Refreshing salads: 4 summer and light recipes
Summer is here, the good weather has arrived, and for many the long awaited summer holidays. For many it is a time to rest, relax, dedicate time to do what we like most, our favorite activities that sometimes throughout the year due to lack of time we can not do and leave them aside.
Sometimes it happens that with so much rest and relaxation we gain a few kilos that's why from here we launch a message in which we encourage you to enjoy the summer and with these simple and refreshing recipes you can also take care of your line.
In addition to diet, as we have said before, practice your favorite activities including some kind of moderate physical exercise that also helps you to be in shape.
Summer is ideal for walking, walking, swimming, riding a bike, that does choose the hours of the day when the sun is not very strong, hydrate well, and do not forget to put on a good sunscreen.
The recipes that we present below are a selection of refreshing salads that are part of a healthy, balanced diet, ideal to enjoy in the hottest season of the year, and that will help us along with moderate exercise, to take care of ourselves because as we said earlier, the enjoyment of summer does not have to be at odds with caring our health.
Choose any of these refreshing recipes and how you do not enjoy summer, happy summer.
Selection of salad recipes for vegetables, fruits and vegetables
Salad with arugula, nuts and dates
Ingredients:
- A bag of arugula.
- 150 grams of chopped walnuts.
- 6 dates troceaditos.
- Some goat cheese wheels in curlers.
- A splash of extra virgin olive oil to season.
- Salt.
Elaboration:
We wash the arugula well and drain it.
We cut the dates into small pieces.
We do the same with nuts.
Pour the arugula into a salad bowl or platter and add a little olive oil and a little salt to season it.
Then add the nuts and the dates and stir everything to mix well.
We garnish the salad with some goat cheese rolls.
We will reserve the salad in the fridge until the moment of serving it.
Salad mix of lettuce and peach
Ingredients:
- A bag of lettuce mix.
- 2 ripe tomatoes
- An avocado
- A small can of peach in syrup.
- A splash of extra virgin olive oil to season.
- A pinch of salt.
Elaboration:
We wash the lettuce mix well, drain and reserve.
Wash the tomatoes and chop them in small cubes.
Remove the skin from the avocado and cut it into pieces.
Open the peach can, drain the syrup and reserve it.
Cut the peaches into small pieces.
We have the lettuce mix in a salad bowl and we add a little salt and a drizzle of olive oil, the amount of a cup of peach syrup.
We remove so that it is well dressed.
Next, add the tomatoes, the avocado, and the peach gobs.
We remove and reserve in the fridge to serve it fresh.
Salad of basil, tomato and soft cheese
Ingredients:
- A bunch of basil.
- 3 ripe tomatoes
- A few cubes of tender cheese.
- Extra virgin olive oil to sauté the tomatoes.
- A pinch of ground black pepper.
- Salt.
Elaboration:
Wash the basil well, drain and chop.
We wash the tomatoes well. We remove the seeds and chop them in a small way.
In a pan put a little olive oil to heat and sauté the tomatoes until tender.
Once the tomatoes are tender add the basil, a pinch of ground black pepper, a pinch of salt, and cook together with the tomatoes for about five minutes stirring frequently.
We have the tomatoes and basil in a salad bowl and add the squares of tender cheese.
Let cool and reserve in the refrigerator until the moment of serving.
Salads of beet, soft cheese and pistachios
Ingredients:
- A beet boat.
- 100 grams of tender peas.
- 100 grams of cherry tomatoes.
- 50 grams of raisins without seeds.
- Daditos of soft cheese or goat cheese rolls in curlers.
- 100 grams of peeled and minced pistachios.
- Virgin olive oil to season.
- Salt.
Elaboration:
Open the beet pot, drain it and cut it into cubes.
We cook the peas until they are tender, drain and reserve.
We remove the peel from the pistachios and cut them into squares.
We wash the cherry tomatoes well.
Cut into cubes the tender cheese or goat cheese on wheels.
In a salad bowl place the beets, tomatoes, peas, and add olive oil and salt to season.
Then add the minced pistachios, the raisins without seeds, and the cubes of goat cheese.
We reserve in the fridge until the moment of serving it.
Salad of lettuce buds, assorted fruits and citrus dressing
Ingredients:
- 2 lettuce buds
- 2 bananas
- 2 apples.
- 2 oranges
- 200 grams of strawberries.
Ingredients for citrus dressing:
- The juice of half a lemon.
- The juice of an orange.
- A teaspoon of honey
Elaboration:
We wash the lettuce buds well, drain them, chop them into small pieces and reserve them.
We remove the skin from the bananas and cut them into casters.
Remove the skin from the apples, wash them and cut them into cubes.
We remove the skin from the oranges and cut the segments into pieces.
We wash the strawberries carefully, remove the tail and chop them too.
To prepare the seasoning, extract the juices from the orange and lemon and mix with the teaspoon of honey.
Remove to bind well.
Pour the lettuce buds into a salad bowl and add the chopped fruits.
Next add the citrus dressing, stir to mix well.
We will reserve the fruit salad in the fridge to serve it fresh.
