25 Summer Lunch Ideas You Can Make in 30 Minutes (or Less)

When it’s too hot to turn on the stove, even for a second, we invite you to make these citrusy zucchini noodles instead.

If you don’t like shrimp, skip it or use thin slices of leftover chicken or steak instead.

Lunches just taste better when eaten out of a mason jar. (This one has picnic written all over it.)

If you’re not on the tinned fish train yet, join us. It’s an easy way to add protein to your meal without even touching the oven.

Another way to beat the heat? Embrace your microwave. This tastes even better than the boxed stuff.

Make a big batch of the chicken salad so you can eat it all week.

Wait a second, are we eating lunch on the Italian coast? Nope, but it tastes just like it.

Toss couscous with a few flavorful, super-savory ingredients and you’re basically done.

Strawberries in a salad might sound unusual, it adds a little bit of sweetness that goes great with the miso-sesame dressing.

Rotisserie chickens are our favorite trick for easy summer meals that don’t heat up the whole house.

Yep, you could just throw some cold cuts between two pieces of bread. But you eat with your eyes first, don’t you?

You can prep all the ingredients ahead of time and enjoy the loaded bowls all week.

Thanks to pre-baked, marinated tofu, all you have to do is make the dressing and spiralize the cukes.

Unlike regular wraps, these won’t get soggy if you make them ahead of time. (Hint, hint.)

Mix and match your favorite deli meats and veggies for a lunch kebab that’s sooo much tastier than a sad salad.

Peach season is like Christmas in July. Pair a ripe one with salty prosciutto and you’ll never look back.

If you can boil noodles and whisk together a sauce, you can make this dish.

You don’t have to be on the keto diet to see that this is a genius way to use up leftovers.

Not only is it easy-peasy to make, it’s also pretty darn gorgeous. Snap an Instagram pic before you dig in.

When you’re feeling lazy and craving pizza, make these healthier cuties instead.

We thought we were tired of quinoa, until we remembered how quick-cooking and versatile it is.

It’s a classic for a reason, but our version is even better than the kind at the deli counter. It’s fresh, tangy and great on a sandwich (or straight out of the bowl).

Summer is practically synonymous with pasta salad. This one relies on canned beans and corn to make it effortless.

Make the pesto in your food processor while the pasta cooks. Lunch is ready in no time at all.

This is so worth getting out your blender, we promise.