A salad is always delicious with it, but during the warmer months it is often an important part of the main course. A fresh, healthy salad is always good in the summer months. Some recipes for delicious salads. Serve the salad with a good glass of chilled dry white wine (possibly with an ice cube).
Salads
In fact, there are hundreds of summer salads, because most people often add something they like and that makes that salad just that special. Yet there are also summer salads that are more universal and made with ingredients that are not only healthy, but also readily available. The summer salad is characterized by the fact that it tastes fresh and although a normal meal, still feels light during processing in the stomach and intestines. A heavy meal in the heat is just a bit too much for many people.
Shelf life
Preferably prepare the salads immediately and look carefully at what you need. Most salads are no longer tasty after a day. What you can do is keep the individual ingredients, which often lasts for two days. If you have to make something extra, it is done in no time and otherwise fine for the next day as a side dish.
Drink with the salad
You can drink anything with a salad. A cool glass of water can be sufficient, but lemonade often gives too much (sweet) taste and that in turn negates the taste of the salad. In terms of alcoholic drinks, the dry glass of white wine is the most neutral and a cool, fresh beer is also possible.
Seasoned potato salad with crayfish
The potato is filling, but in the summer you should not use too many of those ‘fillers’. It can then quickly become too much of a good thing. So combine the potato with slightly lighter and fluffier food.
Ingredients
- 250 grams of potatoes
- 150 grams of crayfish
- 100 grams of lamb’s lettuce
- 2 tablespoons of tapenade
- 2 tablespoons of yogonnaise
- 4 tablespoons of low-fat yogurt
- 1 small red onion
- 1 red pepper
- Chives
- pepper and salt
Preparation
Cut the potatoes into small cubes and boil them briefly in water with a little salt. In the meantime, you can mix the yogonnaise, yogurt and tapenade into a creamy consistency. Wash the bell pepper and it can then be cut into half rings. Now wash the crayfish and lamb’s lettuce well with cold water. If you can poke the potato well with a fork, it is time to drain it.
Make slices of the potatoes and add the crushed red onion, yogonaise mixture, crushed bell pepper and crayfish. Now mix it well into a whole. Add some salt and pepper to taste and possibly a little bit of chives and place it on lamb’s lettuce leaves. Serve it with a piece of cloth bread if desired and you have a complete meal.
Chicken Salad
Chicken is something most people like. It is fairly neutral, at least if you are not going to add spice to it. If you want to make a complete meal around the chicken, then there are plenty of options. A fresh salad is always good during the summer months. What do you need for this?
Ingredients
- 300 grams of boiled chicken fillet
- 1 hard-boiled egg
- 1 head of lettuce
- 3 tablespoons of olive oil
- 1 1/2 orange
- 1/2 lemon
- 1 celery stalk
- 125 grams of black olives
Preparation
Boil the egg hard and cook the chicken until it can be pulled apart into strips / pieces. Peel the oranges and collect the juice. Add the orange juice to the olive oil. Crush and add the celery and fennel. Now make a bed of the lettuce leaves (leave this intact as much as possible) and place the mixture on it.
When the cooked chicken is pat dry, strips can be pulled loose. Now slice the hard-boiled egg and place it over the edge of the salad. Cut some olives in half and slice the lemon. Place this between the egg slices as a garnish. Great to combine with a slice of toasted bread with some herb butter.
Mozzarella dish
Mozzarella is a flavor that not everyone will experience as tasty. So if you are going to make a salad, make sure that the guests like mozzarella. Furthermore, mozzarella can be a bit bland in taste, so choose your supplement carefully. The best is the real buffalo mozzarella. This is for sale in the specialty store.
Ingredients
- 1 1/2 mozzarella bun
- 2 large (not too ripe) tomatoes
- 1/2 basil plant
- 1 1/2 tablespoons olive oil (possibly with herbs or truffle)
- 2 handfuls of olives
- pepper and salt
Preparation
An absolutely cold dish. Drain the buffalo mozzarella and cut into thin slices together with the tomatoes. Place them alternately on a round plate. Sprinkle with some salt and pepper to taste. Carefully wash the basil leaves and tear them into large pieces. Place it more towards the center and drizzle some olive oil with herbs or truffle over it and then place the halved olives in it. Serve with warm thunder brown bread.