights.

Creamy, tangy, and aromatic with fresh herbs, it pairs beautifully with crunchy homemade pita chips for a complete light dinner.

Ingredients:

• 2 large cucumbers, peeled and diced
• 2 cups plain Greek yogurt
• ½ cup fresh dill, chopped
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• Salt and pepper to taste
• 4 pita breads
• 2 tbsp olive oil
• ½ tsp paprika

Instructions:

1. In a blender, combine cucumbers, yogurt, dill, garlic, lemon juice, salt, and pepper. Blend until smooth. Chill for at least 1 hour.
2. Preheat oven to 375°F (190°C). Cut pita into triangles, brush with olive oil, and sprinkle with paprika. Bake for 8–10 minutes until crisp.
3. Serve chilled soup in bowls with pita chips on the side for dipping.

This cold cucumber yogurt soup is refreshing, tangy, and light, perfect for a hot weather dinner.

Paired with crunchy pita chips, it’s a simple yet satisfying meal.

Zucchini Noodles with Avocado Pesto

A raw, no-cook pasta alternative, zucchini noodles tossed in creamy avocado pesto are a refreshing dinner for hot days.

This dish is full of flavor, satisfying, and entirely plant-based.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ripe avocado
• ½ cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 2 garlic cloves
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Grated Parmesan (optional, for serving)

Instructions:

1. In a food processor, combine avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
2. Toss zucchini noodles with avocado pesto until evenly coated.
3. Add cherry tomatoes if desired and toss gently.
4. Serve immediately, optionally sprinkled with grated Parmesan.

This zucchini noodle dish is creamy, light, and refreshing.

It’s a perfect way to enjoy a cool, flavorful dinner without turning on the stove during hot weather.

Grilled Vegetable and Hummus Wrap

This wrap is a colorful, light, and satisfying hot weather dinner.

Grilled vegetables bring smoky flavor and soft texture, while hummus adds creaminess and protein, all wrapped in a fresh tortilla or flatbread.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 small red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat tortillas or flatbreads
• ½ cup hummus (store-bought or homemade)
• 1 cup fresh spinach or arugula
• 1 tbsp lemon juice

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush vegetables with olive oil and season with salt and pepper.
2. Grill vegetables for 3–5 minutes per side until tender and slightly charred. Remove from heat.
3. Spread hummus over each tortilla, then layer with grilled vegetables and fresh greens. Drizzle with lemon juice.
4. Roll up the wraps tightly, slice in half, and serve immediately.

This grilled vegetable and hummus wrap is light, flavorful, and easy to eat, making it an ideal hot weather dinner that won’t weigh you down.

Chilled Avocado and Tomato Gazpacho with Shrimp

A creamy avocado gazpacho with fresh tomatoes and topped with chilled shrimp is a refreshing, nutrient-rich dinner.

It’s vibrant, hydrating, and perfect for when the heat makes cooking uncomfortable.

Ingredients:

• 2 ripe avocados
• 3 large tomatoes, chopped
• ½ cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1 clove garlic, minced
• 2 tbsp lime juice
• ¼ cup olive oil
• Salt and pepper to taste
• ½ lb cooked shrimp, peeled and chilled
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine avocados, tomatoes, cucumber, bell pepper, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth. Chill for at least 1 hour.
2. Serve in bowls, topped with chilled shrimp and a sprinkle of cilantro.

This chilled avocado gazpacho with shrimp is light, creamy, and packed with refreshing flavors, making it a perfect dinner for hot weather.

Summer Berry Chicken Salad

A fruity and refreshing chicken salad is perfect for hot weather.

Sweet berries, tender chicken, and crunchy greens come together with a light vinaigrette, creating a satisfying and cool dinner.

Ingredients:

• 2 cooked chicken breasts, shredded or diced
• 1 cup fresh strawberries, sliced
• ½ cup blueberries
• 4 cups mixed salad greens
• ¼ cup toasted almonds
• 2 tbsp feta cheese, crumbled
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
2. In a large salad bowl, combine chicken, berries, greens, almonds, and feta.
3. Drizzle with vinaigrette and toss gently to combine. Serve immediately.

This summer berry chicken salad is light, fruity, and refreshing, making it an ideal hot weather dinner that’s both healthy and satisfying.

Lemon Garlic Grilled Fish with Arugula Salad

This light and zesty dinner is perfect for hot weather.

Grilled fish fillets are infused with lemon and garlic, served alongside a peppery arugula salad with cherry tomatoes and a simple olive oil dressing.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or snapper)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil (for salad)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Brush over fish fillets.
3. Grill fish for 3–4 minutes per side, until cooked through and slightly charred.
4. In a large bowl, combine arugula and cherry tomatoes. Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper. Toss with the salad.
5. Serve grilled fish over the arugula salad.

This lemon garlic grilled fish with arugula salad is fresh, light, and satisfying—ideal for a cool, healthy dinner on hot evenings.

Cold Soba Noodles with Sesame Ginger Dressing

Chilled soba noodles tossed with a sesame-ginger dressing and fresh vegetables make a refreshing dinner.

It’s light, flavorful, and can be served immediately or chilled for later.

Ingredients:

• 8 oz soba noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tbsp sesame seeds, toasted
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

Instructions:

1. Cook soba noodles according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. Toss noodles with cucumber, carrot, bell pepper, and green onions. Pour dressing over noodles and mix well.
4. Sprinkle with toasted sesame seeds and serve chilled.

This cold soba noodle salad is refreshing, satisfying, and perfect for hot weather.

The sesame-ginger dressing adds a punch of flavor without weighing you down.

Caprese Stuffed Avocados

This no-cook dinner combines creamy avocados with juicy tomatoes, fresh mozzarella, and basil.

It’s light, fresh, and perfect for hot days when you want something satisfying without heating the kitchen.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella, diced or small balls
• 2 tbsp fresh basil, chopped
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Scoop out a little avocado flesh to create a larger cavity.
2. In a small bowl, mix cherry tomatoes, mozzarella, and basil. Season with salt and pepper.
3. Spoon the tomato-mozzarella mixture into avocado halves.
4. Drizzle with balsamic glaze and serve immediately.

These Caprese stuffed avocados are creamy, refreshing, and full of vibrant summer flavors.

They make a simple, no-cook dinner that feels indulgent yet light.

Greek Yogurt Chicken Salad Lettuce Cups

These Greek yogurt chicken salad lettuce cups are light, creamy, and perfect for hot weather.

Using yogurt instead of mayonnaise keeps it refreshing, while crisp lettuce leaves make a fun, hand-held dinner option.

Ingredients:

• 2 cooked chicken breasts, shredded
• ½ cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 celery stalk, finely chopped
• 2 green onions, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 8 large butter or romaine lettuce leaves
• Optional: a squeeze of lemon juice

Instructions:

1. In a mixing bowl, combine Greek yogurt, Dijon mustard, celery, green onions, dill, salt, and pepper. Mix well.
2. Fold in shredded chicken until fully coated. Add lemon juice if desired.
3. Spoon chicken salad into lettuce leaves. Serve immediately.

These lettuce cups are a refreshing, protein-packed dinner that’s light yet satisfying—perfect for hot summer evenings.

Shrimp and Mango Quinoa Bowl

This colorful quinoa bowl is sweet, savory, and cooling.

Juicy shrimp, fresh mango, and crisp vegetables tossed with a light citrus dressing make a refreshing hot-weather dinner.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine quinoa, shrimp, mango, cucumber, red bell pepper, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour over the quinoa mixture and toss gently.
3. Serve chilled or at room temperature.

This shrimp and mango quinoa bowl is vibrant, healthy, and refreshing.

It’s a simple, no-fuss dinner perfect for hot summer nights.

Cold Avocado and Corn Soup

This chilled avocado and corn soup is creamy, sweet, and satisfying.

Served cold, it’s a refreshing, nutrient-packed dinner ideal for hot weather.

Ingredients:

• 2 ripe avocados
• 2 cups corn kernels (fresh or frozen, thawed)
• 1 cup vegetable broth
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 tbsp lime juice
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: a pinch of chili flakes for heat

Instructions:

1. In a blender, combine avocados, corn, vegetable broth, onion, garlic, lime juice, and cilantro. Blend until smooth.
2. Season with salt, pepper, and chili flakes if using. Chill for at least 1 hour.
3. Serve cold, garnished with extra cilantro or a drizzle of olive oil.

This cold avocado and corn soup is creamy, refreshing, and light.

It’s a perfect no-cook dinner that cools you down while providing plenty of nutrients.

Cucumber, Radish, and Smoked Salmon Salad

This salad is crisp, light, and packed with flavor.

The combination of refreshing cucumbers, peppery radishes, and smoky salmon makes for a satisfying, no-cook hot weather dinner.

Ingredients:

• 1 large cucumber, thinly sliced
• 5–6 radishes, thinly sliced
• 4 oz smoked salmon, torn into pieces
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: 1 tsp capers

Instructions:

1. In a large bowl, combine cucumber, radishes, smoked salmon, and dill.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently.
3. Add capers if desired. Serve immediately.

This cucumber, radish, and smoked salmon salad is refreshing, light, and elegant.

It’s perfect for hot days when you want a quick, flavorful dinner without turning on the stove.

Cold Avocado and Shrimp Summer Rolls

These fresh summer rolls are light, cooling, and easy to make.

Filled with avocado, shrimp, and crisp vegetables, they’re perfect for a refreshing hot weather dinner.

Ingredients:

• 8 rice paper wrappers
• 1 avocado, sliced
• ½ cucumber, julienned
• 1 carrot, julienned
• 8–10 cooked shrimp, sliced in half
• 2 tbsp fresh mint leaves
• 2 tbsp fresh cilantro
• Optional dipping sauce: soy sauce, lime juice, and chili flakes

Instructions:

1. Soak rice paper wrappers in warm water until pliable.
2. Place avocado, cucumber, carrot, shrimp, mint, and cilantro near one edge of the wrapper.
3. Fold sides over the filling and roll tightly. Repeat with remaining wrappers.
4. Serve immediately with optional dipping sauce.

These cold avocado and shrimp summer rolls are refreshing, healthy, and fun to eat.

They’re a perfect light dinner for sweltering summer evenings.

Chilled Tomato and Basil Pasta Salad

This pasta salad is light, tangy, and served cold—perfect for hot weather.

Juicy tomatoes, fresh basil, and a simple vinaigrette make it refreshing and satisfying.

Ingredients:

• 8 oz cooked pasta (such as penne or fusilli), cooled
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Optional: ¼ cup mozzarella cubes

Instructions:

1. In a large bowl, combine pasta, cherry tomatoes, red onion, and basil.
2. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss gently.
3. Add mozzarella cubes if desired. Chill for 20–30 minutes before serving.

This chilled tomato and basil pasta salad is refreshing, light, and easy to prepare.

It’s an ideal hot weather dinner that’s both satisfying and cooling.

Watermelon and Feta Couscous Salad

This salad is juicy, sweet, and savory all at once—perfect for hot weather dinners.

Light couscous, refreshing watermelon, salty feta, and fresh mint combine to create a cooling, flavorful dish.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 cups cubed watermelon
• ½ cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine cooled couscous, watermelon, feta, and mint.
3. Drizzle with olive oil and lime juice. Season with salt and pepper and toss gently.
4. Serve chilled.

This watermelon and feta couscous salad is light, refreshing, and perfect for a hot summer evening.

The combination of sweet, salty, and tangy flavors makes it irresistibly satisfying.

Chilled Asian Chicken Noodle Salad

This cool, tangy noodle salad is packed with veggies, tender chicken, and a sesame-ginger dressing.

It’s refreshing, easy to prepare, and ideal for hot weather dinners.

Ingredients:

• 8 oz rice noodles, cooked and cooled
• 2 cooked chicken breasts, shredded
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tbsp sesame seeds, toasted
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
2. In a large bowl, combine noodles, chicken, cabbage, carrot, bell pepper, and green onions. Pour dressing over the salad and toss gently.
3. Sprinkle with sesame seeds and serve chilled.

This chilled Asian chicken noodle salad is vibrant, refreshing, and satisfying.

It’s a perfect light dinner for hot days that still packs flavor and protein.