RecipiesSalada3 delicious salad recipes for summer

3 delicious salad recipes for summer

Do you like to eat salads? In the summer they are ideal because they are light and also very cool. Discover how to prepare these 3 delicious salads.

Salads are part of our first dish on many occasions and throughout the year. However, in summer they gain a certain prominence and we eat it more often.

In fact, made with vegetables, legumes, vegetables, they are an ideal and refreshing option that helps us hydrate in summer while providing us with a wide variety of vitamins. Even more so in summer, when we can enjoy light recipes such as salads, which have clearly refreshing qualities.

The salad recipes that we present in this post are three delicious recipes, very easy to prepare and in which we will combine vegetables as well as vegetables and legumes.

Pea, beet and carrot salad

We can either buy beets raw and cook them or use beet jars that are already manufactured industrially.

With the peas we can do the same either we buy the pods, we shelled them and we cook the peas a little or we resort to the frozen peas that we will then previously defrost and give them a boil. You can also add wild asparagus and arugula to this recipe.

Ingredients:

  • 150 grams of peas.
  • 150 grams of grated or rolled beets.
  • 100 grams of chopped red curly lettuce.
  • A carrot without skin and grated.
  • A cucumber cut into wheels.
  • A salad tomato cut into small wheels.
  • A small pot of sweet corn.
  • Salt.

Ingredients for the dressing:

  • Extra virgin olive oil flavor.
  • A splash of wine vinegar.
  • The juice of half a lemon.
  • A pinch of salt.

Elaboration:

In a bowl or salad bowl we put all the ingredients, that is, the vegetables, and the chopped lettuce. We open the pot of sweet corn, we drain the water a little. Add a little salt and sweet corn on top of the salad and stir.

We will prepare the dressing following these steps:

In a small bowl or cup we put a pinch of salt. Add the vinegar, stir to dilute the salt. Add the lemon juice, the oil and stir to bind the dressing well.

Pour the dressing over the salad and stir to mix well.

Vegetable salad and couscous

Before preparing the salad, we will first prepare the couscous and once cooked we will let it cool to incorporate it into the salad.

Ingredients:

  • Half a cup of couscous.
  • A cup of water.
  • A chopped red onion.
  • A diced red pepper.
  • 10 cherry tomatoes.
  • 200 grams of chopped arugula.
  • 10 chopped dates.
  • A handful of chopped walnuts.
  • Salt.
  • A cup of cooked couscous.

Ingredients for the dressing:

  • A teaspoon of mustard
  • A teaspoon of honey
  • 4 tablespoons of extra virgin olive oil.
  • 100 ml. of lemon juice.

Elaboration:

In a cauldron with a lid we put the couscous and the water. Cook the couscous for 10 minutes over low heat until the water has dried.

We turn off the heat, cover the couscous and let them rest for about 10 minutes. While we are preparing the salad.

In a bowl or salad bowl we put all the chopped vegetables, the walnuts, the dates and the arugula. Add a little salt and stir to mix everything well.

Steps to prepare the dressing:

In a bowl or small sauce boat we are preparing the dressing. We mix the lemon juice with the mustard.

Then we add the teaspoon of honey and stir again. To finish we add the tablespoons of olive oil and stir to bind the dressing well. Next, we pour the dressing over the salad and stir well.

Chickpea and lamb’s lettuce salad

To prepare this salad we can use chickpeas that are already industrially cooked or cook them ourselves prior to preparing the salad.

Ingredients:

  • A small pot of cooked chickpeas.
  • A bag of about 150 or 200 grams of lamb’s lettuce, washed.
  • 100 grams of alfalfa sprouts (optional).
  • A chopped red onion.
  • Half chopped red pepper.
  • 100 grams of grated carrot.

Ingredients for the dressing:

  • 2 tablespoons of extra virgin olive oil.
  • 2 tablespoons of lemon juice.
  • 2 tablespoons of soy sauce.
  • A little bit of salt.
  • 4 tablespoons of mineral water.

Elaboration:

In a salad bowl we put all the chopped ingredients except the chickpeas that we will put whole. Next we will prepare the dressing: In a sauce boat we put the four tablespoons of mineral water.

We add the soy sauce, the lemon juice, a little salt and the oil. We stir to bind the dressing well and once blended we pour it over the salad.

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