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Summer salads are a storehouse of vitamins for the whole year!

In hot weather, you do not want to stand at the stove, and the body no longer requires high-calorie and fatty foods consumed in the winter. And what can be more useful than seasonal vegetables and fruits, from which you can make simple summer salads for a festive table, and for dinner ?! Dieticians insist that the summer menu should be lightweight and at the same time useful.

Summer salads are an excellent opportunity to replenish vitamins and prepare for the upcoming winter. You can forget about pasta and potatoes, often used for cooking in winter, spring and autumn, and enjoy delicious tomatoes, cucumbers and greens. Creating summer salads, you can completely abandon the mayonnaise, replacing it with olive oil, which will undoubtedly benefit the body, and will not turn into extra pounds.

Below are a few variations on the theme of "summer salads", the preparation of which will take very little time, because they do not involve the processes of frying and cooking. You just need to cut the right ingredients, fill them - that's the dish and it's ready!

Tuna and tomato salad with brie cheese

For salad preparation, you will need:

  • 1 can of tuna (canned in its own juice);
  • 100 grams of brie cheese (as an alternative can be used camembert);
  • 300 grams of tomatoes;
  • Lettuce leaves (you can use ordinary large leaf, romano or rukola).

Cheese, tomatoes and tuna cut, lettuce leaves better to tear, salt, pepper. As a dressing, olive oil is used.

Variations on the theme "Caprese"

In Italy, this salad is a popular snack before the main meal. It is often found in the form of cut slices of cheese and tomatoes on lettuce leaves. Summer salads are dishes that you can experiment with for cooking indefinitely. Not everyone likes the Caprese salad, believing that it is fresh, but if you add cedar nuts to it, the dish will play in a new way:

  • 300 grams of tomatoes (you can use a variety of cherry);
  • 150 grams of mozzarella;
  • Salad of arugula;
  • A handful of pine nuts (you can use lightly fried).

Salad leaves tear, tomatoes and cheese cut, pour nuts, salt and season with olive oil. In addition, when cooking, you can use balsamic vinegar and seasoning "Italian herbs."

Salad of trout and tomatoes

Salad is also from Italy. He is not as popular as the previous one, although undeservedly. It is recommended to cook for those who are not afraid of culinary experiments:

  • 200 grams of tomatoes;
  • 200 grams of trout (slightly salted or smoked);
  • 1 fruit of avocado;
  • 1 stalk of celery;
  • Lettuce leaves;
  • Several rings of canned pineapple.

Cut all the ingredients into cubes, add salad leaves crushed with hands and season with olive oil. Salt the salad is not necessary, the salt is quite enough in the fish.

Greek salad (lettuce)

Listing summer salads, a mistake will be missed by a Greek salad or his Bulgarian brother - Shop's:

  • 300 grams of tomatoes;
  • 300 grams of cucumbers;
  • 1 red onion;
  • 1 Bulgarian pepper;
  • 150 grams of brynza;
  • Parsley greens;
  • Olives or olives without pits (used in the preparation of the Greek version).

In the salad bowl, cut the ingredients, add olives (large can be cut in half), season with a mixture of olive oil and white wine vinegar.

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