Hi!
The sun is very hot outside the window. On such days, light salads are perfect because you don’t feel like eating that much. Today I have 7 super quick, nutritious salads and light Summer Salad Bowls for you
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1.SUMMER SALAD BOWL GRILLED ZUCCHINI AND FETA
- 1 package of salad mix
- 1 large zucchini
- 1 small red onion
- 1 package of feta cheese
- 1 tablespoon of linseed seeds
- half a bunch of dill
- juice of half a lemon
- 2 tablespoons of extra virgin olive oil
- salt, pepper
Instructions:
Cut the zucchini lengthwise into very thin slices and grill them in a small amount of olive oil.
Put the lettuces into a bowl.
Add zucchini slices, onion cut into half-slices, diced feta cheese, linseed, chopped dill, olive oil and lemon juice. Season with salt and freshly ground pepper and mix.
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2. SUMMER SALAD BOWL AUBERGINE
Ingredients:
- mix salad
- 1 Aubergine
- 1 green pepper
- 2 medium tomatoes
- half a cucumber
- broccoli sprouts
- fresh basil
- olive oil
- lime
Instructions:
*You can use an oven, a frying pan, or a toaster.
Set the oven to 200°C top and bottom. Cut the Aubergine into slices, place on a plate, pour olive oil over it, sprinkle with salt, pepper, red pepper and a mix of herbs.
Bake for 30 minutes (but check it)
Heat olive oil in a pan, add chopped tomatoes, peppers, fresh basil, sprinkle with salt and pepper. Stew gently so that they release their juice slightly but do not fall apart.
Remove the Aubergine and cut it in half.
Put mixed lettuce, cucumber, previously stewed tomatoes and peppers, Aubergine and broccoli sprouts in a bowl, drizzle with olive oil and lime.
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3. SUMMER SALAD BOWL SHRIMP
Ingredients:
- a package of shrimps (wild, if possible)
- 1 avocado
- colorful cherry tomatoes
- small green pepper
- fresh basil and coliander
- olive oil
- lime juice
- romaine lettuce
- parmesan ( optional)
Instructions:
Heat the olive oil and gently fry the shrimp for 5 minutes. In a second pan, toast the romaine lettuce cut into strips – season to taste.
In a bowl, add the Roman cheese, chopped tomatoes, avocado, a little green pepper, shrimps and zucchini, pour olive oil mixed with lime, fresh basil and coliander, for a better taste you can sprinkle with some parmesan cheese – unfortunately I didn’t have any, but I tried it the next day and it tastes good perfectly.
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4. SUMMER SALAD BOWL ASPARAGUS & CHEDDAR
Ingredients:
- salad mix
- asparagus
- cauliflower
- broccoli
- cheddar cheese (I use lactose-free)
Instructions:
Cook all vegetables for 10 minutes over medium heat. Cook the asparagus with the heads up.
Preheat the oven to 200 degrees fan-forced.
Place the vegetables on the baking tray, sprinkle with red pepper, salt, pepper, mix of herbs (add whatever you like) and bake for 15 minutes. Then sprinkle with cheese and stand until the cheese melts.
In the bowl, put the lettuce mix, put asparagus, cauliflower and broccoli.
Drizzle with olive oil and lime juice.
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5. SUMMER SALAD BOWL CHICKEN LIVER
Ingredients:
- 50-100 g chicken liver
- 1 Aubergine
- 2 medium tomatoes
- Green pepper
- lettuce leaves
- fresh basil
- chives
- olive oil, spices
Instructions:
Cut the eggplant into slices of spices and bake in a preheated oven for 30 minutes at 200 degrees (or use a toaster)
Then heat a pan with olive oil and fry the chicken liver in one and season to taste. (depending on how long you like it, fry it for as long as you like).
On the second one, blanch the green peppers with tomatoes, add fresh basil and spices.
In a bowl, place torn lettuce leaves, tomatoes and peppers, eggplant slices, chicken liver, sprinkle with chives and drizzle with olive oil and lime juice.
I added a bit of slices of cooked turkey.
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6. SUMMER SALAD BOWL AVOCADO & RAISINS
Ingredients:
- 1 Avocado
- half a package cherry tomatoes
- green pepper
- lettuce leaves
- raisins
- seed hemps
- olive oil
- fresh basil, salt, pepper, lime
Instructions:
In a heated pan, add a little water to the tomatoes, green peppers and basil, season to taste.
Place torn lettuce leaves in a bowl, add tomatoes, peppers, avocado, sprinkle with raisins and seed hemps and sprinkle with lime juice.
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7. SUMMER SALAD BOWL AVOCADO & RAISINS
Ingredients:
- 100g chicken stomachs
- broccoli (from my garden)
- cauliflower (I use organic)
- 2 medium tomatoes
- half of the orange and yellow peppers
- half of the red onion
- cheddar cheese (I use lactose-free)
- olive oil
- salt, pepper
Instructions:
Place the stomachs in the pressure cooker for 30 minutes – NINJA
Cook broccoli and cauliflower in a pot. Heat the olive oil and fry the tomatoes and peppers in a small amount of water, add basil and spices.
Combine the gizzards with tomatoes and peppers, cover them gently with cheese and mix, leave for 5-10 minutes.
Place the broccoli and cauliflower in the bowl, sprinkle with cheddar cheese, then add the tomatoes, peppers and chicken stomachs and cover with cheese.
Enjoy !
