4 salad recipes that aren’t just for summer

Adding cereals, fruits or legumes to your salads is a way to improve their nutritional potential and vary your daily menu. Enjoy these four proposals.

Eating salads daily, even at every meal, is a challenge for many people, who find them boring and unsatiating. If this is your case, you will love these four proposals.

The trick is to add unforeseen and different elements to the recipes:

• Combining vegetables with legumes and cereals to get a complete and very nutritious dish: a different way of eating legumes that offers a respite from the classic stews and stews.
• Use seasonal vegetables to vary the menu throughout the year, such as the pomegranate so typical of autumn or the summer figs.
• Dare to add fruit, as we have done this time with apricots or grapes.
• Or even give a twist to the shape for a special occasion, as in this zucchini salad recipe whose arrangement makes it a very striking dish with which you can show off if you have guests for lunch or dinner.

Get ready to discover new proposals for salad recipes that will encourage you to shoot your creativity in the kitchen and that you will want to eat in all seasons (not only in summer).

VEGETABLE SALAD WITH OATMEAL AND LENTILS

Ingredients (for 4 people)

• 90 g oatmeal grains
• 250 g cooked lentils
• 2 garlic cloves
• 80 g green leaf mixture
• half red pepper
• half a spring onion
• 50 g cooked green beans
• 4 wild asparagus
• 1 tablespoon soy sauce
• 1 tablespoon sherry vinegar
• 6 tablespoons extra virgin olive oil and salt

Preparation (20’+50′ cooking)

1. Soak the oatmeal the night before. Drain it.
2. Chop the garlic and fry with oatmeal and two tablespoons of oil for 7 or 8 minutes. Add twice as much water and salt and cook for 45 minutes. Let cool.
3. Place the green leaves of salad in the dish. Cut the red pepper into cubes and spring onion, and mix them with the oats and lentils before spreading it over the leaves.
4. Cut the beans into thin strips and pass the asparagus through the griddle. Garnish the salad with both ingredients and season it with soy sauce, vinegar and the rest of the oil.

Nutritional information

• Calories: 311
• Carbohydrates: 32 g
• Protein: 10 g
• Fat: 17 g
• Cholesterol: 0 mg

SALAD WITH GRAPES AND POMEGRANATES

Ingredients (for 4 people)

• 200 g assorted lettuce
• 1 pomegranate
• 150 g purple grapes
• 150 g white grapes
• 100 g cured Mahon vegetable cheese

For the vinaigrette:

• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon old-fashioned mustard
• 1 tablespoon honey
• pepper and salt

Preparation (20′):

1. Wash the lettuce with plenty of cold water, drain it well and chop it.
2. Split the grenade in half with the help of a knife and trying to break the minimum of grains. Degranulate and removes white skin.
3. Wash the grapes, cut them in half and remove the seeds. You can also peel them.
4. Cut the cheese into small pieces.
5. To prepare the vinaigrette, beat the vinegar with the mustard and honey, salt and pepper and add the oil little by little by beating with a fork.
6. Finally mix the lettuce with the fruits and cheese, and season with the mustard vinaigrette.

ZUCCHINI SALAD

Ingredients (for 4 people)

• 2 medium zucchinis
• 8 figs (best lady’s neck)
• 50 g salad leaves
• 1 bunch of watercress
• 1 endive
• 100 g chanterelles
• 2 tablespoons fig vinegar
• 2 tablespoons toasted sesame
• 3 tablespoons olive oil
• 1 teaspoon sesame oil, salt and pepper

Preparation (20′):

1. Clean the mushrooms by immersing them in fresh water.
2. Peel the figs and if they are very soft let them rest in the fridge.
3. Wash the tender shoots, endives and watercress. Encenter them and reserve them covered with kitchen paper.
4. Wash the zucchini and cut them into thin slices from top to bottom to line a metal ring inside. Salt them and spread the rings with oil.
5. Beat the vinegar with salt and pepper in a bowl and add the oils until emulsified. Season the salad leaves and mushrooms with this sauce and spread inside each of the rings.
6. Cut the figs into four, coat them in sesame and place them on each plate. Lift the rings carefully and serve immediately.

Nutritional information:

• Calories: 108
• Carbohydrates: 9 g
• Protein: 3 g
• Fat: 7 g
• Cholesterol: 0 mg

APRICOT TABBOULEH

Ingredients (for 4 people)

• 250 g medium-grained couscous
• 4 apricots at their point
• 1 kiwi
• 1 cucumber
• 1 pink grapefruit
• Fresh basil
• a glass and a half of water
• The juice of a lemon
• 4 tablespoons olive oil, salt

Preparation

1. Place the couscous in a bowl that can be covered. Heat the water and season with salt. When it boils, pour it over the couscous, cover it and let it stand for three minutes. Season with lemon juice and olive oil, separate it well and let it cool.
2. Peel and chop the fruits. Remove the apricot pit first.
3. Open the cucumber without peeling, remove the seeds and cut it into cubes. Cut the basil into thin strips.
4. Mix the couscous with all the fruit, cucumber and basil and rectify the dressing.
5. When going to serve, cut a few strips of basil to decorate.

Variants

You can use other fruits, such as apple, mango, peach or watermelon, melon; Add canons or replace basil with mint.

Nutritional information

• Calories: 371
• Carbohydrates: 59 g
• Protein: 8 g
• Fat: 11 g
• Cholesterol: 0 mg