10 Perfect Salads for Summer Refreshments




WhatsApp image 2021 02 04 at 11.54.44

Photo: Alto Astral

In this hot summer, cold dishes are a good choice to relax, and there is nothing better than a delicious salad. Some love it, some hate it, but I doubt your mouth will water while following the recipe below:

1- Quinoa salad with tuna and cucumber



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1 cup quinoa (grain)
  • 1 cup sweet grape tomatoes, halved
  • 1 diced Japanese cucumber
  • 2 cans of canned tuna
  • 1/2 cup (tea) of olive oil
  • Salt, pepper and chopped parsley to taste

Preparation mode:

In a pan, put the quinoa, cover with water and put on medium heat. Cook for 10 minutes or until soft. Drain and while still hot, transfer to a bowl. Mix the other ingredients, season with olive oil, salt, pepper and parsley and refrigerate for 1 hour before serving.

2- Different green salad



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1/2 bunch of curly lettuce
  • 1/2 bunch of iceberg lettuce
  • 1/2 bunch of purple lettuce
  • 1/2 sliced ​​chopped peeled cucumber
  • 1 and 1/2 cup coarsely grated Parmesan cheese
  • 2 cups smoked pork (chopped)
  • 1 sliced ​​mango peel

soup

  • 3 tablespoons of olive oil
  • Juice of 1/2 lemon
  • salt to taste

Preparation mode:

On a plate or salad, spread the chopped lettuce leaves with your hands. Mix the other ingredients and arrange on the leaves. Mix the sauce, sprinkle over the salad and cook gently. Serve immediately

3- Exercise salad with yogurt dressing



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 4 chicken breast fillets
  • 1 crushed garlic clove
  • Juice of 1/2 lemon
  • salt to taste
  • Ground black pepper to taste
  • 4 tablespoons of olive oil
  • 1 large potato, finely chopped (like chips)
  • 1 head of iceberg lettuce, washed and torn
  • 1 bunch of washed arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/2 small yellow bell pepper, seeds in a tube
  • 1 medium red onion slices

soup

  • 200 ml of natural yogurt
  • Juice of 1/2 lemon
  • 1 teaspoon of salt
  • 4 tablespoons of olive oil
  • 3 tablespoons chopped parsley

Preparation mode:

Add the chicken, garlic, lemon, salt, pepper and half the oil. Arrange the potato slices on a baking sheet and brush with the rest of the oil. Sprinkle with salt and pepper and bake in a hot oven for 20 minutes, turning halfway, until soft and golden. Pour all the sauce ingredients into a jar with a lid and shake vigorously. Brown the chicken breast in a thick pan, let it cool and cut it into strips. Put the leaves on a plate and arrange the chicken, potato, tomato, carrot, pepper and onion. Serve with sauce.

4- Colorful macaroni salad



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1 pack of noodles (500g)
  • Salt and oregano to taste
  • 200 g chopped pork
  • 200 g buffalo mozzarella cheese
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup fresh basil
  • 4 tablespoons of olive oil
  • 1 lemon juice

soup

  • 1 cup(s) grated chocolate Parmesan
  • 1 cup(s) of cream cheese
  • 3 tablespoons of mayonnaise

Preparation mode:

For the sauce, mix with Parmesan, curd and mayonnaise. Store in the refrigerator. Cook the pasta in salted water until al dente. Drain, put in a bowl, mix with pork, mozzarella, cherry tomatoes, basil, olive oil, lemon juice, salt and oregano. Cover and refrigerate for 30 minutes. Remove, transfer to a salad bowl and serve with the sauce.

5- Green salad with pomegranate



: Birth: A Cooking Guide

: Birth: A Cooking Guide

Photo: Alto Astral

Ingredients:

  • Thinly sliced ​​lettuce leaves to taste
  • Seasoning leaves to taste
  • Water the leaves to taste
  • 1/2 cup bean sprouts
  • 1/2 cup (tea) of standard cheese from Minas (half cured) in cubes
  • 1/2 cup of pomegranate juice

Preparation mode:

Arrange the lettuce leaves, endive and watercress on a plate. On top, put bean sprouts, Minas cheese and sprinkle with pomegranate seeds. Season to taste and serve.

6- Russian salad



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 3 potatoes
  • 1 carrot in cubes
  • 2 small diced beets
  • 1/2 cup seedless black raisins
  • 1 cup cooked and shredded chicken breast
  • 1/2 cup chopped palm heart
  • 2 apples, peeled and diced
  • 2 chopped celery stalks

soup

  • 1 cup (tea) of mayonnaise
  • 1/2 cup (tea) of ketchup
  • 1/4 cup (tea) vinegar
  • 1 tablespoon of pepper sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 small onion

Preparation mode:

Cook potatoes, carrots and beets separately until tender. For the sauce, in a blender, mix all the ingredients. In a bowl, combine potatoes, carrots, raisins, chicken breast, heart of palm, apple and celery with the sauce. Add the beets and mix gently. Place in the refrigerator for 2 hours and serve.

7- Greek salad with anchovies



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1 bunch of chopped escarole
  • 1/2 bunch of chopped iceberg lettuce
  • 2 chopped tomatoes
  • 1 sliced ​​Japanese cucumber
  • 100 g of black olives
  • 50 g anchovy fillets
  • 2 tablespoons chopped chives
  • 1 tablespoon of capers
  • 250 g cubed white cheese

soup

  • 1/2 cup (tea) of olive oil
  • 3 tablespoons of vinegar
  • 1 teaspoon of oregano
  • salt to taste

Preparation mode:

Arrange the escarole, lettuce, tomato and cucumber on a plate. Add black olives, sliced ​​anchovy fillets, chopped chives, capers and cheese on top. For the sauce, combine oil, vinegar, oregano and salt in a bowl. Drizzle the salad with the dressing when serving.

8- Macaroni salad with cold vegetables



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1 pack of cooked tricolor penne pasta (500g)
  • 1 cup chopped pork
  • 1 cup cubed mozzarella cubed
  • 1 cup broccoli, cooked in bunches
  • 1 grated carrot
  • 1 can of green corn
  • 1 cup cherry tomatoes, halved
  • 1 and 1/2 cup (tea) of mayonnaise
  • 4 tablespoons of olive oil
  • Salt, pepper and chopped parsley to taste

Preparation mode:

In a bowl, combine cooked pasta, pork, mozzarella, broccoli, carrots, corn, tomatoes and mayonnaise. Add olive oil, salt, pepper, green pepper and mix. Cover with plastic wrap and place in the refrigerator for 1 hour. Remove, transfer to a plate and serve.

9- Salad and jajjagagge



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients:

  • 1 bunch of chard, chopped
  • 1/2 bunch of arugula
  • 1 mango in cubes
  • 1 chopped red onion
  • 300g boiled small shrimps
  • 1 can chopped palm hearts (300g)
  • Toasted sesame seeds for sprinkling

soup

  • 1 spoon of honey
  • 3 tablespoons of lemon juice
  • 1 teaspoon of grated ginger
  • 1/4 cup (tea) of olive oil
  • 1 teaspoon of salt
  • 3 tablespoons chopped chives

Preparation mode:

Pour the sauce into a jar with a lid and shake vigorously. Arrange the greens on the bottom of the plate and cover with mango, onion, shrimp and heart of palm. Drizzle with sauce and sprinkle with toasted sesame seeds. worship

10- Tuna and white bean salad



Re: Kitchen Guide

Re: Kitchen Guide

Photo: Alto Astral

Ingredients

  • 3 cups cooked white beans (drained)
  • Salt, pepper to taste and chopped parsley to taste
  • 2 cans of canned tuna
  • 1 chopped red onion
  • 1 chopped red pepper
  • 1 lemon juice

soup

  • 4 tablespoons of mayonnaise
  • 4 tablespoons of sour cream
  • 1 lemon juice

Preparation mode

In a bowl, combine beans, parsley, tuna, onion, pepper, lemon juice, salt and pepper. Store in the refrigerator for 1 hour. Arrange in a salad bowl and top with mixed sauce ingredients. worship

Text: Beatryz Gaia / Recipe: Food Guide / Design: Larissa Saricava

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