Summer is the best time for light meals without harming your figure. Fortunately, shops and markets are full of fresh fruits and vegetables, so we are sure these salads will be a real hit on your summer menu.
Peach, spinach, and goat cheese salad
A light salad with spicy notes of Dijon mustard and refreshing peach sweetness is a great snack on a hot summer day.
Ingredients:
Fresh spinach
4 cups
Ripe peaches, large
2 pcs.
Diced avocado
1 PC.
Red onion, thinly sliced
½ pcs.
Goat cheese
½ tbsp.
Sliced almonds
1/2 cup
For refueling:
Balsamic vinegar
3 tbsp. l.
Olive oil
3 tbsp. l.
Chopped garlic
1 clove
Dijon mustard
½ tsp
Sugar
1 tsp
Salt and pepper
taste
Cooking method:
In a small bowl, make a dressing: combine balsamic vinegar, olive oil, minced garlic, Dijon mustard, sugar, salt, and pepper.
Heat a skillet over medium heat, add chopped almonds, and fry, stirring occasionally, for 3-5 minutes until golden brown. Put on a plate and chill.
Wash and dry the spinach, put it in a large bowl. Drizzle with dressing and stir. Top with peach slices, avocado cubes, red onion, and goat cheese. Sprinkle with toasted almonds and serve.
Salad with corn, fresh tomatoes, and basil
A bright summer salad with baked corn, ripe tomatoes, and aromatic basil. You can also use boiled corn, but baked corn is tastier and more aromatic.
Ingredients:
Corn
4 ears
Ground paprika
1 tbsp. l.
Olive oil
4 tbsp. l.
Chives, finely chopped
3 pcs.
Cherry tomatoes, cut in half
300 g
Diced ricotta cheese
¼ Art.
Salt
1 tsp
Freshly ground black pepper
1/4 tsp
Fresh basil, leaves
½ tbsp.
Cooking method:
Peel, wash, and dry the corn cobs. Coat each ear with olive oil, paprika (or other spices of your choice), and wrap in foil. Bake in an oven preheated to 200 ° C for 25-30 minutes (lactose is enough for ten minutes).
When the ears are cool, cut them into small pieces and place them in a large bowl. Add green onions, tomatoes, and ricotta. Drizzle with olive oil, season with salt and pepper to taste, stir gently. Add the basil leaves, drizzle again with oil and serve.
Salad with fresh cucumber, watermelon, and strawberries
An original combination of summer fruits and fresh cucumber is a refreshing option for a summer dinner.
Ingredients:
Watermelon pulp
400 g
Strawberry
300 g
Fresh cucumber (large)
1 PC.
Cheese Feta
1 cup
Fresh mint leaves
10-15 pcs.
For refueling:
Olive oil
4 tbsp. l.
Lemon juice
1 tsp
Cooking method:
Cut watermelon pulp and cucumber into cubes, strawberries into slices. Mash the feta cheese with a fork.
Place the watermelon, cucumber, and strawberries in a large bowl. Add mint leaves and feta.
In a small bowl, combine olive oil and lemon juice. Sprinkle the dressing over the salad and mix gently.
Chill salad in the refrigerator for 20 minutes and serve.
