Stuffed avos are usually relegated to breakfast (baked with a fried egg… mmm), but shrimp elevates the dish to dinner territory. Mix it with chili, onion, cilantro, and lime juice, and then it let sit for 10 minutes to marinate. Stir in orange juice and vegetable oil and scoop into avocado halves. Boom—dinner is served.

Pick up a rotisserie chicken on the way home and you’re halfway to a delicious Greek meal. All you have to do is mix shredded chicken with veggies, Greek yogurt, feta, and some spices, and wait 30 minutes for it to chill and all the flavors to come together. Scoop into pita bread and dig in.

Shaved zucchini and squash ribbons are a fresh alternative to pasta in the summer and taste like a dream when mixed with crunchy corn, creamy goat cheese, pine nuts, and lemon-basil vinaigrette.

It doesn’t get much easier than this DIY tapas spread. Start with hummus; chop up some veggies (such as carrots, cucumbers, and red peppers); and add nuts, dried fruit, and some pita bread or crackers for dipping. Top it off with an easy, four-ingredient whipped feta spread to really impress your guests (with hardly any effort).

Chilled soup isn’t for everyone, but if you like it, you’ll love this simple, sweet recipe. All you need is a strong blender for all the ingredients, and you’re in business. Top with a dollop of Greek yogurt, bacon bits, or diced veggies.

While this recipe calls for crispy prosciutto (which you can make in 10 minutes in the oven), we think it tastes just as good if you just chop up the meat and add it right in. Either way, mix it with arugula, burrata, tomatoes, olive oil, and balsamic vinegar… this has the makings of a summer regular.

Sturdy collard greens make great wrap replacements, since they’re bigger than most leafy greens and can hold more goods without falling apart on you. Stuff 'em with your favorite hummus, asparagus spears, cucumber, carrots, squash, radish, cabbage, avo, and sprouts for a veggie-packed dinner that’s ready in about 10 minutes flat.