10 light but nourishing summer salads
Last time we found a dozen recipes hearty salads, which in the summer you can replace dinner or even lunch. For those who want to eat a lot less in the heat, today's selection with light and non-dull salads, which are also quickly prepared, is suitable.
Cucumber with lemon
Cooking:
Stir in radishes, peppers, parsley and cucumbers in a large bowl.
In the small container, mix the remaining ingredients and beat with a fork or a whisk until smooth. Pour the sauce over the cucumbers and put in a cool place.
For convenience, you can put the salad in a jar with a lid and put it in the fridge - you still need to serve the salad cold.
Melon with sherry dressing
Cooking:
In a large bowl, whisk beaten zest, juice, sherry, honey, salt and pepper in a large bowl. Gradually add butter, continuing to beat.
Melon cleanse from seeds. Cut each into wedges 5 centimeters wide, cut off the crusts. Using a knife for cleaning vegetables, cut the melon into ribbons.
Dip them in the sauce, mix it slightly, sprinkle with torn mint leaves and serve immediately.
With zucchini, avocado and sweet corn
Cooking:
Beat olive oil and lemon juice, season with salt and pepper.
Trim the ends of the zucchini and pumpkin. Cut them into long, wide strips with a knife for cleaning vegetables. Store zucchini and squash in a large bowl, interspersed with ribbons. Cut off the corn from the cob, add to the zucchini along with cilantro, onion and avocado.
Pour the sauce and lightly mix, sprinkle with crushed cheese and serve.
Grape with arugula
Cooking:
Mix vinegar, honey, syrup and mustard in a small container. Gradually add butter, stirring with a whisk.
Stir arugula, grapes, seeds and thyme in a large bowl. Pour over the salad dressing, sprinkle with salt and pepper and lightly mix.
Watermelon with feta
Cooking:
In a large bowl, mix the watermelon, onion, chopped cheese, torn mint and arrange into plates. Sprinkle portions with vinegar and serve.
Pea with walnuts
Cooking:
Beat up the vinegar, oil, mustard, shallots and salt in a large bowl.
Add both kinds of peas, fennel, and tarragon in a bowl with the sauce, mix and season with pepper.
Sprinkle with chopped walnuts, add salt and pepper, if necessary.
With zucchini, feta and mint
Cooking:
Peel zucchini and cut with a knife for vegetables with ribbons. Put on a large dish with arugula, chop up the cheese and fill, for example, with olive oil or your favorite sauce.
With celery and blue cheese
Cooking:
In a medium bowl, beat blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper. Close the lid and refrigerate.
Before serving in a large bowl, mix all the vegetables, chopped parsley, add the sauce and mix well again.
Spicy carrot with radish
Cooking:
Mix chilli with zest and lime juice and fish sauce.
Put vegetables and salad in a bowl and fill them just before serving.
With Tomatoes, Almonds and Cinnamon
Cooking:
Cut the tomatoes and onions into thin disks, disassemble the onions into rings.
Pour a little olive oil into a small saucepan and throw almonds into it. Fry gently, stirring from time to time so that the nuts evenly browned. Remove to a paper napkin and allow to cool.
Put the first portion of tomatoes on the dish so that they cover the bottom with one layer. Sprinkle with salt and a little sugar, put a few onion rings and sprinkle with cinnamon.
Repeat until the tomatoes and onions run out, sprinkle the salad with black pepper.
Crush the almonds with a rolling pin and sprinkle on the salad. Oil, vinegar, mustard and water, beat into an emulsion, pour on tomatoes, then sprinkle them with torn basil leaves.
Photo: 1, 2, 3, 4, 5, 6 via Shutterstock