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Easy Summer Recipes — No One Believes How Easy This Is - Fresh, Fast, and Foolproof

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Ingredients Method

Ingredients
  

  • 4 cups seedless watermelon, cubed
  • 1 cup cucumber, diced (English or Persian)
  • 1/3 cup red onion, very thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Pinch of sea salt and freshly ground black pepper
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon fresh dill, chopped (or parsley)
  • 1 small garlic clove, finely grated
  • Salt and pepper to taste
  • 4 large flour or whole-wheat tortillas (or gluten-free wraps)
  • 1 cup baby spinach or arugula
  • 1 small avocado, sliced (optional)
  • 1/2 cup cherry tomatoes, halved
  • 4 cups frozen sliced peaches
  • 1/2 cup heavy cream or coconut cream
  • 2–3 tablespoons honey, maple syrup, or sugar (to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Make the salad base: In a large bowl, add watermelon, cucumber, and red onion. Drizzle with olive oil and lime juice. Sprinkle with a pinch of salt and pepper. Toss gently.
  2. Finish the salad: Add feta and torn mint. Toss once more, lightly, so the feta doesn’t break down too much. Chill while you prep the wraps.
  3. Mix the chicken filling: In a bowl, combine chicken, mayonnaise or yogurt, olive oil, lemon zest and juice, dill, and garlic. Season with salt and pepper. Stir until creamy and well coated.
  4. Assemble the wraps: Lay out tortillas. Add a handful of greens, a line of chicken mixture, a few avocado slices, and cherry tomatoes. Roll tightly, tucking in the sides as you go.
  5. Optional sear (still quick): If you want a warm, toasty wrap, place each seam-side-down in a dry skillet for 1–2 minutes per side. This step is optional but adds a nice crunch.
  6. Blend the ice cream: In a high-speed blender or food processor, add frozen peaches, cream, sweetener, vanilla, and a pinch of salt. Blend, tamping down as needed, until smooth and creamy. If it’s too thick, add a splash more cream.
  7. Serve: Plate the salad with extra mint on top. Cut the wraps in half. Scoop the peach ice cream right away for soft-serve texture, or freeze 30–60 minutes for a firmer scoop.