Food & Beverage - Diets & Nutrition

Smart recipes: salad special

By Sara Stefanovic
7 min read

The time has finally come, it is hot and the idea of turning on the oven to cook something elaborate distresses us more than global warming. The solution is actually cooler than you think. Salads are chick, and above all low maintenance, and can be prepared in a blink of an eye. Today we offer you five smart recipes to amaze everyone with a salad worthy of a gourmet menu.

Insalata Gado-Gado

salad

This Gado-Gado salad is truly versatile, as well as being an explosion of color worthy of being immortalized. The preparation is cooking-noob-proof, but we can give a suggestion: this salad is perfect in case you need to reuse the potatoes cooked the previous day.

Ingredienti per 2 porzioni:

  • Potatoes (125 g)
  • 2 Eggs (140 g)
  • Green beans (50 g)
  • Salt (to taste)
  • Natural tofu (100 g)
  • Olive oil (2 teaspoons, 14 ml)
  • Peking Cabbage (125 g)
  • ¼ Cucumber (75 g)
  • ½ Carrot (75 g)
  • 1 Garlic clove (3 g)
  • Peanut butter (25 g)
  • Soy sauce (15 ml)
  • Honey (1 teaspoon, 10 g)
  • Fresh coriander (to taste)
  • Sprouts (50 g)

Instructions for 2 servings:

  • Peel the potatoes, cut them in half, and place them in a pot.
  • Fill the pot with enough water to cover the potatoes.
  • Bring to a boil and cook over medium heat for about 20 minutes.
  • Meanwhile, bring a second pot of water to a boil and boil the eggs for 8 minutes.
  • In a third pot, add the beans, cover with water and sprinkle with salt. Bring to a boil and simmer for about 15 minutes.
  • Cut the tofu into pieces and fry in a skillet with half the olive oil until golden brown. Then put it in a bowl and set it aside.
  • Cut the cabbage into thin strips, slice the cucumber and grate the carrot.
  • Peel and crush the garlic clove. In a bowl, combine the garlic, peanut butter, soy sauce, and honey.
  • Drain and let the potatoes cool. Then, cut them into small cubes.
  • Add the potatoes and the remaining oil to the pan and fry for about 8 minutes.
  • Remove the stems from the cilantro leaves, peel the eggs, and cut them into quarters.
  • Combine all ingredients in a bowl and top with dressing.

Lentil and Beet Salad

salad

This combination of beetroot and lentils may be considered a bit unusual but we can guarantee you that it is worth a try. Tip: If you’re not a fan of cilantro, you can also use spring onions. They will taste just as delicious!

Ingredients for 2 servings:

  • 1 Orange (184 g)
  • Water (100 ml)
  • Red lentils (25 g)
  • Beet, cooked (400 g)
  • Walnuts (15 g)
  • Feta cheese (20 g)
  • Fresh coriander (to taste)
  • Cumin (to taste)
  • Salt and pepper (to taste)

Instructions for 2 servings:

  1. Cut the orange in half and squeeze out the juice. Set aside.
  2. Heat the water in a skillet. Add the lentils and let them cook for 6-8 minutes.
  3. Meanwhile, cut the beet into thin slices and place it in a bowl.
  4. Once the cooking time is up, add the orange juice to the lentils and cook for another 2 minutes.
  5. Add the lentils and orange sauce to the beet slices.
  6. Chop the walnuts and sprinkle them, along with the feta, over the salad.
  7. Tear the cilantro leaves from the stem and use them to garnish the salad. Season with salt, pepper, and cumin.

Asian Eggplant Salad

salad

Our Asian Eggplant Salad can be enjoyed hot or cold and will taste delicious even if you’re not a fan of eggplant. The mint and the lemon juice give it a nice, fruity touch. Tip: Cook the onions until they get slightly brown. This will give the salad a toasty flavor.

Ingredients for 2 servings:

  • Vegetable broth, gluten-free (300 ml)
  • Quinoa (100 g)
  • 1 Eggplant (300 g)
  • 1 Carrot (150 g)
  • 2 Spring onions (40 g)
  • 1 Red onion (80 g)
  • 2 Garlic cloves (6 g)
  • Olive oil (4 tablespoons, 54 ml)
  • Fresh parsley (5 g)
  • Fresh mint (5 g)
  • Lemon juice (2 tablespoons, 30 ml)
  • Date syrup (1 teaspoon, 7 ml)
  • Salt and pepper (to taste)
  • Chili pepper pieces (1 teaspoon, 4 g)

Instructions for 2 servings:

  1. Bring vegetable broth to a boil. Rinse the quinoa in a colander with warm water, and then add it to the pot of vegetable broth. Let simmer over medium heat for about 20 minutes.
  2. Meanwhile, cut the eggplant into cubes, peel and slice the carrot diagonally, and cut the spring onions into rings.
  3. Peel the onion and garlic and cut the onion into small cubes.
  4. Heat the olive oil in a skillet and sauté the onions for about 2 minutes.
  5. Mash and add the garlic, mix well and then add the eggplant and carrot slices. Cook for about 5 minutes, stirring occasionally.
  6. Finely chop the parsley and mint. Combine the two herbs with the spring onions, lemon juice, and date syrup and add to the pan. Season with salt, pepper, and chili chunks.
  7. Pour the quinoa into plates and garnish with eggplant mixture.

Peach and Mozzarella Salad

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Did you know that peaches are considered an aphrodisiac in some cultures? Which makes them even more interesting… Especially if you try to combine them with something salty. Try to dare, avocado goes well with fruity blueberries, in a mix of flavors that will refresh these hot summer days.

Ingredients for 2 servings:

  • Gentilina Lettuce (80 g)
  • ½ Avocado (110 g)
  • 1 Peach (135 g)
  • ¼ Onion (20 g)
  • Blueberries (125 g)
  • Walnuts (30 g)
  • Mozzarellas (80 g)
  • Fresh Mint (5 g)
  • Balsamic vinegar (1 tablespoon, 8 ml)
  • Olive oil (2 tablespoons, 27 ml)
  • Mustard (1 teaspoon, 10 g)

Instructions for 2 servings:

  1. Wash the lettuce, coarsely chop it and place it in a bowl.
  2. Peel the avocado. Remove the stone from the avocado and peach, cut both into pieces and add to the salad.
  3. Use a sharp knife to cut the onion into thin strips, and then add it to the salad.
  4. Chop the walnuts and sprinkle them over the salad.
  5. Drain the mozzarellas and carefully add them to the salad along with the mint.
  6. To create the dressing, combine the vinegar, olive oil, and mustard in a small cup and mix well.
  7. Pour the dressing over the salad.

Coconut Chicken Salad

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Chicken strips covered in coconut give this recipe a delicious touch of flavor. Plus, coconut contains many minerals and trace elements that have a beneficial effect on your health! While the chicken is cooking, you’ll have plenty of time to prepare the salad. It’s a dish that can be prepared quickly and is great to take with you!

Ingredients for 2 servings:

  • 2 Chicken breast fillets (250 g)
  • Coconut flakes (75 g)
  • Paprika powder (1 teaspoon, 2 g)
  • Fresh spinach (140 g)
  • Celery (85 g)
  • 2 Spring onions (40 g)
  • Coconut oil (20 ml)
  • Whole yogurt (75 g)

Instructions for 2 servings:

  1. Preheat the oven to 180°C (350°F).
  2. Remove the fat from the chicken using a sharp knife and place the chicken between two sheets of plastic wrap.
  3. Beat the chicken with a rolling pin or skillet.
  4. Combine the paprika powder and coconut flakes in a bowl and coat both sides of the chicken breasts with this mixture.
  5. Place the fillets on a baking sheet covered with parchment paper and bake it in the oven for approx. 25 minutes until golden brown.
  6. While the chicken is cooking, wash the spinach and finely chop the celery and spring onions.
  7. Spread them evenly on two baking sheets.
  8. Heat the coconut oil in a saucepan over medium heat and melt it. Mix the melted oil with the yogurt and the remaining coconut flakes.
  9. Cut the cooked chicken breast fillets into strips and use them to garnish the spinach. Drizzle with the coconut dressing.

Couscous Salad with Bell Pepper

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Our couscous salad with bell pepper is a great dish to take on the go. Just put it in a jar or airtight container, and you can enjoy it anywhere. The couscous will keep you feeling full. Tip: A delicious vegan feta cheese pairs wonderfully with this recipe. If you find it at the grocery store, be sure to try it!

Ingredients for 4 servings:

  • Couscous (300 g)
  • Vegetable broth (600 ml)
  • 1 Red bell pepper (150 g)
  • 1 Cucumber (300 g)
  • Cherry tomatoes (200 g)
  • 1 Red onion (80 g)
  • Fresh parsley (to taste)
  • 1 Garlic clove (3 g)
  • 1 Lemon (80 g)
  • Olive oil (4 tablespoons, 54 ml)
  • White wine vinegar (2 tablespoons, 32 ml)
  • Salt and pepper (to taste)
  • Dried oregano (to taste)

Instructions for 4 servings:

  1. Bring the vegetable broth to a boil, turn off the heat and add the couscous to the broth. Allow it to swell for about 10 minutes.
  2. Meanwhile, remove the seeds from the bell pepper, and then chop it into bite-sized pieces along with the cucumber and the tomatoes.
  3. Peel and finely chop the onion.
  4. Finely chop the parsley. Combine all chopped vegetables in a large bowl.
  5. For the dressing, peel and crush the garlic and squeeze the juice from the lemon.
  6. Combine the lemon juice, olive oil, white wine vinegar, salt, and pepper with the garlic. Mix well.
  7. Add the couscous, dressing, and oregano to the bowl of chopped vegetables, season with salt and pepper, and mix well.
7 min read

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