10 hearty but light summer salads

Everyone has different eating habits, and for someone the fruit eaten in the summer is already an achievement. For those whom the feeling of hunger does not leave even in the heat, we found recipes for hearty salads that will allow both diversifying the menu and relatively quickly come up with lunch or dinner.

Salad with radish and potatoes

Cooking:

Boil the potatoes (12 minutes on low heat) in salted water, remove from the pan and let it cool.

Beat buttermilk, mayonnaise, mustard, icing sugar, vinegar into a homogeneous sauce.

When the potatoes cool completely, put it on a plate, sprinkle with radish petals and poppy seeds and pour over the sauce. Cress will suit as a decoration.

Crispy salad with green beans

Cooking:

Pour the sliced mushrooms in a bowl and squeeze lemon juice - it will soften them.

Blanch the beans in boiling salted water for 5-6 minutes (it should remain crisp). Rinse with cold water.

Transfer the mushrooms to another bowl, mix them with beans, tomatoes and herbs. Beat the remaining lemon juice with butter and pour over the salad dressing just before serving. Then add Parmesan.

Salad with toasted bread and tomatoes

Cooking:

On a cutting board, crush the garlic with salt, put it in a large bowl. Add tomatoes, onion, vinegar and 180 ml of olive oil, season with salt and pepper. Soak the mixture at room temperature for an hour or two, stirring.

Toast the bread on the grill or in the toaster. Cut it into cubes.

Add bread, ricotta and arugula to the tomatoes, mix quickly and serve immediately.

Salad with mint and rice

Cooking:

Boil rice in boiling water for 10 minutes. Add asparagus to the same pan and cook for another 3-4 minutes, until the rice is fully cooked and the asparagus remains slightly crispy. Throw everything in a colander and doused with cold water.

When the rice has cooled completely, mix it with pepper, butter, zest, juice, mozzarella and mint.

With baked vegetables and goat cheese

Cooking:

Preheat oven to 220 degrees. Put carrots, zucchini, onions on a baking paper, pour a tablespoon of oil; season with salt and pepper. Bake until the vegetables are soft and brown (20-25 minutes).

In a bowl, beat the vinegar and remaining oil, season with salt and pepper. Add vegetables, chopped salad and mix. Before serving, lay out the cheese on the salad.

Salad with tomatoes and anchovies

Cooking:

In a small saucepan, pour the garlic in cold water and boil for 2 minutes. Drain, repeat the procedure twice, until the slices are soft. Pureed garlic in a combine, add milk and fry again. Add salt and pepper.

In a large bowl, mix the basil with the tomatoes, 2 tablespoons of olive oil and the required amount of salt and pepper. Gently mix anchovies.

On plates, pour a tablespoon of garlic sauce and put tomatoes on them. In each, add a little balsamic vinegar and distribute the remaining olive oil.

Salad with strawberries and chicken

Cooking:

Marinate chicken in 200 g of raspberry sauce for an hour.

Remove the chicken from the marinade, fry on a grill pan on each side for about 4 minutes. Remove from heat and allow to cool for 10 minutes.

In a salad bowl, mix everything except chicken, fill with the remaining sauce. Spread the chicken is already on the plate with a green salad.

Salad with chickpeas and carrots

Cooking:

Combine lemon juice with chopped garlic in a combine and let it brew for 15 minutes. Heat vegetable oil in a large frying pan, add almonds and fry until golden until about 5 minutes. Remove the toasted almonds on paper towels and allow to cool.

Grind half the almonds with cilantro, cumin, red pepper and cayenne pepper in a combine. Add olive oil and chop everything into a paste.

In a large bowl to shift the pasta, add chickpeas, carrots and mix. Garnish with the remaining almonds and serve.

Potato with champignons and egg

Cooking:

Boil the potatoes for 15 minutes, then put the eggs in the same pan and cook for another 8 minutes, until everything is cooked. Cool under running water.

Cut the mushrooms into a small bowl, season with 2 tablespoons of vinegar and leave to marinate while you clean the eggs.

Then add the remaining vinegar, oil and garlic to the mushrooms, mix well. Put the potatoes, ham, salad in a large bowl, season with mushroom sauce and mix well. Before serving, put the eggs cut in half in plates or salad bowl.