With the high temperatures of summer, there is little desire to get between the stoves. The body asks us lighter and fresher dishes that help to carry the heat of the season. Feel like lunch and dinner salad day in and day out. They are the queens of summer and the protagonists of our menus.
If you feel identified with our ditty, this compilation of 101 summer salad recipes it’s made for you. With so much variety it is impossible to fall into boredom: because the mixed salad is helpful and very tasty, but there is life beyond the creature. Let’s see it.
Vegetable salad recipes
Tomato, watermelon and feta cheese salad with turmeric oil
Prepare the turmeric oil in a small pan. Heat the oil and add the spices, that is, ground black pepper, coriander grains, cumin grains and ground turmeric. Stir for a couple of minutes controlling the temperatureWell, you just have to heat it up.
While the turmeric oil warms up, cut the watermelon and the tomato in any way we please. We place both ingredients in a serving dish and cover with the crumbled feta cheese. Season and sprinkle with turmeric oil. Serve sprinkled with sesame and chia seeds.
Full recipe | Tomato, watermelon and feta cheese salad with turmeric oil
Other vegetable salad recipes
Salad recipes with meat
cob salad
Ingredients for 4-5 people. 200-240 g chicken breast or diced roast chicken leftovers, 8 slices bacon, 1 avocado, 1/2 romaine lettuce, 12 boiled and peeled quail or 3 chicken eggs, 75 g blue cheese, 150 g of cherry tomatoes, 30 ml of extra virgin olive oil, 10 ml of sherry vinegar, 5 g of Dijon mustard, 4 sprigs of chives, black pepper and salt.
Elaboration. While the eggs are done you can make the bacon slices on a grill or frying pan. When they are crispy, drain them on a plate with absorbent paper and let them cool. Discard the oil and cook the breast there, marking it strongly on both sides and letting it finish cooking for about 12-14 minutes over medium heat. Peel the eggs, breaking them into halves. We do the same with the tomatoes. Wash the lettuce, drain it and cut it roughly in the bowl on which we will assemble the salad. Add the avocado cut into the thinnest slices and chop the chicken. With all the ingredients ready, we create rows in our salad. Crumble the fried bacon with your hands and add it, as well as the tomatoes, the chicken, the egg and the avocado. The penultimate step is to add the blue cheese, which must be in the fridge until the last moment. We dress making a vinaigrette and finally sprinkle with chopped chives.
Full recipe | Cobb salad with avocado, chicken, egg and bacon that fueled classic Hollywood
Other meat salad recipes
Fish salad recipes
Cantonal or smoked salad
Ingredients for 4 people. 120 g of smoked salmon or tuna, 120 g of smoked cod or pomfret, 50 g of capers, 50 g of pickled onions, 80 g of black Cuquillo or Aragón olives (with pit), 3 anchovies in brine or salt, 1 small spring onion, 30 g of capers, 20 ml of extra virgin olive oil.
Elaboration. Start by cutting the smoked fish into bite-size pieces, interspersing them on a serving platter. Add the capers and the drained onions, the whole olives and the anchovies cut into pieces. Cut the onion very finely into slices or feathers and distribute on top. Finish by distributing the whole capers with their stems, or cut in half, drained, and dress with the extra virgin olive oil. Serve immediately or chill.
Full recipe | Cantonal or smoked salad, traditional recipe from Cartagena
Other fish salad recipes
potato salad recipes
French potato salad
Ingredients for 4 people. 1 kg of small new potato, 40 ml of olive oil, 3 ml of sherry vinegar, 10 ml of Dijon mustard, 10 ml of old-fashioned mustard, 1 purple onion, a good bunch of fresh herbs to taste, pepper ground black, salt and lemon zest (optional).
Elaboration. Wash and drain the potatoes. Put in a large saucepan covered with plenty of salted water, bring to a boil and cook at medium power until they can be pierced with a toothpick; about 15-25 minutes, depending on the size. Drain and let cool slightly until they do not burn. Meanwhile, place the oil, the vinegar, the two mustards and a good pinch of ground pepper and salt in a small bottle. Close and shake very well to emulsify. It can also be made in a bowl by beating with a whisk or a fork. Wash and dry the herbs very well, and chop them with a knife. They can be used to taste, preferably Mediterranean and of three varieties (parsley, dill, thyme, chives, oregano, thyme…). Cut the peeled onion into fine julienne strips or feathers. When the potatoes do not burn, but are still hot, cut them in half or quarters, depending on their size, and arrange them in a large bowl or bowl. Add the vinaigrette, onion and herbs. Add a little lemon zest, if desired. Stir gently to distribute everything evenly.
Full recipe | French potato salad
Other potato salad recipes
Vegetable salad recipes
Bean and smoked cod salad
Ingredients. 450 g of fresh cooked white beans, 1 green pepper, 1 small red onion, 2 ripe tomatoes, 1 carrot, fresh parsley, 100 g of smoked cod, 1 lemon, 5 ml of mustard, granulated garlic, 5 ml of vinegar apple, 50 ml of extra virgin olive oil, thyme to taste, pepper and salt.
Elaboration. Shell and cook the beans or open a canning jar, drain and rinse very well, delicately so as not to break them. Wash the carrot, parsley and pepper. Lightly peel the carrot with a vegetable peeler, empty the seeds and remove the internal filaments of the pepper. Chop all the vegetables into small pieces, chopping the peeled or unpeeled tomato, Arrange in a bowl and add the beans. Squeeze and strain the lemon juice. Beat with a little vinegar to taste, olive oil, mustard, granulated garlic, thyme and salt and freshly ground pepper. Mix the salad well, add the cod cut into pieces or strips and dress to taste.
Full recipe | Bean salad with smoked cod
Other vegetable salad recipes
Rice salad recipes and other cereals
Asian tofu, rice and broccoli salad
Ingredients for four people. 300 g basmati rice, 20 g fresh ginger, 60 ml lime juice, 40 ml soy sauce, 15 ml sriracha sauce, 30 ml sesame, sunflower or corn oil, 450 g firm tofu, 700 g of broccoli, 20 g of fresh coriander, 20 g of basil, 30 g of pistachio.
Elaboration. In a pot we cook the rice according to the manufacturer’s instructions, once cooked we separate it with a fork so that the grains remain loose and let it cool. Meanwhile, in a bowl or in the glass of a food processor, mix the peeled and grated fresh ginger, the lime juice, the soy sauce, the oil and two tablespoons of water. Crush the diced tofu with a blender and marinate in this mixture for 20 minutes. Steam or cook in plenty of boiling water as preferred, the broccoli florets until they are cooked, but crisp. Separate them, pass them through ice water to stop the cooking, and spread them out in a bowl and let them cool. To finish, put the rice on a tray, add the broccoli flowers, add the tofu and its marinade, chop the fresh herbs and peeled pistachios on top. We serve.
Full recipe | Asian tofu, rice and broccoli salad
Other recipes for rice salads and other cereals
Pasta Salad Recipes
caprese pasta salad
Ingredients for 2 people. 150g dry short pasta, 150g mini fresh mozzarella, 20 cherry tomatoes of assorted colours, fresh basil, olive oil, salt and ground black pepper.
Elaboration. Fill a large saucepan with water and bring it to a boil. Add a little salt and add the pasta. Cook for the time indicated by the manufacturer. Drain and refresh with plenty of very cold water to quickly stop the cooking. We booked. Wash the cherry tomatoes and cut them in half or quarters, to taste. Drain the mini mozzarellas. Mix with the pasta, season to taste and dress with a splash of extra virgin olive oil. Add a few fresh basil leaves, previously washed and dried, and serve.
Full recipe | caprese pasta salad
Other pasta salad recipes
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