When the weather is hot and preparing a nutritious meal is still very unimaginable, quick, easy and very good recipes are really necessary. You must therefore keep the recipe for this salad.
You can also prepare all of the individual ingredients for this salad ahead of time, then simply toss and eat the salad before serving. Greens can be stored with cucumber, peppers and pine nuts, and salmon, feta and dressing should be stored separately. Before eating, mix everything together, pour over the filling, mix gently and enjoy. So you can also take a salad with you to work.
This salad is also extremely flexible. Choose ingredients according to taste and availability.
You can prepare a salad with the following ingredients:
- all green vegetables: use motovilec, lettuce, arugula, spinach…
- all seeds/nuts: pine nuts, hazelnuts, cashews, sunflower seeds, pumpkin seeds, peanuts…
- all cheeses: feto, goat, parmesan, mozzarella…
- all vegetable additives: cucumbers, peppers, radishes, avocados, carrots, tomatoes…
- any vinaigrette: mustard, balsamic… with any fresh herbs (parsley, basil, mint ()
In addition to the ingredients listed above, you also need fresh salmon and a wonderful combination of spices to make this salad. If you don’t have or don’t like salmon, you can also use fresh tuna, chicken, shrimp or tofu. For salmon to taste really good, you need the right spices. I suggest using this combination of spices: paprika, cumin, garlic, cayenne pepper and salt.
First, some other heavenly recipes for hot days:
Rice noodles with vegetables and soy sauce
Lentil salad with tomatoes, corn and lemon garnish
Juicy sandwich with roasted vegetables and avocado spread
Spaghetti with peanut cream
Hummus, tomato and avocado sandwiches
You can find even more summer dishes under the Summer label.
Find even more great and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
Ingredients for the Roasted Salmon:
2 fillets of fresh salmon
2 tablespoons (olive) oil
1 heaped teaspoon of spice combinations (pepper, pepper, garlic, cumin, salt)
Ingredients for the salad:
2 reel fists
1 handful of spinach
1/4 red bell pepper (use bell peppers of any color)
1 piece of red onion (or shallots, white onions, spring onions ()
1 piece of fresh cucumber
1 handful of radishes
1 piece of feta
2 tablespoons pine nuts (use seeds or nuts)
Ingredients for the vinaigrette:
90 ml oil (olive)
2 tablespoons vinegar (apple)
juice of 1 lemon
1 handful fresh basil and parsley spices (or any fresh spices)
1 teaspoon of mustard
1/4 teaspoon ground garlic
1/2 teaspoon of salt
1 pinch of pepper
Drizzle the salmon with oil, then sprinkle with the spice mixture, rubbing the fillet on all sides. The oiled and seasoned fillets are then fried in a pan or on the grill. Cook for about 7 minutes on the skin side and 3 minutes on the skin side. If using skinless fillets, cook the fillets for five minutes on one side and five on the other.
Mix all the ingredients for the filling into a creamy filling. If you don’t have a blender, finely chop the spices then mix all the ingredients by hand in a cup.
Cut the radishes and cucumber into rolls and the bell pepper into cubes. Cut the avocado into cubes. Cut the onion into very thin slices.
In a large bowl, whisk together the greens, peppers, cucumbers, radishes and onions. Chop the feta, add the avocado and pine nuts, pour over the filling and mix gently. Serve immediately with a piece of bread.