As I’m writing this, it’s Friday, June 27th. And y’all. It’s been a week.

I could use several expletives to describe the weather this week, most of which include references to the devil and the home in which he lives.

We have also been on the struggle bus as far as technology is concerned in our office. Some of which are still ongoing. The frustration levels have been high.

To put it another way, I need a snack. But for the love, nothing that needs to be cooked. Because while the temps seem to be letting up a little, I ain’t turning on a stove or oven for NOTHIN’. No way. No how. I made the mistake of doing it last night because, apparently, there is some rule that you need to feed any children that live in your house every day. Have you ever tried to get a teenage boy to eat something like a Caesar salad? Yeah, good luck.

So anyway, here are some things to eat when it’s stickier than a toddler with a lollipop.

Think cool. Think refreshing. When it’s hotter than the hinges of H-E-Double-Hockey-Sticks and turning on the oven feels like a personal attack, it’s time for no-cook, fresh, and easy recipes.
Cucumber Avocado Salad with Lime & Feta

Cool, crunchy, and bright. It’s like air-conditioning in a bowl.
Ingredients:
• 1 large cucumber, diced
• 1 ripe avocado, cubed
• 1/4 red onion, thinly sliced
• Juice of 1 lime (or more if you’re feeling zesty)
• Crumbled feta (about 1/4 cup or to taste)
• Handful of chopped fresh cilantro or mint
• Salt & pepper to taste
• Optional: cherry tomatoes, halved
Instructions:

Toss all ingredients in a bowl.

Drizzle with lime juice, season, and mix gently so you don’t mash the avocado.

Chill for 5–10 minutes if you can wait. Eat with a fork — or a tortilla chip. No judgment.
No-Cook Chickpea Salad Wraps
High protein, totally fresh, and no sweat involved.
Ingredients:
• 1 can chickpeas (drained & rinsed)
• 1/4 cup mayo or Greek yogurt (or half & half)
• 1 tsp Dijon mustard
• 1 stalk celery, finely chopped
• 1/4 red onion, diced
• 1/4 tsp garlic powder
• Salt, pepper, and a squeeze of lemon juice
• Optional: chopped pickles, fresh dill, or a dash of hot sauce
• Butter lettuce leaves or tortillas for wrapping
Instructions:

In a bowl, lightly mash the chickpeas with a fork—leave some whole for texture.

Stir in the rest of the ingredients.

Scoop into lettuce leaves or wraps and devour while lying directly under a ceiling fan.
Bonus: Watermelon Feta Mint Skewers

It is fancy-looking but takes 5 minutes. Great for parties or “I just want to eat pretty food.”
Ingredients:
• Watermelon cubes
• Feta cubes (or use a melon baller for feta if you’re feelin’ bougie)
• Fresh mint leaves
• Balsamic glaze for drizzling (optional)
Instructions:

Thread watermelon, mint, and feta onto toothpicks or small skewers.

Drizzle with balsamic glaze if desired.

Serve cold—and try not to eat them all before anyone else sees them.

So, if by the time you read this, it’s still hotter than the devil’s front porch (or even if it’s not), be sure to try one of these!!