3 light and nutritious summer salads

Take advantage of the season of fresh vegetables and what they certainly have in the fridge to prepare light salads which can replace a complete meal.

Chicken salad

  • 200g chicken white meat
  • lettuce
  • red pepper
  • tablespoon parmesan cheese
  • 2 cloves garlic
  • tablespoon lemon juice
  • 4 tablespoons mayonnaise
  • 2 tablespoons olive oil
  • chopped peeled almonds
  • salt
  • pepper

Fry the chicken in the grill pan with a little oil, just to make the meat have that golden color on both sides, add salt and pepper and cut it into the stripes. Place the oil, garlic, mayonnaise, lemon juice in a blender and mash it. At the end add the Parmesan cheese. Mix the Lettuce with diced pepper and pour the prepared mixture in that, and simply place the roasted meat on the salad and sprinkle with chopped almonds.

Caesar salad

  • 100 g smoked bacon
  • 200 g of white chicken meat
  • 30 g Parmesan cheese
  • 3 garlic cloves
  • 2 slices of toasted bread
  • lettuce
  • two cherry tomatoes
  • juice of 1 lemon
  • sour cream
  • mayonnaise
  • olive oil
  • pepper
  • salt

Fry the chopped bacon without adding fat. Remove it and place on paper towel to absorb the excessive grease. Roast the chicken and when the meat cools, cut it by the long strips. Cut the bread into cubes. Mix with chopped garlic and fry in fat that was released by the bacon.  Remove and place on a napkin. Whisk olive oil with lemon juice, salt and pepper. Spill the dressing over washed and fragmented lettuce. Place the chicken, bacon, croutons, cherry tomato, coarsely grated parmesan over the salad, cheese and pour it over the egg cream with mayonnaise.

Beef steak salad

  • 1 kg of beef steak
  • 100 g of green salad
  • 100 g radicchio
  • 100 g arugula
  • 30 ml of olive oil
  • 3 lemons
  • 160 g tomatoes
  • 60 g walnuts
  • 100 g Gorgonzola cheese

Cut out and put pre-washed lettuce, radicchio and arugula, season with olive oil and lemon juice in a bowl. On the salad add four even slices of tomato, and sprinkle the salad with finely chopped walnuts and cut the gorgonzola into small cubes. Then take a piece of steak and cut it on thin pieces. Fry, cut into thin long sticks and line on the salad.

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