Ah, we are in the middle of the renewal season and the sunny days will gradually become more numerous! This means that we will soon be taking out the shorts from the previous summer and we will start planning the next vacation… But in order for us to be able to button up the clothes and enjoy the holiday with our heads held high, we have to be careful what we put on the plate in the meantime. Of course, starving yourself is absolutely irrelevant, so opt for healthy and delicious food in reasonable quantities. And when it comes to low-calorie, balanced and tasty dishes, there’s nothing like the spring salad!
Which spring mixed salad do you prefer?
In the current article, we would like to offer you two spring salad recipes that are simply irresistible. They are based on a variety of seasonal vegetables which are pleasantly supplemented with nuts and fresh herbs with a small dose of a protein food. What are these gastronomic stars, it’s up to you to discover in the paragraphs below…
Mix of green beans and other seasonal vegetables
The first mixed spring salad is based on quite revitalizing vegetables and you can quietly serve it as a light cold starter. Keep in mind that some ingredients require heat treatment, but you can do this the night before if you want to serve the salad for a quick Friday night meal, for example. Then it only takes 10 minutes. Here are the ingredients for 4 servings:
1/4 cup whole almonds with skin
170g fine green beans, ends trimmed
170 g snow peas, cut lengthwise
1 1/2 cups fresh or frozen peas
4 radishes, thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons sherry vinegar or red wine vinegar
1/2 cup crumbled feta
1/4 tsp salt
1/8 teaspoon ground black pepper
pesto to taste*
fresh mint leaves (optional)
*you can prepare a classic pesto or try a variation with mint, parsley, etc.
Preheat the oven to 180°C and bake the almonds in an oven dish for about 8 minutes. Let them cool and coarsely mash them. Meanwhile, blanch the beans and mange-tout for 2-3 minutes in a large pot of salted water. Add the peas to the boiling water and cook for another 2 minutes.
Remove the vegetables with a slotted spoon and plunge them into a bowl of ice water to preserve them tender and crispy. Within 1 minute, lay them out on a sheet of paper towel or a cloth towel to dry them.
Combine fine beans, snow peas, peas and radishes in a bowl. Drizzle with olive oil and vinegar, season with salt and pepper, add the pesto and mix everything together. Transfer to a salad bowl and sprinkle with almonds, feta cheese crumbs and mint leaves. There !
Strawberry watercress salad
Today’s second mixed spring salad is made with watercress – a slightly spicy vegetable with multiple health benefits. If your watercress is very young, all you have to do is rinse it under cool water. But if its stems are thicker and tougher, you will also have to cut their lower ends and keep only the leaves and the tender upper part. Here is the list of ingredients in sufficient quantities for 4 to 6 servings:
For the dressing:
2 tablespoons of champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon of honey
salt and pepper to taste
4 tablespoons of olive oil
For the salad:
1/3 cup sliced almonds
1 bunch watercress (about 4 cups)
1/2 cup mint or basil leaves (or a combination of both), coarsely chopped
about ten ripe strawberries, cleaned and cut in half lengthwise
6 radishes, thinly sliced
1 cucumber peeled and sliced
1/2 cup crumbled feta
Cook the almonds according to the instructions already mentioned. Prepare the vinaigrette by whisking together the vinegar, lemon juice, honey, salt and pepper in a small bowl. Gradually add the oil.
In a salad bowl, mix the watercress, mint and/or basil leaves, strawberries, radishes and cucumber with half the vinaigrette. Taste and keep adding dressing until the salad is quite flavorful and evenly coated. Garnish with crumbled feta and toasted almonds and serve this beautiful spring salad. Enjoy your lunch !
Source used: www.simplyrecipes.com