Salad abundance: 8 best tastes of summer



We know how you spend this summer – enjoying the sun and warmth, in a wonderful mood and excellent shape. And so that the form continues to be excellent, here are the top 8 best summer salads from the most useful seasonal ingredients. Also, all the salads in today’s selection meet the criterion of “there are more important things to do in summer than to spend hours hanging around the kitchen” – you will need 5 to 30 minutes to prepare them.

STRAWBERRY AND ASPARAGUS SALAD

Our contender for the Oscar in the nomination “vitamin blast.” However, in the category “quick, tasty, unusual” this salad also claims to win.

• Asparagus – 15 pcs

• strawberry – 400 g

• mint salad – one handful

• almond or walnut – 70 g

• olive oil – 2 tbsp. l

• Balsamic vinegar – 1 tbsp. l

• honey – 1 tsp.

• salt, pepper – to taste

First, prepare the sauce – in a separate container, mix olive oil, vinegar, honey, salt, and pepper. Thoroughly washed asparagus cut into thin slices, pre-cutting the lower part of the stems about 2 cm. Then chop the strawberries and put in a salad bowl with asparagus and mung bean. Before serving the salad dressing, add lightly chopped almonds and mix gently.

SALAD WITH CHERRY TOMATOES AND WATERMELON

Where there is watermelon, there will always be summer on the plate. And the sweetness and juiciness of this unconditional summer symbol in combination with tomatoes are worth a try.

• watermelon – 400 g

• cherry tomatoes – 150 g

• watercress – 70 g

• brown sugar – 1 tbsp. l

• olive oil – 2 tbsp. l

• red wine vinegar – 1 tbsp. l

Cut the pulp of watermelon in the form of balls (using a special form or an ordinary teaspoon), and divide the cherry tomatoes into halves. Prepare the sauce, mixing in a separate container olive oil, wine vinegar, and brown sugar. Combine all the ingredients, season the salad with sauce and serve it to the table.

BEAN SALAD WITH LEMON AND HERBS

And this light, but nourishing handsome man copes well not only with the traditional role of salads as a side dish, but also acts as a full balanced dish for lunch or dinner.

• white canned beans – 300 g

• green beans – 150 g

• chopped parsley – 1 tbsp. l

• chopped green onions – 1 tbsp. l

• olive oil – 2 tbsp. l

• capers – 2 tbsp. l

• lemon peel – 1 tbsp. l

• salt, pepper – to taste

Broth green beans in salted boiling water until cooked and let it cool. Mix the green beans with canned, add herbs and chopped capers. Season the salad with olive oil and grated lemon zest, add salt and pepper to taste.

MELON AND AVOCADO SALAD WITH ORANGE PEEL

Very exotic, moderately nourishing and fast fruit salad (yes, avocado is a fruit!), which you must try in the middle of the season of sweet melons.

• melon pulp – 400 g

• orange – 1 pc

• avocado – 2 pcs

• pine nuts – 50 g

• Mint – 1 bunch

• olive oil – 2 tbsp. l

• salt, pepper – to taste

Peel the melon and avocado and cut into equal slices, and the orange zest halves should be cut into thin strips. From the pulp of the orange squeeze the juice, mix it with oil, salt, and pepper and let the mixture brew a little. Pine nuts a little fried in a skillet. 

Fields melon and avocado dressing, add nuts and orange zest. Decorate the salad with fresh mint leaves and serve to the table.