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Top 10 gourmet and healthy salads for this summer!

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TOP 10 gourmet and healthy salads for this summer!

We come back today with some of the most delicious recipes, whether fruity or not quick to make. All ingredients, from each recipe are made from a quantity of 4 people, which are of course readjusting according to your desires.

TOP 10 gourmet and healthy salads for this summer!

1 – The summer salad

Ingredients:

For the salad
-A big lettuce
-100 gr of cherry tomatoes
-60 gr of mini red peppers
-120 gr of cucumber cut into cubes
-1/2 avocado cut in pieces
-40gr of pomegranate seeds
-40gr of pine nuts

For the vinaigrette
-4 tablespoons virgin olive oil
-1/2 teaspoon pink salt from the Himalayas
-1/4 teaspoon pepper
-1 tablespoon honey mustard
-2 teaspoon balsamic vinegar

And presto, here is a photo that illustrates this succulent salad.

Summer Salad

Summer Salad

Photo credit: Jade Simon – VOGUE

Fruity salad

Fruity salad

3 – The flavored

Here is the recipe for a very greedy and healthy recipe, you will not be disappointed.

Ingredients:

– 3 yellow peaches
– 500 g of wild or organic salmon fillet
– 1 handful of blanched almonds
– 7 figs
– 125 g raspberries
– 1 Roman salad
– 1/2 bunch of dill
– The juice of 1 small lemon
– 1 teaspoon ground ginger
– Olive oil
– Salt pepper

Preparation:

  • Salmon leather on each side in a warm, slightly oiled pan.
  • Remove from heat after 5 to 6 minutes when the interior is still pink. Let cool, then cut the fillet into strips.
  • Dry almonds for 4 to 5 minutes.
    Rinse peaches, figs and raspberries.
  • Cut quartered peaches and figs in half lengthwise.
  • Rinse and wring out the romaine, then cut the leaves into pieces.
  • Rinse and dry the dill.
  • Put the leaves of romaine in a salad bowl.
  • Add the fishing quarters, figs, raspberries and almonds.
  • Finish with the slices of salmon.
  • In a bowl, mix 4 tablespoons olive oil, lemon juice and ginger.
  • Season with salt and pepper and add sprigs of dill. It’s ready !
  • To reproduce for friends, family …

Peach, fig and salmon salad

Fresh salad

Photo credit : Christophe Roué – ELLE

TOP 10 gourmet and healthy salads for this summer!

4 – Dumplings and strawberry: Ouaww

We always stay on the sweet salty mix. For this is a recipe with meat but adaptable for vegetarians.

Ingredients:

The meatballs of your choice, and seitan for vegetarians or tofu. Adaptable to all.
– 600 g ground meat / seitan / tofu
– 1/2 yellow zucchini
– 2 cloves garlic
– 25 g pine nuts
– 1 bouquet of mint
– 1 bunch of coriander
– the zest of 1 organic lemon
– 1/2 teaspoon cumin
– Olive oil
– Salt pepper
– Salad
– 250 g strawberries
– 2 tablespoons brown sugar
– 3 tablespoons white vinegar
– 1 tablespoon (s) of poppy seeds
– 1/2 red onion
– 1/2 cucumber
– 5 sucrine heads
– Fresh chopped mint

Preparation:

Preheat the oven to 180 ° C
2. Prepare the meatballs. Rinse and grate the zucchini. Peel and slice garlic cloves. In a salad bowl, mix ground meat (seitan or tofu), pine nuts, zucchini, 4 tablespoons chopped herbs (mint and coriander), garlic, lemon zest, cumin, salt and pepper. pepper.

3. Form balls the size of a golf ball. Place a sheet of baking paper on a baking sheet. Arrange the balls over them, brush them with olive oil with a brush and bake for 15 to 20 minutes (the balls should be lightly browned).

4. Rinse, cut and cut the strawberries in half. In a bowl, marinate half of the strawberries with the sugar and vinegar for 10 minutes then mix them with a little salt and pepper. Stir in 3 tablespoons olive oil while mixing. Then add the poppy seeds and mix.

5. Peel the onion and cucumber. Rinse and squeeze the sucrines. Cut the onion and the sucrines into slices. Cut the cucumber into small cubes.

6. Put the slices of sucrine in a bowl. Add remaining strawberries, cucumber cubes, minced onion and dumplings. Season with strawberry vinaigrette, sprinkle with mint. Your salad is ready.

Salad with meatballs and strawberries

dumpling and strawberry salad

Photo credit : Christophe Roué – ELLE

5 – Cheese salad, cherries and strawberries

Here is a mix a little lighter for the summer that can serve as a main course or accompaniment but just as greedy.

Ingredients:

  • 125 g of corn salad
    – 80 g of black cherries
    – 200 g fresh goat cheese
    – 3 tablespoons brown sugar
    – 125 g of shelled hazelnuts
    – 3 tablespoons balsamic vinegar1 tablespoon honey
    – 1 teaspoon of mustard
    – 125 g blueberries
    – 25 g of blackberries
    – 3 tablespoons of olive oil

Preparation:

Preheat the oven to 180 ° C to cook the hazelnuts.
2. Melt the sugar in 3 tablespoons of hot water. Add the hazelnuts in this syrup, stir and pour on a baking sheet lined with parchment paper. Bake 10 minutes. Let the hazelnuts cool and crush them roughly.

3. Mix in a bowl 2 tablespoons balsamic vinegar, honey, mustard, olive oil, salt and pepper.

4. Rinse the cherries, slice them, cut them in half and pit them. Add them to the vinaigrette and mix gently.

5. Take the cherries in the vinaigrette. Cook them in a pan on very low heat for 5 to 6 minutes, stirring occasionally, then let cool.

6. Rinse and squeeze the lamb’s lettuce. Rinse the blueberries and blackberries. Cut the goat cheese into pieces.

7. Put the lamb’s lettuce, bilberries, cherries, goat’s cheese and hazelnuts in a bowl. Pour the rest of the vinaigrette and 1 tbsp. balsamic vinegar, decorate with blackberries and serve

Salad chews, cherries and strawberries

Salad with cherries and strawberries

Photo credit : Christophe Roué – ELLE

TOP 10 gourmet and healthy salads for this summer!

6 – Basic Salad

Here is the recipe for a very simple salad that requires very few ingredients. So ready to feast with a preparation time less than 10 min?

Ingredients:

  • 1 tomato
  • 1 cucumber
  • Feta cheese
  • Olive oil
  • Basil leaf
  • Preparation:

Wash the tomatoes and remove the peduncle.
Cut them into small cubes and place them in the salad bowl.
Remove the cucumber skin and cut the dice.
Add them to the salad bowl.
Cut the feta cheese into small cubes and add it to the bowl.
Add two nice tablespoons of olive oil.
pepper
Chop basil on top of your dish. Mix with a large spoon. It’s ready !

Basic Salad

Basic Salad

Photo credit : Gautier Graffeuille – BLOG SANTA MILA

7 – Mix salad

Ingredients:

– 250 g pasta
– 300 g peeled pink shrimps
– 2 lawyers
– 1 lemon
– 2 tablespoons olive oil
– 1 handful of chopped basil
– Salt pepper

Preparation:

Cook the pasta in salted boiling water.
Drain.
Cut the diced avocados and shrimp in 2 if they are large.
Sprinkle with lemon juice.
Then add olive oil, salt, pepper and basil.
Mix with the pasta, ready to eat!
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Pasta salad with shrimp and avocado

Pasta salad with shrimps and avocados

Photo credit : AUFÉMININ

TOP 10 gourmet and healthy salads for this summer!

8 – Bettraves, zucchini, carrots and pomegranates

Ingredients:

– 1 chioggia beetroot
– 2 yellow carrots (or orange)
– 1 small green zucchini
– 1 small yellow zucchini
– ¼ Red cabbage
– 30g Pistachios salted not salty

FOR VINAIGRETTE IN GRENADA
– ½ Grenade
– ¼ bunch of coriander leaves
– 5 c. soup
– Colza oil

– 2 tbsp. soup
– Cider vinegar
– Salt and pepper from the mill

Preparation:

1. Cut the beet, carrots and zucchini into very fine mandolin rings.
2. Chop the red cabbage.
3. Crush the pistachios with a knife or blender.
4. Collect the seeds from the pomegranate.
5. Chop and chop the coriander.
6. Mix the vinaigrette ingredients and emulsify.
7. Add beetroot, carrot, zucchini and sliced cabbage. 8. Sprinkle with pistachios, salt, pepper and mix.

Beet, zucchini, carrot and pomegranate salad

salad

Photo credit : Emanuela Cino – REGAL

9 – The detox

Pistachio and orange detox salad, original no?

Ingredients:

– 1/2 boot pink radish
– 100 g Young beet salad type sprout
– 2 purple onion early
– 2 Navel Orange
– 3 tbsp. soup
– Crushed pistachio

– 3 tbsp. soup
– Pistachio oil

– 1 C. soup
– White balsamic vinegar

– Salt and pepper from the mill
Preparation:

Cut the tops and wash the radishes, then cut into slices with a mandolin.
Rinse and squeeze the young shoots of salad.
Wash and slice the onions.
Peel the oranges and cut out the segments, then cut them into cubes.
Press the remaining membranes between your hands, recover 1 tbsp. orange juice, then pour it into a salad bowl.
Add in the same bowl pistachio oil and balsamic vinegar.
Season and emulsify with a whisk.
Mix all the ingredients in the salad bowl with the vinaigrette. Enjoy fresh.

The detox

The detox

Photo credit : Emanuela Cino – REGAL

10 – The oriental

Last recipe:

Ingredients:

– 200g cooked rice
– 2 Lawyers
– 1 Granada
– 1 small cucumber
– 1 small red onion
– 250g yellow cherry tomatoes
– some shoots of young salads (beets, rocket, lamb’s lettuce)
– 4 tbsp. soup
– Olive oil
– 2 lemons
– 1 C. coffee
– Strong mustard
– Salt and pepper

Presentation :

1. In a bowl, mix the juice of one of the lemons with the mustard, a little salt and pepper.
2. Add the oil in a net and emulsify with a fork.
3. Peel the avocados, remove the stones.
4. Cut the avocados into strips and sprinkle with the juice of the second lemon. 5. Wash, wipe and cut tomatoes in 2.
5. Rinse and squeeze the salad sprouts, set aside some leaves for finishing and slice the rest.
6. Wash, cut the cucumber in 2 and detail it in slices.
7. Peel and slice the onion.
8. Put all the vegetables in a salad bowl with the rice.
9. Open the grenade in 2 and flip it into your hand.
10. Tap the bottom of the fruit with the handle of a spoon to drop the grains into the bowl.
11. Pour the sauce over. Mix gently.
12. Spread the rice salad in the plates and pepper generously. Decorate reserved sprouts and serve fresh. Ready to eat.

Rice salad, avocado, tomatoes and pomegranates

salad

Photo credit : Photocuisine – REGAL

Here are 10 gourmet and fresh recipes for this summer. Hope you like it.

 

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TOP 10 gourmet and healthy salads for this summer