A Weeks Worth of No Cook Meals
This week, I have a selection of no-cook recipes for when it’s simply too hot to cook! Let's kick off the week with an Italy-meets-the-tropics salad , cool down with cucumber gazpacho . Enjoy! ~Tiffanyxx Sunday: Papaya and Prosciutto Salad Monday: Chilled Cucumber Avocado Gazpacho Tuesday: Classic Chicken Salad Wednesday : M arinated Snack Board Thursday : H asselback Caprese Tomatoes Friday: Sardine and Roasted Pepper Toasts Weekend Bonus: Peanut Butter Banana Pops Papaya And Prosciutto Salad Recipe 6 cups baby arugula 1 (2 pound) ripe papaya, peeled, seeded, and sliced into 3/4-inch wide wedges 1 small (2 pound) cantaloupe, peeled, seeded, and sliced into 3/4-inch wide wedges 1 (8-ounce) ball burrata, torn 4 slices Prosciutto di Parma, torn into bite-size pieces 1 / 4 cup extra virgin olive oil Flaky sea salt , to taste Freshly ground black pepper , to taste Aged balsamic vinegar, for t...