Summer on the Plate – 13 best Summer Salads

When is so hot outside, that is the last thing you want is to cook, and stay in hot kitchen, creating something scrumptious for dinner, switch the great a little bit and quickly crate a delicious and light salad that is will bring your taste buds lots of satisfaction. They are all so easy to make. Without any extended preparations, or unnecessary cooking time. Made with fresh, seasonal , and the most important healthy ingredients.  I have put together a list of 13 my absolute favorite salads, to try this summer.!! Ready? Let us  eat!!

Citrus and blue cheese salad

Ingredients:

1 packet of  your favorite salad mix

1 piece grapefruit

1 piece of orange

½ cup of blue cheese

1/3 cup  of sunflower seeds

for dill and herb salad dressing:

• 3 tablespoons of olive
• 1/4 cup of fresh dill
• Greek herb mix (or your favorite herb mixture)
• lemon juice

Preparation:

• Mix the contents of the Knorr package thoroughly with three tablespoons of water and olive oil.
• Clean the lettuce, wash and then dry. Cut the fillets from the peeled citrus.
• Arrange the lettuce leaves with sprouts on the plate. Lay out the citrus pieces and crushed cheese on top.
• Pour the prepared sauce over it.

Tip: This delicate salad is perfect for summer meetings in the garden.

Broad beans and strawberries Salad

Ingredients:

• 1 cup of broad beans
• 1 cup of fresh spinach
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 4-5 strawberries
• 4 radishes
• Parmesan
• balsamic vinegar

preparation:

• Start by cooking broad beans (Put broad beans into cold water 1 cup of broad beans + 2 cups of water add sugar and salt). Cook it for about 10 minutes (the older broad beans are cooked longer, so you need to keep an eye on them, be careful not to overcook it); rinse it in a strainer under running cold water.
• We wash vegetables and fruits, then cut strawberries and radishes into quarters, slices, here it is a matter of similarity.
• put all the ingredients on a plate, sprinkle with Parmesan cheese and sprinkle with balsamic vinegar

Summer salad with smoked Salmon and  egg

Ingredients:

• 2/3 cup of cold smoked salmon
• a handful of lamb’s lettuce,
• 1 avocado,
• 1 egg,
• 1 tablespoon Dijon mustard,
• 1/2 lemon juice
• 1 cucumber,
• 1 teaspoon of honey
• a couple of tablespoons of soy sauce,
• a few cashews,
• favorite sprouts,
• salt and pepper to taste.

preparation:

• Start by making the sauce: Pour olive oil into a bowl, add the mustard, honey, lemon juice, salt, and pepper.
• Dice the salmon or slices and pour the soy sauce over it for a few minutes.
• Hard-boil the egg.
• Wash all vegetables thoroughly.
• Put the lamb’s lettuce and sliced ​​cucumber on a plate.
• Cut the avocado in half, remove the pit and gently “shake” the flesh. Sprinkle lemon juice so that it does not turn black (you can also peel it and cut it into pastries).
• Add the salmon, egg cut in half, cashews, sprouts and pour over the sauce.
• The summer egg salad does not require any additives – it is an independent, delicious, and nutritious dish.

Baked Beets, Sweet  Potatoes and Kale Salad

Ingredients:

• 1 1/2 cup of beetroot
• 1 1/2 cup of sweet potatoes
• 1 red onion
• 1.5 tablespoons of olive oil
• 1/4 cup of nuts or pumpkin seeds
• 2 handfuls of kale
• a pinch of chili flakes
• optional 1/3 cup of feta or brie cheese
• 1 avocado
• 1/2 pomegranate

For the sauce:

• choice: 1 tablespoon of tahini or 2 teaspoons of mustard
• 2 teaspoons of honey or maple syrup
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of lemon juice

Preparation:

• Preheat the oven to 375 degrees F. Peel the beetroots and sweet potatoes, cut them into cubes (smaller cubes than sweet potatoes). Peel the onion and cut into small pieces.
• Place the vegetables in a baking tin, season with salt and pepper and drizzle with 1 tablespoon of olive oil. Put in the oven and bake for 20 minutes.
• Remove and shake the baking tray lightly toss the vegetables. Spread the chopped kale leaves on top, add nuts or pumpkin seeds, sprinkle with chili and drizzle with the remaining olive oil. You can also add cubed feta cheese or blue cheese.
• Bake for 10 minutes. Peel the avocado, remove the stone, and cut into pieces, add to the baked vegetables. Sprinkle with pomegranate.
• Mix the ingredients for the sauce and pour over the salad.

Grapes And Mozzarella Salad

Ingredients:

• Your favorite lettuce, mixed  with arugula
• 1/4 of a small red onion
• 1 cup of light and dark grapes
• 2/3 cup of mozzarella (preferably mini)
• 4 tablespoons of sunflower seeds

  for the vinaigrette:

• 2 tablespoons of extra virgin olive oil
• 2 teaspoons of lemon juice and honey,
• a pinch of pepper
• 4 teaspoons of thickened balsamic sauce

Preparation:

• Arrange the rinsed and dried lettuce with rocket salad in salad bowls.
• Add the thinly chopped onion and the washed and dried grapes, cut into halves.
• Drain the mozzarella well and add to the salad. Pour the vinaigrette (mix the ingredients) and then the concentrated balsamic vinegar.
• Lightly brown the sunflower seeds in a dry frying pan and sprinkle them over the salad.

Summer Mango and chicken salad

Ingredients:

• 4oz of ribbon rice noodles
• 10 oz of chicken fillet
• “5 spice” seasoning
• 1/3 teaspoon of turmeric and paprika
• 2 tablespoons of olive oil or oil
• 1 and 1/2 cups of shredded white cabbage (or Napa cabbage)
• a piece of carrot and zucchini
• 2 tablespoons of chopped chives
• 2 teaspoons of soy sauce
• 4 tablespoons of sweet chili sauce
• 1 mango

Preparation:

• Put the pasta in cold water and soak for 10 minutes. Put on salted boiling water and cook for about 3 minutes. Drain and pour cool water.
• Rinse the fillet, dry it, remove films and cubes. Cut into 3 – 4 pieces, rub with 1 tablespoon of “5 flavors” spice, turmeric, paprika and oil. Grill in a grill pan or fry in a conventional pan.
• Wash, dry and chop the cabbage. Make strips of peeled carrots and unpeeled zucchini with a peeler. Combine with the cabbage and chives, then season with salt, pepper, a pinch of “5 flavors” spice, soy sauce and mix with 2 tablespoons of sweet chili sauce.
• Combine the pasta with the cabbage and place it in a salad bowl. Put the pieces of chicken and half of the chopped mango on top.
• Blend the rest of the mango with a blender with 2 tablespoons of sweet chili sauce and pour over the salad.

Salad With Pear, Dried Ham and Walnuts

Ingredients:

• 1 cup of arugula
• 1 ripe and soft pear
• 2/3 cup of blue mold cheese (or brie, camembert)
• 4 slices of dried, matured ham
• 1/2 cup of walnuts
• sauce: 2 tablespoons of extra virgin olive oil, 2 teaspoons of lemon juice, 1 tablespoon of maple syrup, salt, and pepper
• optional: concentrated balsamic vinegar

Preparation:

• Place the washed and dried rocket in salad bowls. Peel the pear, cut into quarters, cut out the seed nests, cut the quarters into about 1/2 cm slices, place on the rocket.
• Add the diced cheese and chopped ham strips. Sprinkle with nuts.
• Mix the ingredients for the sauce, season with a little salt and freshly ground pepper, pour over the salad. It is also worth sprinkling with concentrated balsamic vinegar.

Chicken, Orange, and Nuts Salad

Ingredients:

• 1 chicken breast
• 1/3 pack of fresh  arugula
• 1/4 head of iceberg lettuce
• 1 orange
• 1/3 pomegranate
• 4 oz of pecans (or walnuts)

For the Sauce:

• 3 tablespoons of honey
• 2 tablespoons of honey mustard
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of lemon juice
• 2 tablespoons of orange juice
• 1/3 teaspoon of ground cinnamon

Preparation:

• Mix the sauce ingredients in a cup, season with salt and pepper.
• Cut the chicken fillet into 4 smaller pieces, season with salt, brush with olive oil and put on a hot grill pan. Grill for 4 minutes on both sides.
• Brush the chicken pieces with a spoonful of sauce and continue to grill for about 1.5 minutes on a slightly lower heat, turn over, brush with another spoon of sauce and grill for about 1 minute, then remove from the pan and set aside. Use the remaining sauce for the salad.
• Rinse the rocket in a sieve, strain, dry, mix with chopped iceberg lettuce and put on 2 plates.
• Peel and fill the oranges (use a sharp knife to cut out the flesh particles between the membranes), squeeze the juice out of the rest of the orange and keep it for the sauce.
• Cut the pomegranate into quarters and peel the seeds. Brown the walnuts lightly in a pan, chop coarsely.
• Season the lettuce and rocket with salt and pepper, add chopped chicken, orange pieces, sprinkle with pomegranate and walnuts. Pour over the remaining sauce.

Figs, Avocado and Cheese Salad

Ingredients:

• Few handful of arugula
• 2 fresh figs
• 1/2 avocado
• 6 halves of walnuts
• 1/3 cup of your favorite cheese (Feta or Swiss is my choice)
• For the Sauce:
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of liquid honey
• 1 teaspoon lemon juice
• freshly ground pepper, sea salt

Preparation:

• Rinse the Arugula if necessary and dry it, put it in a salad bowl.
• Add the washed and sliced figs (first into quarters, then each quarter more in half), peeled and sliced avocado and salad cheese.
• Sprinkle with nuts, pour over the sauce (mix the ingredients for the sauce first).

Summer on the plate – Mango and Avocado Salad

Ingredients:

• 2 handfuls of arugula
• 1 mango
• 1 avocado
• 2/3 cup of blue mold cheese or brie, camembert
• 1/2 cup of walnuts
• 1/3 of the pomegranate

for the sauce:

• 2 tbsp extra virgin olive oil
• 1 tsp each lemon juice and maple syrup
• Salt and pepper

Preparation:

• Place the washed and dried rocket in salad bowls. Add peeled and diced mangoes, avocado, and cheese.
• Add broken walnuts and shelled pomegranates. Combine the ingredients for the sauce, season with a little salt and freshly ground pepper. Pour over the salad and serve.

Salad with eggs, radish, sunflower sprouts, and almond flakes

Ingredients:

• 4 eggs
• 1/3 head of iceberg lettuce
• a bunch of radish
• 3-4 oz of sunflower sprouts
• 3-4 oz of almond flakes

for the Dill Sauce:

• 3/4 cup of sour cream or Greek yogurt
• 1 tablespoon of mayonnaise
• 4 tablespoons of chopped dill

Preparation:

• Hard-boil the eggs. Cut into quarters.
• Wash, dry, chop the lettuce, put it in a wide salad bowl or a large plate.
• Arrange the thinly sliced radish and sprinkle with sunflower sprouts.
• Combine the sauce ingredients and pour over the salad.
• Sprinkle with almond flakes, lightly browned in a dry frying pan.
• Season with salt just before serving.

TIP: In a more “light” version, you can use natural yoghurt for the sauce and reduce the amount of mayonnaise.

Strawberries, Avocado, Pomegranate Salad with  Tahini Sauce

Ingredients:

• 1 mix of lettuces with lamb’s lettuce and arugula
• 1 avocado
• 1 cup of strawberries
• 1/2 pomegranate

For the Tahini Sauce:

• 2 tablespoons of TAHINI paste
• 3 tablespoons of maple syrup
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of lime or lemon juice
• salt and pepper

Preparation:

• Put the salad mix on 2 flat plates. Add the peeled and sliced avocados, strawberries cut into quarters and the pomegranate seeds.
• Combine the ingredients of the tahini sauce in a bowl and pour over the salad.

Salad With Beans, Chocolate Tomatoes and Cocktail Tomatoes

Ingredients:

• 2/3 cup of cooked and peeled broad beans
• 1/2 packet of lettuce mix
• 1/2 kohlrabi
• 8 oz of fresh arugula
• 2/3 cup of cherry tomatoes
• 1 spring onion (young onion with chives)
• 2 oz of pine nuts
• 1 green jalapeño pepper

for the Vinagrete sauce:

• 1/4 clove of garlic
• 1 teaspoon Dijon mustard
• 1 tablespoon of maple syrup
• 1 tablespoon of lemon juice
• 4 tablespoons of extra virgin olive oil
• salt and freshly ground pepper

Preparation:

• Prepare the broad beans: boil in salted water, drain and peel. Place the lettuce on a platter.
• Peel the kohlrabi and grate it, place it on the lettuce and lay it out with rocket. Sprinkle with the peeled broad beans, arrange the halves of the cherry tomatoes and sprinkle with the chopped onion and chives, browned pine nuts in a dry frying pan and chopped jalapeño.
• Vinaigrette: mix grated garlic with mustard, then add maple syrup and mix. Combine with lemon juice and olive oil, season with salt and pepper, and pour over the salad.

Salad With Fried Shrimps with Garlic and Chili Peppers

Ingredients:

• 14-16 oz of cleaned shrimps
• 1/2 packet of lettuce mix
• 1/2 pack of arugula
• 1 cup of cherry tomatoes
• 2 cloves of garlic
• 1 chili pepper
• 3 tablespoons of butter
• 1 tablespoon of extra virgin olive oil
• 2 tbsp white wine (optional)
• 3 tablespoons of lemon juice

Preparation:

• Grate one clove of garlic or squeeze it through a press, the other cut into thin slices. Cut the chili pepper diagonally into thin slices.
• Put the lettuce on the plates, mix it  with Arugula, and put the cherry tomatoes cut into halves or quarters on top.
• In a frying pan, melt the butter and olive oil and when it starts to sizzle, add the garlic slices, shrimps, and chili pepper. Fry on a slightly higher heat, about one minute on each side, in the meantime season with salt.
• Then add the grated garlic, mix, and fry for half a minute, stirring constantly. Pour in the wine, lemon juice, mix and set aside from the heat. Put on the lettuce. You can drizzle with extra olive oil.