Find out how to prepare colorful and delicious recipes to eat as a family
Increasing your vegetable intake during hot days is important to keep your body hydrated. Therefore, preparing refreshing salads can be a good option for eating properly this time of year. So, discover five delicious recipes to prepare for Sunday lunch!
Coleslaw with avocado
Ingredients
- 1 avocado pulp
- 1 pack of red cabbage
- 1/2 carrot
- 1 tablespoon white sesame
- 1 bunch of coriander
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and ground black pepper to taste
Preparation method
Cut the cabbage into thin slices, grate the carrot and cut the avocado into small pieces. In a container, place the cabbage, carrot and avocado on top. Season the salad with olive oil, lemon juice, salt and black pepper. To finish, sprinkle the white sesame and add the coriander.
Green salad with strawberries
Ingredients
- 1/2 pack of lettuce
- 1/2 bunch of red lettuce
- 1/2 bunch of chard
- 1/2 bunch of chicory
- 8 cherry tomatoes
- 15 strawberries
- 2 tablespoons of olive oil
- 1 tablespoon balsamic vinegar
- Salt and ground black pepper to taste
Preparation method
Wash the strawberries well, remove the stalk and cut them in half. Wash the cherry tomatoes and cut them in half. Wash the lettuce, chard and chicory and chop them coarsely. Place the lettuce, red lettuce, chard, chicory and cherry tomatoes in a salad bowl. Mix well and season with oil, vinegar, salt and black pepper. Add the strawberries on top and serve the salad later.
Leaf salad with mango
Ingredients
- 1/2 pack iceberg lettuce
- 1/2 bunch of rocket
- 1/2 bunch of watercress
- 1 mango cut into cubes
- 1/2 red onion finely sliced
- 1 cup cherry tomatoes cut in half
- 2 tablespoons of olive oil
- 1 tablespoon lemon juice
- Salt and ground black pepper to taste
Preparation method
Wash the leaves well and let them drain. In a large bowl, mix the green leaves with the mango cubes, red onion and cherry tomatoes. In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper to make the dressing. Drizzle the salad with the dressing and toss gently to incorporate the flavors. Serve then.
Quinoa tabbouleh
Ingredients
- 1/2 cup tea Quinoa
- 1 cup of water
- 1/2 cup diced cucumber
- 1/2 cup grated carrot
- 2 tomatoes cut into slices
- 1/2 cup arugula leaves
- 1 pinch of Syrian pepper
- 1 teaspoon chopped mint
- 3 teaspoons chopped parsley
- 3 tablespoons of olive oil
- 1 teaspoon lemon juice
- Salt and black sesame to taste
Preparation method
Place the quinoa, water and salt in a pan. Place over medium heat and boil for 10 minutes. Drain the quinoa, wash it under running water to stop cooking and let it cool. Place it in a deep dish and add the other ingredients. Season with olive oil, salt and lemon juice. Sprinkle black sesame seeds over the tabbouleh and serve.
Courgette salad
Ingredients
- 2 courgettes
- Juice of 1 lemon
- 1 tablespoon olive oil
- Ground black pepper and mint leaves chopped to taste
Preparation method
Finely slice the courgettes. Place the courgettes in a container and season them with black pepper, olive oil, lemon juice and mint leaves. Mix everything and serve after 30 minutes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
