Fresh salads for the arrival of warmth

Japanese cucumber salad

While it may seem complicated to find the ingredients, the truth is they can be found in any supermarket. if you love it give cucumber a twistit’s yours salad.

• 450 g baby cucumber

• 1 tablespoon dried wakame seaweed

• a bunch of mint, spearmint, or any other aromatic fresh herb

• A bunch of fresh coriander

• 2 green onion stalks

• 30 ml rice vinegar

• 1/2 teaspoon katsuobushi (optional) or 5 ml fish or soy sauce

• 15 ml mirin or muscatel

• 15ml sesame oil

• 1/4 teaspoon cayenne pepper, toasted sesame seeds, lemon zest, pinch of sugar and salt

• Wash and dry the cucumbers well and cut them in half lengthwise. Cut each half into four pieces of about 2.5 or 3 cm, and divide them into two diagonal halves. Put it in a strainer, add a teaspoon of salt and mix well. Let it drain for 30-60 minutes.

• Also soak the algae. The amount is approximate, one tablespoon dry.

• Wash and dry the fresh herbs and finely chop them. Wash and chop the green onion.

• For dressing, emulsify vinegar with mirin, pepper, sugar, a pinch of salt, oil, and katsuobushi flakes—dried bonito or fish, or soy sauce.

• Drain and dry the cucumber well, do the same with the seaweed, chop a little with a knife. Mix both and combine with the scallions, sauce, and a tablespoon of each chopped herb. Add a few sesame seeds and mix. Marinate for a few minutes, sweeten and adjust the sauces to taste. Serve with lemon zest and more sesame seeds.

Tomato, watermelon and feta cheese salad with turmeric oil

Tomatoes are one of those foods that can be combined with just about anything. A lot healthy and antioxidantIt can be the freshest recipe of hot days with watermelon on one end.

• 100 ml extra virgin olive oil

• 1 teaspoon ground pepper

• 1 teaspoon of coriander seeds

• 1/2 teaspoon of cumin grains

• 1/2 teaspoon turmeric

• 1/4 large seedless watermelon

• 1 pink tomato

• 100 g feta cheese, salt flakes, sesame and chia

• Prepare the turmeric oil in a small pan. Heat the oil and add the spices, namely ground black pepper, coriander seeds, cumin seeds and ground turmeric.

• Stir for a few minutes, controlling the temperature, because you only need to warm it up.

• While the turmeric oil is heating, chop the watermelon and tomato as you wish. We take both ingredients on a serving plate and cover with crumbled feta cheese.

• Season and sprinkle with turmeric oil. Serve with sesame seeds and chia seeds on top.

tabulate

this salad of Lebanese descent based on couscous Perfect for the hottest days of the year and super delicious. You won’t want to eat anything else.

• 100 g couscous

• 100 ml of water

• A small piece of butter (like a teaspoon of dessert)

• 1 tomato.

• 1/2 spring onion

• a few sprigs of mint

• a few sprigs of parsley

• One tablespoon of raisins (optional)

• juice of 1/2 lemon

• Extra Virgin Olive Oil and Salt

• The first thing we’re going to do is cook the couscous. To do this, use the same amount of couscous as water, so put 100 ml of water in a saucepan over high heat with some olive oil and salt.

• When the water boils, remove the saucepan from the heat and pour the couscous into it and stir it a little like a spoon. Let it sit for about 3 minutes to absorb the water thoroughly.

• Add the butter, heat the pan to very low and stir with a spoon for just 2 minutes. Remove from fire, ready.

• Wash the tomato and cut it into small squares. Remove the first layer of onion and finely chop. Take the mint and parsley leaves and discard the branches. Chop small leaves

• Put the tomatoes, scallions, mint and parsley in a bowl with the raisins and sprinkle with lemon juice, some olive oil and salt.

• Add couscous to bowl and mix with other ingredients.