The warmer weather gives ample reason to switch to salads that are eaten a lot in the summer. But spring can also sometimes come out fresh and a firmer meal is tasty. Combine it and you can handle multiple seasons.
Stuffed salad with seafood
Ingredients
- seafood (if you don’t like this you can replace it with shrimp, crayfish or canned tuna)
- mixed salad
- Eggs
- red potatoes
- green pepper
- pine nuts
- sherry tomatoes
- olive oil (with a garlic flavor)
- tomato ketchup
- capers
Preparation
Cook the potatoes until they are al dente and cut into slices when cooled. At the same time, some eggs can also be hard boiled. You also let this cool down and cut into slices. Now put the lettuce in a large bowl and mix it with the potato slices, a tablespoon of capers, a handful of pine nuts and some olive oil. Then the clean and chopped pepper can also be added as well as the seafood. Mix well and place halved sherry tomatoes alternated with egg slices on top of the salad. You can leave a dash of tomato ketchup on the slices of egg.
Macaroni spinach salad with salmon
Ingredients
- salmon steak
- fresh spinach
- whole wheat macaroni
- sherry tomatoes
- olive oil
- pepper and salt
Preparation
Cook the macaroni al dente and let it cool down. In the meantime, boil the fresh spinach, drain and let it cool down. When the macaroni and spinach are still lukewarm, mix them in a large bowl and allow to cool further. Make sure the spinach is not too wet.
Fry the salmon in a little olive oil and cut into small pieces. Add some sherry tomatoes, chopped up, to the macaroni and spinach and season with some salt and pepper. Mix in the salmon last.
Arugula salad with tartare
Ingredients
- beef tartare
- arugula lettuce
- floury potatoes
- olive oil
- eggplant
- pepper dressing
- olive oil
- pepper and salt
Preparation
Boil some floury jacket potatoes and fry the tartare in some olive oil (watch out for splashes). The tartare should be fried freely and season it with some salt and pepper. Add some slices of aubergine at the last moment. Let it cool completely. Put the arugula lettuce in a large bowl, chop the potatoes (into cubes or chunks) and mix into the salad and season with a pepper-based salad dressing. Finally add the tartare and aubergine and mix well.