Delicious salads for summer - 5 healthy recipes

We know very many versions of this salad, but probably the best is the original one, originating from Greece. It is based on healthy and simple ingredients to be combined with a simple and tasty dressing.

Ingredients:

- 2 tomatoes,
- 2 long cucumbers,
- 1 small red onion,
- 1 small green sweet pepper,
- 0.5 cup brown olives,
- 4 tablespoons of good quality olive oil,
- 250 g feta cheese,
- 2 pinches of oregano,
- pinch of black pepper.

Method of preparation:

Cut the tomatoes into eights, the cucumbers and peppers into thick slices, and the onions into rings. Mix all the vegetables together in a bowl, and sprinkle with black pepper. Add the olives. If you don't have brown ones, they can also be green. Gently combine them together. Drizzle with olive oil and mix lightly again. In the original Greek salad, the feta cheese is served in a piece on top and sprinkled with oregano. We can also break the cheese and mix it with the herbs into the whole. Serve immediately after preparation so that the vegetables do not have time to release too much juice. It is best to use special salad spoons for application so that the ingredients do not deform. The dressing consists of just oil and spices, so plastic utensils and cutlery can be used without fear.

The Nice salad is one of a kind. A wealth of ingredients and vitamins, brought together by a delicious dressing, it comes from the south of France. A salad spoon makes you hungry.

Ingredients:

- head of iceberg lettuce
- 3 tomatoes,
- 1 red onion,
- 1 red pepper,
- 3 eggs,
- 0.5 cup black olives,
- 2 handfuls arugula,
- 1 can of tuna in its own sauce,
- 1 can of anchovies,
- 1 teaspoon of mustard,
- 2 tablespoons of wine vinegar,
- 6 tablespoons of olive oil,
- salt and pepper,
- a few sprigs of basil.

Method of preparation:

Hard boil the eggs, cool and cut into quarters, as well as the tomatoes. Dice the pepper and cut the onion into slices. Drain the tuna from the marinade. Rinse and dry the lettuce leaves well ( a colander or salad drier will come in handy) and arrange them on the platter in the form of a rosette. On top of the lettuce leaves, alternate with the eggs, tomatoes and anchovies, also in the form of a rosette. Sprinkle the salad with olives, tuna pieces, onions and peppers. Mix the mustard, vinegar, oil and spices to a homogeneous consistency. Pour the vinaigrette dressing over the platter. Top the salad with a few basil leaves. The beautiful appearance of the dish makes it worth serving with unique stainless steel salad spoons, which look great on the table - also as a decoration.

We associate Asia with a wealth of flavours and aromas and distinctive spices. That is exactly what this salad is. The addition of salmon makes the dish rich in unsaturated fatty acids and vitamin D. It can easily serve as a stand-alone dinner dish.

Ingredients:

- 600 g raw salmon,
- 2 carrots,
- 1 long cucumber,
- 1 small iceberg lettuce,
- 100 g. cashew nuts,
- 1 small chilli pepper,
- 1 very ripe and sweet mango,
- 10 tablespoons of soy sauce,
- 5 tablespoons of honey,
- 3 tablespoons of sesame oil,
- 1 lemon,
- a few sprigs of basil or coriander.

Method of preparation:

Mix the soy sauce, honey, sesame oil and lemon juice. Add some finely chopped chilli peppers. Rub half of the resulting sauce over the salmon, and set the other half aside. Let the fish marinate for at least two hours in the fridge. After this time, grill the salmon in a pan for about 5-7 minutes on each side and let it rest slightly. Using a peeler, grate the carrots, and slice and dice the cucumber and mango. Pat the lettuce dry well with a towel or hairdryer and tear it into small pieces. Briefly roast the nuts in a hot frying pan. The ingredients are best arranged in a rustic-style bowl or salad bowl. Place the salmon pieces on top. Pour the remaining dressing over the salad. Do not mix the salad and top with fresh herbs.

The salad shown below is trivially easy to make. Thanks to the presence of arugula and avocado, it becomes a vitamin bomb for our body. You can serve the dish on a long platter, along with tongs, making it look perfect on any table.

Ingredients:

- 1 packet of rocket,
- 2 avocados,
- 2 large tomatoes or 200 g cherry tomatoes,
- 2 mozzarella balls,
- 100 g pine nuts,
- a piece of baguette,
- 6 tablespoons of olive oil,
- 1 teaspoon of mustard,
- 1 teaspoon of wine vinegar or lemon juice,
- 1 grated garlic clove,
- salt and pepper.

Method of preparation:

Wash and dry the rocket well. Spread it out on a serving platter. Place sliced or diced tomatoes and avocado on top. Shred the mozzarella and scatter it over the dish. Add salt and pepper to taste. Heat up a frying pan and roast the pine nuts. Combine the olive oil, mustard, vinegar and garlic to a smooth liquid. We can use a special shaker for dressings to get a more homogeneous consistency. Add the previously roasted pine nuts. Spread the dressing evenly over the salad. Serve with croutons made from diced baguette.

Fruit salad is most eagerly awaited by children. It is sweet and healthy, suitable as a variety to any meal, but also as a stand-alone dish on hot days. We can add practically any fruit to it - here is our recipe for this seasonal fruit salad.

Ingredients:

- 200 g raspberries,
- 200 g blueberries,
- 200 g strawberries,
- 4 peaches,
- 4 rhubarb plums,
- 2 apples.

Method of preparation:

The preparation of a fruit salad is always the same - it doesn't matter which fruit and in what quantity you want to add to it. Wash each ingredient thoroughly and cut into cubes of equal size, removing the seeds at the same time. Mix everything together in a bowl. No dressing is needed, as the fruit juice replaces it. It is essential to chill the salad in the fridge for approx. 30 minutes before serving. Ideal serving utensils are a porcelain bowl and a stainless steel salad spoon. Fruit acids can have a negative effect on plastic.