6 Super fresh (and colorful) salads for the week

6 Super fresh (and colorful) salads for the week

Lettuce, tomato, onion ... is that it? Renew your salad recipe with these original and delicious proposals. This summer you will need them.

Salads are a perfect way to introduce the fruit in our diet: take advantage of seasonal varieties and you will get some flavored dishes.

Pear and blue cheese salad

This recipe combines the powerful flavor of cheese, with the sweetness and freshness of freshly cut pear and the crispy touch of nuts.

INGREDIENTS (4 people):- 125 g of blue cheese (roquefort)
- 1 pear
- Arugula
- Oak leaf lettuce
- Extra virgin olive oil
- Sherry vinager
- Salt
- Pepper
- Nuts: nuts, hazelnuts or almonds

Wash and dry the pear. Peel it with a peeler or a sharp knife, and cut it into thin slices or, in medium-sized dice, comfortable to eat in one bite; Reserve.

Wash the leaves of lettuce and arugula. Drain very well until they are dry. Chop the cheese carefully taking care not to crumble.

Assemble the pear and roquefort salad providing, first, a bed of green leaves of arugula and oak leaf lettuce. On it, distribute the pear slices and dice and the Roquefort cheese. Then, water the salad with a good stream of extra virgin olive oil, salt and vinegar to taste. Spread over the nuts.

Grilled prawn cups

And if you want to vary, substitute celery and cucumber for avocado and mango; Two fruits that go great with the prawns.

INGREDIENTS (4 people):- 12 prawns
- 1 celery
- 1 cucumber
- Ground almonds
- Olive oil
- Lime or vinegar juice
- Salt

Peel the prawns, leaving the last ring of the tail. Make an incision in the tail part and pull the black thread until it comes out whole. Salt and reserve.

Clean the celery leaves and remove the strands, making an incision in the upper part and pulling so that the thicker threads come out. Cut them lengthwise and, subsequently, in a julienne, not too thin, rather in sticks. Peel and dice the cucumber; to Salt. Add a few tablespoons of oil and lime juice; mix and reserve.

Put an iron on the fire with a few drops of oil and make the prawns on both sides. Remove and prick each shrimp on a stick. Spread the cucumber and celery mixture in 4 cups, taking care not to stain the edges, and place three prawns in each serving. Sprinkle with chopped almonds.

Mollet Egg Salad

INGREDIENTS (4 people):- 4 eggs
- Assorted lettuces, canons or arugula
- Radishes
- 1 tomato
- 1 purple onion
- Extra virgin olive oil
- Vinegar or lemon juice
- Salt
- Pepper

Wash and chop the lettuce. Peel the onion and cut it into thin rings. Wash the tomato, remove its peduncle and cut it into pieces. Wash the radishes and cut them into thin slices.

Put a pot on the fire with water. When it breaks to boil, add the eggs, which should be at room temperature. Cook 5 minutes and remove. Put them in cold water to stop cooking. The mollet eggs have the clear curd and the raw yolk, if they boil more than 5 minutes they will be hard. Peel and set aside.

Put the salad in a bowl. Base the lettuce and then the tomato, onion and radishes. Add the eggs Dress with oil, lemon, salt and pepper.

Salad with cooked egg and asparagus

INGREDIENTS (4 people):- 2 eggs
- 400 g of asparagus
- Assorted lettuces
- 1 cucumber
- Cherry tomatoes
- Radishes
- Green olives
- Nuts
- Extra virgin olive oil
- Salt

Put a pot on the fire with water. When it breaks to boil, put the eggs and cook 10-12 minutes. Once time has passed, immerse them in cold water. Peel and cut into pieces.

Wash and dry the lettuce well. Wash and cut the tomatoes in half. Wash and, with the help of a mandolin, cut the cucumber and radishes into very thin slices. Clean the asparagus. Remove the hard parts and cut into pieces. Sauté them for a minute in a pan with a few drops of oil and a little salt. Asparagus should not be cooked much, it is better that they are almost raw.

Arrange all ingredients in a dish. Add green olives and nuts, and dress with extra virgin olive oil.

Salad with zucchini and vegetable balls

INGREDIENTS (4 people):
- 500 g broccoli
- 300 g of sprouts
- 2 medium zucchini
- 1 cooked beet
- 1 purple onion
- 2 eggs
- 100 g grated gouda cheese
- 200 g of breadcrumbs
- 1 lemon
- Virgin olive oil
- Garlic powder
- Parsley
- Salt
- Pepper

Clean and chop the broccoli. Cook 5 minutes in salted water. Drain and chop. Mix 1/2 chopped onion, grated cheese, eggs, chopped parsley, garlic powder and breadcrumbs. Separate 1/4 of this dough and mix with cooked and chopped beets. Mix the rest of the dough with broccoli.

Form balls and bake at 180º C, About 35 minutes. Wash the zucchini, cut them into thin strips and blanch them for a couple of minutes in salt water. Cut the 1/2 onion into rings. Wash the sprouts.

Assemble the salad putting the zucchini, sprouts and onion in a bowl. Dress with oil, lemon, salt and pepper, and top with broccoli and beet balls.

Red endive salad and canons with orange

Red endive and canons with orange

INGREDIENTS (4 people):- 400 g of red endive
- 400 g of canons
- 1 onion
- 1 orange
- Dill
For the dressing:
- 1 lime
- 0.5 dl Modena vinegar
- 1.5 dl of extra virgin olive oil
- Salt
- Black pepper

Wash and dry the endives very well. Separate the leaves and cut its base with a knife to try to unify the sizes a bit. Arrange the leaves on a plate, dish or tray, surrounding the edges; Reserve.

Peel the onion. Cut the upper part (stem) and the lower part (roots). Remove the drier skin or outer layers and cut it into julienne. Peel the orange in blood or live. To do this, cut the ends, remove the shell and remove the white skin. Remove the segments or cut into thin slices.

Add orange to the source or tray, next to the red or purple endives. Add the sprigs of canons and onion. Put the juice of a lime, extra virgin olive oil and Modena vinegar in a bowl. Mix well. Dress the salad with the vinaigrette and season with salt and pepper. Garnish with sprigs of dill.

ANOTHER VINAGRETA FOR YOUR SALADS: Mix four tablespoons of orange juice, two balsamic vinegar, one mustard, two honey and a little pepper.

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