3 ideas for an unusual summer salad: tasty, healthy, simple

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3 ideas for an unusual summer salad: tasty, healthy, simple

Salad is not a boring dish. If you, hearing this word, represent only a mountain of shredded cabbage or lettuce, then get ready to change your opinion radically. Be sure to save yourself these recipes and share them with your friends. Appetizing photos are attached.

reading will take 🕑 5 minutes



Caesar Salad with keyl 

This is a new version of the classic Caesar: the role of toasts is performed by toasted chickpeas, rich in iron and vitamin A. Another nice bonus: it will take you no more than 20 minutes to cook.



How to cook (for 4 servings):

1. First, make croutons: mix in a saucepan a jar (450 g) of washed chickpeas, 1 tbsp. l olive oil, 1 tsp. smoked paprika and ¼ cup chopped almonds. Heat the pan on high heat. Put the mixture with chickpeas and cook, stirring, until crisp - about 8 minutes. Remove pan from heat.

2. While the mixture cools, put 4 eggs in a small saucepan, cover with cold water and bring to a boil. Reduce heat and simmer for 4 minutes. Remove, cool under cold water, peel and cut into halves.

3. Prepare the sauce: whisk in a blender (or hand mixer in a deep bowl) ⅓ cup buttermilk or unsweetened yoghurt, 2 tsp. lemon juice, 1 tsp. Dijon mustard, 1 large anchovy fillet and ½ minced garlic clove.

4. In a salad bowl, mix 500 g  cale cabbage  (also called curly cabbage) with 1 tbsp. l olive oil and ½ tsp. sea salt. After that, the cabbage will lose about half of the original volume.

5. Mix the chickpea croutons and half the sauce into the leaves. Top with half the eggs, sprinkle with ½ cup grated parmesan, radish leaves and pour the remaining sauce.

Middle Eastern salad with tzatziki sauce

Thanks, raisins and olives - their presence in the salad turns it into a delicious sweet-salty dish.




How to cook (for 4 servings):

1. Cook 1 cup of brown rice in proportion with water 1: 2. Put the cereal in a large bowl and let it cool.

2. Add to the rice 450 g of canned lentils, 1 cucumber, sliced, 1 red pepper, ½ cup green seedless olives, ¼ cup raisins and 1 tsp. ground cumin. Mix everything.

3. Prepare a tzatziki sauce: whisk a ½ cup of cashew nuts, soaked in water in a blender, in a blender, 3 tbsp. l lemon juice, 1 tbsp. l olive oil, apple cider vinegar and sesame seeds, 1 clove of garlic and ½ tsp. salt. Add the sauce to the dish and blend totally so all ingredients square measure soaked with dressing.

4. The ensuing dish munificently pour the sauce and garnish with mint leaves. Season with red hot pepper, if desired.

BY THE WAY

The remaining tzatziki sauce can be stored in the refrigerator for up to 4 days.


Salad with chicken, quinoa and cress 

Thanks to a mix of chicken fillet and quinoa, this dish gets the title of high-protein. In addition, of course, it is also very tasty.




How to cook (for 4 servings):

1. Cook the chicken: put 4 chicken breasts in a saucepan, cover with cold water and bring to a boil. Reduce heat and simmer another 10 minutes. Turn off the stove and allow the chicken to cool directly in the broth for 10 minutes. Remove the meat, dry and cut into thin slices.

2. Now quinoa: rinse 1 cup of cereal and place in a medium saucepan. Pour 2 cups of cold water and bring to a boil. Reduce heat and simmer for 10 minutes until quinoa is soft. When the cereal is ready, wash it again under cold water and dry it, pressing it down with a spoon to remove the liquid to the maximum.

3. Prepare balsamic sauce: in a skillet, whisk вен cup olive oil, 1.5 tbsp. l lemon juice and 2 tsp. balsamic vinegar, maple syrup and Dijon mustard. Salt and pepper to taste.

4. Mix in a salad bowl or lay on a wide dish with layers of quinoa, chicken, 2 large handfuls of watercress, 6 thinly sliced radishes and sauce. Decorate the highest with one avocado, delve stunning slices.

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