Light summer recipes - 25 quick salads with fruit and vegetables

When it gets hot outside again, it's time for pleasant lukewarm or even cool food. You spend more time in the countryside, are out and about more and simply don't have the time or even the desire to eat too elaborate meals. There is a wide variety on the market at the momentFruitandVegetablesto find what the perfect ingredients forlight summer recipesand quick salads. Try our 10 vitamin-rich salad recipes and give your body more energy for numerous summer activities.

Light summer recipes - 3 vegan salads: Salad with celery and cucumbers

  • 250g lemons
  • Juice of one lemon
  • 1 red onion
  • 150 g Cherry tomatoes
  • 300 g celery stalks
  • 3 spring onions
  • 5 stemsmint
  • 5 stalks of coriander
  • 5 stalks of parsley
  • 1 Römersalatherz
  • 100 g Olives
  • 4 tbsp olive oil
  • Salt and pepper

Light summer recipes - Healthy Asian vegan salad with miso paste

  • 3 tbsp light miso paste from the Asian store
  • 5 tbsp panko breadcrumbs from the Asian store
  • The Chili Flock
  • 2 TL Sesamsamen
  • 6 radishes
  • 1.5 cucumbers
  • 2 green salads or seaweed
  • 2 spring onions
  • 4 tbsp white wine vinegar
  • Salt, sugar and pepper
  • 2 tbsp vegetable oil

Bring the miso paste to the boil, let it cool and season with the vinegar. Roast the breadcrumbs and chili flakes in the pan with sesame oil. Clean, wash and chop the vegetables and finally season with the paste and oil mixture.

Vegan salad with fried vegetables

  • 2 small zucchinis
  • 100 g Olives
  • 250 g Cherry tomatoes
  • 1 root Paprika
  • 400 g green lettuce or arugula/romaine lettuce
  • 5 tbsp olive oil
  • Salt and pepper
  • 1 pinch of sugar
  • 3 EL Balsamic Vinegar

Fry the zucchini in the pan until light brown, then add the cherry tomatoes and peppers for 5 minutes and season. Spread the salad on the plate, season and add the warm vegetables.

Light summer recipes with fruit – fruit salad with strawberries, mango and bacon

  • colorful fruit salad
  • 1 lettuce
  • 225 g fresh strawberries, chopped
  • 1 Mango
  • 1 Avocado
  • 1 cup halved cherry tomatoes
  • 1/2 cup raisins
  • ¼ cup filled almonds or other nuts
  • ¼ cup chopped red onion
  • 4 slices of bacon

Apple salad with cabbage and mayonnaise

  • 3 cups chopped cabbage
  • 2 apples – unpeeled and finely diced
  • 1 grated carrot
  • ½ cup chopped red pepper
  • 2 spring onions
  • 1/3 Cup Mayonnaise
  • 1/3 cup brown sugar

Salads with meat – salad with beef

  • 340g beef
    For the marinade:
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 garlic clove, chopped finely
  • 1 lettuce
  • 1 cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 yellow pepper, cut into thin rings
  • 2 carrots, peeled and chopped with a vegetable peeler
  • 1/4 cup cilantro, chopped
  • 1/2 cup mint, chopped
  • 1/4 cup basil, chopped
  • 1/3 cup roasted peanuts, chopped

Salad with poultry

For the dressing:

  • 1 tsp garlic paste
  • 1/4 cup soy sauce
  • 2 Tbsp Reisessig
  • 1 1/2 EL Honig
  • 1 pinch of ground ginger

For the salad:

  • 1 cup cooked chicken breast, chopped
  • 1 cup peeled edamame, prepared according to package instructions and cooled
  • 2 medium peppers, diced
  • 1 cup grated carrots
  • 4 cups coleslaw mix
  • 1/2 cup chopped cilantro
  • 3 spring onions, chopped
  • 1/4 cup almonds
  • 1 tablespoon sesame seeds

Salads with fish – taco fish salad

For one serving

  • 35-45 g Schollenfilet
  • Olive oil or coconut oil
  • 1 handful of cabbage, thinly sliced
  • 1 handful of red cabbage, cut into thin slices
  • ¼ fennel bulb, cut into thin slices
  • 2 tablespoons red onion, thinly sliced
  • 2 tbsp coriander, chopped
  • 2 tablespoons mint or basil, chopped
  • ½ avocado, diced
  • ¼ cup mango, diced
  • ½ lime, juiced
  • 1 tbsp extra virgin olive oil
  • Sea salt and pepper for seasoning

Plaice fillet fried in the oven

Pasta saladwith soy sauce and sesame

  • 450 g Spaghetti
  • 450 g sugar snap peas
  • 2 red peppers cut into thin slices
  • 4 spring onions, sliced ​​diagonally
  • 3 tablespoons chopped fresh parsley
  • Salt

For the dressing:

  • 1 cup vegetable oil
  • 1/4 Tasse Reisweinessig
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 EL Honig
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon freshly grated ginger
  • 3 tbsp toasted white sesame seeds
  • 1/2 cup peanut butter

First cook the spaghetti according to the package instructions, drain and set aside. Cook the snow peas in boiling salted water for 3-5 minutes. Then add it to cold water with a slotted spoon and let it cool. Prepare the dressing and combine all the ingredients with the dressing.

Rainbow potato salad

  • 1 800 g small potatoes in different colors
  • 1 red pepper, diced
  • 2-4 celery, chopped
  • ⅔ cup Kalamata olives, roughly chopped
  • ½ cup raw sunflower seeds, toasted
  • 2 tbsp olive oil
  • 2 tablespoons apple cider vinegar
  • 450 g Baby Rucola
  • Salt and pepper to taste