+10 Fresh and appetizing salads to combat heat in summer

+10 Fresh and appetizing salads to combat heat in summer

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Salads are the best ally to eat healthy and avoid heavy digestions. In these salads you will find fun and very tasty recipes.

Advertising - Keep reading under Tomato and lime couscous salad

INGREDIENTS (4 people):- 1 kg of tomatoes of different varieties
- Hiebabuena
- Fresh parsley
- Fresh Basil
- 2 files
- 200 g of couscous
- Extra virgin olive oil
- Salt
- Pepper

Wash and dry the tomatoes. Remove the peduncle and cut into slices. Place in a bowl, salt and pepper and sprinkle with virgin olive oil.

Make juice from a lime and grate the skin of both. Clean and chop the parsley, basil and thyme leaves very finely. Put the chopped herbs, lime juice, zest of limes and 4 tablespoons of virgin olive oil in a bowl.

Put a pot on the fire with water, salt and oil. When it starts to boil, turn off the heat and add the couscous. Cover the pot and let it absorb water 5 minutes. Uncover and put back in the fire. Add a little butter and stir with a fork to peel the beans. Remove, strain and add to the bowl with the herbs; stir. Serve the tomatoes with the couscous.

Escarole Salad with Honey Vinaigrette

- escarole
- 2 green apples
- 1 scallion
- 200 g of grenades
- 100 gr of nuts
- 100 gr of cooked chestnuts
- The juice of half a lemon
- 1 dl of honey
- 50 ml of vinegar
- 1 dl of virgin olive oil
- Salt


Cut the scallion and let it macerate in the lemon juice. Wash and cut the escarole and apples. Open the pomegranate and remove the beans. Peel the nuts and cut the cooked chestnuts in half. Heat the honey until it caramelizes slightly. Add vinegar, salt and pour into a bowl. Add the oil. Mix the ingredients and water with the vinaigrette.

Zucchini salad

- 3 zucchini
- 1 lemon
- 30 gr of raisins
- 30 gr of pine nuts
- 30 gr of almonds
- 60 gr of parmesan cheese in flakes
- virgin olive oil
- 1 tablespoon basil leaves
- a pinch of whole sugar
- salt pepper


Wash and cut the zucchini into thin slices. Season, paint with the oil and sprinkle with sugar. On a hot grill, roast the zucchini. Remove and reserve. In a bowl, mix 5 tablespoons of oil, the juice of half a lemon and the zest of your skin. Mix zucchini, basil, cheese and nuts. Dress with the sauce.

Tempered Cheese Salad

- 2 bags of mixed salad
- 2 tablespoons raspberries
- 1 Camenbert cheese
- 1 loaf of bread
- 150 ml of extra virgin olive oil
- Balsamic vinegar
- 1 tablespoon honey
- Get out, if possible, in flakes


Microwave honey. Take it out and mix it with the oil, vinegar and salt. Dress the green salad with this sauce. Once mixed, add the raspberries - never before, so that they do not break. Remove the top of the loaf of bread, remove the crumb and put the Camembert cheese inside. Bake the cheese stuffed loaf 5 minutes at 180 ° C. Take to the table and serve a little tempered cheese on each salad plate.

Caprese salad

- 300 gr of cherry tomatoes
- 200 gr of mozzarella
- 4 avocados
- 1/2 lime
- extra virgin olive oil
- 0.5 liters of Modena vinegar
- 2 liters of water
- Salt.


Cut the avocados into two longitudinal halves and paint them with the juice of half a lime so that they do not rust. Heat the water and, when it boils, scald the tomatoes
20 seconds Take them out and chill them with ice water. Remove the skin and reserve. Dress the tomatoes with salt and vinegar. Place them on the avocados, add the mozzarella and a splash of oil. Serve on a leaf of lettuce.

Vegetable Tartlet

- 1 onion
- 1 cucumber
- 1 red pepper
- 1 green pepper
- 1 tomato
- 2 garlic
- 6 tablespoons extra virgin olive oil
- 1 tablespoon vinegar
- Salt and pepper


Peel the cucumber and cut it in half by removing the seeds. Chop the pulp into dice and reserve. Blanch the tomato for a few seconds in boiling water. Peel it, remove the seeds and cut it into small dice. Reservation. Peel and chop the onion into small pieces. Wash the peppers well and remove the seeds, chop them in small dice like the other vegetables. Reserve separately. Mix, with a whisk of rods, in a bowl the oil, vinegar, salt and pepper. Mount the salad with the help of a hoop placing the vegetables in layers. Pour the dressing over and store it in the fridge at least 1 hour before serving.

Seafood salad

- 300 gr hake
- 16 prawns
- 1 tomato
- 100 gr of assorted lettuce
- half red pepper
- a large scallion
- 50 ml apple cider vinegar
- 2 dl of extra virgin olive oil
- pepper and salt.


Peel the prawns. In a pan, heat the oil and add the shrimp heads; spend a few minutes, strain the oil and reserve. Cut the hake, mix it with the peeled prawns, salt and pepper and steam everything. Prepare the sauce with the shrimp oil, vinegar and salt. Wash and cut the vegetables, place the fish on top of it and water with the sauce.

Chickpeas with cebiche

- 200 gr of chickweed (if you can't find them, use canons)
- 150 gr cherry tomatoes
- 400 gr hake
- 1 garlic
- 1 scallion
- 2 files
- 1 chilli pepper
- oil
- vinegar
- Salt.


Cut the scallions and sliced ​​tomatoes. Cut hake into flakes. Put it on a tray with salt, the juice of the limes, the zest of one of them, the chilli pepper, the scallion, the tomatoes, and 1 dl of water. Put it in the fridge 20 min. In a bowl, mix the chopped garlic, four tablespoons of oil and one of vinegar. Dress the chickpeas with the vinaigrette and serve them with the well-drained ceviche.

Cabbage and cabbage salad

- 1/2 cabbage
- 12 Brussels sprouts
- 1 red pepper
- 30 gr of roasted almonds
- 1 tablespoon of molasses
- vinegar
- 3 tablespoons sesame seeds
- oil
- Salt.


Wash and chop the cabbage. Place it in a bowl with salt and mix it. Chop the Brussels sprouts very thin and add them to the cabbage. Grate the pepper on scales and add them. Chop the almonds and incorporate them. In a syrup, crush the sesame seeds with oil and a pinch of salt. Add more oil little by little until you get a thick puree. Add the vinegar and molasses. Mix and season the salad.

Tirabeque Salad

- 200 gr of tirabeques
- 200 gr of green beans
- 200 gr of peas
- 100 gr of watercress
- 1 red onion
- 1 lime
- 1 chilli pepper
- 1 tablespoon of mustard in grain
- balsamic vinegar
- extra virgin olive oil
- salt to taste.


In a casserole with 2 liters of water, boil the beans for 4 minutes. Take them out and pass them through cold water. Repeat the operation with the tirabeques, but hide them only 1 minute. Add salt to the water and cook the peas until they are tender. Remove and reserve. Cut the chilli and onion into rings, and the lime, into thin wedges. Mix five tablespoons of oil, one of vinegar, salt and freshly ground grain mustard. Serve cooked vegetables with watercress, onion, chilli and lime. Dress with the sauce.

Cheese radish salad

- 18 radishes
- 100 g goat cheese
- 1 scallion
- 2 tablespoons cashews
- 2 tablespoons raspberry vinegar
- 1 dl olive oil
- Salt and pepper


Remove the ends of the radishes and cut them into slices. Chop the cheese into medium dice. Peel and chop the very fine onion and mix with the radishes and cheese.
For the vinaigrette: Crush the cashews in a mortar with a little salt until they are very thin. Add the vinegar, mix well and add the oil little by little, while stirring, until the sauce emulsifies. Salpimenta
Arrange the mixture of radishes with cheese and onion on presentation plates. Water over with the pipe vinaigrette and serve with toasts if