7 No-Cook Summer Salads Taking Over TikTok This July

The No-Cook Summer Salads That Are Breaking the Internet Right Now

It’s July. It’s hot. The oven is your enemy and anyone who suggests otherwise is living in a different climate than the rest of us. I turned mine on exactly once this month — to reheat a single slice of pizza — and immediately regretted it. The kitchen hit 87 degrees. The cat left the room. I made a solemn vow.

No-cook summer salads are having their absolute moment on TikTok right now, and honestly? They deserve it. Not the sad iceberg-and-ranch situation you remember from school cafeterias. These are bold, filling, genuinely exciting bowls of food that require zero heat, minimal cleanup, and — in most cases — about fifteen minutes of actual effort. Some of them have racked up millions of views. A few of them made me stop mid-scroll and head straight to the grocery store.

I’ve been testing these recipes for the past three weeks, eating salad for lunch and dinner more often than any sane person should, and I’m here to tell you which ones are actually worth making and which ones photograph better than they taste. Spoiler: most of them are the real deal. TikTok got it right this time.

Whether you’re meal prepping for the week, hosting a cookout and need a side that won’t wilt before your guests arrive, or just trying to survive July without turning on a burner — these seven no-cook summer salads are your salvation.

Why No-Cook Salads Are Dominating TikTok This Summer

Here’s the thing about TikTok food trends — most of them are style over substance. Remember the baked feta pasta? Gorgeous. The butter boards? A crime against charcuterie. But the no-cook summer salad trend is different because it solves an actual problem: people are hot, tired, and don’t want to cook, but they also don’t want to eat garbage. These recipes hit that sweet spot between effortless and genuinely impressive.

The other reason they’re blowing up? Assembly videos are satisfying to watch in a way that stovetop cooking just isn’t. There’s something deeply gratifying about watching someone dump a pile of colorful ingredients into a bowl, toss them together, and produce something that looks like it came from a restaurant. No steam, no sizzle, no waiting. Just — done. It’s the culinary equivalent of a time-lapse video of a flower blooming. Your brain loves it.

These seven recipes are the ones that kept showing up in my feed, the ones with the most saves and shares, and — most importantly — the ones I actually made and ate. Let’s get into it.

1. The Viral Cucumber Feta Smash Salad

This one has been absolutely everywhere — and the smashing technique is the whole point. You don’t slice the cucumbers. You put them in a zip-lock bag and hit them with a rolling pin until they crack into irregular, jagged pieces. Those craggy edges catch the dressing in a way that perfectly sliced cucumber never will. It’s the difference between good and great, and it takes about thirty extra seconds. Worth it every time.

Ingredients

• 4 Persian cucumbers (or 2 English cucumbers)
• 1 cup crumbled block feta cheese (not pre-crumbled — the texture matters)
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and halved
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh mint leaves for garnish

Equipment Needed

A large zip-lock bag or a clean kitchen towel for smashing, a rolling pin or heavy-bottomed mug, a large mixing bowl, and a sharp knife for the tomatoes and onion. That’s genuinely it.

Instructions

1. Place cucumbers in a zip-lock bag, seal it, and use a rolling pin to smash them firmly — you want them to crack and split, not pulverize. Aim for rough, irregular chunks about 1-2 inches in size.
2. Transfer the smashed cucumbers to a colander, sprinkle with ½ teaspoon salt, toss, and let them drain for 5 minutes. This pulls out excess water so your salad doesn’t get soupy.
3. While the cucumbers drain, whisk together the olive oil, red wine vinegar, oregano, and red pepper flakes in a small bowl.
4. Combine the drained cucumbers, cherry tomatoes, red onion, and olives in a large bowl.
5. Pour the dressing over everything and toss to combine.
6. Add the crumbled feta on top — don’t mix it in completely, you want big chunks throughout.
7. Finish with fresh mint leaves and a crack of black pepper. Serve immediately or refrigerate for up to 2 hours.

Pro Tips

• Buy a block of feta and crumble it yourself — pre-crumbled feta is drier and less creamy, and it won’t give you those satisfying big chunks.
• Don’t skip the salting and draining step. Watery cucumbers will dilute your dressing and make the whole thing sad.
• This salad does not hold well overnight — the cucumbers keep releasing water. Make it the day you eat it.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 280 | Protein: 9g | Carbs: 12g | Fat: 22g | Fiber: 3g

2. The Watermelon Tajín Salad Everyone’s Obsessed With

Sweet, spicy, salty, and sour all in one bowl — this salad is the flavor equivalent of a fireworks show. The Tajín (that chili-lime powder you’ve definitely seen but maybe never known what to do with) transforms plain watermelon into something that tastes like it came from a street cart in Mexico City. I made this for a cookout two weekends ago and people were asking for the recipe before they’d even finished their first serving.

Ingredients

• 6 cups seedless watermelon, cubed into 1-inch pieces
• 1 cup fresh pineapple chunks
• 1 English cucumber, diced
• ½ cup jicama, peeled and julienned (optional but excellent)
• ¼ cup fresh cilantro, roughly chopped
• Juice of 2 limes
• 2 tablespoons Tajín Clásico seasoning (plus more for serving)
• 1 tablespoon honey or agave
• Pinch of cayenne pepper (optional, for extra heat)

Equipment Needed

A sharp chef’s knife and cutting board, a large serving bowl, and a small bowl for mixing the dressing. If you’re cutting a whole watermelon, a melon baller makes gorgeous presentation even easier — but cubes work perfectly fine.

Instructions

1. Combine the watermelon, pineapple, cucumber, and jicama in a large bowl.
2. In a small bowl, whisk together the lime juice, honey, and cayenne if using.
3. Pour the lime mixture over the fruit and toss gently — watermelon is delicate, you don’t want it to break down into mush.
4. Sprinkle the Tajín over the top and toss once more.
5. Scatter the fresh cilantro over everything.
6. Serve immediately with an extra dusting of Tajín right before it hits the table. The color contrast is stunning and people will photograph it. Let them.

Pro Tips

• Chill the watermelon before cutting — cold watermelon stays firmer longer after it’s dressed.
• Don’t dress this more than 30 minutes before serving. Watermelon weeps when it sits in acid too long.
• Can’t find jicama? Substitute with green apple for a similar crunch and a slightly sweeter note.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 95 | Protein: 2g | Carbs: 24g | Fat: 0g | Fiber: 2g

3. The Viral TikTok Cottage Cheese Everything Bagel Salad

Cottage cheese is having a full-on renaissance and I’m not mad about it. This salad leans into the high-protein angle hard — we’re talking 28 grams of protein per serving — and it tastes like a deconstructed everything bagel with cream cheese, which is a sentence I never thought I’d write about a salad. It’s weird. It works. I’ve made it four times in two weeks.

Ingredients

• 1 cup full-fat cottage cheese (4% milkfat — trust me on this)
• 2 cups arugula or mixed greens
• 1 cup cherry tomatoes, halved
• ½ English cucumber, diced
• ¼ red onion, thinly sliced
• 2 tablespoons everything bagel seasoning
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons capers, drained
• Optional: 2 oz smoked salmon for a truly unhinged upgrade

Equipment Needed

Two bowls — one for the dressing, one for assembly. A whisk or fork. That’s the whole equipment list. This recipe is aggressively minimal.

Instructions

1. Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper.
2. In a large bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and capers.
3. Pour the dressing over the greens and toss to coat.
4. Spoon the cottage cheese directly onto the top of the salad in a big dollop — don’t mix it in yet.
5. Sprinkle the everything bagel seasoning generously over the cottage cheese and the whole salad.
6. If using smoked salmon, drape it over the top at this point.
7. Serve immediately. The contrast between the creamy cottage cheese and the dressed greens is the whole point — let people mix it themselves at the table.

Pro Tips

• Good everything bagel seasoning makes a real difference here. Trader Joe’s Everything But the Bagel seasoning is the gold standard, but you can find it on Amazon if you’re not near a TJ’s.
• Low-fat cottage cheese turns watery and sad. Go full-fat. This is not the moment for compromise.
• The smoked salmon addition takes this from “interesting lunch” to “impressive brunch situation.” Worth the splurge.

Nutrition (Per Serving, Without Smoked Salmon, Approx.)

Approximate values only — not medical advice.

Calories: 320 | Protein: 28g | Carbs: 14g | Fat: 18g | Fiber: 3g

4. The Green Goddess Chickpea Salad That Replaced My Lunch Routine

Green goddess dressing is one of those things that sounds fussy but is actually just “blend herbs with stuff until it’s green and delicious.” This version uses canned chickpeas — no cooking required — and the dressing comes together in a blender in about ninety seconds. I’ve been eating this for lunch four days a week and I’m not remotely tired of it. That’s a ringing endorsement from someone who gets bored easily.

Ingredients

For the Salad:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups shredded purple cabbage
• 1 cup snap peas, halved
• 1 cup cucumber, diced
• ½ cup radishes, thinly sliced
• ¼ cup fresh chives, chopped
• ½ avocado, diced (add just before serving)

For the Green Goddess Dressing:

• 1 cup fresh basil leaves
• ½ cup fresh parsley
• ¼ cup fresh chives
• 1 clove garlic
• 3 tablespoons tahini
• 3 tablespoons lemon juice (about 1½ lemons)
• 2 tablespoons olive oil
• 2-3 tablespoons water (to thin)
• 1 teaspoon maple syrup or honey
• Salt and pepper to taste

Equipment Needed

A blender or food processor for the dressing — a high-powered one like a NutriBullet Pro works perfectly for this quantity. Plus a large mixing bowl and a colander for rinsing the chickpeas.

Instructions

1. Make the dressing first: combine all dressing ingredients in a blender and blend until completely smooth. Add water one tablespoon at a time until you reach a pourable consistency. Taste and adjust salt, lemon, and sweetener. It should be bright, herbaceous, and slightly tangy.
2. In a large bowl, combine the chickpeas, cabbage, snap peas, cucumber, and radishes.
3. Pour about two-thirds of the dressing over the salad and toss to coat thoroughly.
4. Taste and add more dressing as needed. You want every chickpea coated.
5. Top with diced avocado and fresh chives.
6. Serve immediately, or refrigerate the salad and dressing separately for up to 3 days.

Pro Tips

• This salad is one of the best for meal prep — the chickpeas and vegetables hold up beautifully for 3 days in the fridge. Just keep the avocado and dressing separate until serving.
• Make a double batch of the dressing. It keeps for a week in the fridge and works on everything — grain bowls, wraps, roasted vegetables, your finger.
• Pat the chickpeas dry after rinsing. It sounds fussy but it takes 30 seconds and helps the dressing cling instead of sliding off.

Variations

Add a cup of cooked quinoa (pre-made from a pouch — no cooking shame here) to turn this into a full grain bowl. Swap the tahini in the dressing for Greek yogurt if you want a creamier, non-vegan version. For a keto adaptation, replace the chickpeas with cubed firm tofu or diced mozzarella.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 380 | Protein: 14g | Carbs: 42g | Fat: 18g | Fiber: 12g

5. The Peach Burrata Prosciutto Salad (Fancy in 10 Minutes)

This one looks like you spent an hour on it and costs about twelve dollars to make. Peak summer produce — ripe peaches, fresh basil, creamy burrata — doing all the heavy lifting while you do absolutely nothing except arrange things beautifully on a plate. I made this for dinner guests last week and one of them literally said, “Did you go to culinary school?” Reader, I did not. I just bought good peaches.

Ingredients

• 3 ripe peaches, pitted and sliced into wedges
• 2 balls fresh burrata cheese (about 8 oz total)
• 4 oz prosciutto di Parma, thinly sliced
• 2 cups arugula
• ¼ cup fresh basil leaves, torn
• 3 tablespoons high-quality extra virgin olive oil
• 1 tablespoon aged balsamic vinegar or balsamic glaze
• Flaky sea salt (Maldon is the move here)
• Freshly cracked black pepper
• Optional: ¼ cup candied walnuts or toasted pine nuts

Equipment Needed

A large flat serving plate or platter — this is a composed salad, not a tossed one, so presentation matters. A sharp paring knife for the peaches. That’s it.

Instructions

1. Scatter the arugula across a large serving platter as your base.
2. Arrange the peach slices across the arugula — don’t overthink the arrangement, just scatter them with intention.
3. Drape the prosciutto slices loosely over and around the peaches. You want it to look effortless, like it landed there naturally. Fold and scrunch it slightly — flat prosciutto looks sad.
4. Place the burrata balls in the center or at intervals across the platter. Right before serving, tear them open gently so the creamy interior spills out. This is the moment. Do it with confidence.
5. Scatter the torn basil leaves across everything.
6. Drizzle the olive oil generously over the whole platter, then follow with the balsamic.
7. Finish with a generous pinch of flaky salt and several cracks of black pepper. Add nuts if using.
8. Serve immediately — burrata waits for no one.

Pro Tips

• Ripe peaches are non-negotiable. Underripe peaches taste like slightly fragrant cardboard. If yours aren’t quite there, leave them on the counter for a day or two.
• Take the burrata out of the fridge 15-20 minutes before serving. Room-temperature burrata is creamier and more luxurious than cold burrata.
• Use balsamic glaze if you can’t find aged balsamic — it has a similar sweetness and thickness. Regular balsamic vinegar is too sharp and thin here.

Variations

Swap peaches for nectarines, figs, or fresh strawberries depending on what’s peak at your farmers market. For a vegetarian version, skip the prosciutto and double the nuts. For a more substantial meal, add sliced grilled bread on the side — though that technically requires heat, so maybe just crackers.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 340 | Protein: 18g | Carbs: 16g | Fat: 24g | Fiber: 2g

6. The Mango Avocado Black Bean Salad That’s Basically a Party

This salad has been in my rotation for years, but the TikTok version adds one thing that changed everything: a cumin-lime dressing with a tiny hit of chipotle powder. That smokiness against the sweet mango and creamy avocado is the kind of flavor combination that makes you stop mid-bite and say “wait, what?” out loud. It also doubles as a salsa if you chop everything smaller. Extremely versatile. Extremely good.

Ingredients

• 2 ripe mangoes, peeled and diced into ½-inch cubes
• 2 ripe avocados, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh from the cob, or thawed frozen corn — both work)
• 1 red bell pepper, diced
• ½ red onion, finely diced
• ½ cup fresh cilantro, roughly chopped
• 1 jalapeño, seeded and minced (leave seeds in for heat)
• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon chipotle powder
• 1 teaspoon honey or agave
• Salt to taste

Equipment Needed

A large mixing bowl, a small bowl for the dressing, a sharp knife for the mango and avocado, and patience — because dicing a mango neatly takes practice. (The hack: score the flesh in a grid while it’s still on the pit, then scoop out with a spoon.)

Instructions

1. Whisk together the lime juice, olive oil, cumin, chipotle powder, honey, and a pinch of salt in a small bowl. Taste it — it should be smoky, tangy, and slightly sweet.
2. Combine the black beans, corn, red bell pepper, red onion, and jalapeño in a large bowl.
3. Pour half the dressing over the bean mixture and toss to combine. Let this sit for 5 minutes — the beans absorb the dressing and become much more flavorful.
4. Add the mango and toss gently.
5. Add the avocado last, folding it in carefully so it doesn’t break down completely.
6. Add the remaining dressing and the cilantro, toss one more time, and taste for salt.
7. Serve immediately, or refrigerate for up to 4 hours (add the avocado just before serving if making ahead).

Pro Tips

• To keep the avocado from browning if you’re making this ahead, toss the diced avocado in a little extra lime juice before adding it to the salad.
• This is incredible served alongside tortilla chips — it blurs the line between salad and salsa and that’s a beautiful place to be.
• Ataulfo (champagne) mangoes are sweeter and less fibrous than regular Tommy Atkins mangoes. Worth seeking out if you can find them.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 310 | Protein: 8g | Carbs: 38g | Fat: 16g | Fiber: 11g

7. The Cold Sesame Noodle Salad That’s Not Technically a Salad (But TikTok Says So)

Okay, look. I know noodles aren’t technically a salad. But TikTok has collectively decided that cold noodles with vegetables and dressing count, and I’m not going to argue with 47 million views. The trick here is using rice noodles or shirataki noodles that require no cooking whatsoever — just a soak in hot water from the tap or a quick rinse. No boiling. No stove. No steam. Technically no-cook. I’m calling it.

Ingredients

For the Noodles and Vegetables:

• 8 oz thin rice vermicelli noodles (soaked in hot tap water for 8-10 minutes, then drained) OR 2 packages ready-to-eat shirataki noodles, rinsed
• 2 cups shredded purple cabbage
• 1 large carrot, julienned or grated
• 1 English cucumber, julienned
• 1 cup edamame, shelled (thawed from frozen)
• 4 green onions, thinly sliced
• ¼ cup fresh cilantro
• 2 tablespoons sesame seeds
• Optional: crushed peanuts, chili crisp, sliced mango

For the Sesame Dressing:

• 3 tablespoons toasted sesame oil
• 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
• 2 tablespoons rice vinegar
• 2 tablespoons tahini or peanut butter
• 1 tablespoon honey or maple syrup
• 1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 cloves garlic, minced
• 1-2 teaspoons chili garlic sauce or sriracha
• 2-3 tablespoons water to thin

Equipment Needed

A large mixing bowl, a small bowl or jar for the dressing, and a fine mesh strainer for draining the noodles. A microplane or box grater for the ginger and carrot. A good box grater does double duty on the carrot and ginger and is worth having in your kitchen regardless.

Instructions

1. Soak the rice vermicelli in hot tap water (not boiling — just the hottest your tap gets) for 8-10 minutes, stirring occasionally, until tender. Drain thoroughly and rinse with cold water. Shake off as much water as possible — wet noodles dilute the dressing.
2. While the noodles soak, whisk together all dressing ingredients in a small bowl or shake them together in a jar. Add water one tablespoon at a time until the dressing is pourable but still coats a spoon. Taste it — it should be savory, nutty, tangy, and just a little spicy.
3. In a large bowl, combine the drained noodles, cabbage, carrot, cucumber, and edamame.
4. Pour about two-thirds of the dressing over everything and toss thoroughly with tongs until every strand of noodle is coated.
5. Add more dressing to taste — don’t be shy, noodles absorb a lot.
6. Top with green onions, cilantro, sesame seeds, and any optional toppings.
7. Serve immediately at room temperature, or refrigerate for up to 2 days (the noodles will absorb the dressing and become even more flavorful).

Pro Tips

• This is the best meal-prep salad of the bunch — it actually improves overnight. Make it Sunday, eat it through Wednesday. The noodles soak up the dressing and become deeply flavored.
• Chili crisp on top is not optional. It’s mandatory. Lao Gan Ma Spicy Chili Crisp is the original and still the best.
• If you’re making this ahead, reserve some dressing to add right before serving — the noodles will have absorbed most of it by the next day.

Variations

Swap rice noodles for zucchini noodles (spiralized, no cooking needed) for a low-carb version. Add shredded rotisserie chicken for extra protein — still no cooking required since the chicken is pre-made. Use peanut butter instead of tahini for a more classic peanut noodle flavor profile. All three variations are excellent.

Storage and Leftovers

Store in an airtight container in the fridge for up to 3 days. The noodles will absorb the dressing as they sit — add a splash of rice vinegar and a drizzle of sesame oil to refresh leftovers. Does not freeze well. Eat it this week.

Nutrition (Per Serving, Approx.)

Approximate values only — not medical advice.

Calories: 390 | Protein: 12g | Carbs: 52g | Fat: 16g | Fiber: 6g

Which No-Cook Summer Salad Should You Make First?

Here’s my honest ranking after three weeks of testing, eating, and forcing these on everyone I know:

Make tonight: The Cucumber Feta Smash Salad. Ten minutes, ingredients you probably already have, and it tastes like summer on a plate. Zero risk of disappointment.

Make for a crowd: The Peach Burrata Prosciutto situation. It photographs like a magazine cover, takes twelve minutes, and makes you look like you have your life together. You don’t need to tell anyone how easy it was.

Make for meal prep: The Cold Sesame Noodle Salad or the Green Goddess Chickpea Salad. Both hold up beautifully in the fridge for days, both get better as they sit, and both are filling enough to be an actual meal.

Make when you want to feel virtuous: The Cottage Cheese Everything Bagel Salad. Twenty-eight grams of protein, eight minutes of effort. It’s basically a cheat code.

Make for a cookout: The Mango Avocado Black Bean Salad. It travels well, scales up easily, and works as a salad AND a salsa. The most versatile recipe on this list.

The Watermelon Tajín Salad is its own category — less a side dish, more a reason to be alive in July. Make it whenever you see good watermelon. That’s the only rule.

Essential Kitchen Tools for No-Cook Summer Salads

You don’t need much equipment for any of these recipes, but a few things will make your life significantly easier. A NutriBullet Pro blender handles the Green Goddess dressing in seconds. A good box grater earns its counter space across multiple recipes here. And if you’re going to be making salads regularly this summer, a large wide salad bowl with tongs makes tossing and serving dramatically easier than wrestling with a bowl that’s too small. Learn from my mistakes.

For the noodle salad specifically — if you’re going to start spiralizing vegetables for the low-carb variation, a handheld vegetable spiralizer is cheap, takes up no drawer space, and turns zucchini into noodles in about ninety seconds. Worth every penny of the eight dollars it costs.

Storage Guide for All 7 Salads

Here’s the quick reference for how long each salad holds up in the fridge — because some of these are excellent for meal prep and some of them need to be eaten immediately:

• Cucumber Feta Smash: Best eaten within 2 hours. Cucumbers keep releasing water. Make it fresh.
• Watermelon Tajín: Dress no more than 30 minutes before serving. Watermelon weeps fast.
• Cottage Cheese Everything Bagel: Assemble fresh each time. Components keep 3-4 days separately.
• Green Goddess Chickpea: Excellent meal prep. Keeps 3-4 days with dressing separate. Add avocado fresh.
• Peach Burrata Prosciutto: Assemble right before serving. Components keep 1-2 days separately in the fridge.
• Mango Avocado Black Bean: Keeps 3-4 hours dressed. Add avocado fresh. Without avocado, keeps 2-3 days.
• Cold Sesame Noodles: Best meal-prep option. Keeps and improves for 2-3 days. Reserve extra dressing for refreshing.

The Bottom Line on TikTok’s No-Cook Salad Moment

Social media food trends are usually about aesthetics first and flavor a distant second. But this particular trend — no-cook summer salads that are actually filling, actually delicious, and actually easy — is the rare exception. These aren’t just pretty bowls of food for a 15-second video. They’re genuinely good recipes that happen to look incredible on camera.

The other thing I love about this trend is the implicit permission it gives you: you don’t have to cook to eat well. Especially in July. Especially when it’s 95 degrees. Assembly is cooking. Dressing is cooking. Choosing the right ingredients and putting them together thoughtfully — that’s cooking. Nobody needs to suffer over a hot stove to produce a meal worth eating.

Try one this week. Try all seven by the end of the month. Then come back and tell me which one you’re making on repeat. I’ll be over here eating the sesame noodles directly from the storage container at midnight, like a person of refined taste and excellent judgment.

Further Reading

If these no-cook recipes have you wanting more ideas for eating well without turning on the stove, these books are worth keeping on your counter all summer:

• Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck — gorgeous, creative salad recipes that treat salad as the main event, not an afterthought.
• Nothing Fancy: Unfussy Food for Having People Over by Alison Roman — the queen of effortless-looking food that tastes like you tried much harder than you did.
• The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes by Alex Snodgrass — excellent for no-fuss, clean-eating recipes that don’t require a culinary degree or a functioning oven.