The seven best summer salad recipes to eat after Karlos Arguiñano

If salads were to describe themselves with only three adjectives, they would be nothing but fresh, useful and satisfying. Also, while there are still those who only associate them with lettuce and tomatoes, Salad lovers know that they can be prepared in a thousand ways., and Karlos Arguiñano turned out to be just as delicious as the pasta and ham we present below. In addition, salads can (and should) be eaten at any time of the year, not just in the heat.

Tomato, Watermelon and Feta Cheese Salad

This tomato, watermelon, and feta salad with turmeric oil is perfect for summer because of the seasonality of its main ingredients at its best. If you haven’t tried it yet, it’s a winning combination you can’t miss. Gets zero points for preparing. All you have to do is chop the ingredients, put them on a plate and sprinkle delicious turmeric oil on them.

Salmon, mango and avocado salad

This salmon, mango, and avocado salad is a light and fresh dish. Moreover, there are steps that can be prepared in advance: Salmon, onions and mangoes can be cut and left. You can also prepare mustard vinaigrette. What needs to be cut when assembling the dishes is avocado, which oxidizes very quickly.

Beetroot, goat cheese and blueberry salad

From May to September, you can find fresh beets in the markets to prepare this beet, goat cheese, and blueberry salad. But in winter, you will have to buy it already vacuum-baked. There are three varieties: the sucrose-rich sugar beet, the fodder beet for animal feed, and the beetroot, the variety we eat and the star of this salad.

Shrimp, grapefruit and avocado salad

That’s how I would describe this shrimp, grapefruit, and avocado salad fresh and springy. And already the name alone invites you to think of dining on the terrace or in the countryside., with a mixture of colors and aromas of acid and sea. To do this, pink grapefruit is used, which has a more acidic flavor that contrasts perfectly with avocado and shellfish. You can also make a more sophisticated version using lobster, but it’s cheaper and just as fabulous with shrimp.

Creamy Cucumber Salad

Cucumbers can be delicious depending on the cut, and one of the keys to this creamy cucumber salad is light and very refreshing. It is much better served cold, so we can let it rest in the refrigerator before serving, then stir it gently. It is very light and feels great as a first course for lunch or dinner.especially if it’s a very hot day. experts from directly to the palate They recommend taking it with a good bread to collect the juice of the sauce.

Eggplant and cherry salad with lamb lettuce

The eggplant and cherry salad recipe with lamb’s lettuce can be served immediately or prepared a few hours in advance. Preferable but Do not store in the refrigerator for too long, because it kills the flavor of cold ingredients. It’s a great light meal to start with or to serve with meat or fish.

Moroccan Crispy Salad

Dishes like this crispy Moroccan salad show how similar Spanish Levant cuisine is to North African cuisine. key inside use very fresh produce and dress during service. You can adjust the pain according to your tolerance for pain. It is perfect for opening the appetite or clearing the palate between different meals. It is very fresh and light, ideal for the hottest days. It is also delicious as an appetizer with good bread and goes very well with both meat and fish.

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Photo | directly to the palate