summer salads this summer

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1. Som Tam


½ green papaya, shredded/sliced

½ English cucumber sliced
2 tomatoes cut into wedges or

2 cups bean sprouts
3 green onions sliced
½ cup coriander
1 cup cooked crab meat/shrimp
1/3 cup basil
¼ cup roasted peanuts, chopped/ground

To make the dressing
3-4 cloves garlic, minced
juice of 1 lime
3 tbsp fish sauce/4 tbsp soy sauce
2 tbsp brown sugar
1-2 tbsp liquid honey, as per taste
1 tsp shrimp paste/ground bean sauce
½ tsp dried crushed chilli

Mix all the ingredients for the dressing together. The dressing is supposed to be a bit tangy, but it should be more sweet than sour. Then take the shredded papaya and bash it a bit with a pestle to bring out the juice. In a large bowl, mix all the salad ingredients together, except the basil and peanuts. Pour the dressing on top and toss well. Garnish with ground peanuts and basil, and the salad is ready to be served!

2. Tomato, Avocado and Mozzarella Salad


5 tomatoes cut into chunks/sliced
1 small onion sliced
1 avocado cut into chunks
100 g mozzarella cheese
¼ cup black olives or Kalamata olives
fresh basil leaves

To make the dressing
¼ cup extra virgin olive oil
1tsp lemon juice
4 gloves crushed garlic
1 tsp crushed peppercorn
salt as per taste
Mix all the ingredients for the salad dressing together. In a big bowl place all the salad ingredients. Pour the dressing over the salad and toss well. Serve cold.

3. Mediterranean Salad


250 g mixed salad leaves
80 g cherry tomatoes, cut into half
80 g julienned carrots
40 g boiled sweet corn
40 g sliced onions
80 g deseeded black olives
250 g mozzarella cheese

To make the dressing
1 tsp garlic powder
2 tbsp oregano
1 tbsp onion powder
1 tbsp dried parsley
1 tsp basil powder
1 tsp sugar
1 tsp salt
160 ml olive oil
60 ml red wine vinegar
30 ml water
20 g mustard
To make the dressing, mix together all the spices. Add the olive oil, vinegar, water and mustard. Stir the dressing till it is mixed well. In a bowl toss all the salad ingredients and drizzle on the salad dressing. Toss well and serve chilled.

4. Tabbouleh


1 cup cracked wheat or burghul
1 cup chopped tomatoes
2 spring onions chopped
1 medium bunch of fresh parsley chopped
few springs of mint chopped
salt and pepper as per taste

To make the dressing
4 tbsp olive oil
4 tbsp lemon juice
3 garlic cloves minced
Soak the cracked wheat in one cup of boiling water for about 15 minutes. The cracked wheat should become soft by absorbing the water. Remove excess water if there’s any. Add in the remaining ingredients. Add the dressing and toss well. Season with salt and pepper. Serve chilled.

5. Nicoise Salad

550 g iceberg lettuce
30 g sliced green beans
30 g baby potatoes
50 g sliced onions
50 g tomatoes, quartered
10 g black olives
5 g capers
1 boiled egg quartered
20 g tuna
pinch of chopped parsley
To make the dressing
2 tsp olive oil
½ lemon juice
pepper and salt as per taste Whisk together all the ingredients for the lemon dressing. Boil the baby potatoes and beans. In a bowl mix all the vegetables along with the olives and capers. Place the bowl in the refrigerator for an hour or so. Then remove the vegetables and drizzle the lemon dressing on top and mix well. In a salad bowl arrange the iceberg lettuce, spread the mixed vegetables over it. Arrange the boiled egg pieces and tuna on top and garnish with parsley.

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