With the heat arriving, menus lean toward fresh and lighter flavors. Salads become ideal for those days, yet eating the same every day can feel dull. Here are three original, simple salad ideas to stay healthy while keeping meals varied each day.
Fig, goat cheese and anchovy salad
Blending sweet and salty notes creates a distinctive and tasty dish. The starting point is the fig, balanced by the saltiness of anchovies and the creaminess of goat cheese. The base features lamb’s lettuce and cherry tomatoes, forming a crisp, bright foundation. The steps below explain how to assemble it.
You will need two handfuls of pre-cleaned lamb’s lettuce, seven cherry tomatoes, three figs, five slices of goat cheese, and five anchovy fillets.
To assemble this dish, use a deep plate. Layer the washed lamb’s lettuce at the bottom. Halve the washed cherry tomatoes and scatter them over the greens. Add the goat cheese slices on top. Cut the anchovies in half and dot them around the plate. Rinse the figs and trim the stems, then cut a deep diagonal so each fig yields four segments without fully separating. Place them in the center. Finish with a drizzle of extra virgin olive oil, a few drops of vinegar, and a touch of honey for garnish.
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Chicken salad with strawberry and corn
Another bright option blends sweet and savory elements. The chicken salad with strawberries and corn is very colorful and simple to make. Here is how to prepare it.
For this mix, start with a base of lettuce, a grilled chicken breast, seven strawberries, and a can of sweet corn. Grill the chicken and let it cool. Rinse the lettuce and place it in the bottom of the serving bowl. Rinse the strawberries and remove the stems. Cut them into halves or quarters depending on size and scatter over the greens. Spoon on half the corn. Slice the chicken into medium pieces and lay them atop the salad. Finish with a drizzle of olive oil and a light sweep of balsamic vinegar for brightness and aroma.
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Avocado salad with tomatoes and onions
A creative approach uses the avocado shell as a natural container to present the dish. The recipe calls for a large avocado, two tomatoes, and one onion.
Rinse the avocado well and cut it in half. Remove the pit and scoop out the flesh, then cut it into pieces and place them in a bowl. Wash the tomatoes and dice them small, adding them to the avocado. Peel and finely chop the onion, then add it to the mix. Season with olive oil, salt, pepper, and a squeeze of lemon juice. Toss gently until everything shines with color and fragrance.
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Another idea is to use the inside of melon peels as bowls. Fill each with a generous spoonful of the fruit mixture and finish with a sprig of parsley for a fresh finish.