Summer salad recipes. Video
Summer salads are bright and light. These are seasonal fruits and vegetables, berries and herbs combined with a fragrant dressing, usually vinaigrette sauce. In contrast to hearty winter salads, summer salads rarely contain meat, with the exception of chicken breast, but they are often cooked with shrimp.
In addition to the obvious advantages – aroma, taste and beauty – summer salads have another indisputable advantage. With all the richness of various ingredients, the calorie content of salads from greens, berries and fresh vegetables is much lower than that of the usual multi-layered winter snacks.
Summer Mango Salad Recipe
This salad will delight gourmets not only with an excellent combination of ingredients, but also with a delicate dressing with the taste of exotic mango. You will need: – ¼ cups of roasted pine nuts; – 300 g of young spinach; – 200 g of blackberries; – 200 g of raspberries; – 2 avocados; – 1 tablespoon of lemon juice.
For dressing: – ½ cup diced mango pulp; – 1 ½ tablespoons of liquid honey; – 2 tablespoons of vegetable oil; – 2 teaspoons of white wine vinegar; – 1 tablespoon of water.
In a bowl of a food processor or blender, place all the ingredients for the sauce and puree into a smooth, creamy mass. Rinse the spinach lightly with water, pat dry with paper towels or dry in a special “carousel”. Rinse and dry the berries, remove the stalks.
Cut the avocado in half lengthwise, remove the pit, sand and cut into thin slices, sprinkle with lemon juice. Place spinach leaves in a wide salad bowl, add berries, avocado, sauce and mix salad. Sprinkle with toasted pine nuts on top.
This salad is extremely healthy because it contains fiber from fresh berries, healthy fats from avocados, folates found in spinach, and many vitamins and minerals.
The combination of basil greens, cherry tomatoes and delicate mozzarella cheese is familiar to Italian cuisine, but all the other ingredients in this salad can be called unexpected, but this is a juicy and aromatic summer surprise. Take: – 500 g cherry tomatoes; – 300 g of blueberries; – 300 g of mozzarella; – 300 g of purple basil leaves; – 1/2 teaspoon of lemon zest; – 1 lemon; – 1 clove of garlic; – 1/4 cup of olive oil ; – salt and freshly ground black pepper
Prepare a salad dressing. Put peeled and minced garlic, lemon zest, and olive oil into the bowl of a blender or food processor. Place the lemon in the microwave for 1–2 minutes to give more juice. Squeeze the lemon into a dressing, season with salt and pepper and whisk into a smooth, smooth sauce.
Cut the tomatoes into halves. Place the basil leaves in a stack and cut into small pieces. Chop the mozzarella with your hands into pieces no larger than a bite. Place cheese, herbs and tomatoes in a bowl, add blueberries, season with sauce and stir.