Especially on hot summer days you don't really have an appetite. Light summer salads are just the thing. Not only do they supply the body with important vitamins and nutrients, but they don't fill you up too much. Whether as a snack, as a starter or as a healthy main course - you can't go wrong with fresh salads. And since summer also offers a lot of fruit and vegetables, the selection is also quite large. We have put together delicious summer salad recipes that you can try at any time. Find your favorite variant and eat a healthy and varied diet this season.
Idea with zucchini and beans
- 100g frozen soybeans
- 3 zucchinis, cut into thin strips
- 150 g radishes, chopped or sliced
- 2 tbsp sesame oil
- 3 tablespoons coconut flakes
- Juice of one lime
- Sea salt
The beans are boiled in salted water for three to four minutes and then placed in ice water to cool more quickly. Once the beans are cold, drain them. Prepare oneDressing for summer saladsmade from sesame oil, sea salt and lime juice. Spread the zucchini strips on a serving plate or in a salad bowl and top with the radishes and beans. Garnish with the coconut flakes and dressing.
Summer salads with chicken
- 2 cups cooked and cooled quinoa
- 2 cups cherry tomatoes, halved
- 2 cups spinach leaves
- 1/2 TaxAvocado Dipor avocado-cilantro dressing (instructions according to the ingredients)
- Mozzarella
- 1 handful of crumbled nuts (e.g. almonds)
- grilled asparagus
- grilled zucchini
- grilled chicken
You can also choose other vegetables. All ingredients are processed into a salad. Prepare the dressing in a blender from half an avocado, 1/4 cup Greek yogurt, 1/2 cup water, 1 cup coriander leaves and stems, 1 garlic clove, 1/2 teaspoon salt and a squeeze of lime juice. Mix everything together Process puree. If necessary, a little more water is added. Add the dressing to the finished salad and serve. Summer salads for grilling taste particularly good with grilled vegetables. You can also use the vegetables raw.
Salad with broccoli, asparagus and mango
- 2 sprigs of broccoli, quartered or halved lengthwise
- 1 bunch of asparagus, peeled and halved lengthwise
- 60 g Arugula
- 1 avocado, chopped
- 1 small red onion, diced
- 1/2 mango, chopped small
- 1 red chili, finely chopped
- 1 tbsp coriander, finely chopped
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
Place the broccoli in a bowl and pour boiling water over it. After two minutes, add the asparagus too. After two more minutes, cool the vegetables with cold water and drain them well. Now mix the rocket, asparagus, broccoli, avocado and onion together and the remaining ingredients in a separate bowl. Then add the latter to the former and mix. Adjust seasoning if necessary.
with avocado, goat cheese and fruit
- 2 cups green salad
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup halved cherry tomatoes
- 1/4 cup fresh mint, coarsely chopped
- 2 peaches in thin slices
- 1 chopped avocado
- 170 g goat cheese
- 1/2 cup roasted hazelnuts
- For the dressing: 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, pepper, salt
All ingredients are mixed together. You can then refine this delicious salad with a dressing that you make from the above ingredients. Add pepper and salt at the end, tasting at regular intervals to avoid over-salting or adding too much pepper. Pour the dressing over the salad and you're ready to serve.
Bean salad recipe
- 1 1/2 cups fresh lima beans
- 1 cup cowpeas
- 225g yellow wax beans
- 225 g sugar peas
- 225 g Kidneybohnen
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 225 g smoked ham hocks
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon fresh thyme, chopped
- Kosher salt
- Pfeffer
Mix oil, lemon juice, garlic, shallot and thyme in a bowl and season with pepper and salt. Set this dressing aside for now. Place cowpeas, lima beans and ham hocks in a pot and cook covered in water for 15 to 20 minutes. Add kidney beans and cook for another 10 minutes or until beans are tender. Remove the water, rinse everything in the colander with cold water to cool and drain. In the meantime, cook sugar peas and wax beans in salted water for about 2 minutes, drain and add to the other bean mix. Refine the dressing with almonds as desired and add to the salad.
Salad with melon and lentils
- 6 cups diced watermelon
- 1 1/2 cups cooked lentils
- 1/4 cup crumbled feta cheese
- 10 fresh mint leaves
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- pepper and salt
WithWatermelon as a salad ingredientNot only fruit salads but also vegetable salads can be wonderfully refined. For this fresh salad idea, mix melon, lentils and half of the feta in a bowl. Then prepare a simple dressing from olive oil and vinegar, season with pepper and salt, add to the salad and mix well with the other ingredients. Finally, spread the remaining cheese and garnish with the leaves.
with strawberries
- 150 g salad mix (e.g. rocket and spinach)
- 1 pack of strawberries, chopped
- 1 cup walnuts
- 85 g Gorgonzola, preferably with a creamy consistency
- 1/2 cup chopped mint leaves
- 3/4 cup olive oil
- 1/4 Tax Balsamessig
- 1/2 tsp salt
- 1/2 TL Pfeffer
If you are looking for fruity and quick salads, try this one. Mix the strawberries and salad mix in a bowl, add the walnuts, stir and distribute the Gorgonzola and mint. Then prepare a dressing using oil, vinegar, salt and pepper. You can either use a whisk or put the ingredients in a sealable jar and shake it vigorously. Oil and vinegar should be well mixed together. You can serve the dressing separately or use it to refine the salad.
Couscous-Salat
- 1 cup cooked couscous
- 2 cups green beans
- 1 1/2 cups halved cherry tomatoes
- 3 tbsp olive oil
- 1 minced garlic clove
- 1 tbsp red wine vinegar
- Juice of one orange
- 1/2 tsp salt
- Pfeffer
- 1/4 cup coarsely chopped almonds
- 1/2 cup mint
Boil the green beans in salted water for three minutes. Mix the beans and finished couscous together in a bowl and place in the refrigerator for 10 minutes. In the meantime, prepare a dressing using olive oil, vinegar, orange juice, garlic, 1/4 teaspoon salt and pepper. Add the tomatoes and mint to the cocous, season and mix with the dressing and add a little salt if necessary. It is best to let the salad sit for a while before serving. Then the couscous can best absorb the aroma of the spices.
Pork with summer fruits
- 4 cooked pork chops
- 8 Bags Salat mix
- 2 nectarines, cut into thin, quartered slices
- 1 grapefruit, chopped
- 2 avocados, chopped
- 16 halved cherry tomatoes
- 1 EL Kill
- 2 tbsp roasted almonds
- pepper and salt
For the dressing:
- 2 THE Balsamessig
- 2 EL Honig
- 1/2 THE Dijon-Senf
- 2 THE Mayonnaise
- 1 tsp chili powder
- 1 TL Pfeffer
- 3/8 cup olive oil
Process the above ingredients into a salad, with the pork placed on top of the salad at the end. Then prepare the honey mustard dressing and use it to season the salad and the meat. Other variants can also be used instead of chops. This is purely a matter of taste. Serve the salad as a light dinner or lunch.
Quinoa salad with feta
If you are looking for healthy and filling summer salads, then you can try the next recipe for quinoa salad. Surprise the family with this hearty salad, which is a great appetizer to take with you to a picnic. The salad is also ideal as a side dish for grilled food.
- 1 Quinoa Tax
- 1.5 cups cooked vegetable broth
- 3/4 cup halved cherry tomatoes
- 1 avocado, chopped
- 2-3 tsp fresh chopped parsley,
- 1/4 cup crumbled feta cheese
For the dressing:
- 1/2 cup feta cheese
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 teaspoon parsley
- 1/8 tsp black pepper
- pinch of salt
Preparation: Wash the quinoa, let it dry and fry it in oil over medium heat for a few minutes, deglaze with vegetable stock. Bring the broth to a boil, then reduce the heat and simmer for 15 minutes. Meanwhile, chop the vegetables and puree the garlic clove with the remaining olive oil. Add the remaining dressing ingredients to the garlic mixture and mix well. Rinse the finished quinoa in a sieve with cool water and let it drain. Then pour the quinoa into a bowl, season with the black pepper, garnish with the avocado and cherry tomatoes and season with the dressing.
Panzanella
Panzanella is the name of an Italian bread salad that is suitable both as provisions for a trip into the countryside and as a filling dinner on hot summer evenings. It's also a handy recipe in case you have stale, dry bread lying around at home.
Ingredients:
- 1kg tomatoes, cut into bite-sized pieces
- 2 tsp Kosheer salt
- 1 baguette (about 6 cups bread cubes)
- 10 tbsp olive oil
- 1 small shallot, finely chopped
- 2 medium garlic cloves, minced
- 1/2 TL Dijon Mustard
- 2 tbsp white wine vinegar
- freshly ground black pepper
- 1/2 cup basil, coarsely chopped
Preparation: Season the tomatoes with the Kosheer salt and drain in a sieve over a bowl. Meanwhile, cut the baguette into cubes, drizzle the bread cubes with olive oil and toast them in an oven preheated to 200 degrees until the bread turns golden brown. Then remove and leave aside to cool.
Mix the accumulated tomato juice in the bowl with the garlic cloves, mustard, vinegar and finely chopped shallot. Mix the tomatoes, bread and dressing in a large bowl and place in the fridge for thirty minutes. Stir the salad well from time to time.
Shrimp salad recipe
The next recipe for salad with shrimps tastes of the sea, summer and exotic fruits. It's the perfect combination that makes the salad a delight. Perfect for the garden party!
Ingredients:
- Water
- 4 tsp Kosheer salt
- 450g peeled raw shrimps
- 240 g sweet potatoes, quartered
- 3 tsp wine vinegar or champagne vinegar
- tsp fresh lemon juice
- 2 tsp garlic cloves
- 2 tsp shallot, finely chopped
- 2 tbsp tarragon, freshly chopped
- 2 tbsp dill, freshly chopped
- 2 tbsp parsley, freshly chopped
- 1/2 tsp celery seed
- 1/4 TL Senfsamen
- 1/4 cup extra virgin olive oil
- 3 cups or three medium peaches, sliced
- 4-6 watermelon radishes
- 150 g Römersalat,
- Salt and pecans
Preparation: Fill a large saucepan with water and bring the water to the boil. Peel the shrimp and remove the intestines. Reduce the heat and simmer the shrimp for 2-3 minutes until they turn pink. Remove the shrimp and pat dry on kitchen paper.
Then quarter the sweet potatoes and let them cook for 10 minutes.
Prepare a dressing of champagne vinegar, lemon juice, garlic cloves, shallot, herbs, celery seeds and mustard seeds, season with salt.
Drizzle each shrimp with 2 tablespoons of dressing and let sit for 10 minutes. Add the dressing to the peach slices and let them steep for 10 minutes.
Wash the romaine lettuce under running water, spin dry and tear into large pieces.
Combine sweet potatoes, romaine lettuce and watermelon radishes in a large bowl. Garnish with the shrimp and peaches, sprinkle with pecans and season with the dressing.
Summer salads with superfoods
Superfoods are local and exotic foods with a high content of valuable ingredients. They are considered important sources of vitamins, minerals and fiber. The next salad contains some of these superfoods.
Ingredients:
- 1 cup strawberries, halved
- 1 Kg Römersalat oder Slaatmix
- 1/4 cup onion, thinly sliced
- Lemon peel
- 1 cup blackberries
- 1 cup raspberries
- 1 cup blueberries
- 1/4 cup blue cheese, crumbled
- Mohn Dressing
Preparation:
Finely chop the basil and add it to the poppy seed dressing, grate the lemon peel and stir in.
Mix the berries and onion slices in a large bowl. Sprinkle with the crumbled blue cheese and pistachios. Finish with the dressing at the end. Serve the salad cooled.
Grilled vegetables as a salad
Grilled vegetables are ideal as a side dish for grilled food. We offer you a recipe for summer salad with grilled sweet potatoes, peppers, Brussels sprouts and red onions.
Ingredients:
- 1 pepper, diced
- 450 g sweet potatoes, peeled and chopped
- 450 g Brussels sprouts, chopped into small pieces
- 1 red onion sliced
- 1 teaspoon oregano, fresh
- 1 tsp salt,
- 1 TL Pfeffer
- 3 tsp olive oil
- 1 cup (40 g) spinach
- 1 cup feta cheese, crumbled
For the dressing:
- 3 tbsp olive oil
- 2 THE balsamischer Vinaigrette
- 1 tablespoon maple syrup
Preparation: Preheat the grill or optionally the oven to 200 degrees Celsius. Mix the vegetables except the spinach in a large bowl, drizzle with olive oil and season with oregano and pepper and season with salt. Cook the vegetables on the grill rack for 15 minutes. Optionally place the vegetables on baking paper, brush with olive oil and roast for 40 minutes. Mix olive oil, balsamic vinaigrette and maple syrup in a small bowl until smooth. Season the salad with the dressing.
Recipe with avocado and tuna
The next recipe is for all fish lovers. The salad with tuna and avocado is ideal for the summer months.
Ingredients:
- 1 1/2 cup cucumbers, diced
- 1/2 cup red onion, diced
- 1 cup bell pepper, diced
- 2 medium avocados, peeled, pitted and diced
- 2 cans of tuna
- 1 teaspoon chives, finely chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and freshly ground pepper
Preparation:
In a large bowl, combine cucumber, red onion, bell pepper, avocado, chives and tuna. Add lemon juice, olive oil, salt and pepper to a large jam jar, close the jam jar and shake vigorously until a homogeneous mass is formed. Drizzle the salad with the dressing prepared in this way.
